Patents Examined by Tynesha L McClain
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Patent number: 11968996Abstract: Disclosed is a process for the production of aromatized soluble coffee particles. The process comprises the incubation of an aroma donor, such as a roasted coffee, with a acceptor, such as a refined coffee oil. The acceptor can be added prior or after incubation to the soluble coffee particles. The disclosure of the present technology also pertains to a process for the preparation of an instant coffee product comprising aromatized soluble coffee particles. Thereby an odor-acceptable edible oil is subjected to aroma transfer from roast coffee beans, either before or after being applied on soluble coffee particles. The aroma transfer being conducted for an incubation time of at least one day, and the amount of the aromatized oil in the instant coffee is 0.8 wt. % to 4.5 wt. %.Type: GrantFiled: December 21, 2017Date of Patent: April 30, 2024Assignee: Koninklijke Douwe Egberts B.V.Inventors: Gertjan Heijman, Petrus Maria Theresia de Kok, Alexander Oosterveld
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Patent number: 11969004Abstract: A method of preparing paprika red pigment with low polycyclic aromatic hydrocarbons includes (1) drying, crushing and granulating mature peppers to obtain pepper particles; (2) extracting the pepper particles with a vegetable oil in a rotocel extractor to obtain a paprika red pigment solution; (3) extracting the paprika red pigment solution with an ethanol solution in a liquid-liquid extractor to remove spicy substances; (4) running the paprika red pigment solution through a low-pressure chromatography column to remove polycyclic aromatic hydrocarbons; and (5) concentrating the paprika red pigment solution to obtain the paprika red pigment with low polycyclic aromatic hydrocarbons.Type: GrantFiled: May 24, 2021Date of Patent: April 30, 2024Assignee: HENAN ZHONGDA HENGYUAN BIOTECHNOLOGY STOCK CO., LTD.Inventors: Yihong Liu, Linzheng Li, Tianyi Pan, Yanjun Wen, Ziheng Jin
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Patent number: 11903396Abstract: The present invention is directed to a process for making a soluble native rapeseed protein isolate and the soluble native rapeseed protein isolate obtained by the process.Type: GrantFiled: July 7, 2017Date of Patent: February 20, 2024Assignee: DSM IP ASSETS B.V.Inventors: Johannes Hendrikus Maria Willemsen, Johannes Hendrikus Antonius Jeroen Vermunt, Nienke Nina Hylkema, Gerardus Johannes Franciscus Smolders
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Patent number: 11832760Abstract: A method of roasting nuts comprises placing water and a mixture of nuts and sugar in a roaster bowl, mixing the water and mixture, heating the roaster bowl during mixing to roast and sugar coat the nuts, covering the roaster bowl with a cover after roasting and sugar coating, adding water to a reservoir disposed within the cover wherein the reservoir includes at least one metering hole, flowing through the metering hole, from the reservoir to the roaster bowl, the water added to the reservoir, glazing the nuts during the flowing of water into the roaster bowl from the reservoir, and removing the cover from the roaster bowl after glazing the nuts. The measured flow of water through the reservoir results in well coated glazed nuts and prevents the formation of a large burst of steam, thus protecting the operator against being scalded during glazing of the roasted nuts, as well as providing other benefits.Type: GrantFiled: December 18, 2015Date of Patent: December 5, 2023Assignee: CALICO COTTAGE, INC.Inventors: Thomas Montoya, Mark Wurzel, David Sank, Lawrence Wurzel, Steven Nagle, Robert Delauro, Barbara Riordan, Hanif Chung-Ying, Judith Levin, Christa Harrison, Andrew Irwin, Duane Saxton, Kevin Blakelock, Kenneth Antes, Mark Whatley, Ronald Beilin, Barnett Tessler
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Patent number: 11684073Abstract: A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.Type: GrantFiled: June 30, 2016Date of Patent: June 27, 2023Assignee: Chr. Hansen A/SInventors: Karin Bjerre, Mette Dines Cantor, Thomas Janzen, Patrick Derkx
