Patents Examined by R. A. Yoncoskie
  • Patent number: 4000318
    Abstract: A feed supplement for ruminant animals is provided comprising a lower alkyl ester of a biologically -- useful amino acid other than methionine or a salt thereof, or a lower alkyl ester of a biologically -- useful ester of a hydroxy analogue of a biologically -- useful amino acid other than methionine or a salt thereof.
    Type: Grant
    Filed: August 12, 1975
    Date of Patent: December 28, 1976
    Assignee: Commonwealth Scientific and Industrial Research Organization
    Inventors: Kenneth Adie Ferguson, Neil Taylor Hinks
  • Patent number: 4000332
    Abstract: High protein, low calorie dairy spread water-in-oil emulsions having a 20-65% aqueous phase are produced employing as the aqueous phase a protein concentrate having a 13-20% protein content and obtained as a by-product in the manufacture of butter from sour buttermilk, buffered at 6-7 with citrate and phosphate buffering salts, and as the fat phase butter oil optionally mixed with a polyunsaturated vegetable oil, emulsifying the aqueous phase into the fat phase at 38.degree.-50.degree. C., flash pasteurizing the emulsion, optionally adding flavoring agents before or after emulsifying and pasteurization, and then cooling the emulsion, first to 20.degree.-14.degree. while working the emulsion as it solidifies, and then to storage temperature, e.g., 12.degree.-8.degree. C.
    Type: Grant
    Filed: April 10, 1975
    Date of Patent: December 28, 1976
    Assignee: Mjolkcentralen, Ekonomisk Forening
    Inventors: Olof Bo Sven Strinning, Karl-Erik Thurell
  • Patent number: 3996386
    Abstract: Method for preventing moulding or other microbial surface deterioration of foods and feeds due to micro-organisms by using a preservative substance, either a chemically defined food additive or a vegetable extract having microbicidal or microbe-inhibiting effect. The preservative is applied in the form of an aerosol in which a substantial part of the particles or droplets in the aerosol have a diameter less than 5 microns, preferably within the limits 0.2-2 microns. The aim of the present invention is to reduce the economic losses and health risks caused by mould formation and other microbial surface growth on food materials and articles and feeds.
    Type: Grant
    Filed: September 9, 1974
    Date of Patent: December 7, 1976
    Inventors: Yrjo Malkki, Olavi Elis Nikkila
  • Patent number: 3991088
    Abstract: A hard fat product for food purposes, especially for margarine fat blends, from rapeseed oil having a low erucic acid content, and method for producing same.
    Type: Grant
    Filed: June 7, 1974
    Date of Patent: November 9, 1976
    Assignee: AB Karlshamns Oljefabriker
    Inventor: Leif Sven Roy Bengtsson
  • Patent number: 3989846
    Abstract: An improved feed and food supplement composition for ruminant and monogastric animals including humans and a method for its preparation where urea and an aldehyde are reacted alone or in the presence of a catalyst which is effective to promote a reaction between the urea and the aldehyde and which also provides nutrients for the ruminant and monogastric animal, using water as a medium for the reaction.
    Type: Grant
    Filed: June 10, 1975
    Date of Patent: November 2, 1976
    Inventor: Candace Kay Helgerson
  • Patent number: 3988483
    Abstract: A low-cost, highly nutritious starch-NPN liquid feed supplement and method of producing same is provided wherein the supplement exhibits markedly superior protein synthesis and growth-inducing properties as compared with conventional, unprocessed NPN-fortified supplements notwithstanding the fact that the supplements hereof generally have lower theoretical nutritive values than such prior feeds. The preparative method preferably includes the steps of passing an aqueous slurry of a starch-bearing food source and an NPN substance such as urea through a hydrothermal-type cooker along with direct steam for turbulently heating, disrupting and gelatinizing the starch source in the presence of the NPN substance to thereby yield a reacted product which can be fed to ruminants as a low-cost, high-protein food source.
    Type: Grant
    Filed: September 4, 1975
    Date of Patent: October 26, 1976
    Assignee: The Kansas State University Research Foundation
    Inventors: Charles W. Deyoe, Erle E. Bartley
  • Patent number: 3987205
    Abstract: Fish eggs which have been rendered hard and opaque by protein coagulation are made into fish egg bait by reacting them with an aqueous solution of urea under conditions predetermined to swell and plasticize the eggs and render them translucent.
