Frozen Material Patents (Class 426/100)
  • Patent number: 10219526
    Abstract: The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.
    Type: Grant
    Filed: October 10, 2014
    Date of Patent: March 5, 2019
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Madansinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
  • Patent number: 10154679
    Abstract: Disclosed are processes for contacting a protein containing material with one or more wet-mill streams. The protein content of the protein containing material is increased.
    Type: Grant
    Filed: January 9, 2015
    Date of Patent: December 18, 2018
    Assignee: CARGILL, INCORPORATED
    Inventors: Johannis Cornelis Slabbekoorn, Johan Willy Gabriel De Meester, Jacobus Stephanus Vercouteren, Cornelis Johannes Maria Schot, Annemiek F. S. Van Cauteren, Rita Delrue, Eugene J. Fox, Donald Lee Shandera, Jr., Charles P. Anderson, Eric Bell
  • Patent number: 9926226
    Abstract: The invention relates to: a composition for the cold-end treatment of hollow glass articles, characterized in that it is an aqueous solution containing 0.01% to 1% by weight of solids of carnauba wax; a process for the cold-end treatment of hollow glass articles, comprising the spraying of this composition; and a hollow glass article thus obtained.
    Type: Grant
    Filed: April 11, 2013
    Date of Patent: March 27, 2018
    Assignee: SAINT-GOBAIN EMBALLAGE
    Inventors: Perrine Lavalley-Maillet, Aurelie Descorps-Declere, Edouard Obert, Claude Da Silva
  • Patent number: 9451782
    Abstract: The invention is a depositing device for depositing flowable food containing gas comprising a pressurized feed N line conveying flowable food containing gas under pressure into the food; piston means operatively connected to the feed line comprising a piston and a chamber; an outlet to deliver food at the atmospheric pressure into molds. The device comprises a pressure retaining means arranged to retain the product in the chamber at the same pressure as the line pressure and to deliver the product through the outlet as pressure in the chamber increases from the line pressure upon descent of the piston in the chamber.
    Type: Grant
    Filed: September 26, 2014
    Date of Patent: September 27, 2016
    Assignee: NESTEC S.A.
    Inventors: Roy B. Nelson, William Walter Coatesworth, John Howard Walker, Jonathan Sutton, Richard Johnson Craggs
  • Patent number: 9220285
    Abstract: One aspect of the present invention relates to an aerated food product, such as ice cream, comprising at least 0.5 wt. % of fat and at least 30 wt. % of water, said fat being characterized by the following solid fat profile: 30%<N10<80%; 3%<N20<55%; N10-N30>=30%; said fat further being characterized by the following fatty acid composition: less than 56% unsaturated fatty acids; not more than 60% unsaturated fatty acids; at least 1.5% C12-C14 fatty acids; <=1.5.% ?-3 unsaturated fatty acids; <=25% saturated C12-C14 fatty acids; and <=5% C4-C10 fatty acids; all percentages being calculated by weight of the total amount of fatty acids. The invention also provides a method of manufacturing the aforementioned aerated food product.
    Type: Grant
    Filed: January 29, 2007
    Date of Patent: December 29, 2015
    Assignee: SIME DARBY MALAYSIA BERHAD
    Inventors: Gerhard Adriaan De Ruiter, Robert Hendrikus Paardekooper, Ahmaldilfitri Noor, Catrienus De Jong
  • Publication number: 20150147440
    Abstract: A method of producing a frozen microwaveable, coated food product, involves providing pieces of mozzarella cheese, the pieces having a maximum dimension of 1 cm, mixing the pieces of cheese with a stabilizing composition, mixing to form a homogenous cheese dough, forming the dough into portions, freezing the portions and maintaining the frozen portions for at least eight hours, applying a pre-coating to the frozen portions to produce pre-coated portions, applying a batter coating to the pre-coated portions to produce batter coated portions, applying one or more layers of crumb to the batter coated portions to provide a crumb coated portion, frying the crumb coated portions to produce fried portions, and cryogenically freezing the fried portions.
    Type: Application
    Filed: December 13, 2013
    Publication date: May 28, 2015
    Inventors: Bianca van der Kolk, Wilhelmus Johannes Gerardus Michiels, Keith Graham Pickford
  • Patent number: 8980354
    Abstract: A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention.
    Type: Grant
    Filed: November 20, 2006
    Date of Patent: March 17, 2015
    Assignee: Nestec S.A.
