Patents Issued in November 2, 2023
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Publication number: 20230345950Abstract: A plurality of dough pieces are produced using a rotary dough cutter comprises an annular cutter body configured to be rotatably driven, a plurality of arcuate sidewalls extending circumferentially about the cutter body, a plurality of radial divider walls extending across respective sidewalls, and a plurality of interior blades extending radially relative to the body between the sidewalls. The plurality of walls define a plurality of dough cutter molds. During conveying of a sheet of dough to the rotary dough cutter, the plurality of dough pieces are cut by the plurality of walls and scored with the plurality of interior blades. After being cut and scored, the dough pieces are removed from within the dough cutter molds with the assistance of a sequentially timed, regulated and adjustable fluid ejection system, and then frozen.Type: ApplicationFiled: May 2, 2022Publication date: November 2, 2023Applicant: General Mills, Inc.Inventors: Christopher Crosby, Ryan D. Gifford, Todd A. Rasmussen, Jeffrey David Reinke, Geoffrey P. Suski, Kara M. Hobart
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Publication number: 20230345951Abstract: This disclosure relates to a composition useful for making edible food carriers and food carriers made therefrom. In an aspect, the composition is gluten-free. In an aspect, the composition is higher in protein and lower in carbohydrate than traditional food carriers. In an aspect, the composition contains egg whites. In an aspect, the composition may also contain one or more plant protein ingredients.Type: ApplicationFiled: August 25, 2021Publication date: November 2, 2023Applicant: Cargill, IncorporatedInventors: Elizabeth Barlow, Jonathan Mark Griebel
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Publication number: 20230345952Abstract: The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 ?m, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.Type: ApplicationFiled: March 6, 2023Publication date: November 2, 2023Inventors: Andrés Ricardo Rosende Rodríguez, Jennifer Ramirez, Jaime Henriquez, Juan Rubilar
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Publication number: 20230345953Abstract: The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 ?m, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.Type: ApplicationFiled: April 25, 2023Publication date: November 2, 2023Inventors: Andres Ricardio Rosende Rodriguez, Jennifer Ramirez, Jaime Henriquez, Juan Rubilar
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Publication number: 20230345954Abstract: The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention provides a food glaze coating composition that is egg-free, non-dairy, and non-protein (non-allergenic) and ready-to-use for food products such as baking products and having desirable functionalities.Type: ApplicationFiled: June 4, 2021Publication date: November 2, 2023Applicant: KERRY GROUP SERVICES INTERNATIONAL LIMITEDInventors: Mahsa NAGHSHINEH, Oleksandr KOZYR, Alice HANBIDGE, Seamus MCLOUGHLIN, Declan GOODE, Liam DOYLE
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Publication number: 20230345955Abstract: Disclosed is a cracker including: a first section, adapted to be garnished or to come into contact with accompanying foods; and a second section, adapted to act as holding means for the fingers of the consumer, remaining extraneous, in use, to contact with the accompanying foods. The first and the second section coact with each other to define geometric shapes adapted to evoke objects associable through use or affinity with the accompanying foods or in any case to bring to mind and visually suggest the nature of the accompanying foods arranged on the first section or that must be picked up therewith.Type: ApplicationFiled: July 7, 2021Publication date: November 2, 2023Inventor: Claudio MANINI
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Publication number: 20230345956Abstract: The present invention describes a method for producing a set-type yogurt snack, said method comprising allowing said yogurt snack to set in a mold or block and wherein said yogurt snack comprises at least 12% (w/w) protein and at least 35% (w/w) total solids.Type: ApplicationFiled: July 5, 2023Publication date: November 2, 2023Inventors: Regina Marie DRAPER, Kayla Marie POLZIN, David Jay WILLIAMS
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Publication number: 20230345957Abstract: Disclosed is a powder and dehydrated product essentially including, or consisting of, a food of plant origin with a lipid content of at least 30% by weight, and a water-soluble bulking agent. Also disclosed is a process for preparing this powder product.Type: ApplicationFiled: September 21, 2020Publication date: November 2, 2023Inventor: Rosario DI BARTOLO
