Patents Examined by Patricia A. George
  • Dihydrochalcone purification process
    Patent number: 8993037
    Abstract: The present invention relates to an improved process for the preparation of an extract enriched in dihydrochalcones, and more specifically enriched in phlorizin, starting from a dry polyphenolic fraction originating from industrial apple processing. The invention also relates to a dihydrochal-cone extract obtainable by this process, and to a food or a nutraceutical product comprising a dihydrochalcone extract of the present invention.
    Type: Grant
    Filed: January 19, 2012
    Date of Patent: March 31, 2015
    Assignee: DSM IP Assets B.V.
    Inventors: Bettina Boehlendorf, Hubert Hug, Judith Kammerer, Claus Kilpert, Reinhold Carle
  • Food or drink and method of production thereof
    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
  • Stable and consumable compositions
    Patent number: 8945655
    Abstract: Stable and consumable compositions are described. The stable and consumable compositions can be green tea beverages that have added acidic stabilizer, like gallic acid, to stabilize elevated levels of antioxidants such as catechins formulated in the beverage.
    Type: Grant
    Filed: July 10, 2007
    Date of Patent: February 3, 2015
    Assignee: Conopco, Inc.
    Inventor: Shi-Qiu Zhang
  • Snack manufacturing process
    Patent number: 8945661
    Abstract: A snack-making process for manufacturing jujube snacks includes the following steps. Jujube fruit is harvested from a certain elevation above sea level. The fruit is air dried for between 30 and 120 days with substantially daily exposure to sunlight. The fruit is rinsed with water and air dried naturally between 30 and 60 minutes. The seeds are removed from the fruit and sliced into annular slices. The slices are baked for between 240 minutes to 360 minutes at a temperature of between 142 and 194 degrees F. The slices are cooled for between 30 minutes to 60 minutes at a temperature of between 50 and 60 degrees F. The slices are then cooled to below 15 degrees F. while maintaining the water content of the slices to less than 5%. The snack-making process may include the step of introducing a flavoring substance to the slices.
    Type: Grant
    Filed: March 19, 2014
    Date of Patent: February 3, 2015
    Inventor: Sang Gen Lee
  • Toxic phenolic compound removal by selective binding of phenolic compounds using smart polymers
    Patent number: 8927042
    Abstract: The present invention corresponds to a method for the removal of unwanted toxic phenolic compounds such as a pesticide from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.
    Type: Grant
    Filed: October 10, 2013
    Date of Patent: January 6, 2015
    Assignees: Universidad de Talca, Fundación Fraunhofer Chile Research
    Inventors: Leonardo Silva Santos, Victor Felipe Laurie Gleisner, John Amalraj, Veronica Carrasco-Sanchez, Fabiane M. Nachtigall
  • (Arabino)xylan oligosaccharide preparation
    Patent number: 8927038
    Abstract: The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modulate the intestinal flora, such preparation comprising both xylo- and arabinoxylo-oligosaccharides. Preferably, the arabinoxylooligosaccharides are substituted in part by hydroxycinnamic acids and exert antioxidant effects. Furthermore, it is preferred that the preparations according to the present invention have a nitrogen content below 0.16% (w/w) in order to ensure good organoleptic and color properties, particularly upon heating said preparations. In addition, food, beverage and nutritional supplement products comprising the preparations are provided as well as methods to prepare the said preparations.
    Type: Grant
    Filed: March 25, 2009
    Date of Patent: January 6, 2015
    Assignee: Cargill, Incorporated
    Inventors: Willem Broekaert, Christophe Courtin, Jan Delcour
  • Clarification and selective binding of phenolic compounds from liquid foodstuff or beverages using smart polymers
    Patent number: 8883239
    Abstract: The present invention corresponds to a method for the removal of unwanted phenolic compounds from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.
    Type: Grant
    Filed: February 26, 2013
    Date of Patent: November 11, 2014
    Assignees: Universidad de Talca, Fundacion Fraunhofer Chile Research
    Inventors: Leonardo Silva Santos, John Amalraj, Victor Felipe Laurie Gleisner
  • Fabricated food product made from fresh potato mash
    Patent number: 8877278
    Abstract: A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.
    Type: Grant
    Filed: November 21, 2013
    Date of Patent: November 4, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ponnattu Kurian Joseph, Renu Mathew, Sheyla Rivera Ramsay
  • Compositions for improving flavor and safety of marinated meat products
    Patent number: 8877280
    Abstract: A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
    Type: Grant
    Filed: April 18, 2012
    Date of Patent: November 4, 2014
    Assignee: Triad Resource Technologies, LLC
    Inventor: Mo Mui Toledo
  • Method for reducing methoxypyrazines in grapes and grape products
    Patent number: 8859026
    Abstract: The present application described a method of reducing methoxypyrazines (MPs) in grapes or grape products comprising: (a) contacting the grape or grape product with a protein that binds to MPs at a pH of about 3 to about 4 to form a protein-MP complex; and (b) removing the protein-MP complex from the grape or grape product. Also described is a method of removing MPs from samples comprising contacting the sample with a polyethersulfone membrane.
    Type: Grant
    Filed: April 14, 2010
    Date of Patent: October 14, 2014
    Assignee: Brock University
    Inventors: Debra Inglis, Ai Lin Beh, Ian David Brindle, Gary Pickering, Eric Fabian Humes
  • Compositions and methods for producing stable negative oxidation reduction potential in consumable materials
    Patent number: 8852660
    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: May 28, 2010
    Date of Patent: October 7, 2014
    Inventor: Dusan Miljkovic
  • Method for preparing aggregated protein particles
    Patent number: 8840945
    Abstract: The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.
