Patents Examined by Jeanette M. Hunter
  • Taffy-like confection composition
    Patent number: 4317839
    Abstract: A taffy-like confection is prepared from an admixture of a sugar melt having at least 40% fructose and a surface active agent. The confection contains granulated gasified candy suspended therein.
    Type: Grant
    Filed: March 24, 1980
    Date of Patent: March 2, 1982
    Assignee: General Foods Corporation
    Inventors: William A. Mitchell, Gerald S. Wasserman, Alfred C. Glatz
  • Enrobinc composition for frozen comestibles
    Patent number: 4317840
    Abstract: A sauce coating base for liquid phase application to a foreign comestible comprising a blend of a nonrandom triglyceride hard butter consisting essentially of C.sub.16 and C.sub.18 acids having by weight 25-55% saturated fatty acids, 30-50% transmonoethanoic acids and 15-40% cis-monoethanoic acids and a hydrogenated edible vegetable oil hving an iodine value of about 97-102 and characterized in that coatings made therefrom resist cracking at frozen food temperatures and resist smearing off at room temperature. Sauces prepared from these bases are organoleptically acceptable when heated to serving temperatures. The sauces can be applied in a conventional batter applicator.
    Type: Grant
    Filed: October 17, 1980
    Date of Patent: March 2, 1982
    Assignee: SCM Corporation
    Inventor: Daniel R. Sortwell, III
  • Center-filled chewing gums
    Patent number: 4316915
    Abstract: Center-filled chewing gum is provided which includes as the center fill a dispersion of a thickener, such as carboxymethyl cellulose in glycerin, the glycerin functioning as both a sweetener and carrier, and the thickener functioning to retard increase in viscosity of the glycerin.
    Type: Grant
    Filed: February 26, 1981
    Date of Patent: February 23, 1982
    Assignee: Life Savers, Inc.
    Inventors: Dominick R. Friello, Ellery Parker, Donald A. M. Mackay, Subraman R. Cherukuri
  • Products including edibles colored with polymeric red colors
    Patent number: 4316918
    Abstract: Polymeric red colors having the structure ##STR1## wherein R.sub.1 and R.sub.2 are independently selected from among hydrogen, halos, lower alkyls, lower alkoxies, nitros, and sulfonates, R.sub.3 is selected from hydrogens, alkyls and alkylsulfonates, and R.sub.4 is an alkyl-containing polymer linking a plurality (n) of anthraquinones into a polymeric colorant are disclosed to be used as nonabsorbable colorants for edibles and cosmetics. They may also be used in such substrates as lakes.
    Type: Grant
    Filed: June 24, 1980
    Date of Patent: February 23, 1982
    Assignee: Dynapol
    Inventor: Leonard A. Bunes
  • Liquid seasoning compositions II
    Patent number: 4315947
    Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages, which is dispersible in brine or syrup with development of a haze, but which upon standing becomes a part of the flavoring or coloring of a food substrate, when present in said brine or syrup, with resulting clearing of said brine or syrup, containing (1) at least one condiment selected from an edible flavoring and an edible coloring and (2) a polyglycerol ester of a fatty acid, said polyglycerol having at least three glycerol units, preferably at least six glycerol units, the weight ratio of (2) to (1) in the said composition being at least 0.
    Type: Grant
    Filed: February 28, 1980
    Date of Patent: February 16, 1982
    Assignee: KALSEC, Inc.
    Inventors: Paul H. Todd, Jr., Howard E. Haley
  • Colorants for lipid-based confection compositions and lipid-based compositions made therefrom
    Patent number: 4315035
    Abstract: Colored confectionery compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions, which employ powdered caramel color as a basic coloring pigment, are disclosed.
