Patents Examined by Jeanette M. Hunter
  • Chewing gum containing fructose syrup
    Patent number: 4409244
    Abstract: A chewing gum is provided which has a soft consistency, an easy bite through, improved flavor characteristics and shelf-life and does not stick to its wrapper. These advantages are attained through the use of pure fructose syrup in place of corn syrup as a sweetener-plasticizer-bulking agent.
    Type: Grant
    Filed: August 13, 1982
    Date of Patent: October 11, 1983
    Assignee: Nabisco Brands, Inc.
    Inventors: Subraman R. Cherukuri, Dominick R. Friello, Walter Hopkins, Ellery Parker, Donald A. M. Mackay
  • Cold water soluble gelatin and process
    Patent number: 4409255
    Abstract: An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a mixture of corn syrup solids and maltodextrin is dried. The total weight of the corn syrup solids and maltodextrin in the solution will be from 3 to 7 times the weight of gelatin, and the ratio of corn syrup solids to maltodextrin will be within the range of from 1:9 to 9:1. The resulting product is rapidly soluble in cold water, preferably dissolving in water at 55.degree. F. in less than one minute of spoon stirring.
    Type: Grant
    Filed: February 22, 1982
    Date of Patent: October 11, 1983
    Assignee: Nabisco Brands, Inc.
    Inventors: Robert L. Danielson, Peter M. Bosco
  • Dusting blend
    Patent number: 4407839
    Abstract: This invention relates to an improved dusting blend and the use of such a blend in a baking process. The improvement resides in the addition of salt to the dusting blend to retard insect infestation while at the same time retaining good flowability characteristics. The dusting blend is applied to cooking or baking equipment, as a dusting powder, to prevent food or dough from sticking to the equipment. The dusting blend of this invention controls insect infestation far better than known dusting blends comprising flour or starch.
    Type: Grant
    Filed: July 6, 1981
    Date of Patent: October 4, 1983
    Assignee: Robin Hood Multifoods Inc.
    Inventors: Roger Corbeil, Gobind Sadaranganey
  • Cold water soluble gelatin and process
    Patent number: 4407836
    Abstract: An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a specific sugar composition is extruded as a foam and then dried. The foam can be prepared by incorporating a gas into the solution prior to extrusion at moderate pressure or by extruding under high pressure to effect expansion due to the volatilization of water upon exiting the extruder. The resulting product is rapidly soluble in cold water, preferably dissolving in water at 55.degree. F. in less than 1 minute of spoon stirring.
    Type: Grant
    Filed: February 22, 1982
    Date of Patent: October 4, 1983
    Assignee: Nabisco Brands, Inc.
    Inventors: Peter M. Bosco, Robert L. Danielson
  • Semolina dessert mix
    Patent number: 4407837
    Abstract: A dry semolina dessert powdered composition comprising fine hard wheat semolina, a powdered starch, pulverized sugar, skim milk powder and a spray-dried fat emulsion, the ingredients and their proportions being selected so that the composition when mixing with boiling water and quickly stirred produces a creamy, grainy and thick textured semolina-like hot pudding. The composition allows the quick and convenient production of a ready-to-serve hot semolina pudding from the dry mix of the ingredients, with the textural and creamy taste characteristics of a conventional semolina pudding.
    Type: Grant
    Filed: March 15, 1982
    Date of Patent: October 4, 1983
    Assignee: General Foods Limited
    Inventor: Edward J. Holley
  • Method of compacting chewing gum base
    Patent number: 4405647
    Abstract: A tacky substance such as a chewing gum base is formed into a compact body. The tacky substance is first comminuted within a bed consisting of a powdered solid, such as a bulking agent, turbulently suspended within a gaseous medium at room temperature. The tacky substance is subjected to repeated mechanical impact within the powdered solid to pulverize it into particles which are then immediately coated by the powdered solid in order to prevent cohesion between the particles. The coated particles are classified to identify those suitable for tableting and the suitable particles are then fed into a tablet press to form a compact body.
    Type: Grant
    Filed: June 15, 1981
    Date of Patent: September 20, 1983
    Assignee: Wm. Wrigley Jr. Company
    Inventors: E. Eugene Fisher, R. Ray Estes, Orrin D. Lokken, Elmer G. Paguette
  • Compressed yeast product and process
    Patent number: 4405650
    Abstract: Disclosed are an improved process for preparing compressed yeast and the product of that process. Prior to filtering yeast, it is conventional to contact the yeast with salt or other osmotically-active material to extract a portion of the intracellular water. Some solids are also withdrawn from the yeast cells; and, unless these are washed away prior to filtration, they tend to clog the filter medium. Our improvement concerns washing the yeast prior to filtration and results in increased filtration rates, increased filter medium life, and yeast of improved quality. The product yeast has improved color and plasticity and a lower salt content.