    Inventors: Ginette A. Harlaux-Pasquier, Francis V. Bertrand, Loic Beucher
  • Patent number: 8940352
    Abstract: Frozen aerated packaged ice confection with very high softness at ?18° C. which keeps this property without shrinkage or layering up to the final consumer over the product shelf life contains polyol and vegetable fiber.
    Type: Grant
    Filed: February 17, 2005
    Date of Patent: January 27, 2015
    Assignee: Nestec S.A.
    Inventors: Mario Ambrogi, Stefano Bertini
  • Publication number: 20140342054
    Abstract: The present invention relates to a food product with a colorless coating on a surface, said coating comprising a quercetin derivative or an either thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave over.
    Type: Application
    Filed: August 17, 2012
    Publication date: November 20, 2014
    Applicant: Nestec S.A.
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Publication number: 20140272013
    Abstract: Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions comprise a cellulose nanomaterial and can further comprise a nanoscale mineral compound and one or more additional components. Also disclosed are films or coatings made using the disclosed compositions, as well as methods for making the disclosed compositions and methods for using the disclosed compositions.
    Type: Application
    Filed: March 14, 2014
    Publication date: September 18, 2014
    Applicant: State of Oregon acting by and through the State Board of Higher Education on behalf of Oregon Stat
    Inventors: Yanyun Zhao, John Simonsen, George Cavender, Jooyeoun Jung, Leslie H. Fuchigami
  • Publication number: 20140271782
    Abstract: A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen, The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Applicant: DERMAZONE SOLUTIONS, INC.
    Inventor: Michael W. Fountain
  • Publication number: 20140255558
    Abstract: The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is at least partially coated with a frozen flexible edible gel coating, said gel coating being provided with at least one cutting line allowing to peel-off the gel-coating, characterized in that the gel coating comprises at least two visually distinctive gel layers. The invention also relates to a method for making such a product.
    Type: Application
    Filed: October 18, 2012
    Publication date: September 11, 2014
    Inventors: Thomas Aloisius Valentinus Amend, Pannarai Hemasthiti
  • Publication number: 20140178535
    Abstract: Compositions comprised of water, at least one sweetening agent and at least one food grade emulsifier/foaming agent are useful for forming frosted sweet coatings on consumable articles. The inclusion of a food grade emulsifier/foaming agent in such a composition helps to render the dried coating obtained therefrom more opaque in appearance, even though the sucrose content may be relatively low.
    Type: Application
    Filed: March 3, 2014
    Publication date: June 26, 2014
    Inventors: Melissa Kirby Riddell, Shawn E. Sprankle
  • Publication number: 20140170203
    Abstract: A manufactured system for storage and delivery of an edible or potable substance is claimed.
    Type: Application
    Filed: December 10, 2013
    Publication date: June 19, 2014
    Inventors: David A. Edwards, Raphael Haumont, Francois Azambourg
  • Publication number: 20140134300
    Abstract: A frozen confectionery product is provided. The product comprises a core of a frozen confection, which is at least partially coated with a gel, characterized in that the core of frozen confection comprises an ice structuring protein.
    Type: Application
    Filed: June 22, 2012
    Publication date: May 15, 2014
    Inventors: Allan Sidney Bramley, Sarah Jane Mayes
  • Publication number: 20140106033
    Abstract: A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition made from at least one additive mixed with at least one liquid and a second frozen composition made from at least one additive mixed with at least one liquid, wherein the resulting frozen compositions may have different/varying surface areas, shapes, volumes, flavors, and concentrations. Varying the combination of surface areas, shapes, volumes, formulas, flavors, and concentrations of frozen compositions influences the duration of complete liquefaction and the release of additives, allowing a user to create an iced beverage with greater flavor control.
    Type: Application
    Filed: October 10, 2013
    Publication date: April 17, 2014
    Inventor: Matthew P. Roberts
  • Publication number: 20140099408
    Abstract: Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the refrigerated or frozen cultured dairy bar products are also described.
