Patents Examined by Keith D. Hendricks
  • Patent number: 7887866
    Abstract: The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient sphingans. The invention is also directed to a process for preparing a clarified sphingan solution comprising heating aqueous sphingan solution, in particular PHB-deficient sphingan solution, to a clarification temperature of about 30° C. to about 70° C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.
    Type: Grant
    Filed: March 2, 2001
    Date of Patent: February 15, 2011
    Assignee: CP Kelco U.S., Inc.
    Inventors: Stan Bower, Ellen Burke, Nancy E. Harding, Yamini N. Patel, J. Carrie Schneider, Dagmar Meissner, Neil A. Morrison, Ralph Bezanson
  • Patent number: 7883631
    Abstract: A plasma etching method includes the step of performing a plasma etching on a silicon-containing dielectric layer formed on a substrate to be processed by using a plasma, while using an organic layer as a mask. In addition, the plasma is generated from a processing gas at least including a first fluorocarbon gas which is an unsaturated gas; a second fluorocarbon gas which is an aliphatic saturated gas expressed by CmF2m+2 (m=5, 6); and an oxygen gas. Further, a computer-readable storage medium for storing therein a computer executable control program is provided where the control program, when executed, controls a plasma etching apparatus to perform the above plasma etching method.
    Type: Grant
    Filed: March 6, 2007
    Date of Patent: February 8, 2011
    Assignee: Tokyo Electron Limited
    Inventors: Akinori Kitamura, Masanobu Honda, Nozomi Hirai
  • Patent number: 7871650
    Abstract: The present invention relates to a gum base formulation suitable for the production of a chewing gum with good sensory properties and good flavor release in combination with anti-adhesive properties in respect of teeth, dentures and the like typical of formulations containing polyvinyl acetate. This gum base formulation does not stick to teeth and it is characterized by having the following composition by weight: (a) elastomers ?8-16% (b) emulsifiers and/or technological auxiliaries 18-30% (c) adjuvants 15-40% (d) vegetable resins and/or vegetable resin esters 26-45% (e) antioxidants 0-2% and by not containing polyvinyl acetate.
    Type: Grant
    Filed: December 21, 2005
    Date of Patent: January 18, 2011
    Assignee: Gum Base Co. SpA
    Inventors: Giuseppe Sozzi, Giovanna Del Viscio
  • Patent number: 7871653
    Abstract: A tiered shrimp food tray including a sheet of material forming a base tray having an outer ridge, a support ridge formed concentric to and in spaced relation to the outer ridge. An inner ridge and a base surface cooperatively define a central well which supports a condiment cup. A ring of shrimp is arranged on the support ridge of the base tray. A connector plate interconnects the base tray with an upper tray. The upper tray includes an outer ridge and a support ridge spaced from one another. A second condiment cup is disposed within a well of the upper tray. A ring of shrimp is arranged on the support ridge of the upper tray.
    Type: Grant
    Filed: January 30, 2008
    Date of Patent: January 18, 2011
    Assignee: Ocean Duke Corporation
    Inventor: Duke Lin
  • Patent number: 7867540
    Abstract: An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl-3(2H)furanone, a sulfur-containing analogue of any of the foregoing, and any combination, thereof; a second component selected from the group consisting of 2-furanmethanethiol, 2-methyl-3-furanthiol, 5-methyl-2-furanmethanthiol, and any combination, thereof; and a third component selected from the group consisting of 2-(1-mercaptoethyl)furan, 2-furanethanethiol, bis-(2-furfuryl) disulfide, a furanthiol disulfide, and any combination, thereof.
    Type: Grant
    Filed: July 19, 2006
    Date of Patent: January 11, 2011
    Assignee: Mars, Inc.
    Inventors: John Didzbalis, Fred J. Plog, Karl A. Ritter, Rainer M. Schmitt
  • Patent number: 7862842
    Abstract: A novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. The composition optionally comprises auxiliary components and excipients.
    Type: Grant
    Filed: July 31, 2008
    Date of Patent: January 4, 2011
    Assignee: Laboratorios Miret, S.A.
    Inventors: Joan Baptista Urgell Beltran, Joan Seguer Bonaventura
  • Patent number: 7858185
    Abstract: Certain spin-coatable liquids and application techniques are described, which can be used to form nanotube films or fabrics of controlled properties. A spin-coatable liquid for formation of a nanotube film includes a liquid medium containing a controlled concentration of purified nanotubes, wherein the controlled concentration is sufficient to form a nanotube fabric or film of preselected density and uniformity, and wherein the spin-coatable liquid comprises less than 1×1018 atoms/cm3 of metal impurities. The spin-coatable liquid is substantially free of particle impurities having a diameter of greater than about 500 nm.
