Patents Examined by Jeffrey P Mornhinweg
  • Patent number: 11457649
    Abstract: Disclosed herein are methods and compositions including casein, and methods for making these compositions.
    Type: Grant
    Filed: August 19, 2021
    Date of Patent: October 4, 2022
    Assignee: Perfect Day, Inc.
    Inventors: Ryan Pandya, Perumal Gandhi, Shaowen Ji, Derek Beauchamp, Louis Hom
  • Patent number: 11452300
    Abstract: A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.
    Type: Grant
    Filed: December 3, 2019
    Date of Patent: September 27, 2022
    Assignee: LEADING EDGE INNOVATIONS, LLC
    Inventors: James Michael Wilmott, Michael Alan Ross
  • Patent number: 11446327
    Abstract: The present invention provides stable amorphous calcium carbonate (ACC) compositions, and food articles comprising said compositions.
    Type: Grant
    Filed: July 30, 2015
    Date of Patent: September 20, 2022
    Assignee: AMORPHICAL LTD.
    Inventors: Ali Abo Riziq, Sharon Hershkovitz, Yosef Ben, Yigal Blum
  • Patent number: 11439167
    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: June 25, 2020
    Date of Patent: September 13, 2022
    Assignee: JimmyAsh LLC
    Inventors: Jamshid Ashourian, Steven Phelps
  • Patent number: 11425923
    Abstract: The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.
    Type: Grant
    Filed: May 3, 2019
    Date of Patent: August 30, 2022
    Assignee: EPC Natural Products Co., Ltd.
    Inventors: Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lv, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
  • Patent number: 11412752
    Abstract: The present invention relates to a process for forming a stabilized fat blend. Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides for the use of micronized antioxidant-containing vegetable material to protect a fat blend from oxidation, for example a fat blend with a low level of saturated fat.
    Type: Grant
    Filed: June 19, 2017
    Date of Patent: August 16, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Fabiola Dionisi, Christoph Reh, Lennart Fries, Christian Kjolby, Patricia Rossi
  • Patent number: 11388920
    Abstract: Provided is a storage and delivery system that includes a container containing a stable liquid composition therein for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff and having a viscosity of less than 2000 cP and a water activity of greater than 95%, wherein the composition comprises one or more thickening agents and one or more polysaccharides, and a pump dispenser sealingly attached to the container and having a valve for inhibiting or preventing drying of the composition in the container. Further provided is a method of delivering a stable liquid composition to an aqueous liquid or aqueous liquid solid mixture foodstuff by use of the storage and delivery system. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff by adding the stable liquid composition thereto is also provided.
    Type: Grant
    Filed: September 6, 2017
    Date of Patent: July 19, 2022
    Assignee: Trisco ICAP Pty Ltd
    Inventors: Michael Tristram, Ian Tristram, Brenda Mossel, Peter Skarshewski
  • Patent number: 11369127
    Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
    Type: Grant
    Filed: May 3, 2019
    Date of Patent: June 28, 2022
    Assignee: EPC Natural Products Co., Ltd.
    Inventors: Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lyu, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
  • Patent number: 11357239
    Abstract: The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat having improved whiteness.
    Type: Grant
    Filed: August 8, 2017
    Date of Patent: June 14, 2022
    Assignee: CARGILL, INCORPORATED
    Inventors: Nathalie De Clercq, Matthieu Bruno Philippe Rouvillain, Sidonie Saloppe
  • Patent number: 11324237
    Abstract: The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.
    Type: Grant
    Filed: May 3, 2019
    Date of Patent: May 10, 2022
    Assignee: EPC Natural Products Co., Ltd.
    Inventors: Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lv, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
  • Patent number: 11311041
    Abstract: The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby.
    Type: Grant
    Filed: March 13, 2013
    Date of Patent: April 26, 2022
    Assignee: N. V. NUTRICIA
    Inventors: Joep Van Den Brenk, Koen Cornelis Van Dijke, Adriana Martina Lamberta Van Der Steen, Raoul Charles Johan Moonen, Antonie Van Baalen
  • Patent number: 11304431
    Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
    Type: Grant
    Filed: May 3, 2019
    Date of Patent: April 19, 2022
    Assignee: EPC Natural Products Co., Ltd.