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Publication number: 20230345958Abstract: The invention pertains to a process for the preparation of a fat comprising enzymatic transesterification of an oil with a fatty acid mixture having more than 80 wt. % fatty acids of the H type to provide a triglyceride mixture containing more than 60% saturated fatty acids and with a high degree of saturation on the 2-position and a triglyceride mixture obtained thereby.Type: ApplicationFiled: August 20, 2021Publication date: November 2, 2023Inventors: Georg Christian DOL, Ronald Peter POTMAN, Irene Erica SMIT-KINGMA, Marc Jules A. KELLENS
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Publication number: 20230345959Abstract: In a method for producing tablets for extraction of a liquid food product, a plurality of dosed amounts of a moistened powder ingredient are loaded into respective forming cavities of a multi-cavity forming device, the multi-cavity forming device is then introduced into a multimode cavity of a microwave oven, and thereafter the multi-cavity forming device is removed from the multimode cavity. The multimode cavity is prearranged in such a way that an irradiation of the microwaves thereinto causes heating of all dosed amounts of the ingredient in the respective forming cavities of the multi-cavity forming device, to form simultaneously a plurality of tablets each having a self-supporting structure.Type: ApplicationFiled: September 9, 2021Publication date: November 2, 2023Inventors: Carlo CARBONINI, Francesca DANGELICO, Massimo DI MARCO
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Publication number: 20230345960Abstract: In a method for producing tablets for extraction of a liquid food product, dosed and moistened amounts of a powder ingredient are heated while contained in respective confined volumes. The method comprises the steps of: providing the ingredient in powder form; loading dosed amount of the powder ingredient into respective forming cavities; moistening each dosed amount of the powder ingredient, only at a surface layer thereof, and heating the dosed and moistened amount of the ingredient while contained in the respective forming cavity.Type: ApplicationFiled: September 9, 2021Publication date: November 2, 2023Inventors: Carlo CARBONINI, Francesca DANGELICO, Massimo DI MARCO
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Publication number: 20230345961Abstract: A method of preparing a white coffee extract can include loading extraction material into an extraction cell having a first portion and a second portion. The extraction material can include ground coffee with a density between 0.2 g/ml-0.4 g/ml and a mean particle diameter between 700 ?m to 900 ?m. The method can further include introducing a flow of extraction medium through the first portion of the extraction cell. The method can include, within less than 60 seconds of introducing a portion of the flow of extraction medium into the extraction cell, withdrawing from a filter at the second portion of the extraction cell, the white coffee extract that has been extracted from the extraction material by the portion of the flow of extraction medium introduced into the extraction cell. The extraction material can include ground white coffee.Type: ApplicationFiled: April 20, 2023Publication date: November 2, 2023Inventors: Kieran Murphy, Elizabeth Guilherme, Jeffrey J. Chapman
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Publication number: 20230345962Abstract: The present invention provides a method for the manufacture of a freeze-dried coffee powder, the method comprising: providing a coffee extract having from 40 wt% to 55 wt% solids; adding gas to the coffee extract in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, to provide a gas-containing coffee extract at above atmospheric pressure; depressurising the gas-containing coffee extract to form a foamed coffee extract; cooling the foamed coffee extract to below -40° C. without shear, or with low shear, to form a frozen coffee extract, grinding the frozen coffee extract to a powder; and drying the powder, wherein the step of cooling the foamed coffee extract to below -40° C. comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below -40° C., wherein the first temperature is 1° C.Type: ApplicationFiled: July 7, 2023Publication date: November 2, 2023Inventors: Joe Christopher Welsh, Tamsin Mikeala Jackson, Jonathan Patrick Mulvany, Jack Rees, Woncheal Kang
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Publication number: 20230345963Abstract: A composition for confectionery applications, which comprises: a fat composition having a solid fat content (SFC) with an N20 of at least 10% and N35 of at most 10% measured on stabilized fat stabilized at 20° C. for 40 hours according to ISO 8292-1; at least one emulsifier; and at least one bitterness inhibitor dispersed or dissolved in the fat composition.Type: ApplicationFiled: April 28, 2021Publication date: November 2, 2023Applicant: Bunge Loders Croklaan B.V.Inventors: Imro 'T ZAND, Martin AALBERTS, Jeanine Luvelle WERLEMAN, Erik Paul Alosin BERENSCHOT, Lisa SMITH
