Patents Examined by Joseph Golian
  • Method for preparing a spread containing lactoprotein and/or vegetable protein and thickener
    Patent number: 5223300
    Abstract: A method is described for the preparation of a spread containing lactoprotein and/or vegetable protein and thickener, wherein, using a fat composition and a first aqueous composition as starting materials, the starting emulsion is first formed in a state in which the fat composition is entirely molten and a separately formed warm, thickener-containing, second aqueous composition is then emulsified in the starting emulsion at a temperature between 40.degree. and 70.degree. C. to form a final emulsion.
    Type: Grant
    Filed: October 9, 1991
    Date of Patent: June 29, 1993
    Assignee: Koninklejke Brinkers Margarinefabrieken B.V.
    Inventor: Bernardus H. C. Brinkers
  • Methods of producing chewing gum using molten sorbitol and gum produced thereby
    Patent number: 5223282
    Abstract: Molten sorbitol is disclosed as a humectant for chewing gum. The chewing gum is prepared by providing a chewing gum base at a level of about 5% to about 80% of the chewing gum composition; providing a bulking agent at a level of about 5% to about 80% of the chewing gum composition; providing a flavoring agent at a level of about 0.1% to about 10% of the chewing gum composition; providing molten sorbitol at a level of about 0.25% to about 2.7% of the chewing gum composition; and mixing the gum base, bulking agent, flavoring agent and molten sorbitol into the chewing gum composition. Chewing gum made with about 0.25% to about 2.7% molten sorbitol is also disclosed.
    Type: Grant
    Filed: May 14, 1992
    Date of Patent: June 29, 1993
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Mansukh M. Patel, Jeffrey S. Hook
  • Production of evaporated milk product without stabilizing salts
    Patent number: 5223299
    Abstract: Evaporated milk which is stable in storage without the addition of stabilizing salts is prepared by homogenizing a milk product, heat-treating the homogenized milk, evaporatively concentrating the milk, heat-treating the concentrate, homogenizing the heat-treated concentrate and then sterilizing the heat-treated concentrate. Alternatively, a lactic product containing phospholipids derived from milk is mixed with a milk product, the mixture is heat-treated, the heat-treated mixture is evaporatively concentrated, the concentrate is heat-treated, the heat-treated concentrate is homogenized, and then the homogenized heat-treated concentrate is sterilized. Further, alternatively, the milk product is first heat-treated and then evaporatively concentrated, a lactic product containing phospholipids derived from milk is mixed with the concentrate, the mixture is heat-treated, then homogenized and then sterilized.
    Type: Grant
    Filed: November 27, 1990
    Date of Patent: June 29, 1993
    Assignee: Nestec S.A.
    Inventors: Ernesto Dalan, Markus A. Henggeler
  • Method of making a fast release stabilized aspartame ingredient for chewing gum
    Patent number: 5221543
    Abstract: A process is disclosed for making a chewing gum with a fast release, stabilized chewing gum. According to the method, a quantity of aspartame (APM) is mixed with an agglomerating agent, such as a modified cellulose, and a limited quantity of a solvent for the agglomerating agent, such as water. The quantity of solvent is limited so as to produce a mixture which is only moist or damp. This damp mixture is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then dried and the dried mixture is comminuted, e.g. by grinding, to produce particles of APM ingredient with essentially a maximum particle size of about 0.017 inches. These particles of APM ingredient are then added to a chewing gum formulation.
    Type: Grant
    Filed: May 26, 1989
    Date of Patent: June 22, 1993
    Assignee: Firma Wilhelm Fette GmbH
    Inventors: Steven F. Zibell, Mansukh M. Patel, Jayant C. Dave, Robert A. Payne
  • Aqueous calcium citrate compositions
    Patent number: 5219602
    Abstract: An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used for opacifying and whitening aqueous food compositions.
    Type: Grant
    Filed: December 20, 1991
    Date of Patent: June 15, 1993
    Assignee: Kraft General Foods, Inc.
