Frozen Material Patents (Class 426/100)
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Publication number: 20030228398Abstract: The invention relates to a frozen ice confection comprising ice granules, wherein said confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total amount of from 0.3% to 1.5% by weight. The invention further provides a pre-mix for the preparation of said ice confection.Type: ApplicationFiled: March 28, 2003Publication date: December 11, 2003Applicant: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.Inventors: Jean-Marc Maurice Seven, Susan Todd, Deborah Jane Towell
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Patent number: 6649202Abstract: An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.Type: GrantFiled: September 12, 2000Date of Patent: November 18, 2003Inventor: Edward T. Huxel
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Patent number: 6645538Abstract: A composite flexible frozen confection containing a distinct block(s) of a gel component, that is combined with one or more frozen dessert components, in such a manner that the composition may exhibit hand-held flexibility without significant separation of one or more of the components.Type: GrantFiled: March 9, 2001Date of Patent: November 11, 2003Assignee: Nestec S.A.Inventors: Thomas Eric Best, Paul Ronald Renati, Singhachai Surintrspanont
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Publication number: 20030203077Abstract: A toasted waffle ice cream sandwich comprising an outer body composed of a toasted waffle composition surrounding and enclosing a body of solid ice cream formed by the method comprising the steps of placing ice cream between two preformed waffles in a waffle toaster and flash heating the waffles at a predetermined relatively high temperature over a short time interval such that the waffles surround the ice cream with the exterior thereof fully toasted while the interior thereof adjacent the ice cream remains at a temperature sufficiently cold to retain the ice cream in solid form.Type: ApplicationFiled: April 25, 2003Publication date: October 30, 2003Inventor: Bart Charles
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Patent number: 6610336Abstract: A process for making confection compositions such as ice pops of gel consistency, in the absence of heat treatment which takes advantage of a chemical reaction between an alginate salt, other than calcium alginate, or a low methoxy pectin and free calcium provides a homogeneous gel product which can be subsequently depositing into a mold pocket and converted into a desired product such as an ice pop by traditional steps.Type: GrantFiled: March 28, 2001Date of Patent: August 26, 2003Assignee: Ice Cream Partners USA, LLCInventor: Mike Poorman
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Patent number: 6605307Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.Type: GrantFiled: May 3, 2001Date of Patent: August 12, 2003Assignee: Nestec S.A.Inventors: Mats Olofsson, Lars Askman
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Patent number: 6596333Abstract: A process for the production of a aerated frozen products by preparing a mixture of ingredients suitable for a frozen aerated product, adding an emulsifier mixture, aerating the mix to obtain an aerated mix having an overrun of about 20% to about 250%, and about 5% to about 100% for the frozen aerated ice cream and water ice, respectively, and freezing the aerated mix to produce the aerated ice cream or water ice.Type: GrantFiled: June 9, 2000Date of Patent: July 22, 2003Assignee: Nestec S.A.Inventors: Madansinh Vaghela, Tawfik Yousef Sharkasi, Björn Groh
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Publication number: 20030096040Abstract: The invention describes a cost effective method of manufacturing frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled liquid milk whey, from which the undissolved fat and most of the dissolved fat has been removed by suitable heat treatment, and to which suitable sweetening agent and binder have been added before it is subjected to a continuous process of agitation, aeration and freezing to obtain a frozen dessert with an over run.Type: ApplicationFiled: September 16, 2002Publication date: May 22, 2003Inventors: Niranjan Chhotalal Mehta, Robert Paget
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Publication number: 20030096041Abstract: The invention concerns a high-protein and low calorie dietetic product, in the form of a sweet or savoury cake, cooked and deep-frozen. Said deep-frozen high-protein and low-calorie cake has a protein content ranging between 15 and 25%; a carbohydrate content between 5 and 10% and a lipid content between 1 and 5%. Its water content ranges between 40 and 72% and its calorie value ranges between 120 and 200 Kcal per 100 g.Type: ApplicationFiled: December 13, 2002Publication date: May 22, 2003Inventor: Reginald Allouche
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Patent number: 6562384Abstract: Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for restaurant food coating compositions in accordance with the present invention comprise 35%-75% adhesion component, 2%-11% viscosity component, and 5%-50% crispness component. Batter mixes for processor food coating compositions in accordance with the present invention comprise 30%-70% adhesion component, 10%-25% film-forming component, 3%-9% viscosity component, and 8%-40% crispness component. Both compositions may additionally comprise 0.1%-2% leavening component, 0.1%-15% flavoring component, 0.1%-1% coloring component, and/or 0.1%-1% processing aid.Type: GrantFiled: November 16, 2000Date of Patent: May 13, 2003Assignee: Kerry Inc.Inventor: Joseph M. Bavone
