Patents Examined by Keith D. Hendricks
  • Patent number: 7989014
    Abstract: One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives according to formula (I): wherein R1-R4 independently represent hydrogen; a hydroxyhydrocarbyl residue; an ester of a hydroxyhydrocarbyl residue; or an ether of a hydroxyhydrocarbyl residue; and at least one R1-R4 is a hydroxyhydrocarbyl residue or an ester or an ether thereof, and ii. exhibits an absorption ratio A280/560 of at least 80, preferably of at least 250. The invention also relates to a method of manufacturing a beverage or a foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff the aforementioned light stabilising composition and to a process for the manufacture of such a light stabilising composition.
    Type: Grant
    Filed: September 29, 2004
    Date of Patent: August 2, 2011
    Assignee: Heineken Supply Chain B.V.
    Inventors: Richard Van Der Ark, Peter Blokker, Louise Bolshaw, Eric Richard Brouwer, Paul Shane Hughes, Henk Kessels, Fred Olierook, Marcel Van Veen
  • Patent number: 7985436
    Abstract: A method of making raw sausage by an accelerated maturing process consisting of modifying conventional recipes and basic principles relating to the making of raw sausage by adding between about 5 mg and about 25 mg, preferably 10 mg, of folic acid or folate or both per kg of sausage meat.
    Type: Grant
    Filed: December 10, 2003
    Date of Patent: July 26, 2011
    Assignee: Zylum Beteiligungsgesellschaft mbH & Co. Patente II KG
    Inventor: Marcus J. Seewald
  • Patent number: 7981454
    Abstract: The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer solids to water and between 0.001 and 20% plasticizer preferably a polyethylene oxide based additive such as Triton-X to weight of copolymer solids in the emulsion. The coating may also contain biocides as well to control bacteria and fungal growth on the post harvest produce during storage, shipping, distribution, and sale of the product. The coating composition is effective in extending the shelf life of produce.
    Type: Grant
    Filed: November 7, 2007
    Date of Patent: July 19, 2011
    Assignee: BASF Corporation
    Inventor: Robert J. Petcavich
  • Patent number: 7976684
    Abstract: An ultrasound system is disclosed that includes a tub, a reaction chamber, an ultrasound probe positioned within the reaction chamber, and a cooling jacket surrounding the tub for exchanging heat with the tub.
    Type: Grant
    Filed: August 5, 2009
    Date of Patent: July 12, 2011
    Inventor: Francisco Rivera Ferrer
  • Patent number: 7976889
    Abstract: Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.
    Type: Grant
    Filed: November 5, 2002
    Date of Patent: July 12, 2011
    Assignee: The Procter & Gamble Company
    Inventors: Maria Dolores Martinez-Serna Villagran, Anthony John Boiano
  • Patent number: 7976890
    Abstract: An herb liquid is sprayed into peeled garlic, after which the garlic is subjected to a predetermined processing. The herb liquid is produced from at least one type of herb selected from each of the following groups A, B, C, and D: Group A: sweet basil; bush basil; lemon basil; licorice basil; cinnamon basil; dark opal and catmint, Group B: spearmint; apple mint; peppermint; catmint; orange mint; curry mint; north mint; ginger mint; bergamot mint; pennyroyal; summer savory and winter savory, Group C: parsley; sage; red sage; clary sage; and pineapple sage, and Group D: fennel; Florence fennel; true fennel and dill.
    Type: Grant
    Filed: August 28, 2003
    Date of Patent: July 12, 2011
    Assignee: Herbes Japon. Co., Ltd.
    Inventor: Hideo Etou
  • Patent number: 7972640
    Abstract: A combination of an acidulant system and a buffer salt system is included in lemon/lime flavored beverages to achieve improved stability. The acidulant system includes citric acid and/or phosphoric acid and an additional organic acid having a smaller dissociation constant than both phosphoric acid and citric acid; the buffer salt system includes a citrate salt and a phosphate salt.
    Type: Grant
    Filed: June 30, 2009
    Date of Patent: July 5, 2011
    Assignee: Pepsico, Inc.
    Inventors: Thomas Lee, Pei Chang, Zena Bell
  • Patent number: 7955635
    Abstract: The present invention relates to an improved process for extract purification of sugar beet raw juice, especially for reduction of lime consumption during the purification of sugar beet raw juice, to a process for producing a nutrient-rich non-sucrose concentrate from sugar beet raw juice, to the non-sucrose substance concentrate thus produced, to uses of the non-sucrose substance concentrate and to an apparatus for preliming sugar beet raw juice and/or for obtaining the non-sucrose substance concentrate.