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Publication number: 20230345964Abstract: The present invention addresses the issue of providing a grape juice-containing gummy that contains polyunsaturated fatty acid and has reduced occurrence of offensive odors derived from the polyunsaturated fatty acid. The present invention provides a grape juice-containing gummy containing polyunsaturated fatty acids obtained by forming an oil and fat composition in which a water phase with a particle diameter of 300 nm or less in which a polyphenol as water-soluble antioxidants and an organic acid are dissolved is finely dispersed in an oil phase containing polyunsaturated fatty acids and dispersing the oil and fat composition in a gummy containing grape juice, thereby suppressing the occurrence of unusual flavor in the gummy.Type: ApplicationFiled: April 7, 2021Publication date: November 2, 2023Applicant: FUJI OIL HOLDINGS INC.Inventor: Miwako MORIKAWA
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Publication number: 20230345965Abstract: Disclosed is a process for the preparation of vegetable protein isolates of high quality, that allows maintaining in the final product the nutritional value and specific functionalities of the native biological activity of the proteins of the starting vegetable raw material. Also disclosed are the vegetable protein isolates obtained by this process and their use in the food sector.Type: ApplicationFiled: December 21, 2020Publication date: November 2, 2023Inventor: Mauro GRANDI
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Publication number: 20230345966Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.Type: ApplicationFiled: June 27, 2023Publication date: November 2, 2023Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall
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Publication number: 20230345967Abstract: Process for the preparation of a fibrous product comprising protein, which process comprises the steps of (a) preparing a homogenous mixture of protein material comprising milk protein material, a hydrocolloid which precipitates with metal cations, and water in the presence of a calcium complex-forming agent at a temperature between 50° C. and 90° C.; (b) adding a solution of a metal cation with a valency of at least 2 to the mixture obtained in step (a) in order to form the fibrous product; (c) isolating the fibrous product; (d) cooling the fibrous product, wherein in step (d) the fibrous product is cooled to a temperature below 10° C., preferably between 0 and 7° C., by vacuum cooling. The product thus obtained is particularly suitable for use in preparing meat substitute products.Type: ApplicationFiled: February 2, 2022Publication date: November 2, 2023Inventors: Rianne Maria Allegonda Hendrika VAN DER POL, Mohit HANS, Susan VAN OTTERLOO
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Publication number: 20230345968Abstract: A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis.Type: ApplicationFiled: July 11, 2023Publication date: November 2, 2023Inventors: James M. Klein, Craig Air
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Publication number: 20230345969Abstract: To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a high moisture protein texturization method using i) at least one proteinaceous matrix forming ingredient, such as protein isolate or protein concentrate, ii) starch-containing grains that are selected from: ii.a) steeped grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) any combination of two, three or four of these as one of the ingredients, and iii) water or water-containing liquid in the extruder under conditions causing the continuous proteinaceous fibrous matrix structure to contain disruptions, the extrudate including starch located in the disruptions and not emulsified with the proteinaceous fibrous matrix structure.Type: ApplicationFiled: July 6, 2023Publication date: November 2, 2023Inventors: Maija ITKONEN, Zhongqing JIANG, Jingwei LIU, Veera LINTOLA
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Publication number: 20230345970Abstract: The technology disclosed in this specification pertains to a deamidated pea protein isolates, processes for making a deamidated pea protein isolate, and use of the deamidated pea protein isolate in food and beverage compositions. The disclose deamidated pea protein isolates have dissolution properties that are significantly improved compared to non-deamidated pea protein isolates. Furthermore, the deamidated protein isolates maintain good dissolution properties throughout storage.Type: ApplicationFiled: May 19, 2021Publication date: November 2, 2023Inventors: Akshay ARORA, Amanda KUNZ, Hanyu YANGCHENG
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Publication number: 20230345971Abstract: A liquid animal digest (LAD) can include hydrolyzed animal tissue, antioxidant, and from about 0.1 wt% to about 5 wt% dairy fat based on a total weight of the LAD.Type: ApplicationFiled: March 14, 2023Publication date: November 2, 2023Inventors: Isaac Ashie, Haiqing Nancy Yu, Pascal Vanacker