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Patent number: 6531169Abstract: A composite food composition, in particular a frozen water ice confection in which two or more component phases are present in an intermingled manner that is neither consisting of distinct component blocks of phases, nor present as a fine mixture(s) of phases, and in which at least one of the component phases comprise a polyanionic gel.Type: GrantFiled: March 9, 2001Date of Patent: March 11, 2003Assignee: Nestec S.A.Inventors: Thomas Eric Best, Paul Ronald Renati, Peter Harald
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Patent number: 6524634Abstract: A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.Type: GrantFiled: February 26, 2001Date of Patent: February 25, 2003Assignee: Nestec S.A.Inventors: Kurt Busse, Edward Kuehl, Michaël Peter Gray, William French
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Patent number: 6503548Abstract: The method of adding an antifreeze protein to an ice confection to restrict the flow of flavor or color ions or molecules present as either solutes or a dispersion, wherein the ice confection contains no protein other than the antifreeze protein.Type: GrantFiled: March 9, 2000Date of Patent: January 7, 2003Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: Adrian Daniel, Ian Lacy, Jon Richard Oldroyd
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Publication number: 20020192337Abstract: A composite food composition, in particular a frozen water ice confection in which two or more component phases are present in an intermingled manner that is neither consisting of distinct component blocks of phases, nor present as a fine mixture(s) of phases, and in which at least one of the component phases comprise a polyanionic gel.Type: ApplicationFiled: March 9, 2001Publication date: December 19, 2002Inventors: Thomas Eric Best, Paul Ronald Renati, Peter Harald
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Publication number: 20020168452Abstract: A composite flexible frozen confection containing a distinct block(s) of a gel component, that is combined with one or more frozen dessert components, in such a manner that the composition may exhibit hand-held flexibility without significant separation of one or more of the components.Type: ApplicationFiled: March 9, 2001Publication date: November 14, 2002Inventors: Thomas Eric Best, Paul Ronald Renati, Singhachai Surintrspanont
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Patent number: 6395314Abstract: A process for forming a syrup product that is suitable for use as a non-dairy frozen confection. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins. The process includes blending a base formulation and water to form a slurry, the base formulation having a major amount of an oat material or waxy barley hybrid flour. The process also includes liquefying and saccharifying the slurry to produce the syrup product.Type: GrantFiled: October 7, 1999Date of Patent: May 28, 2002Assignee: American Oats, Inc.Inventors: Paul J. Whalen, Donald L. Maxwell, Donald Wilbur
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Patent number: 6379724Abstract: An ice confection coating of an aqueous based sol containing a pectin and a setting agent in an amount sufficient to cause gelation of the sol. Also included are methods for preparing the coating, methods for applying the coating, and the resultant coated ice confection products.Type: GrantFiled: October 22, 1999Date of Patent: April 30, 2002Assignee: Nestec S.A.Inventors: Eric Thomas Best, Linda Coulter, Julia Ellen Erickson Decruz
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Publication number: 20020001644Abstract: A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.Type: ApplicationFiled: February 26, 2001Publication date: January 3, 2002Applicant: Nestec S.A.Inventors: Kurt Busse, Edward Kuehl, Michael Peter Gray, William French
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Publication number: 20010048962Abstract: A process for the production of a frozen food product comprising AFP, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9 to 3.Type: ApplicationFiled: July 9, 1997Publication date: December 6, 2001Applicant: RICHARD ANTHONY FENNInventors: RICHARD ANTHONY FENN, DAVID NEEDHAM, KEITH SMALLWOOD
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Patent number: 6284294Abstract: A patterned composite food product has an ice confectionery composition component and an edible material component which is different from the ice confectionery composition, the edible material having a pattern form which is an inclusion pattern zone in the ice confectionery composition, and the pattern may have a layer form wherein a plurality of edible material layers are separated one from another and surrounded by the ice confectionery composition. The composite product is prepared by pumping an ice confectionery composition into a former structure provided with an extrusion die for product extrusion from the former structure and by pumping a the edible material component through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the edible material to within the ice confectionery composition pumped through the former structure.Type: GrantFiled: November 22, 1999Date of Patent: September 4, 2001Assignee: Nestec S.A.Inventors: William French, Josephine E. Lometillo