    Type: Grant
    Filed: July 27, 1981
    Date of Patent: September 20, 1983
    Assignee: Nabisco Brands, Inc.
    Inventor: Paul F. Spadafora
  • Nutritionally enriched and stabilized meat products and method of producing such products
    Patent number: 4402987
    Abstract: A nutritionally enriched and stabilized meat product is prepared by introducing an aqueous colloidal dispersion of insoluble animal protein particles and a binder which sets up at cooking temperatures into the tissue structure of a solid animal meat mass, preferably of the same species. The process can be used to upgrade low quality meat cuts, to increase the yield of meat products, to increase the total protein base of meat products and to reduce cooking losses.
    Type: Grant
    Filed: September 9, 1981
    Date of Patent: September 6, 1983
    Assignee: Campbell Soup Company
    Inventors: Wolf A. von Lersner, Barron M. Unger
  • Process for preparing cheese-base
    Patent number: 4401679
    Abstract: A process for preparing cheese-base by concentrating milk in a manner known per se through ultrafiltration combined with diafiltration and evaporation, whereby the retentate from the ultrafiltration is inoculated with an acid culture before the evaporation and after evaporation acidifies to completion in packing.The process may be carried out during a normal working-day, and it ensures a high yield in the preparation of cheese.
    Type: Grant
    Filed: August 6, 1981
    Date of Patent: August 30, 1983
    Assignee: Pasilac A/S
    Inventors: Jan Rubin, Poul Bjerre
  • Cold water soluble gelatin and process
    Patent number: 4401685
    Abstract: A cold water soluble gelatin and process by drying a thin layer of a gelatin solution containing sugar, corn syrup solids, maltodextrin, acid, and surfactant with heat from steam under pressure while maintaining the solution itself under an absolute pressure of less than 5 in. of mercury.
    Type: Grant
    Filed: February 22, 1982
    Date of Patent: August 30, 1983
    Assignee: Nabisco Brands, Inc.
    Inventors: Gary M. Brown, Peter M. Bosco, Robert L. Danielson
  • Method for obtaining aromatics and dyestuffs from bell peppers
    Patent number: 4400398
    Abstract: Method for obtaining aromatics and/or dyestuffs from bell peppers wherein red pepper is extracted with a solvent which is in a supercritical state and is gaseous under normal conditions. The extraction takes place at a pressure of >P.sub.k to 350 bar and a temperature of >T.sub.k to 70.degree. C. The extracted aromatics and/or dyestuffs are separated from the separated supercritical gas phase by lowering the density of the gas phase.
    Type: Grant
    Filed: April 5, 1982
    Date of Patent: August 23, 1983
    Assignee: Fried. Krupp Gesellschaft mit beschrankter Haftung
    Inventors: Hubert Coenen, Rainer Hagen, Manfred Knuth
  • Acid soluble blue colorant for food products
    Patent number: 4400400
    Abstract: Spirulina blue, which is not soluble at low pH, is subjected to enzymatic hydrolysis in an aqueous alkaline medium. The pH of the aqueous system is lowered and the liquid phase is dried to produce a blue dye in dry form which is soluble at low pH. The blue dye is useful as a blue colorant in food products, particularly food products, such as beverages, in which acid solubility is desired.
    Type: Grant
    Filed: March 26, 1982
    Date of Patent: August 23, 1983
    Assignee: General Foods Corporation
    Inventors: Metty S. K. Langston, Il-Young Maing
  • Frozen dessert food
    Patent number: 4400406
    Abstract: A whipped frozen dessert product, which emulates features of conventional soft serve ice cream but at the lower temperatures of home freezers, has a unique composition with multiple stabilizers, multiple emulsifiers, and multiple sugars.
    Type: Grant
    Filed: January 26, 1981
    Date of Patent: August 23, 1983
    Assignee: Landwide Foods, Inc.
    Inventors: Robert G. Morley, W. Ronald Ashton
  • Dietetic frozen dessert food
    Patent number: 4400405
    Abstract: A whipped frozen dietetic dessert product coneable and extrudable as conventional soft serve ice cream at the temperatures of 0.degree. F.-15.degree. F. has a low fat content, 100% overrun and a water content of 53 to 60%.
    Type: Grant
    Filed: January 26, 1981
    Date of Patent: August 23, 1983
    Assignee: Landwide Foods, Inc.