    Type: Application
    Filed: October 8, 2013
    Publication date: April 10, 2014
    Inventors: Paula Alcantar, Katya Barragan-Perez, James McGurie, Maeve Murphy, Greg Yungner
  • Patent number: 8679566
    Abstract: A method of preparing customized micro batches of ice cream is disclosed. Ice cream premix is poured into a shallow eight quart bowl and flavorings and mix-ins added. Liquid nitrogen is injected into the bowl, and the premix is folded into the liquid nitrogen by folding the premix into the center of the bowl. The premix is frozen into ice cream, its edges heated to release any ice cream from the bowl, and dispensed to a serving container. By adding additional liquid nitrogen, the ice cream may be made brittle and then chopped or ground into a large or fine granular shape. As the ice cream mixture is freezing, it may be poured into a mold and placed in a cryogenic bin to freeze and harden the ice cream into the shape of the mold, for making ice cream cakes or other novelty ice cream shapes.
    Type: Grant
    Filed: May 9, 2006
    Date of Patent: March 25, 2014
    Inventor: Jerry Hancock
  • Patent number: 8652558
    Abstract: Provided is a cream composition superior in handleability. The cream composition contains milk fat, a sugar, and water. The content of the milk fat is more than 5 mass % and 30 mass % or less. The content of the sugar is 40 to 65 mass %. The median diameter of the cream composition is 0.2 to 4.0 ?m, and the viscosity of the cream composition at 20° C. is 100 to 2,500 mPa·s.
    Type: Grant
    Filed: April 20, 2012
    Date of Patent: February 18, 2014
    Assignee: Pokka Corporation
    Inventors: Takaki Goto, Seiichiro Ikeda, Kumiko Hiramatsu
  • Patent number: 8652551
    Abstract: Provided is a method for preparing a low-fat ice cream, including: mixing 100 parts by weight of boiled rice obtained by gelatinizing rice, drying the gelatinized rice to a water content of 20 wt % or less and pulverizing the dried rice to an average particle diameter of 320 to 350 ?m, 400 to 600 parts by weight of yogurt, 400 to 600 parts by weight of water and 150 to 300 parts by weight of saccharides to provide a mixture; and freezing the mixture in an ice cream freezer, wherein the resultant ice cream has a crude fat content of 2% or less. The low-fat ice cream does not contain powdered skim milk, dried whole milk, an emulsifier, a stabilizer, or the like, added generally to prepare a soft ice cream, but is obtained from natural ingredients only. Thus, repeated intake of the ice cream in a large amount does not cause a greasy taste but provides a soft taste unique to a soft ice cream. In addition, the low-fat ice cream is excellent in taste sense.
    Type: Grant
    Filed: February 18, 2011
    Date of Patent: February 18, 2014
    Inventor: Sang-Hong Park
  • Publication number: 20140030389
    Abstract: An Apium graveolens L. var dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed inside the hollow celery petiole. The edible, hollow petiole celery is mild in taste and resistant to rupture.
    Type: Application
    Filed: September 27, 2013
    Publication date: January 30, 2014
    Applicant: A DUDA & SONS, INC.
    Inventors: LAWRENCE K. PIERCE, DARRELL L. DUDA
  • Publication number: 20130280385
    Abstract: Method for manufacturing a milkshake, wherein ice and a liquid with dividing means are put together in a substantially liquid-tight container, after which this container is shaken, such that the ice in the container is divided into small pieces by the dividing means, wherein the ice is preferably provided as a multiplicity of units of ice.
    Type: Application
    Filed: November 4, 2011
    Publication date: October 24, 2013
    Applicant: DAIRY INNOVATIONS B.V.
    Inventors: Maarten Arns, Harry Schippers
  • Publication number: 20130266695
    Abstract: This invention relates to a coated frozen confection product comprising an aerated fat-continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9, wherein the coating has an average thickness of from 0.5 to 2.8 mm.
    Type: Application
    Filed: December 21, 2011
    Publication date: October 10, 2013
    Inventors: Andrew Hoddle, Shiping Zhu
  • Patent number: 8425967
    Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.
    Type: Grant
    Filed: April 15, 2010
    Date of Patent: April 23, 2013
    Assignee: Nestec S.A.
    Inventors: Madansinh Vaghela, Tawfik Yousef Sharkasi, Björn F. Groh, Myriam Schlegel, Josélio Batista Vieira
  • Patent number: 8361533
    Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterized by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Grant
    Filed: July 13, 2010
    Date of Patent: January 29, 2013
    Assignee: Palsgaard A/S
    Inventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
  • Patent number: 8357410
    Abstract: A frozen dumpling is obtained by applying to a dumpling, a first layer of a batter, and a second layer of water or a seasoning solution, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling, and then freezing the dumpling. Tray-packed frozen dumplings are obtained by placing the dumplings on a tray, and contacting the dumplings with a first layer of batter, and a second layer of water or a seasoning solution, and freezing the dumplings, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling.
