Patents Examined by Jyoti Chawla
  • 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: 10827766
    Abstract: The present invention provides a high-moisture-content gummi candy as a novel fruity confection, including a gummi candy body having a moisture value of not lower than 20% by weight, a pH of not higher than 4.0, and a water activity value of not higher than 0.86 and a collagen casing coating and encapsulating the gummi candy body. Even with a high moisture content, namely, even with a moisture value of the gummi candy body as high as not lower than 20% by weight, the high-moisture-content gummi candy is remarkably reduced in syneresis, surface melting, stickiness, and the like, has an excellent shape retention ability, has a fresh flavor and an elastic texture, and is suitable for distribution at normal temperature.
    Type: Grant
    Filed: August 7, 2015
    Date of Patent: November 10, 2020
    Assignee: UHA MIKAKUTO CO., LTD.
    Inventors: Fumitaka Yamabe, Koichi Masumoto, Kiyoshi Suzuki, Kenji Osada, Yasumasa Yamada, Ichiro Yamada
  • Patent number: 10827770
    Abstract: A process for preparing a concentrated foaming composition sweetened with honey, including: a) provision and weighing the necessary quantities of raw materials to be used, b) putting pure honey in a mixer and subjecting the honey to beating from about 250 rpm to about 1500 rpm for about 5 to 30 minutes, c) adding at least one raw material selected from soluble coffee, powdered milk and honey to the mixed honey from step b) while it is being mixed, and d) once the desired consistency is achieved, divide the composition obtained in step c) into containers for distribution and marketing. Compositions for making foaming coffee sweetened with honey, foaming coffee with milk sweetened with honey and foaming milk sweetened with honey obtained by this process.
    Type: Grant
    Filed: December 3, 2014
    Date of Patent: November 10, 2020
    Inventor: Silvia Marina Pagano Flores
  • 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
  • Patent number: 10820603
    Abstract: A prune paste and related process including drying plums according to a temperature profile tailored to produce prunes retaining at least 75% of nutrients from the plums (vitamin K, vitamin C, and minerals comprising iron, potassium and phosphorus). A prune-based product and related process including the combination of the prune paste and at least one nutrient-rich material comprising beans, seeds, spices and concentrates of nutrients. The at least one nutrient-rich material may be selected to synergistically enhance bioavailability of other specific nutrients from the prune paste. The prune-based product may be consumed to reduce constipation, iron deficiency or insufficiency, osteoporosis and related bone diseases and/or cardiovascular risks.
    Type: Grant
    Filed: June 19, 2018
    Date of Patent: November 3, 2020
    Inventor: Marija Djekic-Ivankovic
  • Patent number: 10820608
    Abstract: A confection is formed of a mixture including at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid. In some embodiments, the non-hygroscopic second simple carbohydrate includes disaccharides, trisaccharides, or combinations thereof. In some embodiments, the hydrocolloid includes a starch hydrolysate having a dextrose equivalent less than 36, and the confection is substantially free of starch hydrolysates having a dextrose equivalent of 36 or greater. In some embodiments, the confection is a hard candy. A method of making a confection includes mixing at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid to form a mixture. The method also includes heating the mixture, cooking the mixture to a predetermined moisture content, and cooling and working the mixture to form the confection comprising the mixture.
    Type: Grant
    Filed: October 25, 2016
    Date of Patent: November 3, 2020
    Assignee: THE HERSHEY COMPANY
    Inventors: Balaji Santhanam, Julie Hickey, Burton Douglas Brown, Mahesh Venkatachalam
  • Patent number: 10806167
    Abstract: The present invention provides a gelling composition for preparing a gelatinous food which do not dissolve even when reheated (e.g., dysphagia diet). The present invention provides a gelling composition for preparing a gelatinous food which retains its original shape even when reheated, wherein the gelling composition comprises a water-soluble polymer capable of forming a thermo-irreversible gel. Also provided is a method of gelling a food and enhancing the shape-retaining property of the food against reheating by using the above-described gelling composition, as well as a method of preparing a gelatinous food which retains its original shape even when reheated by using the above-described gelling composition.
    Type: Grant
    Filed: March 17, 2016
    Date of Patent: October 20, 2020
    Assignee: Nutri Co., Ltd.
    Inventors: Susumu Kawaguchi, Yohei Taniyama, Shouta Uwamori
  • Patent number: 10806161
    Abstract: A coated confectionery is provided including a confectionery core and a shell surrounding said confectionery core. The shell includes a soft coating including at least one layer of a first coating material and a hard coating including at least one layer of a second coating material. The soft coating forms at least 25% of a total weight of said shell.
    Type: Grant
    Filed: February 2, 2016
    Date of Patent: October 20, 2020
    Assignee: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Cesar Carlos Elejalde, Zoltan Husz, Serena Mueller, Sam Keegan, Simone Wieland, Alexis Detavernier, Ewelina Bogdan-Smigielska, Joern Holm Hansen
  • Patent number: 10806162
    Abstract: A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.
