Patents Examined by Jyoti Chawla
  • Jam mix composition for microwave cooking, jam using same, and method for preparing same
    Patent number: 10721952
    Abstract: The present invention relates to a jam mix composition for microwave cooking, the composition comprising fats and oils; jam using the same; and a method for preparing the same. The jam mix composition of the present invention has advantages in that the convenience for jam cooking is enhanced, a jam production time is shortened, the freshness and texture of fruits or vegetables are maintained, and destruction of nutrients can be minimized.
    Type: Grant
    Filed: January 25, 2016
    Date of Patent: July 28, 2020
    Assignee: CJ CHEILJEDANG CORPORATION
    Inventors: Taek Beom Kim, Mi Jung Kim, Sang Bum Lee, Seung Won Park, Jung Gyu Park
  • Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating
    Patent number: 10716316
    Abstract: Features of the present disclosure provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, disclose a production method by which a chocolate-covered food product coated with the chocolate is produced, and disclose a method for preventing an increase in the viscosity of chocolate mix. Disclosed is a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least ?-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass % StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).
    Type: Grant
    Filed: December 16, 2014
    Date of Patent: July 21, 2020
    Assignee: The Nisshin OilliO Group, Ltd.
    Inventors: Kiyomi Oonishi, Yuusuke Hasegawa, Noriko Murayama, Iwao Hachiya
  • Soluble calcium stabilised in an anionic-cationic polymer and fructans
    Patent number: 10709160
    Abstract: The present invention provides processes that promote the solvation of calcium ions in macromolecular matrices. Processes in which the relationship, concentration, physicochemical conditions at each stage and preparation methods allow to obtain a stabilized soluble product, based on calcium salts and polymers. The present invention does not result in the deposition of crystals of the salts used, and exceeds the commercial calcium formulations so they are of great utility for their application in the food, pharmaceutical and/or cosmetic industry.
    Type: Grant
    Filed: October 11, 2016
    Date of Patent: July 14, 2020
    Assignee: Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco A.C.
    Inventors: Hugo Espinosa Andrews, Eristeo Garcia Marquez
  • Cutter having varied cavity draft angle
    Patent number: 10701952
    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: July 7, 2020
    Assignee: Mars, Incorporated
    Inventor: Paul Capar
  • Soft textured food composition with slowly available carbohydrates
    Patent number: 10701945
    Abstract: In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual force ratio of greater than about 32 and an SAG of greater than about 12.
    Type: Grant
    Filed: March 13, 2014
    Date of Patent: July 7, 2020
    Assignee: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Monika Okoniewska, Edward C. Coleman, Edouard Page, Lenka Gruntoradova
  • Process and system for depositing filling on a biscuit
    Patent number: 10694755
    Abstract: A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.
    Type: Grant
    Filed: March 7, 2014
    Date of Patent: June 30, 2020
    Assignee: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Mihaelos N. Mihalos, Chris E. Robinson, Supapong Siris, Rachel DeCagna
  • Confectionery coatings comprising sucrose esters
    Patent number: 10694763
    Abstract: Coated confectionery products and methods of manufacturing the same are disclosed herein. The coated confectionery products include a confectionery center. A first coating including a carbohydrate and a buffered acid surrounds the confectionery center. A second coating including a carbohydrate and a sucrose esters surrounds the first coating. A third coating including a carbohydrate, a colorant, and a flavorant surrounds the second coating. In addition, a fourth coating including a polishing agent surrounds the third coating.
    Type: Grant
    Filed: March 14, 2014
    Date of Patent: June 30, 2020
    Assignee: W.M. WRIGLEY JR. COMPANY
    Inventors: Barbara Stawski, Penny Frances Martin, Jiri Baron
  • Aerated frozen confectionary product
    Patent number: 10694766
    Abstract: The present invention relates to an aerated frozen confection with an overrun of between 120% and 160%, which includes acacia gum as all or part of a natural emulsifier. A process for the preparation of this frozen confection is also disclosed.
    Type: Grant
    Filed: March 30, 2012
    Date of Patent: June 30, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Madhavi Ummadi, Nirav Chandrakant Pandya, Kenneth Richard Moffitt
  • Brown anthocyanin-containing colorant
    Patent number: 10687550
    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 purple carrot anthocyanin-containing colorant, is substantially crystalline, and has a brown hue described by a CIELCH color space h° coordinate of from about 0° 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 brown hues.
    Type: Grant
    Filed: July 31, 2014
    Date of Patent: June 23, 2020
    Assignee: MARS, INCORPORATED
    Inventor: Rebecca J. Robbins
  • Process and facility for producing a powdered porous product
    Patent number: 10681934
    Abstract: Disclosed is a process in which a viscous initial product having both a temperature of between 5° C. and 70° C. and a viscosity greater than 100 mPa·s is provided, —by way of a pump provided upstream of at least one aerator, the viscous initial product is transferred as it is to the at least one aerator in which the viscous initial product is mixed with a gas, injected into the aerator, so as to obtain a liquid foam continuously exiting the aerator, and—the liquid foam continuously exiting the at least one aerator is continuously pushed into the inlet of a treatment device which continuously divides and then dries this liquid foam so as to obtain a powdered porous product which has a solids content greater than 90%.