    Type: Grant
    Filed: April 18, 2006
    Date of Patent: January 22, 2013
    Assignee: Ajinomoto Frozen Foods USA, Inc.
    Inventor: Koichi Kunishima
  • Patent number: 8348651
    Abstract: A facility that is especially suited for the freezing of juices and similar products, which includes a cooling tank that supplies the product by means of an impelling pump to a freezing chamber that receives a supply of a liquefied gas at a temperature of around ?140° C., preferably nitrogen, and pressurized air through an electro-valve to transform the juice into micro-drops or pellets and to freeze the droplets or the pellets inside the freezing chamber, which then exit the chamber through one or more dispensing valves, said freezing not affecting the original characteristics of the juice, in terms of its vitamin, protein and enzyme content.
    Type: Grant
    Filed: January 15, 2008
    Date of Patent: January 8, 2013
    Inventor: Victorino Juan Mata
  • Publication number: 20120283338
    Abstract: Disclosed is a method of preparing a composition by mixing a sweetener and an ingredient, pressing the sweetener and ingredient together to form a pressed mixture in the form of a sheet, briquette, pellet, flake or other form, and reducing the pressed mixture to yield a composition. The composition comprises particulates having a desirable size, where a particulate comprises the ingredient at least partially embedded within the sweetener. The composition can be used in a variety of food, dietary and pharmaceutical products.
    Type: Application
    Filed: November 24, 2010
    Publication date: November 8, 2012
    Applicant: CARGILL ,INCORPORATED
    Inventors: Jessica Adkins, Martin N. Aschauer, Janice Marie Johnson, Chin Hong Paul Kim, Michael Scott Oiler
  • Patent number: 8293309
    Abstract: A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free ?-casein, wherein the free ?-casein constitutes more than 45% of the total ?-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. A process for producing such a frozen aerated confection is also provided.
    Type: Grant
    Filed: December 7, 2009
    Date of Patent: October 23, 2012
    Assignee: Conopco, Inc.
    Inventors: Florence Clotilde Cagnol, Andrew Richard Cox, Andrew Baxter Russell
  • Patent number: 8273399
    Abstract: A process for making a coated frozen confection is provided, the process comprising: forming two sheets of coating material comprising particles and a binder, the binder comprising an aqueous solution of sweeteners of from 70 to 90° Brix; placing one or more frozen confection pieces onto the first sheet of coating material; then placing the second sheet of coating material on top of the frozen confection and first sheet; and shaping the second sheet around the frozen confection and pressing the second sheet onto the first sheet so that they are welded together to form a continuous coating. A coated frozen confection is also provided.
    Type: Grant
    Filed: November 12, 2008
    Date of Patent: September 25, 2012
    Assignee: Conopco, Inc.
    Inventors: Beata Bartkowska, Deborah Jane Towell
  • Patent number: 8226998
    Abstract: An ice confection is provided, having a total solids content of from 15 to 30% by weight of the ice confection and total sugar in an amount of less than 17% by weight of the ice confection, characterized in that the ice confection comprises digestible complex saccharides in an amount of from 2 to 25% by weight of the ice confection; and non-saccharide sweeteners in a total amount CT given by the following condition: CT<X/R, wherein X is 0.5 wt % and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis.
    Type: Grant
    Filed: December 5, 2006
    Date of Patent: July 24, 2012
    Assignee: Conopco, Inc.
    Inventors: Ian Lacy, Loyd Wix
  • Patent number: 8221820
    Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Grant
    Filed: November 27, 2006
    Date of Patent: July 17, 2012
    Assignee: Palsgaard A/S
    Inventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
  • Publication number: 20120177787
    Abstract: Frozen rolled foods, such as a sushi roll, that can be frozen in a favorable state and taste good after thawing may be prepared by: cooking and seasoning one or more food items such as rolled egg, freeze-dried bean curd, shiitake mushroom, minced and steamed fish meat, and dried gourd shavings; aligning the food, to form a core; freezing the core using a cryogen, to form a frozen core; spreading a thin sheet of sushimeshi over a support such as a bamboo mat or a wrapping film; overlaying a dried laver sheet on the sushimeshi; placing the frozen core on the dried laver sheet while in the frozen state; wrapping the sushimeshi and the dried laver sheet around the core held at the center to form a sushi roll; and rapidly freezing the sushi roll at ?50° C. or less to obtain a frozen sushi roll.
