Patents Examined by Jenna A Watts
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Patent number: 11779035Abstract: The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.Type: GrantFiled: November 27, 2018Date of Patent: October 10, 2023Assignee: SAMYANG CORPORATIONInventors: Tae-Chul Han, Bong Chan Kim, Yong-In Kim, Il Seo, Seung Mi Lee, Su Youn Lim, Hye Jin Lim
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Patent number: 11766054Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.Type: GrantFiled: March 16, 2023Date of Patent: September 26, 2023Assignee: SOLUBLE TECHNOLOGIES GROUP, LLCInventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh
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Patent number: 11766053Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.Type: GrantFiled: March 16, 2023Date of Patent: September 26, 2023Assignee: SOLUBLE TECHNOLOGIES GROUP, LLCInventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh
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Patent number: 11758921Abstract: The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.Type: GrantFiled: October 11, 2018Date of Patent: September 19, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Nilesh Desai, Stephen Gene Mark, Madansinh Nathusinh Vaghela, Rajiv Indravadan Dave, Nirav Chandrakant Pandya
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Patent number: 11751592Abstract: Consumables comprising a sweetener and at least one compound of the formulae described are provided herein, wherein the sweetener comprises a sweetening amount of rebaudioside M and/or a sweetening amount of at least one mogroside. The at least one compound of the formulae described herein enhances the sweetness of the consumable and/or modulates one or more taste attributes to make the consumable taste more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.Type: GrantFiled: April 5, 2017Date of Patent: September 12, 2023Assignee: The Coca-Cola CompanyInventors: Indra Prakash, Gil Ma
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Patent number: 11744272Abstract: A process for producing an infused honey composition having a moisture content of 15% to 19% w/w is described. The process generally includes adding an infusing agent to honey to form an infused honey composition. The honey may be dried prior to addition of the infusing agent, after addition of the infusing agent, or both before and after addition of the infusing agent. The infusing agents are generally not-from-concentrate components of a plant including an extract or juice, fruit, seeds, skin, stems, roots, or leaves.Type: GrantFiled: February 20, 2020Date of Patent: September 5, 2023Inventor: Steven Eisele
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Patent number: 11744254Abstract: A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 55/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 is presented in conjunction with methods for use in lipid containing food matrix, baking and making dough with the phospholipase and also including baking improvers using the disclosed phospholipase A1.Type: GrantFiled: December 17, 2018Date of Patent: September 5, 2023Assignee: DuPont Nutrition Biosciences APSInventors: Keya Zhang, Lone Broend Miller, Lene Kragh, Tina Lillan Joergensen
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Patent number: 11744267Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.Type: GrantFiled: March 16, 2023Date of Patent: September 5, 2023Assignee: SOLUBLE TECHNOLOGIES GROUP, LLCInventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh
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Patent number: 11723389Abstract: The present invention provides an aqueous pigment-material solution which has excellent thermal stability and less fading particularly even under an acidic condition, a method for producing the same, and a blue-colored beverage. Provided are an aqueous pigment-material solution including a pigment material containing 20 mmol to 200 mmol of polycarboxylic acid having one or more hydroxy groups, in terms of carboxylic acid equivalent, per 1 g of phycocyanin, in which when both the phycocyanin and the polycarboxylic acid are added such that a color value represented by absorbance at 620 nm is 2.5 to 5, an optical density per 1 cm of an optical path length at 800 nm is 0.05 or lower at a hydrogen ion concentration (pH) of 3 or lower, a method for producing the aqueous pigment-material solution, and a blue-colored beverage.Type: GrantFiled: November 6, 2018Date of Patent: August 15, 2023Assignee: DIC CorporationInventors: Hiromasa Nakamura, Hisayoshi Arai, Junichi Itoh, Mitsuteru Ishiwara
