Patents Examined by Subbalakshmi Prakash
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Patent number: 11793221Abstract: Animal trimmings are converted to a finely textured beef product by heating ground animal trimmings to a temperature sufficient to liquefy fat in the animal trimmings and less than a temperature to significantly cook the animal trimmings thereby forming a heated slurry, separating at least a portion of the liquid fat from the heated slurry to form a lean textured beef slurry having a fat content of less than about 30% by weight and adding sodium carbonate to the lean textured beef slurry in an amount sufficient to provide a finely textured beef product comprising sodium carbonate in an amount of from about 0.02 to about 0.1% by weight. Finely textured beef products and mixed meat products comprising the finely textured beef products are also described.Type: GrantFiled: March 19, 2021Date of Patent: October 24, 2023Assignee: CARGILL, INCORPORATEDInventor: Ted L. Brown
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Patent number: 11793209Abstract: The present invention relates to a heating apparatus, which heats a substance in a chamber. The present invention further relates to a food production line and a method to heat a substance with radio-frequency waves.Type: GrantFiled: May 9, 2018Date of Patent: October 24, 2023Assignee: GEA Mechanical Equipment GMBHInventor: Joost Van Erp
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Patent number: 11779028Abstract: The present disclosure relates to, inter alfa, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.Type: GrantFiled: August 30, 2021Date of Patent: October 10, 2023Assignee: CORNELL UNIVERSITYInventors: Syed S. H. Rizvi, Vipul Prakash Saran
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Patent number: 11771098Abstract: The present invention relates to a process to obtain a round shaped collagen casing and to the casing obtained by the process, which is based on a post rounding of a straight collagen casing by controlled heat shrinking.Type: GrantFiled: July 16, 2018Date of Patent: October 3, 2023Assignee: VISCOFAN TECHNOLOGY (SUZHOU) CO., LTD.Inventors: Juan Negri Samper, Stefan Knapp, Ansgard Kopatz
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Patent number: 11771101Abstract: An apparatus for treating the atmosphere of a storage space for vegetable products with a volume greater than 200 m3, includes a contacting device having a packing; an injector configured to inject a liquid flow into the contacting device; and a circulator configured to circulate the storage atmosphere in the contacting device. The contacting device is configured such that the storage atmosphere is brought into contact with the liquid flow by circulation in the packing.Type: GrantFiled: September 18, 2020Date of Patent: October 3, 2023Assignee: XEDA INTERNATIONAL S.A.Inventors: Alberto Sardo, Stefano Sardo
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Patent number: 11771119Abstract: A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.Type: GrantFiled: July 5, 2017Date of Patent: October 3, 2023Assignee: COCONUTZ PTE. LTD.Inventors: Peter Samuel James Cheetham, Christoph Langwallner, Margit Langwallner, Christian Hermansen, Candy Chuing Tey Shiang, Wen Jue Amelia Tan
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Patent number: 11766056Abstract: Methods and systems for sanitization of liquid solutions and food products are provided. In some embodiments, methods are provided for treating a food product or food product preparation or packaging surface to reduce microbial content, comprising contacting the food product or food product preparation or packaging surface with a chlorinated nanobubble solution comprising electrolyzed water. In some embodiments, methods are provided for reducing the growth of bacteria and reversing the growth of biofilm in a water system, comprising chlorinating source water and passing the chlorinated source water through a low zeta potential crystal generator. In some embodiments, methods are provided for purifying water, comprising chlorinating the water and passing the chlorinated water through a low zeta potential crystal generator.Type: GrantFiled: July 14, 2021Date of Patent: September 26, 2023Assignee: CESCO SOLUTIONS, INC.Inventor: Karl W. Larsen
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Patent number: 11758911Abstract: The present invention relates to a multilayer film, especially to a multilayer thermoplastic film, which may be used for food packaging, wherein the multilayer film according to the present invention may be provided, on its inner side, with a food additive, particularly with a flavoring and/or coloring and/or an aroma producing food additive (such as e.g. a liquid smoke), which food additive is then released and transferred onto the surface of a foodstuff encased in the multilayer film during cooking and/or processing of the foodstuff.Type: GrantFiled: June 1, 2021Date of Patent: September 19, 2023Assignee: VISKASE COMPANIES INC.Inventors: Myron D. Nicholson, Dmytro Shoshyn
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Patent number: 11744264Abstract: The present invention relates to a process for treating protein-rich seeds, these seeds being selected from at least one of the following seeds: fava beans, peas, white lupin, blue lupin, yellow lupin. characterized in that it comprises in particular the following successive steps: a) use of seeds of at least one of the abovementioned plant species, provided that these seeds have a protein content, and/or a starch content, and/or a fat content, of a value greater than or equal to a predetermined value, and, at least one of the compounds from the following group: antinutritional factor (ANF), crude cellulose, neutral detergent fiber (NDF), in a content below a predetermined level; b) pressurizing the seeds from step a) for more than 10 seconds at a minimum pressure of 10 bars until a temperature of more than 80° C. is reached.Type: GrantFiled: November 20, 2018Date of Patent: September 5, 2023Assignee: VALOREXInventors: Guillaume Chesneau, Mathieu Guillevic, Antoine Germain, Hervé Juin, Michel Lessire, Patrick Chapoutot, Pierre Noziere, Christine Burel, Etienne Labussiere
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Patent number: 11737480Abstract: A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days.Type: GrantFiled: June 4, 2020Date of Patent: August 29, 2023Assignee: Kraft Foods Group Brands LLCInventors: Daniel Piorkowski, Thomas Pionski, Karl Ragnarsson