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Patent number: 11679937Abstract: A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the moisture into a casing or mould, or extruding into a mould, fermenting the mixture, hat treating the sausage log, optionally removing the outer casing from the sausage log, cooling tire sausage log to a temperature sufficiently low to permit cutting, cutting the sausage, placing the sausage pieces onto a conveyor, optionally a multi-tier or spiral conveyor assembly, and passing the conveyor and sausage pieces through a chamber. The process also includes introducing a supply of conditioned, air into the chamber, the air having a relative humidity below about 60% and a temperature in the range, of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the sausage pieces to a predetermined moisture to protein ratio.Type: GrantFiled: November 1, 2013Date of Patent: June 20, 2023Assignee: Smithfield Foods, Inc.Inventors: Paul Kafer, Dave Taylor, James Roberds
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Patent number: 11540539Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while parting a similar level of saltiness.Type: GrantFiled: February 7, 2014Date of Patent: January 3, 2023Assignee: General Mills, Inc.Inventors: Bernhard H. Van Lengerich, Olaf Gruess, Joachim Hans, Lars Ole Haustedt, Andreas Hochheimer, Michael Krohn, Jens-Peter Muller, Christine M. Nowakowski, Suzanne Denise Pecore, Candace Michelle Rathjen-Nowak, Lia Scarabottolo, Karsten Siems
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Patent number: 11470857Abstract: The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using controlled microfiltration first at a temperature higher than 20 degrees C., followed by cooling of the retentate to 0-15 degrees C. and a second microfiltration of the cooled composition resulting in beta-casein containing permeate.Type: GrantFiled: January 23, 2014Date of Patent: October 18, 2022Assignee: ARLA FOODS AMBAInventors: Jesper Christensen, Hans Henrik Holst
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Patent number: 11412751Abstract: Aerated edible water-in-oil emulsion with an overrun of from 2 to 200% comprising from 10 to 85 wt. % of liquid oil; from 0.5 to 50 wt. % of hardstock fat; from 10 to 85 wt. % of water-phase; from 0.45 to 3 wt. % of lecithin.Type: GrantFiled: February 17, 2014Date of Patent: August 16, 2022Assignee: UPFIELD EUROPE B.V.Inventors: Theodorus Berend Jan Blijdenstein, Katrina Gesina Heijne, Renate Gemma Jacobine Maria Jacobs, Sergey Michailovich Melnikov
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Patent number: 11414624Abstract: The present invention relates to a method for modifying one or more types of triglycerides in a fat, comprising subjecting a single fat selected from the group consisting of high stearic high oleic sunflower oil, high stearic high oleic soybean oil, high stearic high oleic rapeseed oil, high stearic high oleic cottonseed oil, palm olein and shea olein to an intraesterification process in which the fatty acids of the triglycerides of said oil or fat are randomly redistributed between the triglycerides to obtain an oil or fat with a modified solid fat content (SFC) profile. Further, the present invention relates to the obtained fats and use thereof.Type: GrantFiled: July 22, 2013Date of Patent: August 16, 2022Assignee: Advanta Holdings BVInventors: Lucas Guillermo Pan, Eduardo Pedro Dubinsky, Martin Oscar Grondona, Andrés Daniel Zambelli, Alberto Javier Leon
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Patent number: 11412768Abstract: The present invention relates to a method of improving tolerance to hypoallergenic infant formulas. The method comprises neutralizing the pH of infant formulas containing ingredients exhibiting fishy, sour, or beany characteristics.Type: GrantFiled: September 3, 2015Date of Patent: August 16, 2022Assignee: Mead Johnson Nutrition CompanyInventors: Khaled A Khatib, Win-Chin Chiang, Jane Ehninger
