Patents Examined by Subbalakshmi Prakash
  • Patent number: 10327457
    Abstract: The invention relates to a method for producing meat substitute products, wherein a mixture of water and a vegetable fat/oil comprising a protein, sodium alginate and methylcellulose is processed by shearing/stirring to produce a stable emulsion, and a colloidal solution of divalent metal cations and micellar casein is added to the emulsion for initiating a fiber formation, wherein the quantity of divalent metal cations is selected such that it leads to the initiation of the fiber formation in combination with the micellar casein.
    Type: Grant
    Filed: November 13, 2013
    Date of Patent: June 25, 2019
    Assignee: ROVITA GMBH
    Inventors: Mehran Rose, Andreas Gebhart, Wolfgang Moser
  • Patent number: 10316107
    Abstract: A process for producing thermally inhibited starch is described resulting in a viscostable starch product. The process comprises providing an alkaline starch having a pH, when measured in a 20% (w/v) aqueous dispersion, between 9.1 and 11.2, adjusting the water content of the starch to between 2 and 22 wt. %, heating the starch between 130 and 190° C., especially between 140 and 180° C., for a sufficient time and at a sufficient pressure for the inhibition of the starch to be initiated before the water content has reached a level of 1 wt. % and before the pH has reached a value of 9, continuing heating the starch between 140 and 190° C. until viscostability is achieved, and cooling and optionally further processing the starch.
    Type: Grant
    Filed: September 16, 2013
    Date of Patent: June 11, 2019
    Inventors: Maurice Karel Hubertina Essers, Johannes Wilhelmus Timmermans, Jan Matthijs Jetten, Theodoor Maximiliaan Slaghek, Alida Anna Catharina Maria Oudhuis, Ricardo Nagtegaal
  • Patent number: 10219523
    Abstract: The invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. The process comprises feeding said fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which the forwarding screw is centrally positioned; rotating the forwarding screw to advance the fat powder feed through a compacting zone of the extruder, where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40° C. and wherein the compaction factor achieved exceeds 1.5.
    Type: Grant
    Filed: January 6, 2016
    Date of Patent: March 5, 2019
    Assignee: UPFIELD US INC.
    Inventors: René Joachim Buter, Albert Korres, Teunis de Man
  • Patent number: 10212957
    Abstract: Disclosed in the present invention is a method for preparing an oil-dispersible carotenoid preparation, comprising (by weight parts): mixing 100 parts of carotenoid microcapsule, 100-400 parts of vegetable oil and 0.1-1 part of oil-soluble antioxidant; and grinding the mixture in a colloid mill in a nitro—gen atmosphere and at 10-30° C. to obtain a uniform oil-dispersible carotenoid preparation, wherein the preparation contains 2%-14% carotenoid with an average particle size of up to 0.1-1 ?m, and 100 parts of carotenoid microcapsule contains 10.5-35.8 parts carotenoid, 0.1-1 part of water-soluble antioxidant, and the remainder is a water-soluble colloid. The advantages of the present invention lie in that the oil-dispersible form has a high stability as the surface of the carotenoid particles is still protected with a dense water-soluble colloid, and that an oil-dispersible carotenoid preparation containing carotenoid with a content of up to 2%-14% and an average particle size of only 0.
    Type: Grant
    Filed: June 3, 2014
    Date of Patent: February 26, 2019
    Inventors: Dan Qiu, Lifang Shi, Jiandong Li, Zhirong Chen, Jiachao Zhou
  • Patent number: 10212952
    Abstract: A whey containing composition having a reduced whey flavor is provided. The composition includes whey and about 0.01 ppm to about 10 ppm thaumatin.
    Type: Grant
    Filed: March 6, 2012
    Date of Patent: February 26, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Dennis Ann Kim, Lisa A. Dierbach, Andrew E. McPherson, Allison R. Bull, Tracy Joella Sanborn
  • Patent number: 10194672
    Abstract: A method of treating a product or surface with a reactive gas, comprises producing the reactive gas by forming a high-voltage cold plasma (HVCP) from a working gas; transporting the reactive gas at least 5 cm away from the HVCP; followed by contacting the product or surface with the reactive gas. The HVCP does not contact the product or surface.
    Type: Grant
    Filed: October 23, 2015
    Date of Patent: February 5, 2019
    Assignee: Nanoguard Technologies, LLC
    Inventors: Kevin M. Keener, Mark A. Hochwalt
  • Patent number: 10143212
    Abstract: The invention relates to an emulsion for protecting oxidizable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein.
    Type: Grant
    Filed: April 26, 2006
    Date of Patent: December 4, 2018
    Inventors: Harjinder Singh, Xiang-Qian Zhu, Aiqian Ye
  • Patent number: 10136665
    Abstract: Raw material rice (brown rice and partially-milled rice) is subjected to a preliminary pressurized steam-boiling process to form an alpharized layer on the surface of the raw material rice, and then a moisture adding process is performed. Since the surface of the raw material rice is alpharized to become stiff with the preliminary pressurized steam-boiling process, even rapid moisture addition does not cause a crack in the raw material rice. Therefore, water absorption can be quickly achieved to a target moisture content, thereby reducing a moisture adding time. Also, with no crack, quick-cooking rice with an excellent outer appearance of rice as a product and without a drain of nutrients in rice grains at the time of rice cooking.
    Type: Grant
    Filed: June 11, 2010
    Date of Patent: November 27, 2018
    Inventors: Takeshi Fukumori, Shigeharu Kanemoto, Keishi Wakabayashi
  • Patent number: 10130108
    Abstract: The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied.