    Inventors: Fouad Z. Saleeb, Susan M. Vidal
  • Siloxy ester derivatives as low calorie fat mimetics
    Patent number: 5219605
    Abstract: Siloxy ester derivatives, notably compounds having a two-to twelve-carbon backbone to which is attached one to five fatty groups in ester or reversed ester linkage, and one or two siloxy groups each bearing three pendant aliphatic, ether, or ester groups, comprise a new class of edible fat mimetics. These compounds have the general formula ##STR1## where B is an aliphatic group having 2 to 12 carbons, X is an alkyl or oxaalkyl having 1 to 18 carbons (or mixtures thereof), or an ester group of the formula --O--(CO)--R, R is an aliphatic group having 1 to 29 carbons, m is 1 or 2, and n+p is 1 to 5. Methods of using the new fat mimetics and food compositions incorporating them are disclosed.
    Type: Grant
    Filed: October 23, 1991
    Date of Patent: June 15, 1993
    Assignee: Nabisco, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley
  • Method for producing highly concentrated, lactic-acid fermented product utilizing unground grainy rice and improving qualities thereof by the secondary, enzymatic treatment at fermentation
    Patent number: 5219597
    Abstract: Disclosed is a method for producing a highly concentrated, rice-derived lactic acid fermented product which tastes highly sweet and sour, and of which the flavor and texture are excellent. In this method, unground, grainy rice is gelatinized and then it is liquefied and saccharified by the primary treatment with .alpha.-amylase and glucoamylase. After sterilization, it is inoculated with lactic acid bacteria and undergoes a secondary treatment with .alpha.-amylase and glucoamylase. The glucose produced thereby continuously ferments to lactic acid. Finally, high concentrated lactic fermented product, tasting sweet and sour, and having excellent flavor and texture, is produced.
    Type: Grant
    Filed: December 4, 1991
    Date of Patent: June 15, 1993
    Assignee: Korea Food Research Institute
    Inventors: Chul-Kyoon Mok, Young-Jung Nam, Young-Jin Kim
  • Use of ester-bridged side chains to suppress caloric availability of fat compounds
    Patent number: 5219604
    Abstract: The use of inter- and intra-molecular ester bridges of the formula--O--(CO)--(CH.sub.2).sub.n --(CO)--O--where n=1 to 8, between fatty side chains attached to fat compounds is disclosed. These ester bridges, which can be used with both fat mimetics and triglycerides, suppress caloric availability and modulate the functional characteristics of the compounds. Methods of forming and using the bridged structures, and food compositions incorporating them are disclosed.
    Type: Grant
    Filed: February 13, 1991
    Date of Patent: June 15, 1993
    Assignee: Nabisco, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley
  • Water-and-oil emulsion and process for preparing such emulsion
    Patent number: 5217742
    Abstract: The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt. % fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the stress observed for the aqueous phase composition at the same strain.
    Type: Grant
    Filed: June 21, 1991
    Date of Patent: June 8, 1993
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Malcolm G. Jones, Ian T. Norton
  • Method of making chewing gum with delayed release ingredients
    Patent number: 5217735
    Abstract: A process is disclosed wherein an ingredient is treated so that it will exhibit a controlled release when incorporated in chewing gum. According to the method, a quantity of a powdered ingredient is mixed with an agglomerating agent, such as a modified cellulose, and a limited quantity of a solvent for the agglomerating agent, such as water. The quantity of solvent is limited so as to produce a mixture which is only moist or damp. This damp mixture is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then dried and the dried mixture is treated, e.g. by grinding and/or screening, to produce the desired particle size range in the agglomerated ingredient particles. These agglomerated particles comprise collections or clusters of ingredient particles which have been bound together by the agglomerating agent.
    Type: Grant
    Filed: July 17, 1989
    Date of Patent: June 8, 1993
    Assignee: Wm. Wrigley Jr. Company
    Inventor: Steven E. Zibell
  • Self-topping cake
    Patent number: 5215774
    Abstract: A mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the cake layer is adjusted relative to the viscosity of the batter for the topping layer so that a cake having two distinct layers is formed by baking the batters in a microwave oven.
