Patents Examined by Jeanette M. Hunter
  • Patent number: 4563366
    Abstract: Gellan gum food gels are formed without first going through a heating and cooling cycle.
    Type: Grant
    Filed: December 17, 1984
    Date of Patent: January 7, 1986
    Assignee: Merck & Co., Inc.
    Inventors: John K. Baird, Jaewon L. Shim
  • Patent number: 4562080
    Abstract: A fruit filling, for use in pastry products, prepared by using critical proportions of apple powder, pregelatinized tapioca starch, corn syrup containing at least 70 percent of high fructose solids, and concentrated fruit juice or concentrated fruit puree. The fruit filling is prepared in the absence of heat. Little or no granular sugars are added to the filler.
    Type: Grant
    Filed: July 26, 1984
    Date of Patent: December 31, 1985
    Assignee: Nabisco Brands, Inc.
    Inventor: Faozy E. Tenn
  • Patent number: 4562081
    Abstract: A method for making an ice cream sundae including the steps of adding ice cream to a container and pumping a topping onto the ice cream in the container wherein the topping has a viscosity of from about 1000 cps to about 18,000 cps, and solids content of from about 40 to about 70 percent by weight of the topping. In a further embodiment wherein the topping contains fruit the viscosity of the topping is from about 4 to about 12 Bostwick units.
    Type: Grant
    Filed: April 13, 1984
    Date of Patent: December 31, 1985
    Inventor: Garry G. Buttermann, III
  • Patent number: 4562079
    Abstract: A savory confection-like coating which has a chewy texture and a delicate flavor of a meat, vegetable, fowl or fish food group comprising a matrix-forming amount of a hard butter, a flavoring amount of a flavor of at least one of said food groups, and an inert particulate, bland carbohydrate and/or protein base material in said hard butter.
    Type: Grant
    Filed: February 6, 1984
    Date of Patent: December 31, 1985
    Assignee: SCM Corporation
    Inventor: Anthony G. Herzing
  • Patent number: 4562076
    Abstract: The application of thaumatin or monellin to the surface of a chewing gum composition comprising gum base, sweetener and flavoring provides flavor and sweetness potentiation. The thaumatin or monellin is present in an amount within the range of from about 0.5 to about 100 ppm by weight of the chewing gum composition and is conveniently applied as a rolling compound to the surface of the gum.
    Type: Grant
    Filed: December 1, 1983
    Date of Patent: December 31, 1985
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Todd W. Arnold, Mansukh M. Patel
  • Patent number: 4562086
    Abstract: A modified non-waxy starch, the processes for making such starch and the salad dressing produced from the modified starch. The modified starch is etherified with an alkylene oxide to a degree of substitution between about 2 to about 3.5% and in a second step is cross-linked with not more than 0.1% cross-linking agent. The modified starch has a shear resistance of about 40 to about 80%, shear resilience of about 70 to about 100% and a gel strength of about 5.0 to about 32.0 ml.
    Type: Grant
    Filed: February 6, 1984
    Date of Patent: December 31, 1985
    Assignee: American Maize-Products Company
    Inventors: George E. Smolka, Richard J. Alexander
  • Patent number: 4560563
    Abstract: In a composite frozen confection product having ice confection material in contact with a layer of fat-based coating confection comprising a suspension of flavoring and sweetening solids in a fat component, the improvement wherein the fat component of the coating confection has:(a) a solids content index in each of the following ranges:70-93% at C.;65-93% at C.;55-90% at C.;15-40% at C.;0-12% at C.; and0% at C.;(b) a slip melting point in the range C. to C.;(c) a viscosity at C. .eta..sub.100 of at least 35 centipoise, and a viscosity at C. .eta..sub.CA of at least 30 centipoise; and wherein the coating confection contains 30-70% by weight of the fat component and has a viscosity at C. of .eta..sub.3 at least 25 poise; .eta..sub.100 at least 2.0 poise and .eta..sub.CA at least 2.2 poise.
    Type: Grant
    Filed: April 5, 1983
    Date of Patent: December 24, 1985
    Assignee: Thomas J. Lipton, Inc.
    Inventor: David Tresser
  • Patent number: 4560564
    Abstract: An edible shelf-stable tomato sauce product of optimal color containing textured protein or a mixture of textured protein and meat has been developed. Upon separation of the textured protein, the screened sauce has a color at F. ( C.) of from about 20.5 to about 25 Hunter "L" units, from about 18.5 to about 25 Hunter "a" units, and from about 11.5 to about 15 Hunter "b" units. A preferred process for the preparation of this product employs a combination of high-temperature-short-time commercial sterilization and hot-fill-hold processing.