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Patent number: 11399553Abstract: A flavor system for a non-animal derived protein consumable is provided. The flavor system includes an aqueous component; a protein binder including a mixture of at least one terpene and at least one carbonyl compound; one or more off-note blocking compounds; and a flavorant.Type: GrantFiled: September 2, 2015Date of Patent: August 2, 2022Assignee: GIVAUDAN S.A.Inventors: Panchali Chakraborty, Pablo Victor Krawec, Hongyang Li, Sudarshan Nadathur
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Patent number: 11350644Abstract: Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt.Type: GrantFiled: April 22, 2013Date of Patent: June 7, 2022Assignee: UPFIELD EUROPE B.V.Inventors: Rudi den Adel, Georg Christian Dol, Ronald Peter Potman, Irene Erica Smit-Kingma
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Patent number: 11147286Abstract: The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product such as a as a soluble coffee product. In particular the present invention relates a coffee product, such as a soluble coffee product, that generates stable espresso-type foam or crema upon reconstitution.Type: GrantFiled: December 23, 2013Date of Patent: October 19, 2021Assignee: Societe des Produits Nestle S.A.Inventors: Valerie Martine Jeanine Leloup, Federico Mora, Eric Dossin, Philippe Montavon
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Patent number: 11058135Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.Type: GrantFiled: May 23, 2016Date of Patent: July 13, 2021Assignee: Cargill, IncorporatedInventors: Ben Alexandre, Catharina Hillagonda Homsma, Linsen Liu, Brian Surratt, Joël René Pierre Wallecan
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Patent number: 10952444Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.Type: GrantFiled: March 28, 2014Date of Patent: March 23, 2021Assignee: The Hillshire Brands CompanyInventors: Timothy A. Stubbs, Kent M. Bearson, Paul H. Bernthal, Dejing Fu, John Dow Harris, Jr., Kristina J. Phipps, Barbara K. Schmitt, Glenn Wille
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Patent number: 10849334Abstract: Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid.Type: GrantFiled: February 1, 2013Date of Patent: December 1, 2020Assignee: Koninklijke Douwe Egberts B.V.Inventors: Anthony William Criezis, Bruce Edward Campbell, Lisa Ann Dierbach, Jennifer Louise Kimmel, Timothy David Knight, Joseph Michael Schuerman
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Patent number: 10834935Abstract: Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.Type: GrantFiled: August 9, 2012Date of Patent: November 17, 2020Assignee: KONINKLIJKE DOUWE EGBERTS B.V.Inventors: Anthony William Criezis, Bruce Edward Campbell, Lisa Ann Dierbach, Jennifer Louise Kimmel, Timothy David Knight, Joseph Michael Schuerman
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Patent number: 10745286Abstract: Anticaking agents for inhibiting or preventing caking of inorganic salt granules are provided. The anticaking agents comprise a coordination complex of iron and a salt anion of an organic acid, wherein the salt anion is selected from the group consisting of malate, polyacrylate, diphosphonate, and mixtures thereof. Free-flowing, solid salt compositions resistant to caking are also described herein, along with methods of melting ice and/or snow on a surface or inhibiting the accumulation or formation of ice and/or snow on a surface, and methods of preventing or inhibiting caking of solid inorganic salt granules.Type: GrantFiled: September 4, 2013Date of Patent: August 18, 2020Assignee: Compass Minerals America Inc.Inventors: Geoffrey A. Brown, Joshua M. Shipman
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Patent number: 10357051Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm relies upon performing a series of differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains, followed by a re-shaping operation to compress the oat grains but not the foreign grains. Thereafter, the compressed oat grains are separated from the foreign grains to establish the gluten-free oats. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.Type: GrantFiled: November 9, 2012Date of Patent: July 23, 2019Assignee: General Mills, Inc.Inventors: Philip K Zietlow, Daniel J Winderl, Jay Romsa, Kara M Hobart, John M Hellweg, Troy D Bierbaum