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Publication number: 20230345972Abstract: This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in a defiber process stream by using two or more mechanical devices to separate the solids from the liquids based on density differences. The process produces animal feed products having a protein content ranging from approximately 45% to approximately 64%.Type: ApplicationFiled: July 11, 2023Publication date: November 2, 2023Applicant: ICM, Inc.Inventors: Charles C. Gallop, Christopher Riley William Gerken, Aaron Williamson, Keith Tjaden
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Publication number: 20230345973Abstract: A pet food includes a first surface on which the pet food is projected in a first direction and a plurality of openings. The pet food has an opening area ratio of 10% or more on the first surface.Type: ApplicationFiled: June 27, 2023Publication date: November 2, 2023Applicant: Unicharm CorporationInventors: Go Ikeda, Hisashi Takai, Hiroto Yamanishi
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Publication number: 20230345974Abstract: The present disclosure provides a juice filtration system to effectively reduce calorie and sugar contents, reduce bitterness, and improve the overall flavor of a juice. A method for making a fruit beverage utilizing the juice filtration system is also provided. The method includes multi-step filtrations of feed juice(s) followed by selective combination of the intermediate products, by-products, the feed juice(s), and/or other fruit source(s) to form the fruit beverage. A fruit beverage having a 100% identity to the original fruit source(s), reduced calorie and sugar content, reduced bitterness, enhanced vitamin nutrition, and improved flavor, free from external ingredients is provided.Type: ApplicationFiled: February 17, 2021Publication date: November 2, 2023Applicant: THE COCA-COLA COMPANYInventors: Alonso GARCIA DE BLANES, Nicholas MCCARTY, Jose Sosa GARCIA YEVENES
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Publication number: 20230345975Abstract: The disclosure provides for compositions and methods for the preservation of meat substitutes containing plant heme protein. In particular, small molecules that can fit in the unique heme pocket of plant heme proteins are provided to stabilize and preserve meat substitutes the products.Type: ApplicationFiled: April 12, 2023Publication date: November 2, 2023Applicants: Wisconsin Alumni Research Foundation, Iowa State University Research Foundation, Inc.Inventors: Mark P. RICHARDS, Mark HARGROVE, Nantawat TATIYABORWORNTHAM, Jie YIN, Wenjing ZHANG
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Publication number: 20230345976Abstract: A strainer basket system may include a reservoir in which a strainer basket is positioned and a chemical dispensing docking station. The chemical dispensing docking station may have a cavity that receives a container of chemical to be dispensed and a retention mechanism that is configured to mechanically engage and retain the container of chemical, when inserted into the cavity. The docking station may also include a piercing member positioned to pierce the container of chemical as the container of chemical is inserted into the cavity, thereby releasing chemical into the reservoir and/or strainer basket.Type: ApplicationFiled: July 10, 2023Publication date: November 2, 2023Inventors: Kenneth Thomas Dobizl, Emily Gaynor, Tracy Graham, Amber Langley, Gina McDowell, Elaine Money, Shravan Prasad, Benjamin Schaefer, Daniel Wald, Daniel Anderson, Daniel August Gentilini
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Publication number: 20230345977Abstract: A conveyor system can include a first side member and a second side member, a top conveyor portion, a middle conveyor portion and a bottom conveyor portion. The top conveyor portion can extend along an inclined section and a horizontal section and can include a top conveyor belt driven by a top motor and supported by a top return roller. The middle conveyor portion can be positioned below the top conveyor portion and can include a middle conveyor belt driven by a middle motor and supported by a middle return roller. The bottom conveyor portion can be positioned below the middle conveyor portion and can include a bottom conveyor belt driven by a bottom motor and supported by a bottom return roller.Type: ApplicationFiled: March 31, 2023Publication date: November 2, 2023Inventors: Scott D. Ruhe, Manuel Maldonado
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Publication number: 20230345978Abstract: A method for producing rice with a low glycemic index and a low glycemic load includes, in sequence, preparing husked brown rice, humidifying the rice with water at room temperature until reaching a moisture content equal to 18-22%, resting the rice for 24-60 minutes, heating the rice to a temperature of 80-85° C., cooling the rice in an environment at a temperature lower than the room temperature until the rice reaches a temperature of 10° C., reconstituting the rice for 24-72 hours, maintaining the moisture content, until the rice reaches the room temperature, heating the rice again until the rice externally reaches a temperature of 60-65° C., corresponding to an internal temperature greater than 70° C., cooling the rice to reach the room temperature, refining the rice having a moisture content equal to 18-22% and drying until reaching a moisture content equal to 12-13%.Type: ApplicationFiled: February 9, 2021Publication date: November 2, 2023Inventors: Francesco VIGNOLA, Marcello VIGNOLA