    Type: Grant
    Filed: January 12, 1990
    Date of Patent: June 1, 1993
    Assignee: The Pillsbury Company
    Inventors: Gregg J. Moder, William A. Atwell, Julio R. Panama, Betty L. Brooking, Carol J. Lenander, Elayne C. Winkel
  • Process for covering the energy needs of animals and feed for carrying it out
    Patent number: 5215766
    Abstract: To cover the energy needs of animals, in particular domestic animals, including ruminants, relatively large quantities of fat can be fed in a completely absorbable form without disturbing the animals' digestive processes. The fats are chosen from readily available sources such as lard, tallow, fish oils, and the like, and preferably have the following spectrum of fatty acids:______________________________________ C.sub.4 -C.sub.12 3-5% C.sub.14 1-2% C.sub.16 20-25% C.sub.16-1 1-3% C.sub.18 20-30% C.sub.18-1 35-50% C.sub.18-2 0-1% C.sub.20 1-2% ______________________________________If a selected fat has a melting point below the body temperature of the animal to be fed, the fat is hydrogenated to raise its melting point above the body temperature of the animal and is converted preferably by means of a cold-air crystallization process, into a structure of fine particles of a maximum size of 50 .mu.m.
    Type: Grant
    Filed: April 29, 1988
    Date of Patent: June 1, 1993
    Assignee: Alifet AG
    Inventor: Werner Schaub
  • Process for making a uniform liquid, pourable shortening containing high emulsifier levels
    Patent number: 5211981
    Abstract: A process for making a uniform liquid, pourable shortening involves preparing a melted base oil containing partially hydrogenated oil and optionally highly hydrogenated oil, then blending a melted emulsifier containing at least 30% monoglyceride with the base oil so that the monoglyceride content of the total blend is 10% to 16%. The amounts of emulsifier and highly hydrogenated oil are chosen so that they fall within the cross-hatched area EFGD in FIG. 1. The melted blend is rapidly cooled and partially crystallized in a first zone, and then worked by agitation in a second zone. The product shortening has the following solid fat index: 3-12 at 50.degree. F., 0-7 at 70.degree. F., 0-4 at 80.degree. F., 0-3 at 92.degree. F., and not more than 3 at 104.degree. F.
    Type: Grant
    Filed: October 2, 1992
    Date of Patent: May 18, 1993
    Assignee: The Procter & Gamble Company
    Inventors: Edward R. Purves, Larry D. Halstead, Keith D. Adams
  • Polyol fatty polyesters having newtonian rheology
    Patent number: 5211979
    Abstract: The present invention is concerned with a fat composition comprising a mixture of one or more polyol fatty acid polyesters, which mixture exhibits Newtonian rheology at solid fat content of at least 15%, and with a fatty acid distribution which complies with the condition:PY<1.1wherePY=2.94*y+2.1*x+16.6*y.sup.2 +2.7*x.sup.2 +14.6*xy-0.26wherein x=[P]-[M] and y=[S]-[P] and PY means predicted yield and which in the same time complies with each of the following conditions:[B]<0.35either [P]<0.40 or [P]<0.65and [L]<0.15,wherein [P] is the molar fraction of palmitic acid residues, [M] is the molar fraction of myristic acid residues and [S] is the molar fraction of stearic acid and longer saturated fatting acid residues, [B] is the molar fraction of lauric and shorter fatty acid residues, [L] is the molar fraction of saturated fatty acid residues having a carbon chain length of at least 20.
    Type: Grant
    Filed: July 18, 1991
    Date of Patent: May 18, 1993
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Dirk W. Bruijne, Wilhelmus A. Castenmiller, Theodorus J. Liefkens, Johannus de Looff, Volkmar K. Muller
  • Preparation of cheese flavorant compositions
    Patent number: 5211972
    Abstract: Cheese flavorant compositions are prepared by mixing a lipolyzed cream prepared from a heavy cream, a lipolyzed cheese prepared from a hard, ripened cheese, and a proteolyzed cheese prepared from a hard, ripened cheese.
