Patents Examined by Jyoti Chawla
  • Method and assembly for preparing a drink based on frozen food
    Patent number: 11406118
    Abstract: A method and assembly for preparing a drink based on frozen food comprises storing frozen food in various containers in the form of first granular materials and under deep- freeze conditions, crushing a portion of at least one of the first granular materials into a second granular material, and placing the second granular material into a cup. A first liquid is added to the cup at a temperature of at least 50° C. The cup, filled with the foods and possibly the first liquid, is closed, and the content of the cup is ground into a homogeneous mass. Lastly, the cup is opened and served.
    Type: Grant
    Filed: May 17, 2017
    Date of Patent: August 9, 2022
    Assignee: ALBERTS NV
    Inventors: Glenn Mathijssen, Phillippe Hennin, Stefan Maas, Maarten Geerinck, Merijn Sanders, Koen Beyers, Sten Verhaegen
  • Edible chocolate product
    Patent number: 11406116
    Abstract: Edible chocolate products are provided. They comprise chocolate and a dry powdered fermented plant product. The dry powdered fermented plant product may be a sourdough. The edible chocolate product may be either liquid or solid. Preferably, it is solid. It may be used as food, or as an ingredient in foods.
    Type: Grant
    Filed: May 9, 2018
    Date of Patent: August 9, 2022
    Assignee: PURATOS NV
    Inventors: Stefan Cappelle, Julien Simonis
  • Alpha-glucan mixture, its preparation and uses
    Patent number: 11408019
    Abstract: An object of the present invention is to provide an ?-glucan mixture in a preferable molecular weight range, which can be made into a transparent film with advantageous strength and water solubility when an edible film is made by using the ?-glucan mixture without adding any plasticizer. The above object is solved by providing an ?-glucan mixture, which is obtainable by a process comprising the steps of gelatinizing waxy starch and liquefying the resulting gelatinized waxy starch by allowing an amylase to act on it, having the following characteristics (1) and (2): (1) having the weight average molecular weight (Mw) in a range of 150 kDa to 3,000 kDa; and (2) having the value of dividing weight average molecular weight (Mw) with number average molecular weight (Mn), Mw/Mn, of 35.1 or lower.
    Type: Grant
    Filed: December 2, 2016
    Date of Patent: August 9, 2022
    Assignee: HAYASHIBARA CO., LTD.
    Inventors: Seiichiro Kishishita, Shoko Kanashima, Manabu Miyata, Takuo Yamamoto, Katsuhiko Hino, Tomoyuki Nishimoto
  • Rebaudioside-D containing sweetener compositions
    Patent number: 11399558
    Abstract: A rebaudioside D containing sweetening composition exhibiting taste like sugar containing a carrier and rebaudioside D is disclosed. A method of making the rebaudioside D containing sweetening composition; and a method of using the rebaudioside D containing sweetening composition are also disclosed.
    Type: Grant
    Filed: March 3, 2016
    Date of Patent: August 2, 2022
    Assignee: Heartland Consumer Products LLC
    Inventors: Joseph Panarisi, Jacob Paul Jae, Roma Vazirani
  • Chocolate products, ingredients, processes and uses
    Patent number: 11369122
    Abstract: The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.
    Type: Grant
    Filed: February 1, 2019
    Date of Patent: June 28, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Daniel Festring, Beatrice Kuschel, Joselio Batista Vieira
  • Bulk sugar replacer
    Patent number: 11357240
    Abstract: The present invention relates to amorphous porous particles comprising sugar, a bulking 940 agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.
    Type: Grant
    Filed: November 30, 2016
    Date of Patent: June 14, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Vincent Daniel Maurice Meunier, Marina Dupas-Langlet, Julien Philippe Nicolas Mahieux, Andrew Steven Whitehouse, Laurent Forny
  • Whippable food products, whipped food products, and methods of making the same
    Patent number: 11350656
    Abstract: A whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.
    Type: Grant
    Filed: September 25, 2015
    Date of Patent: June 7, 2022
    Assignee: TATE & LYLE CUSTOM INGREDIENTS LLC
    Inventors: Jacob Michael Durbin, David Leonard Hoyda
  • Rapidly cooling food and drinks
    Patent number: 11337438
    Abstract: Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.
    Type: Grant
    Filed: March 19, 2020
    Date of Patent: May 24, 2022
    Assignee: ColdSnap, Corp.
    Inventors: Matthew Fonte, John Heymans, Nicholas Fonte, Robert Devaney, Ian McGinty, Vincent Weaver, Benjamin Fichera
  • Assembly of at least one vegetable protein and at least one dairy protein
    Patent number: 11337440
    Abstract: A method for producing an assembly of at least one dairy protein and at least one vegetable protein, and the assembly obtained by the method. Also, the uses of the assembly, in particular in the food processing field.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: May 24, 2022
    Assignees: ROQUETTE FRERES, INGREDIA, INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT
    Inventors: Bernard Boursier, Emmanuelle Moretti, Guillaume Ribadeau-Dumas, Saliha Belaid, Alain Riaublanc, Jacques Gueguen, Anne Lepoudere, Jean-Jacques Snappe, Isabelle Colin
  • Cold dessert with gelatin-based component adapted for low-temperature consumption
    Patent number: 11324231
    Abstract: Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.
    Type: Grant
    Filed: December 3, 2018
    Date of Patent: May 10, 2022
    Assignee: Wells Enterprises, Inc.