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Patent number: 11730182Abstract: The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.Type: GrantFiled: December 23, 2016Date of Patent: August 22, 2023Assignee: Prolupin GmbHInventors: Peter Eisner, Regina Fischl, Stephanie Mittermaier, Christian Zacherl, Simone Toelstede, Dorothee Jacobs, Klaus Schreiber, Andrea Hickisch
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Patent number: 11723373Abstract: A dough-stretching machine, which is particularly adapted to stretch pizza dough, includes a frame associated with which are a support plane for the mass of dough to be stretched; a dough-stretching unit arranged at the top and coaxially to the support plane according to the defined vertical axis of the frame; movement apparatus for moving the support plane towards/away from the dough-stretching unit. The dough-stretching unit includes a modelling body configured to come into contact with the mass of dough; a plate in which a plurality of radial grooves are identified, each of which slidably houses a modelling element for the mass of dough; kinematic apparatus adapted to move the modelling elements along the radial grooves towards the vertical axis or away from the axis itself.Type: GrantFiled: July 26, 2019Date of Patent: August 15, 2023Assignee: ECOR International SPAInventors: Enrico Dalla Fontana, Luca Smiderle
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Patent number: 11712048Abstract: The present technology generally relates to food-processing industry, namely to a method of processing brewer's grains. The invention enables to increase the level of extracted food fractions of brewer's grains up to 90-95% and to increase protein content in barley protein concentrate up to 50-65% wt (dry solid). The method implies that brewer's grains are subject to loosening by means of a vibrating screen, grinding in a colloid mill with addition of water or centrate in the ratio from 0.5:1 to 1:1 to brewer's grains in order to produce a pasty homogeneous mass from brewer's grains; and then this mass is subject to processing by means of a screw extractor for its further grinding and division into 2 factions: suspension with the humidity level of 90-95%, and ground husk of brewer's grains with the humidity level of 60-75% suitable for its further industrial use.Type: GrantFiled: April 13, 2020Date of Patent: August 1, 2023Assignee: BioBo GmbHInventor: Oleg Grigorievich Gordilov
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Patent number: 11647770Abstract: The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.Type: GrantFiled: February 6, 2020Date of Patent: May 16, 2023Assignee: ConAgra Foods RDM, Inc.Inventors: Tracey Williams, Larry Quint, Brian M. Degner
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Patent number: 11647766Abstract: Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agent including baking soda. Preferably, the at least one buffering agent further includes lemon juice concentrate. The pH of the beverage ingredients is adjusted to a level between 6.7 and 7.0 using the at least one buffering agent. The beverage ingredients are then heated to at least 139° C., and the at least one buffering agent prevents precipitation of the protein source during heating. Afterwards, the beverage ingredients are packaged as a plurality of aseptic beverage products.Type: GrantFiled: June 29, 2020Date of Patent: May 16, 2023Assignee: General Mills, Inc.Inventors: Michele Wolf, Erika Smith, Jon Firebaugh
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Patent number: 11638434Abstract: The present disclosure provides feed composition comprising at least one cyclopropenoid fatty acids or at least one conjugated linoleic acid and at least one cyclopropenoid fatty acids with normal or basal feed. After administration of one of the feed compositions, improved health aspects, reduced health issues, reduced mortality, increased carcass gain and repartitioning nutrients to muscles, and controlled carcass iodine value in non-human animals as compared to a control group not fed with the feed composition.Type: GrantFiled: September 24, 2018Date of Patent: May 2, 2023Assignee: ELANCO US INC.Inventors: Kim Friesen, Ran Song, Robert Musser
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Patent number: 11623967Abstract: A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w% citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20° C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.Type: GrantFiled: January 29, 2018Date of Patent: April 11, 2023Assignee: Cargill, IncorporatedInventors: Todd Walter Gusek, Jacques Andre Christian Mazoyer, David Hiram Reeder, Joel Rene Pierre Wallecan
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Patent number: 11617382Abstract: A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.Type: GrantFiled: December 16, 2020Date of Patent: April 4, 2023Assignee: Board of Supervisors of Louisiana State University and Agricultural and Mechanical CollegeInventors: John W. Finley, Thomas Gettys, Frank L. Greenway
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Patent number: 11602153Abstract: This invention relates to making and using a stabilizer that is effective in small amounts and, particularly useful for stabilizing low solids liquids, e.g., dispersions, emulsions, and suspensions, used in foods, pharmaceuticals, nutraceuticals, and similar industrial applications, which comprises, microcrystalline cellulose, (preferably, colloidal hydrolyzed MCC); a first carboxymethyl cellulose having a viscosity of 30-85 cP at 2% in deionized water; and, a degree of carboxymethyl substitutions of 0.60 to 0.85, and a second carboxymethyl cellulose having a viscosity of 400-800 cP at 2% in deionized water, and a degree of carboxymethyl substitutions of 0.80 to 0.Type: GrantFiled: August 11, 2017Date of Patent: March 14, 2023Assignee: DUPONT NUTRITION USA, INC.Inventors: Zheng Tan, Mei Yan Joyce Toh, Simon Patrick Charles Eustace, Jeremy Ondov
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Patent number: 11589598Abstract: A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.Type: GrantFiled: April 4, 2018Date of Patent: February 28, 2023Assignee: SuperMeat the Essence of Meat Ltd.Inventors: Ido Savir, Shir Friedman, Koby Barak