    Type: Grant
    Filed: October 26, 2004
    Date of Patent: June 7, 2011
    Assignee: Sudzucker Aktiengesellschaft
    Inventors: Eric Deneus, Gunter Merkel, Thomas Michelberger, Mohsen Ajdari Rad, Marc Willems
  • Patent number: 7955630
    Abstract: In some embodiments there is a composition including a thermally stabilized active composition and a high molecular weight polymer. The thermally stabilized active composition is resistance to degradation at higher temperatures such as those used for conducting extrusion with high molecular weight polyvinyl aceate.
    Type: Grant
    Filed: August 17, 2005
    Date of Patent: June 7, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Navroz Boghani, Petros Gebreselassie
  • Patent number: 7947384
    Abstract: Solutions comprising a sodium silicate waterglass having a modulus of less than 3 and at least 8% by weight of an organic polyhydroxy compound such as glycerol are useful in the production of interlayers used in fire resistant glass laminates. The solutions are dried on a flat surface such as glass to produce a clear intumescent interlayer having improved impact resistance. The dried interlayer may be removed from the surface in the form of an elastomeric material which may also be used as an interlayer in a fire resistant glazing.
    Type: Grant
    Filed: October 5, 2006
    Date of Patent: May 24, 2011
    Assignee: Pilkington PLC
    Inventors: John Richard Holland, Karikath Sukumar Varma, David William Holden
  • Patent number: 7939118
    Abstract: An oligosaccharide mixture based on oligosaccharides from one or several animal milks composed of two or more monosaccharide units. The oligosaccharide mixture comprises at least two oligosaccharide fractions which are each composed of at least two different oligosaccharides. Lactose does not pertain thereto and the total spectrum of the oligosaccharides in the oligosaccharide mixture differs from those present in animal milk or animal milks, wherefrom the oligosaccharide fractions are extracted and that a) if the oligosaccharides are extracted from only one animal milk, the proportion of neutral oligosaccharides to acidic oligosaccharides is 90-60:10-40 weight %, or b) if the oligosaccharides are extracted from at least two animal milks, the oligosaccharides extracted from two different animal milks each make up 10 weight % of the total amount of oligosaccharides present in the oligosaccharide mixture. The oligosaccharide mixture approximates human milk with respect to its positive properties.
    Type: Grant
    Filed: December 7, 2000
    Date of Patent: May 10, 2011
    Assignee: N.V. Nutricia
    Inventors: Bernd Stahl, Günther Böhm, Berndt Finke, Gilda Georgi, Jürgen Jelinek, Joachim J. Schmitt
  • Patent number: 7935375
    Abstract: The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer solids to water and between 0.001 and 20% plasticizer preferably a polyethylene oxide based additive such as Triton-X to weight of copolymer solids in the emulsion. The coating may also contain biocides as well to control bacteria and fungal growth on the post harvest produce during storage, shipping, distribution, and sale of the product. The coating composition is effective in extending the shelf life of produce.
    Type: Grant
    Filed: August 1, 2003
    Date of Patent: May 3, 2011
    Assignee: BASF Corporation
    Inventor: Robert J. Petcavich
  • Patent number: 7935373
    Abstract: Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an enclosed interior volume. The packaged meat product further includes a meat product enclosed within the interior volume of the container and a modified atmosphere comprising not greater than about 10% carbon monoxide within the interior volume of the container. The meat product has a first volume less than the interior volume, and the modified atmosphere has a second volume such that a volume ratio of the second volume to the first volume is not greater than approximately 1:1.
    Type: Grant
    Filed: June 10, 2005
    Date of Patent: May 3, 2011
    Assignees: Cargill, Incorporated, Hormel Foods, LLC
    Inventors: Ann W. Brackenridge, Curtis Cundith, Scott J. Eilert, Nancy Rathje, Barney Wilborn, David C. Ruzek, Forrest D. Dryden, Bruce C. Paterson
  • Patent number: 7927638
    Abstract: Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and derivatives thereof, and a process for producing the fermented milk drinks and foods involving the step of culturing lactic acid bacteria in a medium containing the growth promoter for lactic acid bacteria. These fermented milk drinks and foods can contain a large number of viable cells of lactic acid bacteria and sustain the activity (acid producing ability) of the bacteria at a high level.