    Type: Grant
    Filed: November 20, 1980
    Date of Patent: February 9, 1982
    Assignee: National Can Corporation
    Inventors: Kenneth B. Basa, Robert G. Agusto
  • Intermediate-moisture frozen foods
    Patent number: 4313967
    Abstract: Microbiologically stable now-crystalline foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide an AW of from about 0.08 to about 0.93. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The foods are mixed with fruit which has been infused with solutes to replace a portion of the water content of the fruit.
    Type: Grant
    Filed: March 14, 1980
    Date of Patent: February 2, 1982
    Assignee: Rich Products Corporation
    Inventors: Marvin L. Kahn, Kuttikandathil E. Eapen
  • Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
    Patent number: 4313966
    Abstract: Food colorant compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions.
    Type: Grant
    Filed: December 11, 1978
    Date of Patent: February 2, 1982
    Assignee: National Can Corporation
    Inventors: Kenneth B. Basa, Robert G. Agusto
  • Apparatus and method for producing edible food fillable cones
    Patent number: 4313964
    Abstract: Male and female cone-shaped molds are brought into locking engagement with one another to force a quantity of dough deposited upon the upper portion of the male mold throughout a cone-shaped cavity defined by the molds. After seating of the female mold upon the male mold, a lock mechanism maintains the molds coupled as a mold unit during cooking of the dough, whether the cooking is by immersion of the mold unit within hot oil. Relief ports are included in the mold unit to accommodate expansion of the dough and/or gases. The resulting edible cone is fillable with a food substance to serve as an edible container for the food substance. A process for manufacturing the edible cone is also described.
    Type: Grant
    Filed: September 13, 1979
    Date of Patent: February 2, 1982
    Assignee: Silver Cloud Enterprises, Inc.
    Inventor: Stanley L. Dembecki
  • Ice cream cone with jacket attached and method therefor
    Patent number: 4313965
    Abstract: An ice cream cone product is provided having a sanitary paper jacket adhered thereto which is sufficiently adherent for shipping, handling and vending but which is selectively removable without leaving jacket remnants thereon at the point of consumption. A jacket is telescopically juxtaposed over the cone after the jacket interior is dosed with a mixture of water vapor and propylene glycol.
    Type: Grant
    Filed: May 30, 1978
    Date of Patent: February 2, 1982
    Assignee: Maryland Cup Corporation
    Inventor: David Weinstein
  • Shelf stable dessert product and method for manufacture thereof
    Patent number: 4312891
    Abstract: A shelf stable fluid dessert product which has a reversible gel structure at refrigerator temperatures. The dessert product is made by a method wherein a homogeneous, aqueous mixture of a gel-forming gum, starch, sweetener agent, and a proteinaceous source is provided. The fat content of the mixture is adjusted. The mixture is homogenized after the addition of any fat source other than cream cheese or cream. The mixture is heated to a temperature and for a time sufficient to pasteurize the mixture. The pH of the mixture is adjusted to below about 4.6 and the mixture is cooled to ambient temperature whereby a thixotropic dessert product is provided which is pourable at ambient temperatures and is gelled at refrigerator temperatures. The product is particularly adapted to reset at refrigeration temperature after being subjected to substantial shear, such as by aeration treatment.
    Type: Grant
    Filed: February 27, 1980
    Date of Patent: January 26, 1982
    Assignee: Kraft, Inc.
    Inventor: Herbert R. Eisfeldt
  • High fructose hard candy
    Patent number: 4311722
    Abstract: A hard candy having excellent shelf stability may contain at least 80% by weight fructose, such as in the form of high fructose corn syrup, and optionally, small amounts of dextrin. A method for preparing the above high fructose hard candy is also provided which employs vacuum removal of moisture to avoid degradation and discoloration and impart long shelf-life stability to the hard candy.
    Type: Grant
    Filed: July 11, 1980
    Date of Patent: January 19, 1982
    Assignee: Life Savers, Inc.
    Inventors: Walter Vink, Richard W. Deptula
  • Food emulsifiers
    Patent number: 4310557
    Abstract: Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.