    Type: Grant
    Filed: June 3, 2004
    Date of Patent: December 28, 2010
    Assignee: Nantero, Inc.
    Inventors: Rahul Sen, Ramesh Sivarajan, Thomas Rueckes, Brent M. Segal
  • Patent number: 7851373
    Abstract: Systems and methods for processing semiconductor devices are disclosed. A preferred embodiment comprises a processing method that includes providing a processing system including a first container and a second container fluidly coupled to the first container, the second container being adapted to receive and retain an overflow amount of a fluid from the first container, and disposing the fluid in the first container and a portion of the second container. The method includes providing at least one semiconductor device, disposing the at least one semiconductor device in the first container, and maintaining the fluid in the second container substantially to a first level while processing the at least one semiconductor device with the fluid.
    Type: Grant
    Filed: November 9, 2006
    Date of Patent: December 14, 2010
    Assignee: Infineon Technologies AG
    Inventor: Lothar Doni
  • Patent number: 7838057
    Abstract: A method of manufacturing a protein-containing food product by means of heat-treating a protein and water-containing carrier material suitable for pumping in a turboreactor which has a cylindrical reaction chamber with a rotor equipped with blades in order to centrifuge the carrier material in the form of a dynamic, turbulent layer against an inner wall of said reaction chamber, heat-treating, drying to AW less than 0.6 and granulating the carrier material, advancing the carrier material in the direction of an outlet from the turboreactor, and forming individual food products from the carrier material; a protein-containing food product made by press molding of a carrier material that has been granulated and dried to an AW value of less than 0.6 and that is microbiologically stable, the carrier material being free of gelantized starch.
    Type: Grant
    Filed: March 24, 2003
    Date of Patent: November 23, 2010
    Assignee: Mars Incorporated
    Inventors: Siegfried Schmidt, Marinus Pannevis
  • Patent number: 7833563
    Abstract: The invention relates to the production of hydrated concentrates of myofibrillar proteins from fish flesh which are commonly known as surimi-base or, more generally, intermediate food products (I.F.P.). The inventive production method comprises the following successive steps: (1) initial minced fish flesh is prepared from fish fillets; (2) said initial mince is washed with water until a washed mince is obtained which contains a residual fraction of sarcoplasmic proteins and lipids of between 0.1 and 3% of the weight of the mince; (3) while wet, the washed mince is refined by eliminating a fraction of impurities; (4) the refined mince is mixed until an even emulsion mince is produced; (6) the emulsified mince is drained so as to produce a densified mince; (7) cryoprotectants are then added to the densified mince in order to form a final freezable mince; (8) the final mince is packed in nutrient plates; and (9) said plates are frozen. In this way, a quality I.F.
    Type: Grant
    Filed: March 25, 2003
    Date of Patent: November 16, 2010
    Assignees: La Patrimoniale Schill, La Patrimoniale Chantreau
    Inventors: Robert Schill, Jean-Vincent Chantreau
  • Patent number: 7833555
    Abstract: The invention relates to chewing gum comprising at least two different biodegradable polymers. According to the invention, a chewing gum comprising at least two different biodegradable polymers exhibits an improved texture prior to any adding of for example softeners. It has been realized that the desired chewing gum texture properties, contrary to every expectation and any prior art disclosures, may actually be obtained when combining biodegradable chewing gum polymers, for example in the gum base or in the final gum.
    Type: Grant
    Filed: March 23, 2005
    Date of Patent: November 16, 2010
    Assignee: Gumlink A/S
    Inventors: Lone Andersen, Helle Wittorff
  • Patent number: 7829130
    Abstract: The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF), nonfiltration (NF) and concentration by reverse osmosis, followed by the addition of salt to the UF retentate.
    Type: Grant
    Filed: May 13, 2003
    Date of Patent: November 9, 2010
    Assignee: Valio Ltd.
    Inventors: Olli Tossavainen, Janne Sahlstein
  • Patent number: 7829128
    Abstract: Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch content of the whole grain cereal particles to provide gelatinized whole grain cereal grain particles, and mixing the gelatinized whole grain cereal grain particles with starch, whole grain flour, optional minor dough ingredients such as leavening agent, and a food component selected from the group consisting of vegetables and fruits, effective to prepare dough. The dough is formed into discrete dough units, which are baked or fried to provide a whole-grain containing composite food product that is nutritious, low fat, multi-flavored, and a good source of dietary fiber.
