Patents Examined by Patricia A. George
  • Patent number: 10314316
    Abstract: A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intolerance The reduced FODMAPS wheat gluten protein-based flour includes as a constituent a proportion of wheat gluten protein recovered from a source wheat flour and additional constituents of types which have been recovered from wheat flour or other non-wheat source and which have been substantially depleted of FODMAPS content.
    Type: Grant
    Filed: December 23, 2014
    Date of Patent: June 11, 2019
    Assignee: SHOALHAVEN STARCHES PTY LTD
    Inventors: Robert John Pearce, Amy Lee Barrie
  • Patent number: 10292413
    Abstract: The present invention relates to a nutritionally balanced composite meal for infants/small children, comprising at least one carbohydrate containing meal component and at least one protein containing meal component, where the individual components have been separately heat-treated. This to reduce the amount of advanced glycation end products (AGE's) generated, and control the levels of glycemic index (Gl) and insulin index (II), in the composite meal. Also disclosed is a method of producing said meal.
    Type: Grant
    Filed: October 16, 2014
    Date of Patent: May 21, 2019
    Assignee: INNOVACHILDFOOD AB
    Inventors: Inger Björck, Elin Östman
  • Patent number: 10278399
    Abstract: Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product.
    Type: Grant
    Filed: May 8, 2015
    Date of Patent: May 7, 2019
    Assignee: General Mills, Inc.
    Inventors: Jill A. Conley, Kevin A. Haas, Peter W. Statt
  • Patent number: 10258059
    Abstract: Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two days. The result is aromatized soluble coffee particles, as evidenced by the presence of relatively high amounts of 2-methylpyrazine in instant coffee comprising said particles. The instant coffee has a favorable content in aroma components, yet with a low oil content.
    Type: Grant
    Filed: June 22, 2016
    Date of Patent: April 16, 2019
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Petrus Maria Theresia De Kok, Alexander Oosterveld, Gertjan Heijman
  • Patent number: 10251413
    Abstract: Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics.
    Type: Grant
    Filed: April 26, 2016
    Date of Patent: April 9, 2019
    Assignee: Ocean Spray Cranberries, Inc.
    Inventors: Lowell Vernon Dravenstadt, II, Paula Lent, Margarita Gomez, Harold L. Mantius, Lawrence E. Rose, Stephen Joseph Nojeim, Christopher McNamara, James Johnson
  • Patent number: 10226051
    Abstract: Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product.
    Type: Grant
    Filed: March 11, 2015
    Date of Patent: March 12, 2019
    Assignee: General Mills, Inc.
    Inventors: Jill A. Conley, Kevin A. Haas, Peter W. Statt
  • Patent number: 10219521
    Abstract: Food products, apparatus, systems and methods in which a removable insert is cooked inside a portion of bread dough, and the cooked bread is then cut to remove the insert. Inserts can be made with any safe material, preferably a polymer or a metal alloy, reusable or for one-time use only. Preferred inserts have a size and shape typical of a hamburger meat patty. Dough imbedded with an insert is cooked, preferably by baking in an oven at a temperature less than 250° C. for 15-20 min. After cooling, the bun is cut into two pieces, preferably substantially vertically and at least 10% off the center. The exposed insert is then removed, leaving a cavity in each piece of the bun.
    Type: Grant
    Filed: July 11, 2018
    Date of Patent: March 5, 2019
    Inventor: Yu Jane Huang
  • Patent number: 10188132
    Abstract: The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30% by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40° Brix the isolate: •contains at least 0.3 wt % of glutamate; •contains at least 500 ppm of K+; •contains less than 300 ppm of Ca2+; •contains less than 700 ppm of Mg2+; •contains less than 1 wt. % of components capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa; wherein the concentration ratio ([Ca2+]+[Mg2+])/[K+] does not exceed 5:100, each of said cation concentrations being expressed in ppm.
    Type: Grant
    Filed: November 29, 2016
    Date of Patent: January 29, 2019
    Assignee: Conopco Inc.