    Type: Grant
    Filed: September 19, 1984
    Date of Patent: December 24, 1985
    Assignee: The Procter & Gamble Company
    Inventors: David J. Bruno, Jr., Michael J. Dodds, Debra L. Fuqua, John E. Hunter
  • Patent number: 4557939
    Abstract: The present invention concerns a method for improving the solubility of gelling agents hardly soluble in water such as agar-agar, gelatin and carrageenan. Said method includes the step of contacting said gelling agent with a non-equilibrium plasma formed by applying a high frequency wave to a low pressure gaseous atmosphere, such as air, oxygen, carbon dioxide or nitrogen, and thereby obtaining a gelling agent readily soluble in water.
    Type: Grant
    Filed: June 19, 1984
    Date of Patent: December 10, 1985
    Assignee: House Food Industrial Co. Ltd.
    Inventors: Ko Sugisawa, Masanori Yamamoto, Masaru Shibuki, Yukihiro Nomura, Koji Sengoku, Seiji Higashine, Hiroko Hioki
  • Patent number: 4533560
    Abstract: A non-dairy parfait type dessert mix formed from powdered crystals including sugars, anti-mycotic agents, anti-emulsifiers, salt, flavorings and colorings which are free from unique storage conditions and provide a wholesome dessert simulative of a sherbert, ice cream, yogurt, or parfait.
    Type: Grant
    Filed: August 3, 1983
    Date of Patent: August 6, 1985
    Inventor: Peter Procunier
  • Patent number: 4526794
    Abstract: The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.
    Type: Grant
    Filed: March 8, 1982
    Date of Patent: July 2, 1985
    Assignee: General Foods Corporation
    Inventors: Robert E. Altomare, Robert J. Beale, Martin Glicksman, Elizabeth Hegedus, Marvin Schulman, Jerry E. Silverman
  • Patent number: 4526800
    Abstract: The invention provides cereal snackfoods of the expanded variety such as crisps and the like. The snackfoods of the invention comprise discrete cooked portions of a dough composition comprising gelatinized starch and added cereal bran other than rice bran, in which the amylolytic activity of the bran is controlled, and contain at least about 5% by weight and generally no more than about 35% by weight of oil or fat. The snackfoods may be produced from a half product comprising at least some gelatinized starch and added cereal bran by frying or by immersion in a bed of hot particulate material followed by spraying with fat or oil. Even when fried the snackfoods have a lower energy value than comparable known products; moreover they are highly palatable, and the bran content provides a useful source of fibre in any diet.
    Type: Grant
    Filed: April 17, 1984
    Date of Patent: July 2, 1985
    Inventor: Alan N. Howard
  • Patent number: 4525372
    Abstract: A light condiment having a mustard base and in the form of a mousse is disclosed as well as a process for the preparation thereof. The mousse has a density of less than or equal to 0.9.
    Type: Grant
    Filed: March 26, 1984
    Date of Patent: June 25, 1985
    Assignee: Battelle Memorial Institute
    Inventors: Claude Giddey, Georges Dove
  • Patent number: 4515770
    Abstract: Cariogenic substances such as foodstuffs are treated to incorporate a soluble source of calcium or phosphate ions to provide a product of calcium and phosphate ion concentrations in fluids of salivary retention areas preclusive of carious dissolution of dental enamel. In non-aqueous foodstuffs, the calcium or phosphate ion source should be at least as rapidly soluble as cariogenic, e.g., carbohydrate, components therein. Also provided are mouth rinse solutions comprising a soluble source of calcium or phosphate ions and an osmotically active agent effective in delivering such ions to fluids trapped in salivary retention areas.
    Type: Grant
    Filed: September 19, 1983
    Date of Patent: May 7, 1985
    Assignee: University Patents, Inc.
    Inventor: Frank C. Besic
  • Patent number: 4510166
    Abstract: Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat-and/or oil-containing foodstuffs such as ice cream and mayonnaise.The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at 10-50% solids, and they are capable of forming gels having a strength of at least about 25 g. within 24 hrs. and C. at 10-50% solids. The preferred starches are tapioca dextrins having a DE of about 2 or less and hot flow viscosity and gel strength of about 20-100 sec. and 65-930 g. at 25-35% solids. Acid- and enzyme-converted starches are also suitable.