    Type: Grant
    Filed: June 30, 2006
    Date of Patent: November 9, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, Chen Y. Wang
  • Patent number: 7824761
    Abstract: A metal structure capable of significantly increasing wavelength selectivity and polarization electivity for an incident light, and a production method thereof. First, a solid transparent substrate (glass substrate) (10) is cleaned and dried (S100). The surface of the substrate (10) is spin-coated with a positive electron lithography-use resist solution and then baked, and the resist solution is removed to form a resist thin film (20) on the substrate (10) (S200). A specified pattern is drawn on the resist thin film (20) with an electron beam, and the film is developed, rinsed and dried (S300). Then, metals such as chromium and then gold are formed sequentially on the substrate (10) by sputtering (S400). And, excessive resist materials are removed from the surface of the substrate (10) (S500), whereby metal nano-rod array (40) is completed.
    Type: Grant
    Filed: February 16, 2006
    Date of Patent: November 2, 2010
    Assignee: National University Corporation Hokkaido University
    Inventors: Hiroaki Misawa, Kosei Ueno, Yasuyuki Tsuboi, Keiji Sasaki
  • Patent number: 7824723
    Abstract: A grape favored pome fruit, such as an apple or pear is provided. The grape flavored pome is created by a process employing the natural food additive methyl anthranilate, to impart a grape flavor to whole apples, pears, and other pome fruits. The grape flavored pome fruit product is created by first forming or formulating a grape flavoring admixture. The grape flavoring admixture is a non-toxic, food grade solution that is generally regarded as safe or “GRAS.” Methyl anthranilate generally describes a grape essence flavoring compound, also referred to as methyl-o-aminobenzoate, neroli oil, and 2-Aminobenzoic acid methyl ester. After harvest, the apple, or pome, in a whole and uncut condition, is dipped or alternatively sprayed with the admixture. The fruit absorbs the admixture through the pericarp, to impart the grape flavor to the mesocarp of the pome fruit.
    Type: Grant
    Filed: September 12, 2003
    Date of Patent: November 2, 2010
    Assignee: Snyder LLC
    Inventor: Gary A. Snyder
  • Patent number: 7820217
    Abstract: The present invention relates to a quality improver for a deep-fried food, characterized in that the quality improver comprises a polysaccharide powder having an average particle size of 20 ?m or less; a frying powder and a frying food comprising the quality improver; and a deep-fried food prepared by cooking using the quality improver or the frying powder.
    Type: Grant
    Filed: July 24, 2003
    Date of Patent: October 26, 2010
    Assignee: Taiyo Kagaku Co., Ltd.
    Inventors: Takanori Kawai, Keiichi Miyamoto, Hiromichi Kouno, Takashi Hagi
  • Patent number: 7820219
    Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.
    Type: Grant
    Filed: June 12, 2007
    Date of Patent: October 26, 2010
    Assignee: Frito-Lay North America, Inc.
    Inventors: Sheri Lynn Baker, John Mampra Mathew, Renu Mathew, Bruce Edward Rogers
  • Patent number: 7820213
    Abstract: The invention provide a gum base composition which has an excellent chewing texture and is disintegratable and biodegradable comprising biodegradable ingredients, including a lactic acid polymer comprising a poly-L-lactic acid polymer and/or other lactic acid polymers having a glass transition temperature higher than 50° C. in an amount of from 5% by weight to 60% by weight, and an emulsifying plasticizer in an amount of from 1% by weight to 20% by weight. The weight average molecular weight of the lactic acid polymer to be used is preferably 50,000 to 200,000.
    Type: Grant
    Filed: July 22, 2003
    Date of Patent: October 26, 2010
    Assignee: Nagaoka & Co., Ltd.
    Inventors: Yoshinori Sato, Yoshiyuki Nagaoka
  • Patent number: 7820218
    Abstract: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.
    Type: Grant
    Filed: February 13, 2006
    Date of Patent: October 26, 2010
    Assignee: Mars, Incorporated
    Inventors: James M. Suttle, Thomas M. Collins, George Graham, Alfred V. Camporini, Jennifer Tomasso
  • Patent number: 7811621
    Abstract: A candy product of chocolate and of a syrup confectionery composition which are interspersed so that the syrup confectionery composition defines a plurality of veins dispersed in the product. Production of the product is effected by cold extrusion by applying pressure to a particulate mixture of the chocolate and syrup confectionery composition in an extruder, in that the mixture passed through the extruder and the extrudate from an extruder die are at a temperature so that the mixture and extrudate are in a non-pourable state, and the pressure is applied so that the chocolate and confectionery composition plastically deform so that the confectionery composition defines veins interspersed within the chocolate.
    Type: Grant
    Filed: August 26, 2004
    Date of Patent: October 12, 2010
    Assignee: Nestec S.A.
    Inventor: Mark Jury