Patents Examined by Philip A. DuBois
  • Patent number: 11382345
    Abstract: The present invention discloses a selenium-enriched wheat whole bud seedling juice drink and a preparation method thereof. The selenium-enriched wheat whole-seedling juice drink comprises the following raw materials in parts by weight: 60-120 parts of selenium-enriched wheat whole bud seedlings, 0-50 parts of selenium-enriched wheat seedling leaves, 250-1000 parts of mineral water, and 5-15 parts of fresh ginger slices, wherein the selenium content of the selenium-enriched wheat whole bud seedlings is 0.15-0.25 mg/kg; and the selenium content of the selenium-enriched wheat whole bud seedling juice drink is 0.01-0.05 mg/L.
    Type: Grant
    Filed: February 18, 2020
    Date of Patent: July 12, 2022
    Inventors: Guiqin Zhang, Zhentong Xu, Ruxin Leng, Kaiping Qiu, Jinchen Liu
  • Patent number: 11278036
    Abstract: A butter with caramel is suggested, which is obtainable or obtained by: (a) separating whole milk into a skimmed milk fraction and a cream fraction by means of a separation step; (b) subjecting the cream fraction such obtained to a nanofiltration (NF) step and/or a reverse osmosis (RO) step, obtaining a NF/RO retentate and a NF/RO permeate; (c) subjecting the NF/RO retentate such obtained to a heat treatment step, in the process of which the sugar contained therein is caramelised at least in part; and (d) churning the caramelised NF/RO retentate such obtained in a manner known per se.
    Type: Grant
    Filed: March 1, 2018
    Date of Patent: March 22, 2022
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventor: Sven-Rainer Döring
  • Patent number: 11278041
    Abstract: Processes of treating grain (e.g., corn), involving milling the grain to produce milled grain wherein the grain germ remains intact in the milled grain, and producing a mixture by mixing the milled grain with water and at least one enzyme selected from the group consisting of protease, alpha amylase, glucoamylase, cell wall degrading enzyme, and mixtures thereof, wherein the pH of the mixture is optionally adjusted to a pH of about 3.5 to about 6.5, and incubating the mixture for about 1 to about 3 hours to produce an incubated mixture.
    Type: Grant
    Filed: January 30, 2020
    Date of Patent: March 22, 2022
    Assignees: The United States of America, as represented by the Secretary of Agriculture, DANISCO US INC.
    Inventors: David Johnston, Jayarama K. Shetty, Bart C. Koops
  • Patent number: 11252974
    Abstract: An oxidation inhibitor containing, as an active ingredient, an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having sphingoid base structure and a carbonyl group of a carbonyl compound. The oxidation inhibitor has high oxidation inhibitory effects, and inhibits oxidation of fats and oils, in particular, fats and oils containing a large proportion of polyunsaturated fatty acids to prevent deterioration due to oxidation of fats and oils.
    Type: Grant
    Filed: March 17, 2016
    Date of Patent: February 22, 2022
    Inventors: Kazuo Miyashita, Makoto Shiota, Ai Suzuki
  • Patent number: 11241028
    Abstract: A banana food made using ripe banana removed from bark and stalk. Cooking and stirring the ripe banana and dried banana as a mash. Adding green banana biomass to partially cooked mash of ripe banana and dried banana and further cooking the mixture of green banana biomass with the mash of ripe banana and dried banana.
    Type: Grant
    Filed: July 6, 2020
    Date of Patent: February 8, 2022
    Inventor: Gracienne Myers
  • Patent number: 11197485
    Abstract: Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.
    Type: Grant
    Filed: March 13, 2013
    Date of Patent: December 14, 2021
    Assignee: Wisconsin Alumni Research Foundation
    Inventor: Scott A. Rankin
  • Patent number: 11167975
    Abstract: A system and method to prepare and dispense a N2 or N2/CO2 gas infused chilled beverage is provided. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N2 or N2/CO2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.
    Type: Grant
    Filed: June 10, 2016
    Date of Patent: November 9, 2021
    Inventor: Charles Kleinrichert
  • Patent number: 11154069
    Abstract: A process for preparing a water-in-oil emulsion which emulsion comprises protein, oil and a hardstock fat. The process involves blending the melted hardstock fat with a water-continuous dispersion comprising protein and oil, wherein the temperature of the aqueous dispersion being mixed with the melted hardstock fat is below 15° C., and said mixing is carried out by a high shear mixing device followed by a pin-stirrer.
    Type: Grant
    Filed: November 8, 2016
    Date of Patent: October 26, 2021
    Assignee: UPFIELD EUROPE B.V.
    Inventors: Cornelis Abraham Lagerwaard, Teunis de Man, Frederik Michiel Meeuse
  • Patent number: 11111498
    Abstract: The invention provides cereal plants having a high level of fructan useful for the production of a range of food, beverage, nutraceutical and pharmaceutical products. The invention provides methods of producing high-fructan products from plants modified to comprise a reduced level of an endogenous polypeptide with starch synthase activity, and products so produced. In some embodiments, plants are modified by introduction of an agent such as a nucleic acid molecule which down regulates endogenous starch synthase II gene expression.