    Type: Grant
    Filed: December 1, 1980
    Date of Patent: January 12, 1982
    Assignee: Eastman Kodak Company
    Inventors: James L. Suggs, Dan F. Buck, Howard K. Hobbs
  • Food emulsifiers
    Patent number: 4310556
    Abstract: Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of succinylated monoglycerides, monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.
    Type: Grant
    Filed: December 1, 1980
    Date of Patent: January 12, 1982
    Assignee: Eastman Kodak Company
    Inventors: James L. Suggs, Dan F. Buck, Howard K. Hobbs
  • Frozen confections having stabilized ice granules therein and process for making same
    Patent number: 4310559
    Abstract: An improved frozen confection scattered with colored granules of ice can be provided by admixing colored granules of ice with frozen confection, the colored granules of ice being prepared by crushing colored block of ice containing a stabilizer into pieces and cryogenically refrigerating the surface of the pieces of ice.
    Type: Grant
    Filed: March 11, 1980
    Date of Patent: January 12, 1982
    Assignee: Snow Brand Milk Products Co., Ltd
    Inventors: Kou Mita, Satoru Rokuta, Kiyoshi Takada, Fuziko Suzuki
  • Antimicrobial treatment and preservation of animal feedstuffs
    Patent number: 4308293
    Abstract: Pyroligneous acid and pyroligneous acid complexes incorporating selective additives are employed as antifungal, antibacterial preservative agents for the treatment of animal feedstuffs.
    Type: Grant
    Filed: February 4, 1980
    Date of Patent: December 29, 1981
    Assignee: Talmadge B. Tribble
    Inventors: Talmadge B. Tribble, Gordon W. Rose
  • Intermediate-moisture frozen acidophilus pudding
    Patent number: 4308287
    Abstract: Microbiologically stable food of this invention is an acidophilus pudding containing: 24% water, 59% sugar, 13% fat, 2% lactobacillus acidophilus culture and minor amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Additionally, this product may contain up to 125 p.p.m. of a quinine salt.
    Type: Grant
    Filed: March 26, 1979
    Date of Patent: December 29, 1981
    Assignee: Rich Products Corporation
    Inventors: Marvin L. Kahn, Kuttikandathil E. Eapen
  • Composition and method for preparing dessert gel
    Patent number: 4307124
    Abstract: A method and a kappa carrageenan food composition that is swellable in cold water and gels at room temperature into a structure which is releasable from a mold and provides within the mouth of a consumer a desirable pulpy mouth feel.
    Type: Grant
    Filed: March 17, 1980
    Date of Patent: December 22, 1981
    Assignee: FMC Corporation
    Inventor: Arthur L. Moirano
  • Stabilized curcumin colorant
    Patent number: 4307117
    Abstract: The present invention stabilizes curcumin against color changes by maintaining the curcumin itself at low, stable pH values, while not upsetting the pH balance of a dry food mix which may be placed in contact therewith. Preferably, the pH of the curcumin is maintained at a value within the range of from about 3.5 to about 4.5, and comprises a spray-dried intimate mixture of curcumin, an organic acid, a buffer, a dispersant for the curcumin, and a film-forming encapsulant. A preferred use of the colorant is in dry mixes for instant puddings which are alkaline due to the salts employed to cause setting.
    Type: Grant
    Filed: March 27, 1980
    Date of Patent: December 22, 1981
    Assignee: General Foods Corporation
    Inventor: Richard R. Leshik
  • Coconut method and product
    Patent number: 4307120
    Abstract: A method of preparing dried coconut meat which retains its white appearance during extended storage while having increased flavor and odor imparting constituents by contacting raw moist coconut with a sulfur dioxide solution followed by microwave electromagnetic irradiation.
    Type: Grant
    Filed: November 26, 1979
    Date of Patent: December 22, 1981
    Inventors: Conrado A. Escudero, Carl P. Schaffner