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Patent number: 6261614Abstract: In order to provide a food product which has all the ingredients necessary for cooking, breadcrumbs are applied to a food fillet such as fish, oil being subsequently applied to the food portion after which the product is frozen. Preferably oil is applied at a first temperature in a first step and at a higher temperature in a second step. As a result, it is possible to produce a frozen food product comprising a food portion coated with a coating comprising oil/fat and particulate coating material, the weight ratio of oil/fat to particulate coating material being greater than 2:1, and the food product having greater than 10% by weight of oil/fat. Substantially all of the particulate coating material is coated with oil/fat.Type: GrantFiled: July 6, 1999Date of Patent: July 17, 2001Assignee: Gorton's, division of Conopco, Inc.Inventors: Sandro Panaioli, Antonio Cocco
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Patent number: 6251478Abstract: A process for stabilizing a sensitive substance; (a) plating a sensitive substance onto a solid carrier under a controlled atmosphere to reduce loss of the sensitive substance; (b) encapsulating the plated material under controlled atmosphere and airflow to reduce volatilization during the process and stabilize the sensitive substance.Type: GrantFiled: December 22, 1999Date of Patent: June 26, 2001Assignee: Balchem CorporationInventors: Carl J. Pacifico, Wen-Hsin Wu, Marta Fraley
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Patent number: 6251456Abstract: A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing coating preferably includes more than one type of chocolate, preferably two types of chocolate. Advantageously, the striped appearing coating is formed from two layers of chocolate, a foundation chocolate layer and a striped chocolate layer, thus giving the striped appearing chocolate coating a three dimensional texture.Type: GrantFiled: October 14, 1999Date of Patent: June 26, 2001Assignee: Nestec S.A.Inventors: Gary P. Maul, William French
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Patent number: 6251455Abstract: A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing coating preferably includes more than one type of chocolate, preferably two types of chocolate. Advantageously, the striped appearing coating is formed from two layers of chocolate, a foundation chocolate layer and a striped chocolate layer, thus giving the striped appearing chocolate coating a three dimensional texture.Type: GrantFiled: October 14, 1999Date of Patent: June 26, 2001Assignee: Nestec S.A.Inventor: Amend Thomas
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Patent number: 6251447Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.Type: GrantFiled: January 7, 1999Date of Patent: June 26, 2001Assignee: Nestec S.A.Inventors: Mats Olofsson, Lars Askman
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Patent number: 6242032Abstract: A fully cooked, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.Type: GrantFiled: June 1, 2000Date of Patent: June 5, 2001Assignee: Nestac S.A.Inventors: Philipp Paul Meyer, Eugene Scoville, Göran Jaelminger
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Patent number: 6242022Abstract: A confectionery article is coated by a fatty material, and cereal flakes are positioned on and adhere to the fatty material coating, and additionally, the cereal flakes may be coated also with a fatty material coating. The article is prepared by applying a fatty material to a plurality of surfaces of the ice confectionery article, cooling the fatty-coated article to cool and solidify the fatty layer and keep the fatty-coated article cold during solidification of the fatty layer, and during cooling and prior to the fatty layer solidifying at its surface, so that the fatty layer surface is tacky, applying cereal flakes on the tacky fatty-coated surface to obtain a cooled article wherein the particulate flakes adhere to the fatty layer and separating particulate material which has not adhered to the fatty layer to obtain a cooled coated confectionery article product.Type: GrantFiled: November 26, 1997Date of Patent: June 5, 2001Assignee: Nestec S.A.Inventors: Francis-Victor Bertrand, Christian Mange
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Patent number: 6235330Abstract: A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. A liquid coating material is sprayed onto the free-flowing pieces to cause coating material to adhere and the temperature at the surfaces of the frozen food pieces to rise. The surfaces of frozen food pieces are then recooled with a cryogen. The spraying and recooling steps are repeated until a thorough, even coating is built up on the discrete pieces of free-flowing food.Type: GrantFiled: September 18, 1998Date of Patent: May 22, 2001Assignee: Conagra, Inc.Inventors: David H. Scherpf, David Patterson, Steven W. Kirkvold, Andrew Hampton
