Patents Examined by Jeffrey Mornhinweg
  • Patent number: 10092018
    Abstract: There is described an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered, particularly a clear appearance. The edible oil of the invention is obtainable by a method which comprises the step of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. According to the method, the olives are preventively treated with an anti-mold agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%.
    Type: Grant
    Filed: October 30, 2013
    Date of Patent: October 9, 2018
    Assignee: Costa D'Oro S.p.A.
    Inventors: Umberto Bracco, Giovanni Morchio, Mauro Leonardi, Ivano Mocetti
  • Patent number: 10092026
    Abstract: A natural sweetening composition comprising a crude mixture of at least one plant based natural high intensity sweetening compound, the sweetening composition made by the process comprising (a) the step of steam stripping the crude mixture; and (b) at least one step of filtering the crude mixture.
    Type: Grant
    Filed: February 7, 2012
    Date of Patent: October 9, 2018
    Assignee: Heartland Consumer Products LLC
    Inventors: Steven J. Catani, Juan L. Navia
  • Patent number: 10085474
    Abstract: A method of making a natural sweetening composition comprising the steps of (a) steam stripping a crude mixture of at least one plant based natural high intensity sweetening compound; and (b) at least one step of filtering the crude mixture.
    Type: Grant
    Filed: February 7, 2012
    Date of Patent: October 2, 2018
    Assignee: Heartland Consumer Products LLC
    Inventors: Steven J. Catani, Juan L. Navia
  • Patent number: 10058115
    Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
    Type: Grant
    Filed: April 14, 2016
    Date of Patent: August 28, 2018
    Assignee: Conagra Foods RDM, Inc.
    Inventors: Janet O. Wheeler, Deborah Dihel, Kevin Mellor, Jeffery Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
  • Patent number: 10045549
    Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.
    Type: Grant
    Filed: December 5, 2016
    Date of Patent: August 14, 2018
    Assignee: LAND O'LAKES, INC.
    Inventors: Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
  • Patent number: 10021892
    Abstract: The present invention relates to a snack-type dry cheese or dairy foodstuff and to its process of manufacture.
    Type: Grant
    Filed: December 18, 2014
    Date of Patent: July 17, 2018
    Assignee: Bongrain SA
    Inventors: Claude Oustric, Didier Beudon
  • Patent number: 10004246
    Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
    Type: Grant
    Filed: October 23, 2017
    Date of Patent: June 26, 2018
    Assignee: General Mills, Inc.
    Inventors: Michael A. Staeger, Jennifer E. Folstad, Jeffrey F. Enz, Karen Marie Mandl Garrity, Eric A. Olson, Jon Duke Seibold
  • Patent number: 9968108
    Abstract: The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
    Type: Grant
    Filed: April 24, 2017
    Date of Patent: May 15, 2018
    Assignee: CRETA FARM SOCIETE ANONYME INDUSTRIAL AND COMMERCIAL TRADING AS CRETA FARM S.A.
    Inventors: Emmanouil Domazakis, Peter Papadakis
  • Patent number: 9955717
    Abstract: The invention is directed to a nystose crystal-containing powder that has excellent fluidity suitable for handling, and shows a suppressed powder-blown-up phenomenon. The nystose crystal-containing powder has a nystose content of 83 to 89 wt %; the powder has 0.2 to 18.6 wt % of gluconic acid relative to a total weight of nystose crystals contained in the powder; and the powder has a water content of 8 to 14 wt %.
    Type: Grant
    Filed: November 12, 2013
    Date of Patent: May 1, 2018
    Assignee: MEIJI CO., LTD.
    Inventors: Kenji Toyota, Hiroki Ohara
  • Patent number: 9918489
    Abstract: A cookie or other food product which is designed to deliver a larger dose of cinnamon to a human user without significant introduction of food items detrimental to cinnamon's expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the cinnamon is intended to enhance the cookie as opposed to the flavoring of the cinnamon being covered up or concealed by other flavorings.
    Type: Grant
    Filed: December 17, 2008
    Date of Patent: March 20, 2018
    Inventor: Mark Gorris
  • Patent number: 9839231
    Abstract: A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.
