Patents Examined by Jyoti Chawla
  • Patent number: 10383343
    Abstract: An installation and method for producing and/or processing confectionery masses which are made from at least one liquid raw material and granular and/or powdery raw materials. The installation includes at least a first mixing container and at least one further product-processing device. The first mixing container has at least one raw-material inlet and a product outlet and a mixing device for mixing the raw materials at least largely homogeneously. At least the mixing container includes at least one spraying device in an upper container region, which at least one spraying device serves to feed the at least one liquid raw material, wherein at least one outlet cone of the spraying device is directed, at least in some regions, toward an inner wall surface of the first mixing container.
    Type: Grant
    Filed: August 18, 2016
    Date of Patent: August 20, 2019
    Assignee: NETZSCH-Feinmahltechnik GmbH
    Inventors: Theron Harbs, Holger Moeschl, Lars-Peter Weiland, Sergio Devegili
  • Patent number: 10383347
    Abstract: The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder.
    Type: Grant
    Filed: November 11, 2011
    Date of Patent: August 20, 2019
    Assignee: PURINA ANIMAL NUTRITION LLC
    Inventor: Kent Lanter
  • Patent number: 10357049
    Abstract: The use of low energy spontaneous emulsification method to fabricate acidified antimicrobial nanoemulsions suitable for utilization as a food disinfectant/sanitizer is described. The method of these teachings includes pouring an organic phase (containing oil and surfactant and oil-soluble components) into an aqueous phase (containing water and water-soluble components), which leads to the spontaneous formation of fine droplets due to rapid diffusion of the surfactant from the oil phase into the aqueous phase.
    Type: Grant
    Filed: July 22, 2016
    Date of Patent: July 23, 2019
    Assignee: THE UNIVERSITY OF MASSACHUSETTS
    Inventors: David J. McClements, Lynne McLandsborough, Kyle Landry
  • Patent number: 10327465
    Abstract: Described are coated food products having a sweet coating, such as a (e.g., sucrose, fructose, or the like) coating, the coating containing core-shell sweetener particles that include a sweetener layer at an exterior; also described are related methods of preparing the coated food product and the core-shell sweetener particles.
    Type: Grant
    Filed: July 17, 2013
    Date of Patent: June 25, 2019
    Assignee: General Mills, Inc.
    Inventors: Dena K. Strehlow, Patrick C. Dreese, Stefan Bucher, Fern A. Panda
  • Patent number: 10327578
    Abstract: A disposable assembly contains a concentrated liquid food product and comprises an eductor and a microfiltration device. A water inlet of the eductor is configured for connection to an external source of water. A gas inlet of the microfiltration device is configured for connection to an external source of gas and an outlet of the microfiltration device is configured for discharging a foamed food product created by the microfiltration device from the disposable assembly. A system for preparing a foamed food product comprises a product preparation apparatus for preparing said foamed food product, and such a disposable assembly. The apparatus comprises a water source, a water heater and water pressurizing means configured for detachable connection to the eductor of the disposable assembly. The apparatus further comprises a pressurized gas source and gas pressurizing means configured for supplying pressurized gas to the microfiltration device.
    Type: Grant
    Filed: October 29, 2013
    Date of Patent: June 25, 2019
    Assignee: FRIESLAND BRANDS B.V.
    Inventors: Wiebe Nicolaas van Druten, Maarten Joannes Botman
  • Patent number: 10314322
    Abstract: 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 is addressed. 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: May 29, 2014
    Date of Patent: June 11, 2019
    Assignee: FUJI OIL HOLDINGS INC.
    Inventor: Akiyuki Ishiwata
  • Patent number: 10292405
    Abstract: The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
    Type: Grant
    Filed: July 22, 2011
    Date of Patent: May 21, 2019
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali
  • Patent number: 10292412
    Abstract: A food composition including a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 1,000 ppm to about 995,000 ppm food grade non-aqueous solvent; with a balance being water.
    Type: Grant
    Filed: February 14, 2013
    Date of Patent: May 21, 2019
    Assignee: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Kieran P. Spelman, Daniel Piorkowski, Dominic J. Vellucci, Karl Ragnarsson
  • Patent number: 10278408
    Abstract: Disclosed is confectionery having a transparent or translucent hard candy shell and a water-in-oil emulsion centerfill. Also disclosed is a sugar-free liquid edible composition and use in confectionery products.
    Type: Grant
    Filed: March 27, 2014
    Date of Patent: May 7, 2019
    Assignee: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Hiroshi Segawa, Yoshimitsu Yamakura, Takaya Koseki, Yuzuru Mitsui, Koichi Enomoto
  • Patent number: 10258060
    Abstract: A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings produced herein comprise a fat component and sugar source, and the fat in the filling has the desired crystalinity. The process and system described herein unexpectedly achieve both a desired nucleation and crystallization rate and crystal structure, as well as the resulting increased filling firmness, in the fillings produced therewith.
