Patents Examined by Jeffrey Mornhinweg
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Patent number: 8828470Abstract: A food or beverage composition suitable for human consumption includes an aqueous suspension such as cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing supplementation oil, in which a supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the aqueous suspension via the supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same aqueous suspension without having been first combined and diluted with the oxidative stabilization oil.Type: GrantFiled: May 31, 2013Date of Patent: September 9, 2014Assignee: Perlman Consulting, LLCInventor: Daniel Perlman
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Patent number: 8821955Abstract: Protein concentrates and protein isolates, in addition to processes for the production of protein concentrates and protein isolates, are disclosed. In particular, the disclosure relates to the removal of fiber from an oilseed meal using low g-force centrifugation.Type: GrantFiled: November 10, 2010Date of Patent: September 2, 2014Assignee: Siebte PMI Verwaltungs GmbHInventor: Qingnong Nelson Tang
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Patent number: 8815321Abstract: Compounds of the formula (I) A is OH or a carbonyl group, n is 0 or 1, R is an alkyl radical having from 1 to 4 carbon atoms, in particular methyl, ethyl, n-propyl, iso-propyl, n-butyl or t-butyl; or a residue of a hydroxy carboxylic acid, in particular the residue —CH(OH)COOH, —CH(OH)CH2COOH, —CH2CH(OH)COOH or —CH(OH)CH(OH)COOH; and R? is independently selected from H or OH.Type: GrantFiled: February 16, 2010Date of Patent: August 26, 2014Assignee: Givaudan S.A.Inventors: Abdelmajid Kaouas, Harry Renes, Cornelis Winkel
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Patent number: 8771778Abstract: 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: GrantFiled: September 9, 2010Date of Patent: July 8, 2014Assignee: Frito-Lay Trading Company, GmbHInventors: Siva Kaliappan, Ian Noble, Ian T. Norton, Sevugan Palaniappan
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Patent number: 8765205Abstract: 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: GrantFiled: September 14, 2012Date of Patent: July 1, 2014Assignee: Givaudan, S.A.Inventors: Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
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Patent number: 8722118Abstract: The present invention relates to a method for flavoring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavoring agent, selected from the group constituted by flavor fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavor fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.Type: GrantFiled: April 24, 2007Date of Patent: May 13, 2014Assignee: Fromageries BelInventor: Gilbert Delespaul
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Patent number: 8715760Abstract: 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: GrantFiled: October 4, 2006Date of Patent: May 6, 2014Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Patent number: 8703225Abstract: 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: GrantFiled: October 2, 2009Date of Patent: April 22, 2014Assignee: Morita Kagaku Kogyo Co., Ltd.Inventors: Toyoshige Morita, Isao Fujita, Fumito Matsuura, Masaya Ota
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Patent number: 8691312Abstract: 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: GrantFiled: November 30, 2012Date of Patent: April 8, 2014Assignee: Givaudan S.A.Inventors: Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
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Patent number: 8679567Abstract: 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: GrantFiled: August 14, 2012Date of Patent: March 25, 2014Assignee: Givaudan S.A.Inventors: Chad Allen Hansen, Jay Patrick Slack, Christopher Todd Simons
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Patent number: 8623445Abstract: Protein concentrates and protein isolates, in addition to processes for the production of protein concentrates and protein isolates, are disclosed. In particular, the disclosure relates to the removal of fiber from an oilseed meal using low g-force centrifugation.Type: GrantFiled: November 11, 2009Date of Patent: January 7, 2014Assignee: Bio-Extraction Inc.Inventor: Qingnong Nelson Tang
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Patent number: 8613964Abstract: A method and composition for making food products for benefiting health, including: inoculating dryland taro poi with fermented wetland taro poi; fermenting the inoculated dryland taro poi; dehydrating the fermented dryland taro poi; rehydrating the dehydrated dryland taro poi; pasteurizing the rehydrated dryland taro poi; reinoculating the pasteurized dryland taro poi with a poi starter culture; and adding nutrients to the reinoculated dryland taro poi. The poi starter culture includes a probiotic organism having a concentration of at least 2000 cfu/g. The nutrients added to the dryland taro poi include one or more selected from the group consisting of: xylose and inulin. The dryland taro poi and the wetland taro poi are in an amount in a ratio of 40:1 by weight, dryland to wetland.Type: GrantFiled: July 13, 2009Date of Patent: December 24, 2013Assignee: Taro Dream Holdings, LLCInventors: Pamela Day, Piikalama Boiser
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Patent number: 8609173Abstract: The present invention provides solid and liquid compositions comprising 5-(neopentyloxy)-1H-benzo[c][1,2,6]thiadiazin-4-amino-2,2-dioxide or 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2?,2?-dimethyl-N-propylpropanamide, and methods of making the compositions by spray drying and spin melting. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods.Type: GrantFiled: July 30, 2009Date of Patent: December 17, 2013Assignee: Senomyx Inc.Inventors: Rhondi Shigemura, Carolyn Podgurski, Boriruck Kitisin, Jennifer Ward, Thitiwan Lebien, Ana Alatorre
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Patent number: 8529981Abstract: Protein concentrates and protein isolates, in addition to processes for the production of protein concentrates 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; and iii) separating the mixture to form a protein slurry comprising soluble and insoluble proteins and an insoluble fiber fraction.Type: GrantFiled: May 15, 2009Date of Patent: September 10, 2013Assignee: Bioexx Specialty Proteins Ltd.Inventor: Qingnong Nelson Tang
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Patent number: 8501257Abstract: A pomegranate sprout preparation is disclosed. Methods of producing pomegranate sprouts and pomegranate sprout preparation as well as food or feed products comprising same are also disclosed.Type: GrantFiled: July 27, 2008Date of Patent: August 6, 2013Assignee: The State of Israel, Ministry of Agriculture & Rural Development, Agricultural Research Organization, (A.R.O.), Volcani CenterInventors: Yakov Vinokur, Victor Rodov, Batia Horev, Genady Goldman, Nehemia Aharoni
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Patent number: 8460728Abstract: A dehydrated slice of a vegetable or a fruit is provided, which is adapted to be rehydrated by a rehydration process, having a circumference which is substantially the same as the circumference of the respective slice of the raw vegetable, and having a thickness which is reduced about 20 to 90% in comparison to the thickness of the respective slice of the raw vegetable or fruit. The dehydrated slice has a planar surface. Furthermore, a method is provided to produce said dehydrated slices. Said dehydrated slices are adapted to be rehydrated by a rehydration process herein provided, whereby performance of said process leads to a rehydrated slice with a thickness of the respective raw vegetable or fruit.Type: GrantFiled: July 12, 2006Date of Patent: June 11, 2013Assignee: Nestec S.A.Inventors: Ulrich Erle, Roland Lermer
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Patent number: 8445054Abstract: The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits significantly lower process times and higher yields than the prior art processes. The process comprises expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. The yield of snack nuts produced by this process is generally greater than eighty percent.Type: GrantFiled: December 7, 2011Date of Patent: May 21, 2013Assignee: APPTEC, Inc.Inventors: Vilambi N R K Reddy, Anil Torgalkar, Lionel Xavier