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Publication number: 20230345979Abstract: The present disclosure provides a method for producing cultured meat, the method including: coating surfaces of cells usable for producing cultured meat to form a nanofilm; culturing the coated cells; inducing proliferation of the cultured cells; and allowing muscle tissue to be formed from the differentiated cells, and cultured meat produced using the same. As cell protection and cell adhesion are increased, the cell proliferation and differentiation efficiency is increased, such that an environment optimized for cultured meat production may be created through mass proliferation of the cells.Type: ApplicationFiled: July 22, 2021Publication date: November 2, 2023Applicant: Industry-Academic Cooperation Foundation, Yonsei UniversityInventors: Jinkee HONG, Sohyeon PARK
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Publication number: 20230345980Abstract: An improved process for the manufacturing of emulsion-type sausages into a flattened form-factor that does not require the use of individual molds.Type: ApplicationFiled: May 2, 2022Publication date: November 2, 2023Inventors: Martin A. Sala, Moshe Mann
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Publication number: 20230345981Abstract: Disclosed herein are egg substitutes based on plant protein. In an aspect, the egg substitute composition includes pea protein. In an aspect, the egg substitute composition is egg-free. In an aspect, the composition is free of soy protein and/or wheat protein. Functional systems for providing the appropriate texture for a plant-based egg substitute composition are also disclosed.Type: ApplicationFiled: July 14, 2021Publication date: November 2, 2023Applicant: Cargill, IncorporatedInventor: Marilia Kubota Pires
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Publication number: 20230345982Abstract: The present invention relates to a seasoning from malted rice used as a raw material containing 0.3 ppm or more of maltol and/or 0.25 ppm or more of methional, and 10% (w/v) or more of glucose.Type: ApplicationFiled: August 18, 2021Publication date: November 2, 2023Inventors: Yusuke Ito, Taichi Koizumi, Takeharu Nakahara, Izumi Kobayashi
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Publication number: 20230345983Abstract: The present invention relates to new flavour compositions, a method for producing such flavour compositions, the use of such flavour compositions for enhancing and/or imparting desired taste impressions and/or for reducing and/or masking undesired taste impressions, as well as to a product or semi-finished product comprising such a flavour composition. Furthermore, the present invention relates to the use of a sugar composition in the preparation of such a flavour composition.Type: ApplicationFiled: May 4, 2020Publication date: November 2, 2023Inventors: Klaus HERBRAND, Jens KOCH, Frank SCHILD
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Publication number: 20230345984Abstract: The present disclosure relates, at least in part, to compositions (e.g., formulations) comprising a steviol glycoside, Rebaudioside M (Reb M), combined with brazzein that have improved caloric profile as well as flavor, taste and/or mouthfeel. In some embodiments, the composition further comprises one or more additional sweeteners.Type: ApplicationFiled: March 22, 2023Publication date: November 2, 2023Applicant: Sweegen,IncInventors: Casey McCormick, Jenise Pratt, Daria Agnieszka Nalewajek, Orrany Chayasing, James Xu
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Publication number: 20230345985Abstract: The objective of the present invention is to provide an emulsion composition that can be used as a seasoning agent for frozen foods even when not containing an egg or an allergenic substance. The objective can be achieved by an emulsion composition comprising a methylcellulose mixture composed of two or more types of methylcelluloses whose viscosities are different from one another, wherein the methylcellulose mixture has a viscosity of 300 mPa·s to 10,000 mPa·s when measured with a viscometer at 20° C. using a 2% by mass aqueous solution, and the methylcellulose mixture has a loss tangent equal to or less than 2.5 when measured with a rheometer at 60° C. under the condition of being a frequency of 1 Hz and a strain of 1% using a 2% by mass aqueous solution; and the like.Type: ApplicationFiled: April 24, 2023Publication date: November 2, 2023Applicant: SHIN-ETSU CHEMICAL CO., LTD.Inventors: Takane SUDO, Shingo NIINOBE
