Patents Examined by Stephanie A Cox
  • Patent number: 11166473
    Abstract: The present invention relates to a novel strain of Lactobacillus rhamnosus, compositions comprising said strain and to methods for the preparation of such compositions.
    Type: Grant
    Filed: April 14, 2016
    Date of Patent: November 9, 2021
    Assignee: COMPAGNIE GERVAIS DANONE
    Inventors: Peggy Garault, Daval Christophe, Laurent Marchel
  • Patent number: 11168292
    Abstract: A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.
    Type: Grant
    Filed: July 17, 2015
    Date of Patent: November 9, 2021
    Assignee: AROMALOC INC.
    Inventor: Richard L. Jones
  • Patent number: 11160289
    Abstract: The present invention relates to novel strains of Streptococcus thermophilus, compositions comprising said strains and to methods for the preparation of such compositions.
    Type: Grant
    Filed: November 15, 2016
    Date of Patent: November 2, 2021
    Assignee: COMPAGNIE GERVAIS DANONE
    Inventors: Peggy Garault, Laurent Marchal, Marie-Agnes Souce, Sandrine Cappronnier, Marjorie Lebarbenchon
  • Patent number: 11160298
    Abstract: The present invention provides methods of producing decolorized beet products and compositions produced therefrom. In some implementations, the decolorized beet product is decolorized beetroot juice.
    Type: Grant
    Filed: May 22, 2017
    Date of Patent: November 2, 2021
    Assignee: ThermoLife International, LLC
    Inventors: Alexander Nikolaidis, Ronald Kramer
  • Patent number: 10993460
    Abstract: The present invention aims to provide a non-alcohol, beer-taste beverage having Shimari in taste. It provides a non-alcohol beer-taste beverage having a weight ratio of the polyphenol(s) to the total amount of the extract component(s) in a specific range.
    Type: Grant
    Filed: December 28, 2012
    Date of Patent: May 4, 2021
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventors: Takeshi Teranishi, Itsuki Motohashi
  • Patent number: 10968334
    Abstract: The present invention provides a method of effectively modifying starch so as to have an inhibitory effect on swelling and disintegration equivalent to that of chemically-linked starch, without using chemicals or a large amount of water. The method of modifying starch includes subjecting a powdery mixture containing starch and water-soluble hemicellulose at a ratio of 99.5:0.5 to 80:20 (weight ratio) to moist-heat treatment at 100 to 200° C.
    Type: Grant
    Filed: March 6, 2009
    Date of Patent: April 6, 2021
    Assignee: SAN-EI GEN F.F.I., INC.
    Inventors: Toru Nakajima, Makoto Nakauma, Takahiro Funami
  • Patent number: 10582721
    Abstract: A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma compositions, especially foodstuffs, resulting in a stronger aroma and the need for reduced quantities of additional aroma ingredients.
    Type: Grant
    Filed: January 23, 2013
    Date of Patent: March 10, 2020
    Assignee: GIVAUDAN S.A.
    Inventors: Fabio Campanile, Hans Rudolph Gygax, Harry Renes, Sophie Davodeau
  • Patent number: 10575548
    Abstract: Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece to form a coated stream and continuously redirecting a portion of the coated stream back through the enrober along with the stream of uncoated food pieces to apply at least one additional coating to the portion of the coated stream.
    Type: Grant
    Filed: November 11, 2014
    Date of Patent: March 3, 2020
    Assignee: General Mills, Inc.
    Inventors: Daniel R. Green, Jekaterina Severova-Epp, Thomas M. Jarl
  • Patent number: 10433562
    Abstract: Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: October 8, 2019
    Assignee: General Mills, Inc.
    Inventors: Joseph B. Moidl, Frank Konkle, David A. Gale, Vince S. Pestritto
  • Patent number: 10390577
    Abstract: An apparatus comprises a wire mesh that is shaped according to an artificial foliage pattern. The wire mesh is coated with a coating to match a characteristic of the artificial foliage pattern. The coating fills in spaces between the wire mesh to produce a translucent structure in the spaces that filters light. The mesh size, mesh materials, and the type of coating, e.g., type of paint, are selected so that the coating fills in the spaces to produce a translucent structure that is thin yet strong. The thin translucent structure allows light to filter through in a natural manner. A process performs the shaping and coating of the wire mesh.
    Type: Grant
    Filed: January 13, 2015
    Date of Patent: August 27, 2019
    Assignee: Disney Enterprises, Inc.