    Type: Grant
    Filed: August 1, 1975
    Date of Patent: October 19, 1976
    Inventor: John Thomas Stephan
  • Patent number: 3987212
    Abstract: This disclosure covers a frozen egg product which can be used to make scrambled eggs, omelets, etc., and which contains in the egg-derived solids essentially none of the fat and cholesterol of whole egg solids. The product is comprised of a mixture of liquid egg whites and egg white solids and may contain other ingredients such as non-fat milk solids, water, carboxymethyl cellulose, vegetable gums, edible alkaline salts, flavor enhancers etc., to improve the eating quality of the egg product cooked under a variety of conditions. The product containing egg whites is made by blending egg whites and small amounts of non-fat milk solids, vegetable gums, and flavor enhancers and preferably raising the pH between 9.0 and 10.0 with an alkaline salt, packaging and freezing. The egg white solids may be derived from liquid egg whites, concentrated egg whites, reconstituted freeze-dried egg whites, or reconstituted spray dried egg whites.
    Type: Grant
    Filed: July 18, 1974
    Date of Patent: October 19, 1976
    Assignee: Anheuser-Busch, Incorporated
    Inventors: Robert D. Seeley, Harold J. Hartmann, Daniel R. Sidoti
  • Patent number: 3987207
    Abstract: A dry, granular mix for making a potage instantly, i.e., in 1 minute or less, upon the addition of boiling or hot water. The mix granules have sizes in the range 10 mesh to 60 mesh, and are formed from a uniformly constituted mixture of certain pulverized dry potage ingredients that are coated with a fat component, and with a finely-divided dispersion aid distributed between the fat-coated particles. The fat component consists of an edible oil or fat and an oleophilic surfactant having an HLB value of about 6 or less.
    Type: Grant
    Filed: June 3, 1974
    Date of Patent: October 19, 1976
    Assignee: CPC International Inc.
    Inventors: Max Spaeti, Yoshihiro Morikawa, Yasuo Asanuma
  • Patent number: 3985900
    Abstract: Fish eggs which have been rendered hard and substantially opaque by coagulation of their protein content are made into fish egg bait by treating them with an aqueous acid solution of urea, i.e. with an acid salt of urea, and under conditions predetermined to swell and plasticize the eggs and render them substantially translucent.
    Type: Grant
    Filed: August 1, 1975
    Date of Patent: October 12, 1976
    Inventor: John Thomas Stephan
  • Patent number: 3984572
    Abstract: A method of culturing monogastric animals which comprises feeding the animals a feed in which part of the protein is supplied by a urea-isobutyraldehyde condensate.
    Type: Grant
    Filed: July 14, 1975
    Date of Patent: October 5, 1976
    Assignee: Mitsubishi Chemical Industries Ltd.
    Inventors: Yasuhiro Sakaki, Hiroshi Kawai
  • Patent number: 3982027
    Abstract: A feedstuff and method for making such in which a liquid mixture, containing one part by weight of urea, 0.2 to 1.5 parts by weight of acetic acid, 3 to 0.25 parts by weight of molasses and water in an amount of from 0 to 50 percent by weight of the total liquid mixture, is intimately mixed with a finely divided or ground starchy material in such proportions that the liquid mixture will amount to 15-30 percent by weight of the total mix.
    Type: Grant
    Filed: September 18, 1974
    Date of Patent: September 21, 1976
    Assignee: Dansk Landbrugs Grovvareselskab A.m.b.A.
    Inventors: Claus Michael Valeur, Peter Bisgaard-Jespersen, Henning Bernstorff Schroder
  • Patent number: 3982040
    Abstract: Desugared egg white and bisulfite provides an improved egg white composition having improved egg white functionality, particularly in culinary mixes of the foam batter type, e.g., angel food cake mixes.
    Type: Grant
    Filed: October 16, 1975
    Date of Patent: September 21, 1976
    Assignee: The Procter & Gamble Company
    Inventor: Robert Edward Oborn
  • Patent number: 3979526
    Abstract: A method of preparing whipping cream comprising the steps of partially removing low molecular weight material from animal milk with a semipermeable membrane or a molecular sieve having capability of screening up to 10,000 molecular weight, to concentrate the non-fat solid content of animal milk to 14.5 to 30 weight percent; homogeneously mixing 50 to 70 parts by weight of the animal milk thus obtained and 50 to 15 parts by weight of an oil or fat; and emulsifying the mixture; and products of such method.
