Abstract: The invention describes stevia compositions that are devoid of or have minimal concentrations of rebaudioside C and/or dulcoside A to decrease the aftertaste associated with stevia compositions.
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:
May 13, 2015
Date of Patent:
February 21, 2017
Assignee:
Givaudan S. A.
Inventors:
Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
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:
May 13, 2015
Date of Patent:
February 21, 2017
Assignee:
Givaudan S.A.
Inventors:
Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
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:
October 12, 2012
Date of Patent:
January 3, 2017
Assignee:
LAND O'LAKES, INC.
Inventors:
Jill Paddock, Nicole Igielski, Thomas Aurand, Richard Dinesen
Abstract: A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.
Type:
Grant
Filed:
January 16, 2008
Date of Patent:
November 1, 2016
Assignee:
Puratos N.V.
Inventors:
Ingrid Van Haesendonck, Willem Broekaert, Jacques Georis, Jan Delcour, Christophe Courtin, Filip Arnaut
Abstract: A composition for retarding spoilage of coffee includes tara extract and glutathione along with propyl gallate or a synthetic antioxidant which is tert-butyl hydroquinone or butylated hydroxyanisole or ethoxyquin or ethoxyquin phosphate.
Abstract: Protein concentrates and protein isolates, in addition to processes for the production of protein concentrates hydrolyzates thereof and protein isolates, are disclosed. In particular, the disclosure relates to a process for removing fiber from an oilseed meal, comprising: i) mixing an oilseed meal with a blending solvent, optionally water, saline solution, polysaccharide solution or protein containing solution, to form a mixture; ii) optionally adjusting the pH of the protein slurry to a pH of about 2 to about 10; iii) separating the mixture to form a protein slurry comprising soluble and insoluble proteins and an insoluble fiber fraction, and iv) extracting the protein slurry with an alcohol containing solvent to render soluble protein insoluble and separating and recovering the insoluble protein.
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:
May 28, 2009
Date of Patent:
May 17, 2016
Assignee:
ConAgra Foods RDM, Inc.
Inventors:
Janet Olson Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
Abstract: Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the stevia extract and/or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.
Type:
Grant
Filed:
March 5, 2014
Date of Patent:
December 22, 2015
Assignee:
MORITA KAGAKU KOGYO CO., LTD.
Inventors:
Toyoshige Morita, Isao Fujita, Fumito Matsuura, Masaya Ota
Abstract: A shelf-stable, non-refrigerated reduced-calorie beverage that contains about 8 to about 12% fruit juice by volume is provided. The beverage contains at least one nutritive sweetener and at least one non-nutritive sweetener. Preferably, the equivalent sucrose sweetness ratio of the at least one non-nutritive sweetener to all of the total sweeteners is from about 0.35 to about 0.45. Preferably, the at least one non-nutritive sweetener comprises aspartame and acesulfame potassium.
Type:
Grant
Filed:
December 30, 2005
Date of Patent:
September 15, 2015
Assignee:
PEPSICO, INC.
Inventors:
Helen Akinruli, Cynthia Clark, Rama Gadiraju
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.
Abstract: An acidic oil-in-water-type emulsified food comprising an egg white hydrolyzate. A method of producing the acidic oil-in-water-type emulsified food comprising emulsifying an aqueous phase component and an oil phase component in the presence of the egg white hydrolyzate. An antioxidant comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus. A flavor improving agent comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus.
Type:
Grant
Filed:
November 29, 2005
Date of Patent:
July 28, 2015
Assignee:
Q.P. Corporation
Inventors:
Hideaki Kobayashi, Ryo Sasahara, Shoichi Yoda, Mari Yamada
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:
April 30, 2014
Date of Patent:
June 23, 2015
Assignee:
GIVAUDAN, S.A.
Inventors:
Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
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:
March 25, 2014
Date of Patent:
June 16, 2015
Assignee:
GIVAUDAN, S.A.
Inventors:
Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
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:
March 25, 2014
Date of Patent:
June 16, 2015
Assignee:
GIVAUDAN, S.A.
Inventors:
Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
Abstract: The present invention concerns a flavoring substance-included cellulose, comprising or consisting of cellulose and flavoring substances included in the cellulose, methods for producing such flavoring substance-included celluloses, and mixtures comprising flavoring substance according to the invention.
Abstract: To provide a flavor enhancer having, in a good balance, a raw milk feeling which gives a flavor of a fresh milk, a rich feeling of the raw milk, a natural feeling, and a preference property. That is the flavor enhancer for food or drink, which comprises, as an effective component, a treated product which is obtained by subjecting a total milk protein to a lactic acid fermentation treatment and protease treatment.
Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
Type:
Grant
Filed:
October 17, 2013
Date of Patent:
March 17, 2015
Assignee:
JimmyAsh LLC
Inventors:
Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
Type:
Grant
Filed:
October 15, 2013
Date of Patent:
February 24, 2015
Assignee:
JimmyAsh LLC
Inventors:
Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
Abstract: The present invention relates to enaminocarbonyl compounds with the formula I. The present invention also relates to the use of compounds with the formula I for the modification of the taste of a product and/or preparation for oral administration.
Type:
Grant
Filed:
February 2, 2010
Date of Patent:
September 30, 2014
Assignee:
Instytut Chemii Organicznej, Polska Akademia Nauk