    Type: Grant
    Filed: February 6, 2015
    Date of Patent: April 16, 2019
    Assignee: Intercontinental Great Brands LLC
    Inventor: Marc Degady
  • Patent number: 10258067
    Abstract: Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; and a step of freezing the noodles to which the composition has attached.
    Type: Grant
    Filed: April 5, 2013
    Date of Patent: April 16, 2019
    Assignee: NISSHIN FOODS INC.
    Inventors: Kentarou Irie, Youhei Suga, Norio Koizumi, Takenori Watanabe, Youichirou Miya, Tsuguhiko Yoshida
  • Patent number: 10219525
    Abstract: A process for modifying starches comprises atomizing an aqueous slurry of a non-pregelatinized, granular, high amylose starch into to 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-pregelatinized, granular, high amylose starch is lower than 1.00.
    Type: Grant
    Filed: September 27, 2012
    Date of Patent: March 5, 2019
    Assignee: Cargill, Incorporated
    Inventors: Marc Berckmans, Jozef Victor Jean-Maria Coppin, Stephane Jules Jerome Debon
  • Patent number: 10219533
    Abstract: Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached.
    Type: Grant
    Filed: April 5, 2013
    Date of Patent: March 5, 2019
    Assignee: NISSHIN FOODS INC.
    Inventors: Kentarou Irie, Youhei Suga, Norio Koizumi, Takenori Watanabe, Youichirou Miya, Tsuguhiko Yoshida
  • Patent number: 10219526
    Abstract: The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.
    Type: Grant
    Filed: October 10, 2014
    Date of Patent: March 5, 2019
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Madansinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
  • Patent number: 10212961
    Abstract: The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate.
    Type: Grant
    Filed: April 17, 2017
    Date of Patent: February 26, 2019
    Assignee: DOUXMATOK LTD
    Inventor: Avraham Baniel
  • Patent number: 10213752
    Abstract: A system and a method for the production and provision of CO2 gas are disclosed. A sealable chamber is equipped with heating means and when a CO2 carrier material, such as sodium bicarbonate is placed in it and heated to its decomposition temperature CO2 gas is released. The released gas is conveyed into liquid within a container and when the pressure of the gas in the container raises more and more CO2 gas is dissolved. The heating may be done by conduction mechanism, a microwave heating mechanism or by induction mechanism. The sodium bicarbonate or any other material including carbon dioxide may be disposed in powder, solid, suspension, emulsion, solution or wet powder form. It may be disposed in thin envelope case.
    Type: Grant
    Filed: August 18, 2013
    Date of Patent: February 26, 2019
    Assignee: SO SPARK LTD.
    Inventor: Pinchas Shalev
  • Patent number: 10207004
    Abstract: Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.
    Type: Grant
    Filed: February 23, 2015
    Date of Patent: February 19, 2019
    Assignee: DouxMatok Ltd
    Inventors: Avraham Baniel, Michael Zviely, Shay Eliyahu, Noa Gelbart, Eran Baniel, Ronit Romm
  • Patent number: 10201166
    Abstract: Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.
    Type: Grant
    Filed: March 30, 2016
    Date of Patent: February 12, 2019
    Assignee: BARILLA G. E R. FRATELLI S.P.A.
    Inventors: Roberto Buttini, Corrado Ferrari, Alessio D'Urso, Giancarlo Riboldi
  • Patent number: 10194681
    Abstract: Disclosed herein are compositions and methods related to preservation of plants, including trimmings and portions of leafy green plants A exemplary method for preserving fresh herbs may comprise: a. obtaining fresh trimmings from a plant; b. grinding and/or chopping th fresh trimmings to form processed trimmings; c. packaging the processed trimmings in a container; and d. freezing the processed trimmings; wherein the interior environment of the container contains substantially no oxygen.
    Type: Grant
    Filed: January 11, 2012
    Date of Patent: February 5, 2019
    Assignee: Herbs Unlimited Corporation
    Inventor: Ann Marie N. Mercanti
  • Patent number: 10188131
    Abstract: An improved method refines cellulose to produce a highly refined cellulosic material in combination with a hydrocolloid. The method comprises soaking raw material from primarily parenchymal cell wall structures in an aqueous solution which need not contain an agent to modify the fiber (e.g., a mild alkalizing or alkaline agent and/or solution) using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume. The mass of fiber is combined with a hydrocolloid and the combined mass is then sheared is dried to produce the Highly Refined Cellulose in an intimately associated or bound structure with the hydrocolloid. The highly refined fiber/hydrocolloid product can also provide excellent thickening properties to a degree unexpected from simple additive effects of the materials. The unique methodology in the combining of the ingredients surprisingly affects the final properties of the combined materials.
    Type: Grant
    Filed: June 10, 2013
    Date of Patent: January 29, 2019
    Inventor: Brock M. Lundberg