    Inventors: Zsolt Hormay, Steven Porter
  • Patent number: 10285415
    Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
    Type: Grant
    Filed: July 16, 2018
    Date of Patent: May 14, 2019
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Konstantinos Paggios, Marlin Richard Thiele, Hartmut Heinrich Balzer
  • Patent number: 10212947
    Abstract: A kit of parts for preparing a cake comprises a core mold for preparing a core of the cake, and a finishing mold for finishing the cake. The core mold has a core mold volume, and the finishing mold has a finishing mold volume greater than the core mold volume. The finishing mold is shaped to receive the core of the cake. In some examples, the finishing mold comprises a rigid support layer comprising an inner surface, and a flexible lining layer comprising an outer surface. The lining layer may be removably receivable within the support layer such that the outer surface of the lining layer faces and contacts the inner surface of the support layer.
    Type: Grant
    Filed: May 6, 2013
    Date of Patent: February 26, 2019
    Assignee: Cake Effects, LLC
    Inventor: Kevin Ralph McMunn
  • Patent number: 10206409
    Abstract: The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.
    Type: Grant
    Filed: June 10, 2009
    Date of Patent: February 19, 2019
    Assignee: Nestec S. A.
    Inventors: Scott Peterson, Frank Welch, Thomas Burkholder, Norman Jager, Giovanna Aleman
  • Patent number: 10188129
    Abstract: An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: January 29, 2019
    Assignee: DOW GLOBAL TECHNOLOGIES LLC
    Inventors: Robert B. Fletcher, Jing Guo, Jorg Theuerkauf, Sjoerd A. De Vries
  • Patent number: 10159261
    Abstract: Freeze-dried, aerated yogurt products that include dairy or dairy-substitute compositions and an emulsifier are disclosed, along with methods of producing and using same.
    Type: Grant
    Filed: March 11, 2016
    Date of Patent: December 25, 2018
    Assignee: Nestec S. A.
    Inventors: Scott Peterson, Frank Welch, Thomas Burkholder, Norman Jager, Giovanna Alemán
  • Patent number: 10143225
    Abstract: An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers and a Crystallinity Index, CI, of not more than 0.43, wherein CI=(I200?1am)/I200> where I200 is the intensity of the highest peak in the X-ray diffraction spectral pattern of the cellulose ether particles and Iam is the intensity of the valley between the highest peak I200 and the higher of the one or two peaks adjacent to the highest peak, is useful for preparing battered foods of reduced oil and/or fat uptake when fried.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: December 4, 2018
    Assignee: DOW GLOBAL TECHNOLOGIES LLC
    Inventors: Jing Guo, Jorg Theuerkauf
  • Patent number: 10143206
    Abstract: An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: December 4, 2018
    Assignee: DOW GLOBAL TECHNOLOGIES LLC
    Inventors: Jorg Theuerkauf, Robert B. Fletcher, Yvonne M. Goerlach-Doht, Juergen Hermanns, Sjoerd A. De Vries
  • Patent number: 10111450
    Abstract: The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths, characterized in that it comprises the steps of in order: (i) separately preparing at least two liquefied gel compositions, each comprising an aqueous, and/or juicy, and/or dairy base, mixed with carrageenan and galactomannan, (ii) separately preheating each of the compositions, (iii) separately mixing each of the liquefied gel compositions, (iv) separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions, (vi) sequentially dosing each of the liquefied gel compositions into a container.
    Type: Grant
    Filed: October 25, 2010
    Date of Patent: October 30, 2018
    Assignee: Nestec S.A.
    Inventors: Jean-Pierre Bisson, Jean-Marc Delort, Anne Marcout
  • Patent number: 10111445
    Abstract: The present invention relates to whole fruit preparation methods and, more particularly, to methods of cocktail berry production including preserving the berries in jars, especially useful for cranberries. The process results in a product that is very near to the natural state of the fruit. The starting quality is carefully selected to have a high natural sugar content, and processed gently with no heating. The cranberries are stored in a syrup that has approximately the same sugar content, or Brix, so as to create an “isotonic” equilibrium across the skin of the berry. The syrup also has a relatively low natural sugar proportion, with high intensity sweeteners added so as not to degrade the integrity of the berries. A preservative or acid is added to the syrup, and the berries and syrup are added to the jars to minimize head space and ensure the syrup surrounds all the berries.
    Type: Grant
    Filed: March 5, 2014
    Date of Patent: October 30, 2018
    Assignee: Lounge Attire LLC
    Inventors: Natalie Denise Foss, Jan Wiley Matsuno
  • Patent number: 10071844
    Abstract: The present disclosure provides multi-component food products having a wet food component and a dry food component. The multi-component food product is shelf-stable and does not include any artificial preservatives. Methods for providing a shelf-stable multi-component food product having a wet food component and a dry food component without artificial preservatives to a consumer are also provided, as are methods for marketing such a shelf-stable multi-component food product.
    Type: Grant
    Filed: January 3, 2013
    Date of Patent: September 11, 2018
    Assignee: Nestec S.A.
    Inventors: Russell Leon Chappell, Jr., Anthony Edward Dzikowicz, Jr., Jason Everett Mann, Dharmendra Kumar Mishra, Scott David Peterson, Michael John Sarachman