    Type: Grant
    Filed: January 20, 2016
    Date of Patent: June 16, 2020
    Assignee: CLEXTRAL
    Inventors: Alain Brisset, Maxime Collado
  • Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
    Patent number: 10682327
    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: October 16, 2013
    Date of Patent: June 16, 2020
    Assignee: Omega Foods, LLC
    Inventors: Michael H. Gurin, Andrew G. Konopacki
  • Oily food for inhibiting migration of water in frozen confectionery
    Patent number: 10674745
    Abstract: The invention addresses the problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40° C.; 2. having plastic viscosity of 70 to 260 mPa·s at 40° C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.
    Type: Grant
    Filed: April 9, 2019
    Date of Patent: June 9, 2020
    Assignee: FUJI OIL HOLDINGS INC.
    Inventor: Akiyuki Ishiwata
  • Food article sprayer
    Patent number: 10668495
    Abstract: The systems and methods described herein relate to basting food-related items. The food-related items may include baked goods, baking sheets, cake pans, cupcake pans, and the like. The food items may include pastries, baked good, pies, etc. The item to be basted, glazed, or otherwise deposited with a fluid is placed in a target area. A movable head is then able to move along a track and distribute a fluid over the fluid-related item. The item is stationary during the process.
    Type: Grant
    Filed: March 15, 2017
    Date of Patent: June 2, 2020
    Inventors: Rogelio J. Anguiano, Monica Lopez
  • Frozen confection
    Patent number: 10667543
    Abstract: The present invention is in the field of frozen compositions. In particular, the invention relates to frozen compositions of the water ice type. The invention provides frozen confections comprising water, a freezing point depressant and defibrillated primary cell wall material comprising microfibrils. The invention also relates to a method for preparing a frozen confection comprising water, a freezing point depressant and defibrillated primary cell wall material comprising microfibrils, wherein the method includes a high shear treatment step.
    Type: Grant
    Filed: December 18, 2015
    Date of Patent: June 2, 2020
    Assignee: Conopco, Inc.
    Inventors: Robert Stanley Farr, Gerrit Jan Willem Goudappel, Henk Husken, Daniel Anthony Jarvis, Anke Kuijk, Sandra Joyce Veen, Krassimir Petkov Velikov, Pieter Broer van der Weg
  • Method for preparing inhibited starch with improved warehouse storage stability
    Patent number: 10660357
    Abstract: A method for preparing an inhibited starch with improved warehouse storage stability is disclosed, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) adding at least one amino acid, or a combination of two or more of these, and at least one oxidant to the slurry with a view to inhibiting the granular starch, c) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating residual reactant chemicals, off-tastes, and undesired smell, and d) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during warehouse storage, as well as an inhibited starch with improved warehouse storage stability prepared with said method, use of said inhibited starch as an ingredient in a food product, and a food product containing said inhibited starch.
    Type: Grant
    Filed: February 15, 2016
    Date of Patent: May 26, 2020
    Assignee: Lyckeby Starch AB
    Inventors: Mikael Brynolf, Mathias Samuelsson, Åke Ståhl
  • Food compositions that enhance nitric oxide mediated signalling
    Patent number: 10660350
    Abstract: The invention includes compositions and methods for improving exercise performance or improving recovery of muscle tissue after exercise performance. One method includes administering a composition of a plant-derived nitrate and a cocoa-derived product daily and before exercise. The synergistic combination of nitrate and cocoa polyphenols acts to improve recovery from a strenuous exercise bout.
    Type: Grant
    Filed: December 11, 2015
    Date of Patent: May 26, 2020
    Assignee: The Hershey Company
    Inventors: Stephen J. Crozier, David A. Stuart
  • Prepared foods having high efficacy omega 6/omega 3 balanced polyunsaturated fatty acids
    Patent number: 10653160
    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: September 30, 2015
    Date of Patent: May 19, 2020
    Assignee: Omega Foods, LLC
    Inventors: Michael H. Gurin, Andrew G. Konopacki
  • Chewy candy comprising a highly branched starch (HBS) and method for providing the same
    Patent number: 10653163
    Abstract: The invention relates to confectionery products and methods for producing them. Provided is a chewy candy comprising a starch-based gelling agent, wherein said gelling agent is a highly branched starch (HBS), preferably wherein said HBS has a molecular branching degree of at least 6%, more preferably at least 6.5%. In a specific aspect, the chewy candy is essentially free of gelatin or other animal-derived ingredient.
    Type: Grant
    Filed: May 8, 2015
    Date of Patent: May 19, 2020
    Assignee: Coöperatie AVEBE U.A.
    Inventors: Wybren Bakker, Pieter Lykle Buwalda, David Thomas Benjamin Tomasoa
  • Shelf-stable acidified aerated food emulsion
    Patent number: 10645967
    Abstract: Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.
    Type: Grant
    Filed: August 8, 2017
    Date of Patent: May 12, 2020
    Assignee: The Clorox Company
    Inventors: Ritu Mishra, Abril Estrada, Clarissa Koga, Perry Nga, Hubert Chan, Edith Ramos da Conceicao Neta, Joanna L. Oldaker, Vidya Ananth, Maria G. Ochomogo
  • Edible print substrates and methods of making and using the same
    Patent number: 10624362
    Abstract: The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include one or more starches, celluloses, dextrins, sugars, humectants or plasticizers, or emulsifiers, or combinations thereof. In certain instances, the edible print substrates include maltodextrin having a DE of between about 5 and about 20. The edible print substrates can also include glycerine. The edible print substrates can be formed into single layer and multi-layer constructions.
    Type: Grant
    Filed: January 7, 2016
    Date of Patent: April 21, 2020
    Assignee: THE LUCKS COMPANY, LLC
    Inventors: Mimi Fielding, Megan Leifson