    Inventors: Nikolaos Mavroudis, Marco Giuseppe Mazzotti
  • Patent number: 10165792
    Abstract: The hunger minimized fasting system relies on providing a blood glucose level at all times in the range of 5 to 10 mM, satisfying glucose needs of the brain and metabolizing blood glucose through anaerobic glycolysis to release ATP at the extramitocontrial portion of the cell. Consuming only solid free nutrient liquids eliminates brain hunger response. Liquids consumed during fasting include solid filtered vegetable soup and clear fruit juices of 8 to 12 ounces taken every 2 to 4 hours having calorie deficiency of 600 to 1400 as compared to minimal daily calorie requirements for an adult. Fat released from storage is metabolized by ATP produced by glycolysis at the extramitocontrial location and enters the interior of the mitochondria, enabling the TCA cycle. Weight loss observed during fasting is about one half to one pound per day.
    Type: Grant
    Filed: July 27, 2016
    Date of Patent: January 1, 2019
    Inventors: Sudarshan Narasimhan, Dave Narasimhan
  • Patent number: 10159268
    Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.
    Type: Grant
    Filed: August 7, 2015
    Date of Patent: December 25, 2018
    Assignee: GENERAL MILLS, INC.
    Inventors: Bernhard H. Van Lengerich, Olaf Gruess, Joachim Hans, Lars Ole Haustedt, Andreas Hochheimer, Micheal Krohn, Jens-Peter Muller, Christine M. Nowakowski, Suzanne Denise Pecore, Candace Michelle Rathjen-Nowak, Lia Scarabottolo, Karsten Siems
  • Patent number: 10150819
    Abstract: An aqueous dispersion of fructan-containing particles, wherein the D50 of the fructan-containing particles lies between 2 ?m and 50 ?m and the solids content of the aqueous dispersion lies between 61 wt. % and 80 wt. %. Also described is a process for the preparation of an aqueous dispersion of fructan-containing particles comprising: bringing fructan and water together to form a mixture; optionally hydrolyzing a portion of the fructans in the mixture, such that at the end of this step between 5 wt. % and 25 wt. % of all fructans in the mixture are essentially non-soluble at room temperature; optionally bring the mixture into contact with a purification agent, followed by removal of the purification agent from the mixture; and concentrating the mixture such that the solids content lies between 61 and 80%.
    Type: Grant
    Filed: April 21, 2009
    Date of Patent: December 11, 2018
    Assignee: TIENSE SUIKERRAFFINADERIJ N.V.
    Inventors: Kim Martha Jozefa Frooninckx, Francois Alice Alphonso Heroufosse
  • Patent number: 10085461
    Abstract: The present invention not only forms an electric field environment that can be controlled to differentiate between preservation of food freshness and promotion of ripening but also promotes fermentation by fermentative microbes, propagates plankton and inhibits bacterial reproduction. An electrode plate 2 is set inside a refrigerator 1 or an adjustable temperature box 6. Food 3 or a yogurt container 9 is place thereon. The electrode plate 2, 10 is connected to a power source 4, 11. Selection between food freshness preservation and promotion of ripening, and promotion of fermentation of fermented foods such as yogurt are performed by rectification, and voltage and frequency control of the power source. Additionally, propagation of phytoplankton and inhibition of bacterial reproduction are performed by controlling the frequency, voltage and ON/OFF timing of the power source.
    Type: Grant
    Filed: December 16, 2013
    Date of Patent: October 2, 2018
    Assignee: MARS COMPANY
    Inventors: Masaki Ohno, Motohiko Sato, Tadao Izutsu
  • Patent number: 10021882
    Abstract: The present invention relates to methods of producing value added products from small grains, methods of making and uses thereof. In an exemplary embodiment, one value added product is used to prepare an aquaculture feed.
    Type: Grant
    Filed: July 9, 2014
    Date of Patent: July 17, 2018
    Assignee: The United States of America, as Represented by the Secretary of Agriculture
    Inventors: Keshun Liu, Frederic T. Barrows
  • Patent number: 9930894
    Abstract: A method and template for preparing small, tender cakes is provided. The method includes preparing sheet cakes and slicing them into sleeves of cake. Frosting is template and frozen, and then rolled around the narrow cake leaf. Fillings may be added inside the cake leaf before rolling. The cake is then rolled similarly to maki-style sushi, sliced into shorter segments, and presented vertically on a serving dish. Decorations and additional frosting may be used.
