Patents Examined by Jyoti Chawla
  • Patent number: 10925296
    Abstract: Edible print substrates can be formed into multi-layer constructions including a bottom layer having a moisture retardant formulation and an image printability layer having a colorant-absorbent formulation. When positioned on a foodstuff, the bottom layer is formulated to inhibit migration of moisture from the foodstuff to the image printability layer, thereby inhibiting blurring of a printed decoration applied to the image printability layer. The image printability layer is formulated to maintain stability of a decoration printed thereon, resistant to bleeding and fading over time.
    Type: Grant
    Filed: March 23, 2020
    Date of Patent: February 23, 2021
    Inventors: Mimi Fielding, Megan Leifson
  • Patent number: 10918116
    Abstract: A combination confectionery product for selective dispensing of a flowable fluid food product from a capped compressible container onto a solid food product mounted on a handle that is releasably securable within a chamber enclosure, a cantilevered supporting platform projecting from the chamber enclosure to support the compressible container and a cantilevered projection for removably engaging the compressible container cap and secure the container on the supporting platform.
    Type: Grant
    Filed: June 20, 2018
    Date of Patent: February 16, 2021
    Inventor: Paul J. Lapeyrouse
  • Patent number: 10918114
    Abstract: A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.
    Type: Grant
    Filed: May 18, 2020
    Date of Patent: February 16, 2021
    Assignee: Omega Foods, LLC
    Inventors: Andrew Konopacki, Michael H. Gurin
  • Patent number: 10912328
    Abstract: A frozen condiment selected from the group consisting of sauces, pastes, pâtés, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment.
    Type: Grant
    Filed: October 12, 2018
    Date of Patent: February 9, 2021
    Assignee: Ambiente E Nutrizione S.R.L.
    Inventor: Giuseppina Cerea
  • Patent number: 10912314
    Abstract: Colored hard coated edible products characterized by minimal appearance defects in the coating are disclosed. Color and flavor are in substantially separated regions of the coating. Methods of making such products are also disclosed.
    Type: Grant
    Filed: June 25, 2015
    Date of Patent: February 9, 2021
    Inventors: Stephanie Mireille Christiane Mandati, Laurie Welborn, Jorge Beltran Lobato, Gaelle Buffet
  • Patent number: 10912318
    Abstract: An exemplary method for preserving fresh herbs includes obtaining fresh trimmings from a plant, grinding and/or chopping the fresh trimmings to form processed trimmings, packaging the processed trimmings in a container, and freezing the processed trimmings in the container. Freezing the processed trimmings may include subjecting the processed trimmings to a dry ice atmosphere.
    Type: Grant
    Filed: December 18, 2018
    Date of Patent: February 9, 2021
    Inventor: Ann Marie N. Mercanti
  • Patent number: 10906950
    Abstract: Improved casein-based films are produced by adjusting the pH of a film-production suspension. The film-production suspension may contain a casein source, a plasticizer, and optionally a strengthening additive. The adjustment of the pH may be accomplished by the addition of an alkaline additive, such as a base, to achieve a desired pH value. The improved casein-based films have improved physical properties as compared to those produced without a pH-adjusted film-production suspension at least in part due to the chemical and structural changes imparted by the change in pH.
    Type: Grant
    Filed: August 17, 2017
    Date of Patent: February 2, 2021
    Assignee: The United States of America as Represented by the Secretary of Agriculture
    Inventors: Laetitia Bonnaillie, Peggy M. Tomasula
  • Patent number: 10898023
    Abstract: The invention refers to a mixing and foaming device (300) for mixing a powder food or beverage product with a fluid and further foaming said mixture, the device (300) comprising a mixing, pumping and foaming unit (102), an air entry (30) and a fluid inlet (21); the mixing, pumping and foaming unit (102) comprising a pumping element (110) whose rotation allows both powder and fluid to enter a foaming chamber (121) of the mixing, pumping and foaming unit (102), where a foaming element (120) rotates relatively within the foaming chamber (121), subjecting the mixture of fluid, powder and optionally air to a certain level of shear stress which allows this mixture to mix and/or to foam. The invention further refers to a method for providing foam from a food or beverage product powder using such a device (300).
    Type: Grant
    Filed: December 2, 2016
    Date of Patent: January 26, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventor: Gregory Savioz
  • Patent number: 10893683
    Abstract: A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.
    Type: Grant
    Filed: July 17, 2018
    Date of Patent: January 19, 2021
    Inventors: Todd Carmichael, Patrick Libois, Edward Green
  • Patent number: 10888101
    Abstract: The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass.
    Type: Grant
    Filed: January 25, 2016
    Date of Patent: January 12, 2021
    Inventor: Emile Bernard
  • Patent number: 10881119
    Abstract: The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted red radish anthocyanin-containing colorant, is substantially crystalline, and has a red or orange hue described by a CIELCH color space h° coordinate of from about 15° to about 70°. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in red or orange hues.