    Type: Grant
    Filed: August 8, 2013
    Date of Patent: November 20, 2018
    Inventors: Volker Heinz, Fritz Kortschack
  • Patent number: 10130109
    Abstract: A method for adding ingredients to a mass of curd, comprises a step of separating whey from curd grains, a step of transferring curd grains from the separating step to a step of arranging the curd grains in a mould. A step of adding the ingredients is performed in the transferring step.
    Type: Grant
    Filed: July 3, 2014
    Date of Patent: November 20, 2018
    Inventor: Harrie Spijkerman
  • Patent number: 10104903
    Abstract: Animal feeds comprising at least one kibble comprising a colored appearance. The colored appearance can communicate to a purchaser of the animal feed that the kibble provides a health benefit. The kibble can further comprise an active, such as a Probiotic, that provides a health benefit. The active kibbles can be mixed with non-active kibbles.
    Type: Grant
    Filed: July 31, 2009
    Date of Patent: October 23, 2018
    Assignee: Mars, Incorporated
    Inventors: Gregory Dean Sunvold, Rebecca Massie Grey, Patrick Joseph Corrigan, Michelle Marie Houston
  • Patent number: 10080374
    Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.
    Type: Grant
    Filed: June 14, 2012
    Date of Patent: September 25, 2018
    Assignee: VALIO LTD.
    Inventors: Terhi Aaltonen, Päivi Myllärinen, Ilkka Huumonen, Emmi Martikainen
  • Patent number: 10080372
    Abstract: The invention relates to a process for separating milk components, wherein proteins, sugars and minerals are separated into different fractions. The lactose of milk is first hydrolyzed completely or partially, after which proteins, minerals and sugars are separated into fractions in a phased nanofiltration. The obtained fractions may also be further processed by chromatography, membrane techniques, and/or evaporation to further improve the separation of said components. The invention also relates to a low-lactose or lactose-free milk composed of these fractions. By means of the invention, calcium and protein losses can be minimized. Also, the energy content of the product can be reduced.
    Type: Grant
    Filed: August 29, 2008
    Date of Patent: September 25, 2018
    Assignee: VALIO LTD.
    Inventors: Harri Kallioinen, Reetta Tikanmäki
  • Patent number: 10058108
    Abstract: This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along their length by a frangible connecting portion. The invention also provides a method of manufacturing such a product. The method includes providing an extrusion die having a linear array of at least two interconnected openings therein; and extruding product portions through the die to produce the product. The product comprises at least one or more edible materials comprising: chocolate products, baked or unbaked cereal-based composition, or cheeses.
    Type: Grant
    Filed: May 15, 2013
    Date of Patent: August 28, 2018
    Assignee: Mondelez UK R&D Limited
    Inventors: Andrew Christopher Bufton, Parbinder Cheema
  • Patent number: 10058117
    Abstract: A safe and effective dietary composition and method of use in which the composition contains protein, fat and carbohydrates in ratio of approximately 33% protein, 60% fat and 8% carbohydrates, the fat preferably being monounsaturated (MUFA) and polyunsaturated (PUFA) and providing, preferably, less than 800 calories per day. The preferred method of use includes consumption of a small quantity of this composition on an hourly basis which, preferably, is divided into some 16 equal dosages for the purpose of maintaining a continuous presence of macronutrients in the gastrointestinal tract to stimulate the production of hormones that produce feelings of satiety, a sense of well being and that suppress sensations such as hunger. In addition to this composition and the preferred method of consumption, the dieter may also consume salads that, preferably, provide no more than 250 calories.
    Type: Grant
    Filed: November 18, 2010
    Date of Patent: August 28, 2018
    Inventor: Randall Scott Hickle
  • Patent number: 10045544
    Abstract: The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand.
    Type: Grant
    Filed: November 14, 2011
    Date of Patent: August 14, 2018
    Assignee: Marel Townsend Further Processing B.V.
    Inventors: Léon Marie Francois Spierts, Adrianus Josephes Van Den Nieuwelaar, Marcus Bernhard Hubert Bontjer, Patricia Rosa Maria Hoekstra-Suurs
  • Patent number: 9913486
    Abstract: The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen confectionery.
    Type: Grant
    Filed: November 12, 2010
    Date of Patent: March 13, 2018
    Assignee: Nestec S.A.
    Inventor: Shantha Chandrasekaran Nalur
  • Patent number: 9901107
    Abstract: The present invention relates to protein pellets including wheat gluten, characterized in that the gluten has: a water retention capacity, determined according to a test A, of between 40 and 160%, preferably between 100 and 150%; and a viscoelastic behaviour, according to the Chopin Alveograph, determined at a P/L parameter value of between 3 and 10, preferably between 3 and 8.
    Type: Grant
    Filed: July 6, 2009
    Date of Patent: February 27, 2018
    Assignee: Roquette Freres
    Inventors: Christian Delporte, Franck Foulon
  • Patent number: 9894918
    Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.
    Type: Grant
    Filed: February 4, 2015
    Date of Patent: February 20, 2018
    Assignee: JimmyAsh LLC
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Patent number: 9894923
    Abstract: The present invention relates to a process for the production of a powdered composition from a liquid composition comprising fat, protein or both, to the powdered composition obtained thereby and products containing said powdered composition.
    Type: Grant
    Filed: March 30, 2012
    Date of Patent: February 20, 2018
    Assignee: N.V. NUTRICIA
    Inventors: Joep van den Brenk, Johan Michiel Adriaan Bosman, Geertje Katrien Huijs