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Publication number: 20230345986Abstract: The present disclosure generally provides conjugates diynes, particularly 6,8-diyne amides, and the use of such compounds and related compounds as flavor modifiers. In some aspects, the disclosure provides compositions that include such conjugated diynes, such as compositions that include such conjugated diynes and one or more additional compounds, such as a sweetener, salt, a glutamate, an arginate, and the like. In some other aspects, the disclosure provides methods of reducing or eliminating the amount of sweetener, salt, glutamate, or arginate in a food or beverage product.Type: ApplicationFiled: October 26, 2021Publication date: November 2, 2023Applicant: Firmenich SAInventors: Wen-Juan XIANG, Dan-Ting YIN
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Publication number: 20230345987Abstract: This relates to an aqueous dispersion comprising mustard bran and water in which a high pressure homogenisation treatment has been applied to alter the sugar moiety ratio of the mustard bran particles. Thus mustard bran is in the form of particles. This aqueous dispersion can be used to structure an emulsion.Type: ApplicationFiled: July 10, 2023Publication date: November 2, 2023Applicant: Conopco, Inc., d/b/a UNILEVERInventors: Edwin BERGWERFF, Jadwiga Malgorzata BIALEK, Stephan Georg SCHUMM, Jacob NIJSSE
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Publication number: 20230345988Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.Type: ApplicationFiled: July 10, 2023Publication date: November 2, 2023Inventors: Richard Eugene Macur, Yuval Charles Avniel, Renata Usaite Black, Maximilian DeVane Hamilton, Michael John Harney, Eleanore Brophy Eckstrom, Mark Andrew Kozubal
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Publication number: 20230345989Abstract: Liquid nutritional compositions have an off-white color with a Hunter L value not less than 68, and comprise (a) a protein; (b) a carbohydrate; (c) an oxidizable fish oil containing an omega-3 polyunsaturated fatty acid; (d) rosmarinic acid; and (e) ferric iron comprising ferric orthophosphate and/or ferric pyrophosphate. The liquid nutritional compositions exhibit reduced off-flavors and aromas typically encountered in compositions including fish oil.Type: ApplicationFiled: July 12, 2023Publication date: November 2, 2023Inventors: Normanella DEWILLE, Megan TERP, Allison ATNIP, Tapas DAS
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Publication number: 20230345990Abstract: This invention relates to a process for obtaining concentrates of minerals chelated with amino acids or small peptides comprising soybean aminogram, wherein the reaction mixture is formed by diluting the source of natural amino acids from soybean which can undergo additivation of synthetic amino acids from soybean with water, at a ratio ranging from 1:4-7 in mass of amino acids per volume of water, with the physical reaction medium being transformed in emulsion through micro shear using a rotation from 2,500 to 5,000 rpm, and the stoichiometric balance being an excess of metal ions in relation to the ligand ions of soybean amino acids, in a molar ratio varying between 1: 1.2-1.8 between divalent metal ions and amino acids ions, respectively. The concentrates of minerals chelated with amino acids from soybean aminogram, having concentrations higher than those existing today, present industrial application as food supplements or in animal nutrition feed.Type: ApplicationFiled: July 8, 2021Publication date: November 2, 2023Inventors: Victor Abou Nehmi Filho, Juliana Bueno da Silva, Edson Martins de Abreu
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Publication number: 20230345991Abstract: The technology disclosed in this specification pertains to methods for increasing the dewatering efficiency of a sheared plant fiber, for example citrus fiber, by shearing the plant material in a slurry of water and organic solvent. The plant fibers obtained from the method provide significant viscosity even when using little alcohol. The obtained citrus fibers may be used in edible, cosmetic, household, or an industrial compositions.Type: ApplicationFiled: July 29, 2021Publication date: November 2, 2023Inventors: William BORCHERT, Matthew SILLICK
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Publication number: 20230345992Abstract: The invention provides compositions that increase oral bioavailability of edible lipophilic substances such as beneficial edible oils, oil-soluble vitamins, and nutraceuticals. The compositions and methods of the invention are highly applicable to food industries in the production of foods, beverages, supplements, and food additives.Type: ApplicationFiled: July 29, 2021Publication date: November 2, 2023Inventor: Rafael Ezra