    Inventor: David Albrecht
  • Oil-in-water emulsions for meat and poultry products and methods of producing same
    Patent number: 11324243
    Abstract: The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein.
    Type: Grant
    Filed: August 1, 2019
    Date of Patent: May 10, 2022
    Assignee: Exceldor Foods Canada Ltd.
    Inventors: Murray Thomas Hundt, Megan Dawn Kraus, Ryan David Mercey
  • Liquid seasoning comprising ingredients
    Patent number: 11317644
    Abstract: A liquid seasoning includes a seasoning liquid and ingredients, wherein the seasoning liquid and the ingredients are prepared by subjecting a raw material including at least an onion ingredient and an organic acid to a heat treatment, wherein an amount of cycloalliin in the liquid seasoning with respect to an amount of the onion ingredient swollen in the seasoning liquid is 0.30% by mass or more, and wherein pH of the seasoning liquid is 2.5 to 4.5.
    Type: Grant
    Filed: July 13, 2018
    Date of Patent: May 3, 2022
    Assignees: MIZKAN HOLDINGS CO., LTD., MIZKAN CO., LTD.
    Inventor: Masaki Ohike
  • Shea based cocoa substitute
    Patent number: 11317639
    Abstract: The present invention relates to a cocoa extender composition, said composition comprising 0.1 to 99.9 wt % cocoa residues, 0.1 to 99.9 wt % shea residues, 0 to 85 wt % added vegetable fat, and 0 to 85 wt % added non-vegetable fat. Further, the invention relates to methods of its preparation as well as uses thereof in food products.
    Type: Grant
    Filed: June 5, 2018
    Date of Patent: May 3, 2022
    Assignee: AAK AB (publ)
    Inventor: Bjarne Juul
  • Interlocking kibble
    Patent number: 11304428
    Abstract: Compositions and methods are disclosed for providing a pet food product comprising kibbles and one or more inclusions, such as dried fruits or vegetables. Specifically, the kibble may have one or more shapes to form an interlock, and/or the inclusions are oil-coated to provide for increased density and reduce the density differences between the inclusions and the kibbles, both features are useful for keeping an even distribution of kibbles and inclusions in a package or container.
    Type: Grant
    Filed: February 16, 2016
    Date of Patent: April 19, 2022
    Assignee: Mars, Incorporated
    Inventors: Laura Duclos, Kevin Eaton
  • Baked savory food composition comprising shredded root vegetable and method of making the same
    Patent number: 11297842
    Abstract: A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocolloid gums and sugar syrups.
    Type: Grant
    Filed: June 5, 2017
    Date of Patent: April 12, 2022
    Assignee: MONDELEZ EUROPE GMBH
    Inventors: Karine Coue Briant, Omar Crewe, Fidelma Crowe, Frederik Jensen, Sharat Jonnalagadda, Abby S. Kendall, Joseph Lavin, Adam Melonas, Janelle Myers, Tom Nosek, Lena Marisa Sawin, JulLea Stolsky, Vani Vemulapalli
  • Ketogenic nutritional compositions
    Patent number: 11297873
    Abstract: A nutritional composition comprises fat, protein and carbohydrate such that the fat provides from about 60 to about 90% of the total calories of the composition, the protein provides from about 10 to about 30% of the total calories of the composition, and the carbohydrate provides from about 0.1 to about 15% of the total calories of the composition, and the composition comprises from about 0.01 to about 10 wt % beta-hydroxy-beta-methylbutyrate (HMB). A method of achieving or sustaining metabolic ketosis in an individual comprises administering the nutritional composition to the individual. A method of maintaining lean body mass and muscle strength in an individual during dietary ketosis comprises administering the nutritional composition to the individual.
    Type: Grant
    Filed: September 5, 2017
    Date of Patent: April 12, 2022
    Assignee: ABBOTT LABORATORIES
    Inventors: Sean Garvey, Stephen Demichele, Roger Tyre, Eric Torgerson, Steven Hertzler
  • Edible caramel color composition
    Patent number: 11291217
    Abstract: An edible caramel color composition and method of making the same are disclosed. The method of making an edible caramel color composition includes the step of heating a reaction mixture to form a caramel color composition, wherein the reaction mixture contains: a carbohydrate, and a sulfite compound, in the absence of a caustic compound and in the absence of an ammonium compound.
    Type: Grant
    Filed: September 20, 2017
    Date of Patent: April 5, 2022
    Assignee: The Coca-Cola Company
    Inventors: Josef Klucik, Sangphyo Hong
  • Instant whole wheat crisps and preparation method thereof
    Patent number: 11291223
    Abstract: A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.
    Type: Grant
    Filed: August 12, 2019
    Date of Patent: April 5, 2022
    Assignee: JIANGNAN UNIVERSITY
    Inventors: Xing Zhou, Wanglu Bao, Zhengyu Jin, Jianwei Zhao, Jinpeng Wang, Tingting Meng, Ren Wang
  • Base emulsion for the preparation of icings, fillings and toppings
    Patent number: 11291216
    Abstract: The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.
    Type: Grant
    Filed: August 3, 2017
    Date of Patent: April 5, 2022
    Assignee: BRILL, INC.
    Inventors: William Michael Hesler, Orelia Elizabeth Dann, Andrew Richard Hart
  • Methods and compositions suitable for preserving the freshness of loaf-type food products
    Patent number: 11284639
    Abstract: Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.
    Type: Grant
    Filed: November 21, 2019
    Date of Patent: March 29, 2022
    Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
    Inventors: Jean Luz Rayner, Michael G Rayner