    Type: Grant
    Filed: September 16, 2014
    Date of Patent: April 3, 2018
    Inventor: Lori Shubert
  • Patent number: 9930901
    Abstract: The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.
    Type: Grant
    Filed: August 4, 2015
    Date of Patent: April 3, 2018
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Gertjan Heijman, Harke Jan Bosma
  • Patent number: 9833015
    Abstract: An enhanced sweetener made from granules of a carrier, such as sucrose, embedded with molecules of a high potency sweetener, such as stevia extract. The process for making the enhanced sweetener involves dissolving the high potency sweetener in warmed water and mixing the resulting solution with the heated carrier. The resulting slurry is then dried, optionally under reduced pressure. The apparatus for producing the enhanced sweetener includes one or more heated agitators connected to a heated, airtight blender, which can be evacuated with a vacuum pump. The result is an enhanced sweetener with a homogenous distribution of high potency ingredients that retains the functionalities of sugar necessary for food preparation, improves the spreading of the sweetness throughout the food, and reduces aftertastes. Other high potency ingredients and carriers may also be used in the process.
    Type: Grant
    Filed: September 26, 2014
    Date of Patent: December 5, 2017
    Assignee: NutraEx Food Inc.
    Inventor: Li Li Zou
  • Patent number: 9801400
    Abstract: Compositions comprising cellulosic polymers and natural honey that display reduced instability due to the presence of a chelant that inhibits the activity of naturally occurring cellulases are described. Methods of treating natural honey to inhibit cellulase activity comprising mixing the natural honey with a chelant and optionally heating the mixture are provided. Flavor compositions consisting of natural honey and a chelant, optionally in a carrier are further described.
    Type: Grant
    Filed: June 9, 2008
    Date of Patent: October 31, 2017
    Assignee: The Procter & Gamble Company
    Inventors: Nicholas James Cummins, Jayant Eknath Khanolkar, Vasiliki Poulopoulou, Vaishali Shailendra Rane
  • Patent number: 9801401
    Abstract: An aqueous dispersion of fructan-containing particles, wherein the D50 of the fructan-containing particles lies between 2 ?m and 50 ?m and the solids content of the aqueous dispersion lies between 61 wt. % and 80 wt. %. Also described is a process for the preparation of an aqueous dispersion of fructan-containing particles comprising: bringing fructan and water together to form a mixture; optionally hydrolyzing a portion of the fructans in the mixture, such that at the end of this step between 5 wt. % and 25 wt. % of all fructans in the mixture are essentially non-soluble at room temperature; optionally bring the mixture into contact with a purification agent, followed by removal of the purification agent from the mixture; and concentrating the mixture such that the solids content lies between 61 and 80%.
    Type: Grant
    Filed: November 21, 2014
    Date of Patent: October 31, 2017
    Assignee: TIENSE SUIKERRAFFINADERIJ N.V.
    Inventors: Kim Martha Jozefa Frooninckx, Francois Alice Alphonso Heroufosse
  • Patent number: 9717269
    Abstract: The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.
    Type: Grant
    Filed: March 31, 2015
    Date of Patent: August 1, 2017
    Assignee: Corn Products Development, Inc.
    Inventors: Leslie Drew, Yadunandan L. Dar
  • Patent number: 9693574
    Abstract: Provided are compositions that contain a modified food starch and one or more non-polar compounds. In some instances, the compositions contain a water-soluble derivative of vitamin E mixture, containing relatively high concentrations of dimer forms of the PEG-derivative of vitamin E. Compositions include concentrates, dilution compositions and compositions for direct consumption. Methods for preparing the compositions also are provided.
    Type: Grant
    Filed: August 1, 2014
    Date of Patent: July 4, 2017
    Assignee: Virun, Inc.
    Inventor: Philip J. Bromley