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Publication number: 20230345993Abstract: The present disclosure relates a method for preventing agglomeration in a mixture of xylitol and calcium aspartate. The method includes the following steps: first adjusting and measuring water activities of xylitol particles and calcium aspartate particles; then mixing the calcium aspartate particles with a water activity in a range of 0.50-0.52 with the xylitol particles with a water activity in a range of 0.48-0.56 to obtain a mixture of xylitol and calcium aspartate; or mixing the calcium aspartate particles with a water activity in a range of 0.52-0.58 with the xylitol particles with a water activity in a range of 0.50-0.60 to obtain a mixture of xylitol and calcium aspartate; or adding maltitol particles in a weight ratio of 5%-20% to a total mass of the xylitol particles and the maltitol particles to the mixture of xylitol and calcium aspartate.Type: ApplicationFiled: July 5, 2023Publication date: November 2, 2023Applicant: ZHEJIANG HUAKANG PHARMACEUTICAL CO., LTD.Inventors: Baoxing MAO, Chengjun LIAO, Xiuxiu WANG, Ziyao WEI, Aijuan WU, Jiaxing LUO, Cui LIN, Mian LI
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Publication number: 20230345994Abstract: A grinder is provided that generally comprises a rotor that is at least partially disposed within a housing. Materials such as tobacco, herb, spices, or food is loaded into the housing, and a user turns the rotor relative to the housing to drive protrusions such as blades extending from a shaft of the rotor into the tobacco, herb, spices, or food. This grinds the contents into smaller pieces. A funnel portion at a lower end of the grinder can dispense the smaller, ground pieces for subsequent use. Some embodiments of the grinder include a rotatable sleeve to selectively open and close access to the housing of the grinder. Various embodiments of the grinder include a divider and an auger to allow only sufficiently ground pieces of contents to be dispensed from the grinder.Type: ApplicationFiled: April 28, 2023Publication date: November 2, 2023Inventors: Matthew Robert Bodenchuk, Leslie Renea Bodenchuk
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Publication number: 20230345995Abstract: A delivery system including an aerosol-generating material, an aerosolizable material and an aerosol-modifying agent release component. The aerosol-generating material can include tobacco material. The aerosolizable material can include an inorganic material, a binder and an aerosol-former material. The aerosol-modifying agent release component can include an aerosol modifying agent.Type: ApplicationFiled: December 3, 2020Publication date: November 2, 2023Inventors: Claire Symonds, Denis Benjak, Matthew Hesford, Kelly Howell, Umesh Dubey, Adrian Longdon
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Publication number: 20230345996Abstract: Electrically heated cigarettes used in an electrical smoking system include a flavoring-release additive and sorbent effective to remove one or more gas-phase constituents of mainstream tobacco smoke. The flavoring-release additive includes gamma cyclodextrin and at least one flavoring. Flavoring is released in a cigarette upon the flavoring-release additive reaching at least a minimum temperature during smoking. The flavoring-release additive can have various forms including, for example, powder and films.Type: ApplicationFiled: May 23, 2023Publication date: November 2, 2023Applicant: Philip Morris USA Inc.Inventors: Munmaya K. MISHRA, Susan E. Wrenn, Jay A. Fournier
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Publication number: 20230345997Abstract: An aerosol generating material is disclosed containing a reconstituted cannabis material. The reconstituted material can contain extracted cannabis fibers in combination with web building fibers, such as softwood fibers. The reconstituted cannabis material is capable of generating an aerosol, such as a smoke, that can have a conventional cannabis taste with reduced amounts of irritants and harsh components. In one embodiment, the reconstituted cannabis material is formed from plants that are low in cannabinoids, such as THC. Cannabinoids, such as THC and/or CBD, can then be topically applied to the reconstituted plant material for not only controlling the amount of cannabinoids contained in an aerosol generated by the material but also for producing consistent and uniform deliveries.Type: ApplicationFiled: June 9, 2023Publication date: November 2, 2023Inventors: Cedric Rousseau, Cedric Jardin, Doriane Bigot
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Publication number: 20230345998Abstract: The hybrid aerosol-generating element for use in an aerosol-generating article comprises a liquid retention material for holding an aerosol-forming liquid and a solid aerosol-forming substrate arranged next to the liquid retention material.Type: ApplicationFiled: July 12, 2023Publication date: November 2, 2023Inventor: Oleg Mironov
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Publication number: 20230345999Abstract: A combustion retarding material including a combustion retarding salt and an amorphous solid material as well as consumables having the combustion retarding material, and non-combustible aerosol provision systems having such consumables. Methods for manufacturing the combustion retarding material and the use of a combustion retarding salt and an amorphous material to retard combustion.Type: ApplicationFiled: August 20, 2021Publication date: November 2, 2023Inventor: Walid Abi AOUN