    Type: Grant
    Filed: March 21, 2017
    Date of Patent: December 12, 2017
    Assignee: JimmyAsh LLC
    Inventors: Jamshid Ashourian, Steven Phelps
  • Patent number: 9795151
    Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
    Type: Grant
    Filed: July 10, 2014
    Date of Patent: October 24, 2017
    Assignee: General Mills, Inc.
    Inventors: Michael A. Staeger, Jennifer E. Folstad, Jeffrey F. Enz, Karen Marie Mandl Garrity, Eric A. Olson, Jon Duke Seibold
  • Patent number: 9788562
    Abstract: Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp.
    Type: Grant
    Filed: July 28, 2009
    Date of Patent: October 17, 2017
    Assignee: Tropicana Products, Inc.
    Inventors: Teodoro Rivera, Jessica Oesterling
  • Patent number: 9775373
    Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.
    Type: Grant
    Filed: December 22, 2016
    Date of Patent: October 3, 2017
    Assignee: Givaudan S.A.
    Inventors: Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
  • Patent number: 9775364
    Abstract: A method of making a powder of serum extracted from a Greek style yogurt is disclosed. The total solids concentration of the serum is increased to at least 35% by weight to produce a concentrated serum. The concentrated serum is crystallized by adding lactose crystals whose average size is less than 100 microns. The crystallized serum is then spray dried to produce a serum powder. The resulting powder is non-hygroscopic, less likely to form lumps in storage, retains the initial characteristics of the serum and is of sufficiently high quality to be fit for human consumption.
    Type: Grant
    Filed: November 20, 2013
    Date of Patent: October 3, 2017
    Assignee: Hellenic Protein SA
    Inventors: Panteleimon Rapanakis, Konstantinos Tsakmakidis
  • Patent number: 9661863
    Abstract: The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
    Type: Grant
    Filed: May 13, 2013
    Date of Patent: May 30, 2017
    Assignee: CRETA FARM SOCIETE ANONYME INDUSTRIAL AND COMMERCIAL
    Inventors: Emmanouil Domazakis, Peter Papadakis
  • Patent number: 9648893
    Abstract: Disclosed is an aerated fat-based confectionery that, unlike a conventional shell-type or tapered shape, has a novel shape, that is, a cubic or rectangular parallelepiped shape having top, bottom, and side surfaces in contact with and perpendicularly to each other, or any shape such as an animal or flower shape having a given thickness, has a light texture and a sharp melt-in-the-mouth sensation, does not require alignment in packaging. The confectionery can be obtained by aerating a fat-based confectionery mass having a fat content of 30 to 60% by weight such as chocolate to a specific gravity of 0.5 to 1.0 and cutting the aerated mass with a heated wire so that the side surface is perpendicularly to the top and bottom surfaces.
    Type: Grant
    Filed: September 15, 2011
    Date of Patent: May 16, 2017
    Assignee: MEIJI CO., LTD.
    Inventors: Hiroyuki Utsunomiya, Masamitsu Tanaka, Yuka Nagashima, Takanori Chiwata
  • Patent number: 9635878
    Abstract: The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A.
    Type: Grant
    Filed: July 25, 2014
    Date of Patent: May 2, 2017
    Assignee: EPC (BEIJING) NATURAL PRODUCTS CO., LTD.
    Inventors: Jingang Shi, Yunlong Feng, Chenghai Zhao, Hansheng Wang
  • Patent number: 9615601
    Abstract: A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.
    Type: Grant
    Filed: August 3, 2015
    Date of Patent: April 11, 2017
    Assignee: JimmyAsh LLC
    Inventors: Jamshid Ashourian, Steven Phelps
  • Patent number: 9603384
    Abstract: The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.
    Type: Grant
    Filed: June 2, 2014
    Date of Patent: March 28, 2017
    Assignee: Frito-Lay Trading Company, GmbH
    Inventors: Siva Kaliappan, Ian Noble, Ian T Norton, Sevugan Palaniappan