    Inventors: Robert G. Morley, W. Ronald Ashton
  • Coextruded chewing gum
    Patent number: 4399154
    Abstract: A coextruded chewing gum is provided which includes an extruded center portion surrounded by and bonded to an extruded outer shell portion. The center portion of the coextruded chewing gum may contain increased amounts of flavor, substantially greater than that ordinarily employed in chewing gums of conventional structure, and may have a different density than the outer shell portion to provide a textural difference upon chewing.
    Type: Grant
    Filed: April 30, 1982
    Date of Patent: August 16, 1983
    Assignee: Nabisco Brands Inc.
    Inventors: Wayne J. Puglia, Sigismondo A. DeTora, Donald A. M. Mackay
  • Combination of frozen dessert and stick chewing gum
    Patent number: 4399153
    Abstract: A frozen dessert such as ice cream or ices with chewing gum supporting the frozen dessert is provided. The stick chewing gum is prepared using anhydrous glucose as a sweetener without use of sucrose and subjected to two separate aging steps, especially to a second aging at -10.degree. to -5.degree. C.
    Type: Grant
    Filed: August 27, 1981
    Date of Patent: August 16, 1983
    Assignee: Lotte Co., Ltd.
    Inventors: Shichigoro Tezuka, Yoshinori Sato, Masaki Shibata, Nobuyuki Harikae
  • Amusement device for transmitting messages
    Patent number: 4397871
    Abstract: A amusement device for transmitting secret messages includes a central, generally flat, elongated core member for receiving the imprinting of messages thereon. A pressure sensitive sheet-like transfer element is wrapped around or placed adjacent a portion of the core material. The transfer element is coated on the side adjacent the core member with a substance which will transfer to the core upon pressure being applied to the outer side. The amusement device further includes an inner and outer wrapper, wrapped around the core member and pressure sensitive transfer element to disguise the nature of the device. A message may be written on the core material by using a stylus or other non-marking item to apply pressure to the outside wrapper. The pressure sensitive transfer element will imprint the message onto the core material such that when the core member is unwrapped, the message may be read.
    Type: Grant
    Filed: September 21, 1981
    Date of Patent: August 9, 1983
    Assignee: Marvin Glass & Associates
    Inventors: Burton C. Meyer, Beth E. Luecke
  • Composite ice confections and processes for preparing them
    Patent number: 4396633
    Abstract: A composite frozen confection containing a layer of ice confection and a layer or coating of fat based confectionery having suspended therein flavoring and sweetening solids wherein the fat composition has a SCI of:70-93 at -20.degree. C.60-93 at -10.degree. C.55-90 at 0.degree. C.15-40 at 20.degree. C.0-12 at 30.degree. C.0 at 40.degree. C.A slip melting point in the range of 25.degree.-45.degree. C., and a coating pliability parameter of at least 3. The frozen confection may also include a dry confection such as a wafer wherein the fat based confection separates the ice confection from such dry confection.
    Type: Grant
    Filed: March 20, 1981
    Date of Patent: August 2, 1983
    Assignee: Thomas J. Lipton, Inc.
    Inventor: David Tresser
  • Bifidobacterium-containing confectionery tablets and process for preparing the same
    Patent number: 4396631
    Abstract: Disclosed is a bifidobacterium-containing confectionery tablet, and a process for preparing the same, which is prepared by mixing a freeze-dried living bifidobacterium powder to a basic compounding material separately prepared in a powdery state and forming a tablet of said powdery mixture, comprising further adding to the mixture of said basic compounding material and said bifidobacterium powder one or more of substances selected from the group consisting of starch, starch hydrolyzate and protein, containing not more than 4% of water.
    Type: Grant
    Filed: March 9, 1981
    Date of Patent: August 2, 1983
    Assignee: Meiji Seika Kaisha Ltd.
    Inventors: Takashi Adachi, Takeo Ooki, Takahiko Hayashi, Kazuo Yoshida
  • Expandable food composition
    Patent number: 4395429
    Abstract: A storage-stable food composition, expandable with either milk or water, even at acidic pH, into an organoleptic/nutritional edible food substrate, is comprised of (i) a successive anion exchange resin/silica or silica/anion exchange resin extracted lactoserum protein fraction, and (ii) a Xanthomonas hydrophilic colloid.
    Type: Grant
    Filed: March 23, 1981
    Date of Patent: July 26, 1983
    Assignee: Rhone-Poulenc Industries
    Inventors: Jean-Claude Campagne, Guy Frappier