    Type: Application
    Filed: January 12, 2012
    Publication date: July 12, 2012
    Applicant: AJINOMOTO CO. INC
    Inventors: Hiroshi MIZUNO, Shuhei Oka, Masashi Sekine, Tatsuya Yamamoto
  • Patent number: 8192777
    Abstract: A process for producing a frozen confectionery product is provided, the process comprising: extruding a frozen confection from a nozzle; and cutting the extruded frozen confection with an iris cutter; characterized in that the iris cutter is cooled to a temperature below 10° C. An apparatus for operating the process is also provided.
    Type: Grant
    Filed: October 14, 2009
    Date of Patent: June 5, 2012
    Assignee: Conopco Inc.
    Inventors: Sabina Silvia Haenel Burmester, Rui António Matias Soares, Vito Antonio Tricarico
  • Patent number: 8158173
    Abstract: Frozen confection comprising a core and a coating is provided, wherein the coating comprises 17 to 50% (w/w) of saccharides and polysaccharides; 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof; and 50 to 83% water; wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.
    Type: Grant
    Filed: July 30, 2008
    Date of Patent: April 17, 2012
    Assignee: Conopco, Inc.
    Inventor: Loyd Wix
  • Publication number: 20110262599
    Abstract: A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt % of a fat component comprising: 70 to 95 wt % of a palm oil fraction or blend of fractions which contains at most 8 wt % of S3 triglycerides and has a S2U:SU2 ratio of >2.5; 5 to 15% of a liquid oil; and 0 to 15% of cocoa butter. A process for coating frozen confections with the composition, and frozen confections coated with the composition are also provided.
    Type: Application
    Filed: November 19, 2009
    Publication date: October 27, 2011
    Inventors: Kevin Michael Dilley, Mary Elizabeth McDougall, Kevin Warren Smith, Jeffrey Underdown
  • Publication number: 20110236537
    Abstract: The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.
    Type: Application
    Filed: December 7, 2009
    Publication date: September 29, 2011
    Applicant: MANTROSE-HAUESER COMPANY, INC.
    Inventors: Bin Zhong, Xiangdong Gan
  • Publication number: 20110229608
    Abstract: The present invention relates to a frozen confectionery product (1, 20) having a conical shape and comprising a core filling consisting of a first component (9, 22) being coextruded with a second component (4, 23), said second component (4, 23) surrounding said first component (9, 22). Both components consist of a frozen confection. The present invention further relates to an apparatus (11) and a method for manufacture thereof.
    Type: Application
    Filed: November 18, 2009
    Publication date: September 22, 2011
    Applicant: NESTEC S.A.
    Inventors: Alain Marcel Alexis Plessier, Wolfgang Gaeng, Vijayanta Kapil
  • Publication number: 20110151064
    Abstract: A frozen confection is provided, the confection comprising frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt % of an oil-based core and from 50 to 99 wt % of a frozen aqueous shell. A process for preparing the frozen confection is also provided, the process comprising: providing a dispensing device having an inner nozzle and an outer nozzle which surrounds the inner nozzle; supplying an aqueous mix to the outer nozzle and an oil-based mix to the inner nozzle, thereby forming particles with a water-continuous shell and an oil-continuous core, and then dropping the particles into a refrigerant to freeze the water-continuous shell.
    Type: Application
    Filed: December 15, 2010
    Publication date: June 23, 2011
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Ian William Burns, Andrea Williams, Shiping Zhu
  • Publication number: 20110014327
    Abstract: A method for preserving aquatic animal feeds that are stored in frozen storage in a ready to use (pliable) state is disclosed and described. The method includes immersing ingredients into a propane polyol containing solution. The ingredients are maintained in the propane polyol containing solution for a period of time sufficient to allow the propane polyol to coat and penetrate into the ingredients and form propane polyol coated and impregnated aquatic animal food. The impregnated aquatic animal food can then be removed from the propane polyol containing solution and cooled. The propane polyol impregnated animal food remains pliable when cooled to a temperature of ?15° C.