    Type: Grant
    Filed: January 31, 1974
    Date of Patent: September 7, 1976
    Assignee: The Glico Kyodo Nyugyo Kabushiki Kaisha
    Inventors: Masao Suzuki, Mitunobu Teshiba, Fumio Hara
  • Patent number: 3978234
    Abstract: A protein composition is described, which comprises, on a dry solids by weight basis, 15 to 30% of a fish protein isolate containing at least 90% protein, less than 0.5% of lipids and 1 to 10% of minerals, and having a Nitrogen Solubility Index (NSI) of 80 to 100, and 70 to 85% of whey solids.
    Type: Grant
    Filed: May 27, 1975
    Date of Patent: August 31, 1976
    Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.
    Inventors: Sven Ingmar Walton Bosund, Bengt Lennart Bengtsson
  • Patent number: 3978245
    Abstract: The present invention relates to a process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates characterised in that a fat-free dispersion is formed of protein originating from foodstuff and of water, which dispersion contains carbohydrates and foodstuff supplements such as mineral substances, vitamins and flavoring materials, and in which protein accounts for at least 60% of the solids content and carbohydrates account for at most 35% of the solids content and into which dispersion is emulsified 1/3 to 1 part by weight of edible oil per 1 part by weight of protein, the emulsion then being dried whilst avoiding heating to above 65.degree.C, and the product being converted to a powder. The foodstuff powder obtained by the inventive process, whilst having a relatively high protein content and low carbohydrate content, is pleasant to consume, without causing revulsion.
    Type: Grant
    Filed: July 23, 1974
    Date of Patent: August 31, 1976
    Assignee: Klosterfrau Berlin
    Inventors: Rolf Deininger, Erich Wolf
  • Patent number: 3975544
    Abstract: A method was developed for producing cheddar cheese from pasteurized milk characterized by the addition of enzyme preparations to the cheddared curds prior to curing. An enzyme mixture of food grade lipase, microbial and animal, and neutral protease is added to substantially reduce the curing time of the cheese and at the same time impart the appropriate cheddar cheese flavor with minimum bitterness and rancidity. Optionally, peptidase enzyme may be added.
    Type: Grant
    Filed: May 10, 1974
    Date of Patent: August 17, 1976
    Assignee: Cornell University
    Inventor: Frank V. Kosikowski
  • Patent number: 3975545
    Abstract: Frozen compositions of lactic acid producing bacteria which incorporate an alkali metal salt of glycerophosphoric acid are described. These salts reduce damage to the bacteria upon freezing and storage which with certain bacteria is evidenced by enhanced lactic acid forming activity upon thawing and use of the compositions as fermented dairy product starter cultures.
    Type: Grant
    Filed: June 16, 1975
    Date of Patent: August 17, 1976
    Assignee: Microlife Technics, Inc.
    Inventor: Ebenezer R. Vedamuthu
  • Patent number: 3974296
    Abstract: A simulated egg and meat pet food comprising an egg portion and a meat portion, the egg portion having specified amounts of egg solids, edible water absorbing hydrocolloid, high protein binding agent, water, and either sugar, sugar equivalents or mixtures thereof; with the meat portion having specified amounts of meat or meat by-products, sugar or sugar equivalents or mixtures thereof, vegetable material and moisture with each having a specified pH and water activity.
    Type: Grant
    Filed: May 20, 1974
    Date of Patent: August 10, 1976
    Assignee: The Quaker Oats Company
    Inventor: Morris P. Burkwall, Jr.
  • Patent number: 3974294
    Abstract: Easily wettable, water-soluble protein products having a flocculation temperature of above 80.degree.C and having no bitter taste can be prepared from natural protein sources by a hydrolytic, enzymatic treatment.
    Type: Grant
    Filed: January 31, 1975
    Date of Patent: August 10, 1976
    Assignee: AGFA-Gevaert, A.G.
    Inventors: Dieter Schwille, Hermann Seiz, Ewald Sorg, Udo Sommer