    Type: Grant
    Filed: August 14, 1992
    Date of Patent: May 18, 1993
    Assignee: Nestec S.A.
    Inventors: Zdenek Kratky, Dharam V. Vadehra
  • Method for retarding staling of baked goods
    Patent number: 5209938
    Abstract: Intermediate temperature stable bacterial alpha-amylase enzymes having an optimum Phadebas activity above 100% at a temperature of about 65.degree. to 72.degree. C. at a pH of about 5.5 to 6.5 and which retain less than 50% of the Phadebas activity at temperatures above about 75.degree. C., when incorporated in the ingredients used to prepare the baked goods, retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. Adding an acid stable alpha-amylase enzyme having an optimum activity at a pH of about 3.0 to 5.0 at a temperature of about 60.degree. to 75.degree. C., to the dough with the intermediate temperature stable alpha-amylase enzyme provides synergistic results in making bakery products by reducing the number of activity units necessary and improving the resistance to staling.
    Type: Grant
    Filed: September 13, 1989
    Date of Patent: May 11, 1993
    Assignee: CPC International Inc.
    Inventors: J. Kevin Kraus, Ronald E. Hebeda
  • Calcium Citrate anticaking agent
    Patent number: 5208372
    Abstract: A new and useful calcium salt of citric acid is prepared and is used as an anticaking agent in furctose-sweetened powdered soft drinks. Also included are the processes for preparing the new calcium salt and powdered beverage mixes containing the new salt.
    Type: Grant
    Filed: May 18, 1992
    Date of Patent: May 4, 1993
    Assignee: Kraft General Foods, Inc.
    Inventors: Susan Vidal, Fouad Z. Saleeb
  • Process for decaffeinating raw coffee
    Patent number: 5208056
    Abstract: Caffeine is extracted from the raw coffee by means of an aqueous liquid and adsorbed from the latter on an adsorption agent such as activated charcoal. In order for the adsorption agent to absorb as little as possible of other substances that are extractable from the coffee, the agent is previously loaded with such other extractable substances or with substitute substances having a molecular structure and size similar to the latter, more particularly with carbohydrates as exemplified by cane sugar. The aqueous extractant is preferably a caffeine-free coffee extract solution which substantially extracts only caffeine from the coffee. Other aqueous liquids may be employed, but generally require recombination with the coffee after the adsorption step.
    Type: Grant
    Filed: January 2, 1990
    Date of Patent: May 4, 1993
    Assignee: Chocolat Suchard Societe Anonyme
    Inventors: Arthur G. Fischer, Peter M. Kummer
  • Mannitol/sorbitol rolling compound blend
    Patent number: 5206042
    Abstract: A rolling compound containing about 80-95 weight per cent mannitol and about 5-20 weight per cent sorbitol has improved flow and results in improved chewing gum quality. Initially, the sorbitol has been prepared into a fine powder that has a particle size distribution similar to that of mannitol. Chewing gum compositions which have been dusted with the rolling compound process well and possess excellent flavor and appearance.
    Type: Grant
    Filed: September 21, 1992
    Date of Patent: April 27, 1993
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Jayant C. Dave, Mansukh M. Patel
  • Food analog and process for making the same
    Patent number: 5206050
    Abstract: Disclosed is a novel process for producing a cooked food analog from soybeans. The process comprises obtaining soybean milk and adding a coagulant to the soybean milk, preferably while the soybean milk is at a temperature in the range of about 70.degree.-90.degree. C. (158.degree.-194.degree. F.) to form a mixture of soybean curds and whey. The mixture of curds and whey is broken to obtain curd differentiation. The curds are then cooked, at a temperature and for a time effective to form small pieces of curd. The supernatant liquid is separated from the curds, and the curds are rapidly cooled. The present invention provides a process for obtaining food analogs having a wide range of organoleptic properties, from a scrambled egg analog, wherein the curds are soft and relatively large, to a cooked meat analog, wherein the curds are harder and relatively small.
    Type: Grant
    Filed: February 1, 1991
    Date of Patent: April 27, 1993
    Assignee: Rudolph Holscher
    Inventor: Richard A. Jennings