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Patent number: 6231901Abstract: A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors the first composition and which, upon an increase in pH, changes color, and the second composition has a pH so that upon a mixing with the first composition, the pH of the first composition and colorant mixed with the second composition increases so that the colorant changes color, and each composition may contain a differing coloring component for obtaining a different coloration upon mixing.Type: GrantFiled: March 23, 1999Date of Patent: May 15, 2001Assignee: Nestec S.A.Inventors: Tawfik Yousef Sharkasi, George Tonner, Eric Best, Shantha Chandrasekaran Nalur, Monika Gaelweiler
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Patent number: 6214394Abstract: The invention relates to a method for the production of two-component ice cream, in which a core of ice cream, the surface of which is cooled to at least about −15° C., is dipped into a fat-containing coating solution, in order to form a coating layer, and to the two-component ice cream which can be obtained with the method. Thereby, the fat content of the coating solution should be at least about 10%.Type: GrantFiled: September 1, 1999Date of Patent: April 10, 2001Assignee: Scholler Lebensmittel GmbH & Co. KGInventor: Richard Beer
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Patent number: 6203831Abstract: A multi-layer food composition packaged in a container has a layer of a sterilized fat-containing composition, such as a chocolate, on a heat-treated component, such as a mousse, a creme, a jelly and/or a sauce, and a heat-treated component may be positioned on the fat-containing composition layer. The heat-treated food component has a Bostwick viscosity less than 8 cm, and the fat-containing composition layer has a thickness of between 0.1 mm and 3 mm. The food component and sterilized fat-containing composition are introduced into the container under ultrahygienic or aseptic conditions, and after introduction of a heat-treated food component into the container, the fat-containing composition is sprayed under pressure onto the component.Type: GrantFiled: October 15, 1996Date of Patent: March 20, 2001Assignee: Nestec S.A.Inventors: Hans-Christian Eder, Bernd Elhaus, Franz Liebenspacher
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Patent number: 6194010Abstract: Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for restaurant food coating compositions in accordance with the present invention contain 35%-75% adhesion component, 2%-11% viscosity component, and 5%-50% crispness component. Batter mixes for processor food coating compositions in accordance with the present invention contain 30%-70% adhesion component, 10%-25% film-forming component, 3%-9% viscosity component, and 8%-40% crispness component. Both compositions may additionally contain 0.1%-2% leavening component, 0.1%-15% flavoring component, 0.1%-1% coloring component, and/or 0.1%-1% processing aid.Type: GrantFiled: November 30, 1998Date of Patent: February 27, 2001Assignee: Kerry Ingredients, Inc.Inventor: Joseph M. Bavone
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Patent number: 6194014Abstract: A chocolate coating having a marbled appearance, a confectionary product provided with a chocolate coating having a marbled appearance, and methods for preparing the same. The chocolate coating may be water or chocolate based.Type: GrantFiled: December 5, 1997Date of Patent: February 27, 2001Assignee: Nestec S.A.Inventors: Kurt Busse, Edward Kuehl, Michaël Peter Gray, William French
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Patent number: 6174555Abstract: A water-containing chocolate composition, which is particularly suitable for being combined with an ice confectionery composition as a coating upon or as an inclusion in the ice confectionery composition to provide a composite composition, is an admixture of chocolate and of a water-in-oil emulsion which includes a vegetable oil and milk fat. By weight based upon the composition weight, the water is present in an amount of from 10% to 30%, fat substances are present in an amount of from 35% to 45% and carbohydrates are present in an amount of from 30% to 40%.Type: GrantFiled: March 31, 1999Date of Patent: January 16, 2001Assignee: Nestec S.A.Inventors: Alain Leas, Junkuan Wang
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Patent number: 6156356Abstract: This instant invention is directed to a precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave oven. The product is provided with a sauce formulated to prolong the shelf life of the product and to minimize moisture migration to the crust.Type: GrantFiled: October 8, 1996Date of Patent: December 5, 2000Inventors: K. Michael King, Aimee Eopechino, Aaron Keith Edwards, Susan Patricia Connell, Ellen Kate Chamberlain, John L. Brent, Jr., Mary Elizabeth Gangloff, Lanette Marie Shaffer, Joanne Marie Langdon
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Patent number: 6149954Abstract: An edible water-in-oil micro-emulsion for thawing of a food product which is subjected to microwave energy and the use of such an edible water-in-oil micro-emulsion for thawing is described. Further described is a frozen food product comprising an edible water-in-oil micro-emulsion effective for enhancing thawing of the food product and to the process of providing such a frozen food product.Type: GrantFiled: June 18, 1999Date of Patent: November 21, 2000Assignee: Nestec S.A.Inventor: Mustapha Merabet