    Inventors: Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lyu, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
  • Patent number: 11304433
    Abstract: A sweetener composition includes a plurality of assembled particles including natural, non-nutritive sweetener molecules and organic scaffold particles. The natural, non-nutritive sweetener molecules include hydrophilic moieties and hydrophobic moieties, the organic scaffold particles include at least one compositional component including a C6-C10 medium chain glyceride, and the C6-C10 medium chain glyceride includes at least 20 wt % of the total lipid content of the composition. Methods of making the sweetener composition are also described.
    Type: Grant
    Filed: August 8, 2018
    Date of Patent: April 19, 2022
    Assignee: EBIO NUTRITIONAL SCIENCES LLC
    Inventors: Carl R. Sahi, John M. Polidoro, Mark Ennis Ketner, Dakshinamurthy Devanga Chinta
  • Patent number: 11304430
    Abstract: A process for optimizing the efficiency of extraction at room temperature of juice or puree from pulps of fruit and vegetables, responsive to their consistency. The pulps are first cut and softened in a first section of the machine, where a rotor applies pulses to the pulps in quick succession against a stator having protrusions on the inner surface. The softened product then passes through an extraction section, where the separation is carried out of a main product, which is conveyed in an outlet duct, from the waste solid parts, which are discharged through an outlet. The rotors are mounted on different shafts operated by motors. Both motors are operatively connected to a device that controls the speeds manually, or automatically, responsive to predetermined input parameters, according to the consistency of the product.
    Type: Grant
    Filed: August 23, 2016
    Date of Patent: April 19, 2022
    Inventor: Alessandro Bertocchi
  • Patent number: 11284634
    Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
    Type: Grant
    Filed: May 3, 2019
    Date of Patent: March 29, 2022
    Assignee: EPC Natural Products Co., Ltd.
    Inventors: Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lyu, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
  • Patent number: 11278039
    Abstract: A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil and at least one sweetener. The at least one vegetable oil is substantially free or free of palm oil and the sugar content of the spread is less than about 20% by weight of the total spread. The food spread possesses excellent properties and is advantageously spreadable at low temperature.
    Type: Grant
    Filed: May 30, 2018
    Date of Patent: March 22, 2022
    Assignee: The Princeton Group Inc—C40917
    Inventors: Samuel Beng Tew, Mark Anthony Hanna
  • Patent number: 11272725
    Abstract: A jelly fig-derived low methoxyl pectin (LM pectin) and a method for producing the same are disclosed. The LM pectin has a relatively high average molecular weight, a relatively low esterification degree, and a relatively high galacturonic acid content. The LM pectin is made using raw materials of female syconium of jelly fig, particularly the three parts of achenes, pedicels, and sepals as a whole. The LM pectin can be used in preparing calcium pectate gel and/or as biomaterials for wide applications in the food and medical industries.
    Type: Grant
    Filed: April 29, 2020
    Date of Patent: March 15, 2022
    Inventor: Shih-Kuo Hou
  • Patent number: 11272714
    Abstract: According to a method of manufacturing kimchi of the present invention, there is provided high-quality kimchi which contains Dendropanax morbifera Lev. and one or more functional ingredients selected from among a dandelion, Capsella bursa-pastoris, Kalopanax septemlobus, Cuscuta chinensis Lamarck, and Sambucus williamsii var. coreana Nakai, so that an irritating odor is reduced, freshness is maintained over a long period of time, an improved mouthfeel is ensured, excessive fermentation caused by the occurrence of microorganisms is prevented, and storage stability is improved.
    Type: Grant
    Filed: February 16, 2017
    Date of Patent: March 15, 2022
    Inventors: Ji Hwan Park, Ju Yeon Yu
  • Patent number: 11252978
    Abstract: The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.
    Type: Grant
    Filed: May 3, 2019
    Date of Patent: February 22, 2022
    Assignee: EPC NATURAL PRODUCTS CO., LTD.
    Inventors: Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lv, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
  • Patent number: 11241019
    Abstract: The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.
    Type: Grant
    Filed: July 1, 2015
    Date of Patent: February 8, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Fergal Rattray, Annette Helle Johansen, Mikkel Laust Broe