    Type: Grant
    Filed: July 31, 2014
    Date of Patent: January 5, 2021
    Assignee: Mars, Incorporated
    Inventor: Rebecca J. Robbins
  • Patent number: 10874116
    Abstract: The present application relates to the field of confectionery jellies fortified with high concentrations of hydrophobic actives such as phytosterol esters, omega-3 fatty acids (i.e. combinations of DHA and EPA) and/or conjugated linoleic acid (CLA). The ingestible hydrophobic actives are incorporated at high levels by using two types of pectin; an emulsifying pectin and a gelling pectin, wherein the weight ratio of the hydrophobic active to emulsifying pectin ranges from about 5:1 to about 35:1.
    Type: Grant
    Filed: April 28, 2016
    Date of Patent: December 29, 2020
    Assignee: BASF SE
    Inventor: Natasha Noel Chamberlin
  • Patent number: 10874130
    Abstract: Steviol glycoside solutions, and methods of making steviol glycoside solutions, are described. The steviol glycoside solutions are clear and stable, and have clear solution stability, for extended periods of time.
    Type: Grant
    Filed: August 18, 2016
    Date of Patent: December 29, 2020
    Assignee: PURE CIRCLE USA Inc.
    Inventors: Grace Kim, Marquita L. Johnson, Avetik Markosyan, John Martin, Kian Pin Tan
  • Patent number: 10874243
    Abstract: Method for the production of apple sauce including the following steps: slicing apples generating a plurality of slices having two opposite faces and a peel which develops continuously between the two opposite faces; pulping the slices obtaining a first product and a first waste; refining the first waste generating a second product and a second waste; mixing the first product and the second product; heating the combination of the first product and the second product in order to deactivate enzymes contained therein.
    Type: Grant
    Filed: October 18, 2018
    Date of Patent: December 29, 2020
    Assignee: CFT S.P.A.
    Inventors: Roberto Catelli, Mario Gozzi, Stefano Romei
  • Patent number: 10874129
    Abstract: The invention provides a process of preparing glucosyl Rebaudioside C composition. The glucosyl rebaudioside C composition is useful as in combination with other caloric and non-caloric sweeteners as well as non caloric sweetener in edible and chewable consumables such as various foods and beverages, confectionaries, bakery products, cookies, chewing gums, and the like.
    Type: Grant
    Filed: February 19, 2018
    Date of Patent: December 29, 2020
    Assignee: PureCircle Sdn Bhd
    Inventor: Avetik Markosyan
  • Patent number: 10856557
    Abstract: Method for coating a piece of chocolate that includes a placement step for placing an edible metal foil having a thickness less than 20 micrometers on at least one part of the outer surface of a surface layer of said piece of chocolate, said layer comprising cocoa butter, a heating step in which the piece of chocolate is exposed to a temperature equal to or greater than the melting temperature of the cocoa butter such that the cocoa butter of said layer melts and attaches said foil to the layer, and a solidification step wherein the melted butter solidifies, the foil being adhered to the surface layer of said piece of chocolate. The invention also relates to a piece of chocolate made according to the methods disclosed herein.
    Type: Grant
    Filed: October 13, 2017
    Date of Patent: December 8, 2020
    Inventor: Juan María Iriarte Baleztena
  • Patent number: 10849940
    Abstract: The present technology may include a stabilized mass of highly refined cellulose fiber as a prebiotic composition alone or with a probiotic composition. The prebiotic composition may comprise both the prebiotic material blended with and stabilized by highly refined cellulose fiber material. The prebiotic components may be combined with at least 1% by weight of combined probiotic as highly refined cellulose in a blend with the probiotic. The mass may flow as a liquid, may be in a frozen state or may be in a dried powder state or dried solid mass.
    Type: Grant
    Filed: July 2, 2015
    Date of Patent: December 1, 2020
    Inventor: Brock M. Lundberg
  • Patent number: 10842167
    Abstract: There is provided a cutter or mold having at least one sidewall defining a cavity, wherein the cavity draft angle varies. In some embodiments, the cutter may also include a base, i.e., the cutter can be a mold. The cutter or mold exhibits better release properties of food products molded or cut therewith than conventional cutters or molds having no cavity draft angle, or a uniform cavity draft angle. Rotary cutting wheels, that in some embodiments may be ultrasonically activated, as well as systems incorporating the cutters or molds are also provided, as are methods of forming food products using the cutters or molds.
    Type: Grant
    Filed: March 14, 2014
    Date of Patent: November 24, 2020
    Assignee: Mars, Incorporated
    Inventor: Paul Capar
  • Patent number: 10827769
    Abstract: An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.
    Type: Grant
    Filed: May 12, 2016
    Date of Patent: November 10, 2020
    Assignee: SAN-EI GEN F.F.I., INC.
    Inventors: Mayu Suzuki, Minoru Iniwa, Masashi Imai, Koji Nishiyama
  • Patent number: 10827771
    Abstract: There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56° C. or higher.
    Type: Grant
    Filed: April 27, 2016
    Date of Patent: November 10, 2020
    Assignee: TABLEMARK CO., LTD.
    Inventors: Atsushi Kondo, Junko Tanizawa