    Type: Grant
    Filed: July 19, 2010
    Date of Patent: September 23, 2014
    Assignee: Conopco, Inc.
    Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
  • Method for reducing the oil content of potato chips
    Patent number: 8808779
    Abstract: A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.
    Type: Grant
    Filed: July 13, 2007
    Date of Patent: August 19, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
  • Method for manufacturing low-phosphorus whey
    Patent number: 8795750
    Abstract: A method of manufacturing a low-phosphorus whey, the method including subjecting a raw whey liquid to a demineralization treatment using a nanofiltration method to obtain a low-chloride whey liquid in which the chloride content has been reduced to not more than 30 mmol per 100 g of solids, and passing the low-chloride whey liquid through an ion exchange resin to obtain an ion-exchanged whey liquid having a reduced phosphorus content, wherein the ion exchange resin is composed of an anion exchange resin, and at least an anion exchange resin in chloride form is used as the anion exchange resin. The method of manufacturing a low-phosphorus whey can reduce the phosphorus content within the whey while suppressing reduction in the calcium and magnesium content.
    Type: Grant
    Filed: September 24, 2010
    Date of Patent: August 5, 2014
    Assignee: Morinaga Milk Industry Co., Ltd.
    Inventors: Nobuo Seki, Masatoshi Ohnishi, Kie Kinoshita, Yoshitaka Tamura, Hitoshi Saito, Hiroshi Ochi, Takafumi Kimura
  • Process of preparing burdock composite micron essence
    Patent number: 8790738
    Abstract: A process of preparing a burdock composite micron essence at least includes the following. Dissolved and heated phospholipid is added to a vegetable oil extract and then stirred. After stirring, the above mixture is pour into a heated glycerol and then further stirred and a burdock extract aqueous solution is added. The aforementioned mixed solution is stirred at high speed, the emulsion-homogenized solution is subject to high-pressure homogenization, and a filtration membrane is used to filter the homogenized solution obtained to get a purple transparent burdock concentrate. The burdock concentrate is used to prepare the formulation of nano-micro emulsion which is easily absorbed by human body and thus grants improved health benefits.
    Type: Grant
    Filed: July 23, 2012
    Date of Patent: July 29, 2014
    Assignee: Dong Yuan Biotech Pharmaceutical Co., Ltd
    Inventors: Tong-Rong Tsai, Hsueh-Chiao Liu
  • Infused roasted seeds and methods of making thereof
    Patent number: 8771769
    Abstract: Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
    Type: Grant
    Filed: March 1, 2013
    Date of Patent: July 8, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Douglas A. Smyth, Heather Michelle Johnson, Emily Jane Rudolph Olson, Jan Karwowski, Chen Y. Wang, Jaime C. Ho
  • Fruit product containing sugar alcohol
    Patent number: 8765207
    Abstract: A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.
    Type: Grant
    Filed: April 10, 2007
    Date of Patent: July 1, 2014
    Inventors: Paul Coles, Karim Nafisi, Jackie Curtis, Frances Jin
  • Nutrient composition
    Patent number: 8747939
    Abstract: The present invention relates to a nutrient composition which contains at least a carbohydrate, a lipid, a protein, and a mineral, and is liquid or semisolid, characterized in that the volume-based median size (d50) of particles in the nutrient composition is 5 to 100 ?m and water-insoluble particles having a protein insolubilized by a divalent cation are contained as a major component of the nutrient composition, or a nutrient composition which contains at least a carbohydrate, a lipid, a protein, and a mineral, and is liquid or semisolid, characterized in that water-insoluble particles having a protein insolubilized by a divalent cation are contained as a major component of the nutrient composition and the mass of the protein with respect to the total moles of divalent ions forming the water-insoluble particles is 1.5 to 3 g/mmol.
    Type: Grant
    Filed: April 24, 2013
    Date of Patent: June 10, 2014
    Assignee: Ajinomoto Co., Inc.
    Inventors: Itaru Kon, Naoki Hayashi, Tatsuro Tanaka, Hisayuki Uneyama, Shinji Somekawa
  • Nutriment containing arabinoxylan and oligosaccharides
    Patent number: 8741376
    Abstract: The present invention provides nutritional compositions, more particularly food supplements and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or both water-unextractable arabinoxylans or water-soluble arabinoxylans. Preferably said nutritional compositions comprises both arabinoxylan-oligosaccharides and water-unextractable arabinoxylans.
    Type: Grant
    Filed: December 10, 2009
    Date of Patent: June 3, 2014
    Assignees: Cargill, Incorporated, Katholieke Universiteit Leuven
    Inventors: Willem Broekaert, Christophe Courtin, Bram Damen, Jan Delcour
  • Food bar with reduced hardness
    Patent number: 8734873
    Abstract: Methods are provided herein for producing a food bar with increased shelf life, by adding a softener, such as soluble fiber, highly branched carbohydrate, and/or indigestible or poorly digestible carbohydrate. Methods are also provided herein for producing food bars with increased protein content.
    Type: Grant
    Filed: April 5, 2005
    Date of Patent: May 27, 2014
    Assignee: Archer Daniels Medical Company
    Inventors: Brooke C. Boice, Sumiko Kanahori, W. Russell Egbert, Allan W. Buck