    Type: Application
    Filed: July 19, 2010
    Publication date: January 20, 2011
    Inventors: Thomas K. Testa, Tim Troy
  • Publication number: 20100297303
    Abstract: The present invention is directed to a frozen sauce component having a high dissolved solids equivalent content and sufficient hardness in manufacturing to permit unitization thereof by cutting. The sauce composition makes use of oil encapsulated solids in a system comprising oil, water, and flavoring ingredients as required by a frozen dish wherein it is incorporated. The freezing point and the necessary hardness of the sauce pellet is about 10 deg. F. to about 20 deg. F. despite the high dissolved solids equivalent content.
    Type: Application
    Filed: May 20, 2009
    Publication date: November 25, 2010
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Philip Edward DAZO, Scott Jeffrey GOOSMAN, Anna Virginia MARASIGAN
  • Publication number: 20100266730
    Abstract: An edible ice cream stick includes a support member having a first inner layer that is generally rigid and constructed of a hard candy substance. The support member also includes a second intermediate layer having a cereal substance. A third outer layer is situated atop the second layer that consists a firm flavor coating that provides moisture protection to the second cereal layer.
    Type: Application
    Filed: August 12, 2009
    Publication date: October 21, 2010
    Inventors: Earl E. Patton, Ernest Jerold Case
  • Publication number: 20100260898
    Abstract: The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of ?2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aW) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.
    Type: Application
    Filed: April 9, 2010
    Publication date: October 14, 2010
    Inventors: Olaf C. Kortum, Richard Ramstoetter, Patricia Wibisono, Jelena Hoffmann
  • Publication number: 20100209562
    Abstract: The invention proposes a system for dosing a food product onto an object comprising a dosing device (1) for co-extrusion of at least 2 food materials at the same time to form a multi-component food product (30), said dosing device (1) comprising a core element (2) housing at least a first and a second supply (5a, 5b), said first supply (5a) having at least one orifice (6) connected to an extrusion channel (7) which is positioned coaxially to an extrusion channel (8) of the second supply (5b), and a cylindrical tube element (3) relatively rotatable to and enclosing the core element (2), having at least one aperture (3a), wherein said aperture (3a) is designed to be selectively brought into a coaxial position to the extrusion channels (8,7) of the first and second supplies (5a, 5b) by rotating the cylindrical tube element (3), allowing a co-extrusion of the food materials introduced into the supplies (5a, 5b) of the core element.
    Type: Application
    Filed: September 15, 2008
    Publication date: August 19, 2010
    Applicant: NESTEC S.A.
    Inventors: Marc Stephane Henriet, Bernard Alain Daouse
  • Patent number: 7754260
    Abstract: A composite ice confectionery article is made by bringing ice confectionery into contact with a biscuit-like mass, wherein the biscuit-like mass is liquid and pumpable at a temperature of 10° C. and above and has a biscuit-like consistency on storage and consumption.
    Type: Grant
    Filed: April 9, 2004
    Date of Patent: July 13, 2010
    Assignee: Nestec S.A.
    Inventors: Adrianus Cornelis Kruik, Wolfgang Gaeng
  • Patent number: 7727573
    Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.
    Type: Grant
    Filed: January 4, 2005
    Date of Patent: June 1, 2010
    Assignee: Nestec S.A.
    Inventors: Madansinh Vaghela, Tawfik Yousef Sharkasi, Björn F. Groh, Myriam Schlegel, Josélio Batista Vieira
  • Publication number: 20100068340
    Abstract: The present invention relates to the use of peptides of lactic origin as ice-structuring agents, to their use in the manufacture of frozen products, and to the frozen products comprising them.
    Type: Application
    Filed: September 19, 2007
    Publication date: March 18, 2010
    Applicant: NESTEC S.A.
    Inventors: Hans-Juergen Erich Wille, Joselio Batista Vieira, Cornelis Gijsbertus De Kruif, Theodorus Arnoldus Gerardus Floris, Karel Joseph Slangen
  • Patent number: 7670635
    Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.
    Type: Grant
    Filed: February 12, 2009
    Date of Patent: March 2, 2010
    Assignee: Nestec S.A.
    Inventors: Erich J. Windhab, Uwe Tapfer
  • Publication number: 20100015297
    Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
    Type: Application
    Filed: May 28, 2009
    Publication date: January 21, 2010
    Inventors: Janet Olson Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
  • Patent number: RE43136
    Abstract: The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: January 24, 2012
    Assignee: Michael Foods of Delaware, Inc.
    Inventor: Jason Mathews