    Type: Grant
    Filed: August 8, 2017
    Date of Patent: September 7, 2021
    Inventors: Colin Leslie Dow Jenkins, Bryan Charles Clarke, Zhongyi Li, Matthew Kennedy Morell
  • Patent number: 11102986
    Abstract: Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
    Type: Grant
    Filed: October 24, 2017
    Date of Patent: August 31, 2021
    Assignee: Campbell Soup Company
    Inventors: Keswara Rao Vadlamani, Maia Ketola Lapic, Susan Michelle Higgins
  • Patent number: 11102987
    Abstract: Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
    Type: Grant
    Filed: October 24, 2017
    Date of Patent: August 31, 2021
    Assignee: Campbell Soup Company
    Inventors: Keswara Rao Vadlamani, Maia Ketola Lapic
  • Patent number: 11096408
    Abstract: The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.
    Type: Grant
    Filed: August 21, 2012
    Date of Patent: August 24, 2021
    Inventors: Yoshie Yasumatsu, Hiroko Kodera, Kenichi Ason
  • Patent number: 11041148
    Abstract: The invention relates generally to methods and compositions concerning desaturase enzymes that modulate the number and location of double bonds in long chain poly-unsaturated fatty acids (LC-PUFA's). In particular, the invention relates to methods and compositions for improving omega-3 fatty acid profiles in plant products and parts using desaturase enzymes and nucleic acids encoding for such enzymes. In particular embodiments, the desaturase enzymes are Primula ?6-desaturases. Also provided are improved soybean oil compositions having SDA and a beneficial overall content of omega-3 fatty acids relative to omega-6 fatty acids.
    Type: Grant
    Filed: July 17, 2012
    Date of Patent: June 22, 2021
    Inventors: Virginia Ursin, Byron Froman, Jennifer Simmons, Thomas J. LaRosa, Fenggao Dong, Steven Screen
  • Patent number: 11007553
    Abstract: A conservation system and method for cleaning produce through mist immersion in an atomized aqueous medium. The system and method provides a tank for receiving the produce to soak and rinse an aqueous cleaning medium, so as to remove and dissolve residues and contaminants from rough or smooth surfaces of the produce. While cleaning the produce, the system and method is effective for conservation of water, liquids or other mediums, by not fully soaking the produce in a medium, but rather by uniformly immersing the produce in tiny droplets of atomized aqueous medium for a predetermined duration. After this droplet immersion, the produce is then rinsed and ready for consumption. The tank provides an air nozzle for aerating aqueous medium and an ultrasonic device for atomizing aqueous medium between 1 ?m and 15 ?m. The produce is supported on a basket while being soaked in the aerated and atomized aqueous medium.
    Type: Grant
    Filed: February 27, 2018
    Date of Patent: May 18, 2021
    Inventor: Gene Hsu
  • Patent number: 10881123
    Abstract: A novel salt composition and a corresponding method of manufacture are described herein. The salt composition is formed from a plurality of salt crystals with a surface area of at least 0.19-0.23 m2/g and a Hall density of less than 0.8 g/cm3. In some embodiments, at least a portion of the salt composition has a hopper cube morphology.
    Type: Grant
    Filed: October 27, 2017
    Date of Patent: January 5, 2021
    Assignee: Frito-Lay North America, Inc.
    Inventors: Mehtap Fevzioglu, Sivaraj Kaliappan, James William Stalder
  • Patent number: 10820604
    Abstract: The present invention relates to a method for treating raw human milk to produce treated human milk having undetectable levels of bacteria. The milk is skimmed to produce skim human milk then subjected to microfiltration to yield a filtrate which has undetectable levels of bacteria, including Bacillus cereus. The resultant human milk can be further processed, used and/or sold.
    Type: Grant
    Filed: August 3, 2012
    Date of Patent: November 3, 2020
    Assignee: Prolacta Bioscience, Inc.
    Inventors: Joseph Fournell, Scott Eaker, Armando Montoya
  • Patent number: 10765135
    Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.
    Type: Grant
    Filed: March 19, 2009
    Date of Patent: September 8, 2020
    Inventors: John A. Lucey, Dani Zhu, Srinivasan Damodaran
  • Patent number: 10743570
    Abstract: A mixture of green banana and ripe banana.
    Type: Grant
    Filed: October 10, 2017
    Date of Patent: August 18, 2020
    Inventor: Gracienne Myers
  • Patent number: 10716313
    Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.
    Type: Grant
    Filed: April 23, 2013
    Date of Patent: July 21, 2020
    Assignee: CHR. HANSEN A/S
    Inventors: Eric Johansen, Kim Ib Soerensen, Annette Kibenich
  • Patent number: 10667538
    Abstract: Methods of making a powdered dairy composition are disclosed. The methods may include the steps of adding a sequestrant for calcium and rennet to a milk composition to make treated milk, and forming the treated milk into a milk powder. Powdered non-fat dry milk products are also disclosed. The products may include one or more milk proteins that have been enzymatically altered by chymosin, where the chymosin altered proteins are not coagulated. The products may also include one or more sequestants to bind calcium ions in the powdered product.
    Type: Grant
    Filed: November 7, 2007
    Date of Patent: June 2, 2020
    Assignee: Leprino Foods Company
    Inventor: Richard K. Merrill