    Type: Grant
    Filed: January 19, 1984
    Date of Patent: April 9, 1985
    Assignee: National Starch and Chemical Corporation
    Inventors: Julianne M. Lenchin, Paolo C. Trubiano, Stella Hoffman
  • Patent number: 4505938
    Abstract: A process for producing a soy sauce characterized by adding a matured fruit wine must or a fruit wine to a matured soy sauce moromi mash or raw soy sauce and aging the mixture at room temperature for 3-20 days to expect their mutual interaction.
    Type: Grant
    Filed: May 16, 1983
    Date of Patent: March 19, 1985
    Assignees: Kikkoman Corporation, Mann's Wine Co., Ltd.
    Inventors: Hideo Togawa, Taihei Takezawa, Masazumi Watanabe, Kazuya Hayashi, Akira Okuhara
  • Patent number: 4504516
    Abstract: A powdered honey product containing 50-85% of honey or a mixture of honey and at least one bee product selected from the group consisting of beebread, pollen royal jelly, drone syrup, green syrup, beeswax, propolis and propolis extract, 5-25% silica and 25-35% polymeric carbohydrate.
    Type: Grant
    Filed: February 8, 1983
    Date of Patent: March 12, 1985
    Inventor: Rudolf Schanze
  • Patent number: 4501763
    Abstract: A process for preparing a sarcocarp containing jelly having homogeneously dispersed sarcocarps by (a) dissolving starting materials for the manufacture of a jelly, other than gelling agents and sarcocarps, in water to prepare a syrup; (b) preparing an isotonized mixture (B) comprising isotonized sarcocarps and the syrup, by adding sarcocarps to the syrup to form a mixture (B) and heating the mixture (B) to pasteurize said mixture; (c) preparing a solution (A), with a specific gravity and in an amount necessary for the preparation of a liquid portion having a specific gravity substantially equal to that of the isotonized sarcocarps contained in the isotonized mixture (B), of a compounded mixture prepared by mixing the solution (A) with the isotonized mixture (B), wherein said solution (A) is prepared by heating an aqueous solution of starting materials containing gelling agents but not acidic constituents or the sarcocarps, and wherein the aqueous solution of starting materials has approximately a neutral pH f
    Type: Grant
    Filed: August 19, 1983
    Date of Patent: February 26, 1985
    Assignee: Morinaga Milk Industry Co., Ltd.
    Inventors: Hiroya Yuguchi, Yoshinobu Hayashi, Yusuke Miyazaki
  • Patent number: 4500553
    Abstract: A method of producing a frozen, dual-textured confection comprising a cream and a gelatin-containing aerated phase and a natural or simulated fruit phase is disclosed. According to one embodiment, gelatin is dispersed in water and the dispersion is then combined with cream, sweetener, emulsifier and a gum stabilizer to form a uniform emulsion. The emulsion is then partially frozen and aerated. A fluid, natural or simulated fruit component is separately produced by combining pureed fruit or synthetic fruit flavor, sweetener and a gum stabilizer. The partially frozen, aerated emulsion is passed together with a fruit component through a filler head into a mold or container so that the mold or container contains a cream and gelatin-containing phase and a fruit phase. The contents of the mold or container are then thoroughly frozen. A stick may be inserted into the mold prior to the thorough freezing so that the frozen confection may be hand-held while being eaten.
    Type: Grant
    Filed: August 1, 1983
    Date of Patent: February 19, 1985
    Assignee: General Foods Corporation
    Inventors: Louis G. Liggett, Kevin W. Lang, Clement R. Wyss, Richard A. Williams
  • Patent number: 4493853
    Abstract: A chocolate product with increased protein content and having decreased carbohydrate content is disclosed. The product comprises substantially of a processed cheese and chocolate melt made perfectly homogeneous in a weight ratio of 1:1-1,5, being solid or semi-solid at environmental temperature. The carbohydrate content of the chocolate is partially replaced by decomposed milk or cheese protein. This product is manufactured by mixing melted cheese with a chocolate melt at C. or higher temperature by intensive stirring and homogenizing the mass, which is allowed to solidify preferably after it is formed. The formed product can be immersed into chocolate to obtain a chocolate icing on the surface of the product.
    Type: Grant
    Filed: January 31, 1983
    Date of Patent: January 15, 1985
    Assignee: Kozponti Valto- es Hitelbank RT. Innovacios Alap
    Inventors: Gabor Vajda, Laszlo Ravasz, Bela Karacsonyi, Gabor Tabajdi