    Type: Grant
    Filed: July 22, 2005
    Date of Patent: April 19, 2011
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Yoshiharu Kuma, Ryoichi Akahoshi, Tatsuyuki Kudo, Kojiro Kawami, Miku Shibata, Shinji Hashimoto
  • Patent number: 7927639
    Abstract: The invention concerns a mixture of bacteria. Said mixture is a non starter culture which is free from metabolites and comprises at least one first bacterium selected from the species <i>Propionibacterium jensenii</i> and at least one second bacterium selected from the genus <i>Lactobacillus</i>. Furthermore, food, feeding stuff and medicaments comprising such a mixture, a method for manufacturing and storing such goods and the use of the mixture to inhibit fungi and bacteria are provided.
    Type: Grant
    Filed: October 30, 2002
    Date of Patent: April 19, 2011
    Assignee: Eidgenossische Technische Hochschule Zurich
    Inventors: Susanne Miescher Schwenninger, Leo Meile
  • Patent number: 7927648
    Abstract: A blend is provided for enhancing or replacing eggs in foods. The blend, when mixed with natural liquid eggs, liquid egg substitute or whole egg powder and water, provides an edible egg product having a higher level of protein and lower levels of cholesterol and fats per serving than the levels normally found in natural eggs. The blend includes major amounts of a soy protein concentrate and minor amounts of lecithin. The lecithin is preferably a de-oiled lecithin obtained from soy beans. In an alternative embodiment, the blend includes a soluble dietary fiber, such as a digestion resistant maltodextrin soluble dietary fiber, in addition to the soy protein and lecithin. The dietary fiber is present in an amount less than the amount of the soy protein but greater than the amount of lecithin.
    Type: Grant
    Filed: June 27, 2005
    Date of Patent: April 19, 2011
    Assignee: Archer Daniels Midland Company
    Inventor: Alan Harvey Grusby
  • Patent number: 7922921
    Abstract: The present invention includes the steps of providing a substrate having a main surface; depositing a dual-metal layer such as Mo/AlNd, MoW/AlNd, MoW/Al onto the main surface of the substrate; defining gate and word line patter using a layer of photoresist; and using the photoresist as an etching mask, a first metal dry etching process is carried out to etch the dual-metal layer at an etching selectivity that is significantly higher than prior art. The first metal dry etching process uses oxygen/fluorine containing etching gas mixture and oxygen/chlorine containing etching gas mixture to form the dual-metal gate and word line pattern having slightly oblique sidewalls. End point detection mode detected at 704 nm is used in the first metal dry etching process.
    Type: Grant
    Filed: March 17, 2004
    Date of Patent: April 12, 2011
    Assignee: AU Optronics Corp.
    Inventors: Chih-Chung Chuang, Shin-Jien Kuo, Chao-Yun Cheng, Shu-Feng Wu
  • Patent number: 7919131
    Abstract: The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents for use in the described near critical extraction techniques are ether based solvents that are partially miscible with water. A particularly preferred solvent for use in the invention is dimethyl ether.
    Type: Grant
    Filed: January 30, 2004
    Date of Patent: April 5, 2011
    Assignee: Fonterra Co-Operative Group Limited
    Inventors: Andrew Fletcher, Katrina Fletcher, Owen Catchpole, John Grey
  • Patent number: 7919133
    Abstract: The present invention relates to the use of a compound of formula (I) or a mixture of compounds of formula (I) wherein: R1, R2, and R3 are independently H or an alkyl group having 1 to 3 C-atom, wherein at least one of R1, R2, and R3 is not H; R4 is H, an alkyl group having 1 to 6 C-atom, or an alkenyl group having 2 to 6 C-atom; R5, R6, R7, and R8 are independently H or methyl; and R9 is H, an alkyl group having 5 to 12 C-atoms, or an alkenyl group having 5 to 12 C-atoms; as a flavoring substance or mixture of flavoring substances.
    Type: Grant
    Filed: May 8, 2008
    Date of Patent: April 5, 2011
    Assignee: SYMRISE GmbH & Co. KG
    Inventors: Jan Looft, Tobias Vössing, Jakob Ley, Michael Backes, Maria Blings
  • Patent number: 7887870
    Abstract: This invention relates to a restructured meat product, comprising; (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis in water until the water is absorbed and the fibers are separated; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below 10° C.; and mixing the fibrous material and the comminuted meat to produce a homogeneous, fibrous and texturized meat product having a moisture content of at least 50%.
    Type: Grant
    Filed: August 16, 2004
    Date of Patent: February 15, 2011
    Assignee: Solae, LLC
    Inventors: Matthew K. McMindes, Eduardo Godinez