Patents Examined by Patricia A. George
  • Patent number: 9648890
    Abstract: The present invention discloses composition and methods for reducing the weight loss and/or preserving the natural gloss of post-harvest edible plant matter. In particular, the methods comprising applying to the surface of the plant matter a composition comprising an edible wax having a melting temperature below 70° C.; a hydrocolloid; a fatty acid; an emulsifier; and water, wherein said edible wax is present in a weight percent ranging from about 10% to about 25% of the total weight of the composition.
    Type: Grant
    Filed: March 24, 2013
    Date of Patent: May 16, 2017
    Assignee: Yissum Research Development Company of the Hebrew University of Jerusalem Ltd.
    Inventors: Amos Nussinovitch, Tal Marmur, Yonatan Elkind
  • Patent number: 9629381
    Abstract: A soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution and adjusting the pH of the mixture of aqueous soy protein solution and residual soy protein source to a pH of about 1.5 to about 4.4. The acidified soy protein solution then is separated from the residual soy protein source. The acidified soy protein solution may be dried, following optional concentration and diafiltration, to provide the soy protein product.
    Type: Grant
    Filed: May 18, 2012
    Date of Patent: April 25, 2017
    Assignee: BURCON NUTRASCIENCE (MB) Corp.
    Inventors: Martin Schweizer, Kevin I. Segall
  • Patent number: 9603375
    Abstract: Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of a material for food or drink, which is capable of imparting an aroma and/or a flavor, which are/is mellow and rich in variety, to a food or drink.
    Type: Grant
    Filed: September 26, 2014
    Date of Patent: March 28, 2017
    Assignee: AJINOMOTO CO., INC.
    Inventors: Hideki Yamamoto, Yukiko Takakura, Makoto Yamada
  • Patent number: 9578893
    Abstract: A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized, concentrated, and blended with non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
    Type: Grant
    Filed: October 29, 2014
    Date of Patent: February 28, 2017
    Assignee: Triad Resource Technologies, LLC
    Inventor: Mo Mui Toledo
  • Patent number: 9560871
    Abstract: The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.
    Type: Grant
    Filed: November 21, 2013
    Date of Patent: February 7, 2017
    Assignee: PEPSICO, INC.
    Inventor: Richard T. Smith
  • Patent number: 9560862
    Abstract: Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of a material for food or drink, which is capable of imparting an aroma and/or a flavor, which are/is mellow and rich in variety, to a food or drink.
    Type: Grant
    Filed: September 26, 2014
    Date of Patent: February 7, 2017
    Assignee: AJINOMOTO CO., INC.
    Inventors: Hideki Yamamoto, Yukiko Takakura, Makoto Yamada
  • Patent number: 9352974
    Abstract: The present invention relates to food products which are dry and which contain a table salt formulation characterized in that said table salt formulation comprises a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and at least one of the type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.
    Type: Grant
    Filed: February 4, 2008
    Date of Patent: May 31, 2016
    Assignee: Frito-Lay Trading Company, Gmbh
    Inventors: Wendelin Jan Stark, Samuel Claude Halim, Eapen George, Carlos Jose Barroso
  • Patent number: 9351518
    Abstract: Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics are provided. In particular, methods and compositions are described relating to concentrated phenolics obtained from cranberry feedstock extracts combined with fumaric acid as beverage additives. Additionally, methods for obtaining phenolics from feedstocks using resin absorbtion and elution are described.
    Type: Grant
    Filed: July 15, 2015
    Date of Patent: May 31, 2016
    Assignee: Ocean Spray Cranberries, Inc.
    Inventors: Lowell Vernon Dravenstadt, Paula Lent, Margarita Gomez, Harold L. Mantius, Lawrence Rose, Stephen Joseph Nojeim, Christopher McNamara, James Johnson
  • Patent number: 9301542
    Abstract: Tungstates for use in removal of heavy metals, radionuclides, actinides and other contaminants is disclosed.
    Type: Grant
    Filed: July 30, 2013
    Date of Patent: April 5, 2016
    Assignee: The Board of Regents for Oklahoma State University
    Inventor: Allen Wallace Apblett
  • Patent number: 9259025
    Abstract: Sugar premix containing crystal sugar particles comprising a sugar core which is coated with a mixture of one or more polysaccharides and/or one or more oligosaccharides said coating further containing one or more nutrients, processes for their manufacture and uses.
    Type: Grant
    Filed: June 10, 2008
    Date of Patent: February 16, 2016
    Assignee: DSM IP ASSETS B.V.
