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.
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
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.
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.
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.
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.
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.
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
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
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
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.
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
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
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
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.
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
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.
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
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.