    Type: Grant
    Filed: January 13, 2017
    Date of Patent: October 20, 2020
    Assignee: STEUBEN FOODS, INC.
    Inventors: Ira Allen Nadel, Ajay Kaul
  • Patent number: 10786108
    Abstract: A method for preparing an infusion beverage is disclosed wherein a dried infusion substance is applied in an infusion container, the latter being present, in the first instance, in a collapsed state and being extendable into an expanded state, An infusion liquid is introduced into the infusion container, wherein the infusion container is expanded. The dried infusion substance in the infusion container is kept in contact with the infusion liquid, in order to form the infusion beverage, over a contact period. The infusion container is then returned to its collapsed state, at least in part, by compression and, in the process, at least some of the infusion beverage is expelled from the infusion container.
    Type: Grant
    Filed: September 20, 2016
    Date of Patent: September 29, 2020
    Assignee: ARCO DESIGN GMBH
    Inventors: Roberto Del Bon, Franco Del Bon, Theodor Wüst, Mark Anderson, Roger Dejakum, Daniel F. Keller, Christian Locher
  • Patent number: 10785991
    Abstract: A method of preparing an encapsulated phospholipid oil-in-water emulsion comprising: preparing an oil-in-water pre-emulsion comprising a phospholipid-containing oil and mixing the oil-in-water pre-emulsion with an encapsulant material.
    Type: Grant
    Filed: July 12, 2013
    Date of Patent: September 29, 2020
    Assignee: Commonwealth Scientific and Industrial Research Organisation
    Inventors: Luz Sanguansri, Mary Ann Augustin, Zhiping Shen
  • Patent number: 10765138
    Abstract: A sheet-shaped food product is a sheet-shaped food product molded by containing a raw food material and a binding agent, in which the sheet-shaped food product is provided with a surface layer at both sides and an inner side layer, which is present between the surface layers and has lower density than each surface layer, and mass ratio (WA/WB) of dry mass of the raw food material (WA) to dry mass of the binding agent 3 (WB) is 4.9 to 7.3.
    Type: Grant
    Filed: August 29, 2018
    Date of Patent: September 8, 2020
    Assignee: TANAKA FOODS CO., LTD.
    Inventors: Shigeki Tanaka, Yoshiharu Fujinaka, Fumio Nishimoto, Shin Iguchi
  • Patent number: 10757956
    Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C.
    Type: Grant
    Filed: September 10, 2015
    Date of Patent: September 1, 2020
    Assignee: Generale Biscuit
    Inventors: Jean Luc Rabault, François Belouin
  • Patent number: 10759875
    Abstract: The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers.
    Type: Grant
    Filed: October 30, 2017
    Date of Patent: September 1, 2020
    Assignee: Com Products Development, Inc.
    Inventor: Tarak Shah
  • Patent number: 10750761
    Abstract: Natural blue colorant compositions and methods of use thereof are provided. The colorant compositions include at least one acylated anthocyanin, such as a diacylated anthocyanin. The colorant composition can further include a buffer solution having a pH from about 6.0 to about 8.0 and a metal ion or salt form thereof. The colorant compositions can be derived from a natural product and provide a stable, blue colorant that can be used in food products.
    Type: Grant
    Filed: June 30, 2016
    Date of Patent: August 25, 2020
    Assignee: MARS, INCORPORATED
    Inventors: Rebecca J. Robbins, Thomas M. Collins, Maria Monica Giusti, Gregory Sigurdson
  • Patent number: 10743560
    Abstract: A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatmised, granular, high amylose starch into an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25° C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00.
    Type: Grant
    Filed: January 9, 2019
    Date of Patent: August 18, 2020
    Assignee: CARGILL, INCORPORATED
    Inventors: Marc Berckmans, Jozef Victor Jean Marie Coppin, Stephane Jules Jerome Debon
  • Patent number: 10744476
    Abstract: Provided is a method for cooling wax after coextrusion to create wax capsules. The method includes immersing a concentric nozzle of a coextruder in a container of heated alcohol. The container of heated alcohol sits in a water-ice bath to create a temperature gradient. A core material having a wax coating is extruded through a concentric nozzle to form a capsule. The capsule enters the container of hot alcohol where the wax coating is solidified. In an embodiment, the method is a continuous method including a capsule and solvent transfer system.
    Type: Grant
    Filed: May 29, 2008
    Date of Patent: August 18, 2020
    Assignee: Philip Morris USA Inc.
    Inventors: Hongwei Liu, Georgios D. Karles, Shuzhong Zhuang
  • Patent number: 10743569
    Abstract: The aim of the invention is to provide a healthier product which contains less fat and no allergens and which, once cooked in a microwave appliance, is crunchy and does not stick together, such that the resulting popcorn is as homogeneous as possible. For this purpose, according to the invention, instead of coating the corn kernels with oils during treatment, they are instead coated with sunflower lecithin, a much healthier product that can be used to achieve the results mentioned above.
    Type: Grant
    Filed: July 11, 2013
    Date of Patent: August 18, 2020
    Assignee: DODE, S.A.
    Inventor: Carlos Galcerán