    Inventors: Sylvain Diguet, Georg Steiger, Torsten Wieprecht
  • Patent number: 9144581
    Abstract: Compositions of reducing agents and carriers for producing a stable negative oxidation reduction potential in consumable materials are disclosed and claimed. Compositions of the invention find use in enhancing the hydration and anti-oxidant value of consumable materials such as foods, beverages and cosmetics, for example. Compositions of the invention also find use in water treatment, agricultural and scientific research applications. Methods for using and making the compositions are also within the scope of the invention.
    Type: Grant
    Filed: September 7, 2014
    Date of Patent: September 29, 2015
    Inventor: Dusan Miljkovic
  • Patent number: 9113643
    Abstract: The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.
    Type: Grant
    Filed: January 31, 2014
    Date of Patent: August 25, 2015
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Gertjan Heijman, Wilhelmus Johannes de Bruin, Maarten Juriaan Verhoeven
  • Patent number: 9113651
    Abstract: This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Furthermore, a facility for producing maize flour is disclosed, in particular in said method. Moreover, maize flour obtained by this method and foodstuffs containing this flour are disclosed.
    Type: Grant
    Filed: September 20, 2010
    Date of Patent: August 25, 2015
    Assignee: Buhler AG
    Inventors: Markus Nussbaumer, Noël Girardet, Walter Wäspi
  • Patent number: 9113655
    Abstract: Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics are provided In particular, methods and compositions are described relating to concentrated phenolics obtained from cranberry feedstock extracts combined with fumaric acid as beverage additives Additionally, methods for obtaining phenolics from feedstocks using resin absorption and elution are described.
    Type: Grant
    Filed: April 16, 2010
    Date of Patent: August 25, 2015
    Assignee: Ocean Spray Cranberries, Inc.
    Inventors: Lowell Vernon Dravenstadt, Paula Lent, Margarita Gomez, Harold L. Mantius, Lawrence E. Rose, Stephen Joseph Nojeim, Christopher McNamara, James Harvey Johnson
  • Patent number: 9107431
    Abstract: Object: To provide a chocolate or chocolate-like food capable of inhibiting occurrence of low-temperature bloom. Means for solving problem: A chocolate or chocolate-like food of the present invention comprises an oil and fat, wherein the oil and fat comprises 50 to 85% by weight of triglyceride having an oleic acid at position 2 and saturated fatty acids having 16 or more carbon atoms at positions 1 and 3 (XOX type triglyceride); and 5 to 18% by weight of triglyceride in which two oleic acids are bound and one saturated fatty acid having 16 or more carbon atoms is bound (XO2 type triglyceride). According to such a chocolate or chocolate-like food, the low temperature bloom can be inhibited.
    Type: Grant
    Filed: February 10, 2012
    Date of Patent: August 18, 2015
    Assignee: THE NISSHIN OILLIO GROUP, LTD.
    Inventors: Akira Akahane, Maiko Ishizuka, Takashi Wada, Satoshi Negishi
  • Patent number: 9089155
    Abstract: A method of manufacturing a snack chip, the method comprising the steps of: i. providing a plurality of pellets including at least one potato ingredient; ii. compressing the pellets in a closed mould; iii. baking the compressed pellets in the closed mould at an elevated baking temperature to form a snack chip having a moisture content of from 4 to 10 weight % based on the weight of the snack chip; iv. ejecting the snack chip from the mould; and v. drying the snack chip to a final snack chip moisture content of from 0.5 to less than 4 weight % based on the weight of the snack chip.
    Type: Grant
    Filed: May 15, 2013
    Date of Patent: July 28, 2015
    Assignee: FRITO-LAY TRADING COMPANY GMBH
    Inventors: James Steven Edward Williams, Kathryn Elizabeth Davies
  • Patent number: 9078467
    Abstract: Process for making crunchy flavorful nut products comprising contacting raw nuts with a water source effective to moisten the nuts without immersing the nuts in the water source, and roasting the moistened nuts. The nut products are crunchy and retain nut flavor when processed in this manner.
    Type: Grant
    Filed: July 7, 2006
    Date of Patent: July 14, 2015
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Theresa R. Cea, Jan Karwowski, Chen Y. Wang, Don C. Winfrey
  • Patent number: 9078463
    Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.
    Type: Grant
    Filed: April 2, 2012
    Date of Patent: July 14, 2015
    Assignee: University of Idaho
    Inventors: Kerry C. Huber, Wei Chen Yu
  • Patent number: 9078462
    Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.
    Type: Grant
    Filed: October 1, 2010
    Date of Patent: July 14, 2015
    Assignee: University of Idaho
    Inventors: Kerry C. Huber, Wei Chen Yu
  • Patent number: 8993024
    Abstract: The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).
    Type: Grant
    Filed: January 23, 2007
    Date of Patent: March 31, 2015
    Assignee: Suntory Holdings Limited
    Inventors: Tokutomi Watanabe, Shun Kamogawa, Koichiro Hidaka