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Patent number: 11716998Abstract: The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20˜34, the loss factor of 6.3˜9.0, the moisture content of 45˜55% and the water activity of 0.920˜0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.Type: GrantFiled: June 30, 2020Date of Patent: August 8, 2023Assignees: JIANGNAN UNIVERSITY, WUXI HUASHUNMINSHENG FOOD CO. LTD., ANJOY FOODS GROUP CO., LTD., HUBEI ANJOY FOOD CO. LTD.Inventors: Darning Fan, Bowen Yan, Yejun Wu, Huizhang Lian, Kai Wang, Jianxin Zhao, Hao Zhang, Huayu Yang, Xiuxiu Li, Yin Zhang, Jinbiao Fei, Wenguo Zhou, Ke Pang, Jianlian Huang, Qingmiao Zhang, Wei Chen
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Patent number: 11712049Abstract: A composition and process for making pet food treats is described herein. Auxiliary ingredients are combined to form a meat mixture. The meat mixture is formed into portions. The portions of meat mixture are positioned on a chew stick that comprises rawhide. The pet treat gives the appearance of a grilled shish kabob, where the meat portions are meant for initial taste, while the chew stick will provide the dog with a longer-lasting chewing portion.Type: GrantFiled: October 16, 2020Date of Patent: August 1, 2023Assignee: Spectrum Brands, Inc.Inventor: Marc Kreamer
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Patent number: 11712055Abstract: Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: GrantFiled: September 22, 2021Date of Patent: August 1, 2023Assignee: PURECIRCLE SDN BHDInventor: Avetik Markosyan
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Patent number: 11696585Abstract: It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enzymes, the use of this combination of enzymes and methods for preparing bakery products using the combination of a thermophilic serine protease and a lipase.Type: GrantFiled: July 10, 2017Date of Patent: July 11, 2023Assignee: PURATOS NVInventor: Bram Develter
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Patent number: 11659849Abstract: The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.Type: GrantFiled: March 10, 2016Date of Patent: May 30, 2023Assignee: Cargill, IncorporatedInventors: Paul Raymond Smith, Joël René Pierre Wallecan
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Patent number: 11622570Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.Type: GrantFiled: September 8, 2021Date of Patent: April 11, 2023Assignee: SOLUBLE TECHNOLOGIES GROUP, LLCInventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh
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Patent number: 11606962Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.Type: GrantFiled: December 5, 2020Date of Patent: March 21, 2023Assignee: SOLUBLE TECHNOLOGIES GROUP, LLCInventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh
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Patent number: 11606964Abstract: Breadcrumbs have a grain size distribution in which the proportion of a fraction of breadcrumbs that have a grain size 2.36 mm is 8-21 mass % and the proportion of a fraction of breadcrumbs that have a grain size ?1.18 mm is ?45 mass %, and have a bulk density of 270-600 ml/100 g. A breadcrumb powder shaker container includes: the breadcrumbs or breadcrumb mix; and a shaker container containing a breadcrumb powder to be shaken out including the breadcrumbs or the breadcrumb mix, the shaker container having a shake-out hole. The shake-out hole has a maximum diametric length of 10-55 mm. This enables simply applying the breadcrumbs or the breadcrumb mix directly to a food material, enabling a high-quality cooked breadcrumb-coated food item, while retaining the flavor of the food material to a high level irrespective of the amount of oil used in deep frying.Type: GrantFiled: February 16, 2018Date of Patent: March 21, 2023Assignee: NISSHIN SEIFUN WELNA INC.Inventors: Masato Ohmura, Shuhei Yamazaki, Michihiro Sakakibara
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Patent number: 11606961Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.Type: GrantFiled: September 10, 2019Date of Patent: March 21, 2023Assignee: SOLUBLE TECHNOLOGIES GROUP, LLCInventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh
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Patent number: 11596160Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.Type: GrantFiled: June 9, 2014Date of Patent: March 7, 2023Assignee: Cargill, IncorporatedInventors: Jeroen De Paepe, Serpil Metin, Paul Raymond Smith, Sarah Veelaert
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Patent number: 11570995Abstract: The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.Type: GrantFiled: September 18, 2020Date of Patent: February 7, 2023Assignee: Mantrose-Haeuser Co., Inc.Inventors: Bin Zhong, Xiangdong Gan