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Patent number: 6110515Abstract: A substantially transparent layer of cocoa butter or equivalent thereof on a confection, surrounded by an aqueous medium, prevents color bleeding from the confection into the aqueous medium and inhibits deterioration of the confection caused by the aqueous medium.Type: GrantFiled: August 31, 1998Date of Patent: August 29, 2000Assignee: Mars IncorporatedInventors: Olivier M. Clechet, Michel Flambeau, Laurie Winward
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Patent number: 6103279Abstract: A food product comprising a wafer shell which encloses a mass of hydrated or substantially hydrated, creamy filling. A core of soft caramel is incorporated in the mass of filling and the wafer shell is preferably covered by a continuous coating layer, for example, based on chocolate, possibly with the addition of chopped nuts or another granular substance.Type: GrantFiled: January 7, 1998Date of Patent: August 15, 2000Assignee: Soremartec SAInventor: Pietro Ferrero
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Patent number: 6096867Abstract: Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystalsType: GrantFiled: July 22, 1997Date of Patent: August 1, 2000Assignee: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.Inventors: Louise Jane Byass, Donald Frank Darling, Charlotte Juliette Doucet, Richard Anthony Fenn, Peter John Lillford, Andrew John McArthur, David Needham, Christopher Sidebottom, Keith Smallwood, Margaret Felicia Smallwood
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Patent number: 6093426Abstract: A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a centrifugal method under 2000 G, a foaming agent having foaming force of not less than 50 mm when measured as a 0.1 wt % aqueous solution at 25.degree. C. by Ross-Miles test, and an emulsion stabilizer. A material for frying contains a filling and a multi-layer formed externally of the filling, the multi-layer containing a layer of the aforementioned batter. A frozen fried material for microwave cooking is prepared by frying the material for frying and freezing the fried material.Type: GrantFiled: June 17, 1996Date of Patent: July 25, 2000Assignee: Nichirei CorporationInventors: Naomichi Tai, Atsushi Katayama, Satoko Shimizu
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Patent number: 6090917Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.Type: GrantFiled: July 9, 1997Date of Patent: July 18, 2000Assignee: Good Humor-Breyers Ice CreamsInventors: Peter John Lillford, Andrew John McArthur, Christopher Michael Sidebottom
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Patent number: 6071546Abstract: An ice confection comprising an ice confection core, a fat-based outer coating layer and an edible emulsifier as a precoating layer between the ice confection core and the edible fat-based outer coating layer, wherein the edible emulsifier includes both hydrophilic and lipophilic moieties.Type: GrantFiled: November 16, 1998Date of Patent: June 6, 2000Assignee: Nestec S.A.Inventor: Shantha Chandrasekaran Nalur
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Patent number: 6063423Abstract: A method for preparing a food portion where the food portion is frozen to a temperature of at least -15.degree. C. a first fat containing layer is applied onto the surface of the food portion and the layer frozen as a first gravy layer, and a second layer of a fat-free liquid is applied onto the first layer and the second layer frozen to inhibiting oxidation of the first layer.Type: GrantFiled: November 7, 1997Date of Patent: May 16, 2000Inventor: Pekka Virtanen
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Patent number: 6039988Abstract: A baked good includes a laminate. The laminate includes a layer of fat and a protein layer which adsorbs a portion of the fat layer. The laminate prevents moisture from penetrating the baked good.CROSS-REFERENCES TO RELATED APPLICATIONSThis is a continuation-in-part of application Ser. No. 08/595,035, filed Jan. 31, 1996, now U.S. Pat. No. 5,789,008.Type: GrantFiled: August 4, 1998Date of Patent: March 21, 2000Inventor: Woodrow C. Monte
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Patent number: 6033695Abstract: Non-temper, low lauric fat blends suitable for coatings contain the following fatty acid residues in the amounts indicated:10-30 wt % C12:020-80 wt % total (C16:0+C18:0)30-60 wt % C18:1,while the weight ratio C18:0/C16:0 ranges from 2-7.Type: GrantFiled: December 15, 1998Date of Patent: March 7, 2000Assignee: Loders Croklaan B.V.Inventors: Frederick William Cain, Arie Loots, Nico Zwikstra
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Patent number: 6033702Abstract: A coating of drystuff particles on the outside of an ice dome projecting from a cone is effected by pressing down the inversed cone against a spherical resilient membrane having a overlying layer of a particulate material. The invention proposes to coat the domes projecting further from the cone with the use of compressed air for pressing the membrane against the dome surface and by arranging for a vertical movement of the membrane relative to the overlying layer of the particle material.Type: GrantFiled: February 11, 1999Date of Patent: March 7, 2000Assignee: Tetra Laval Food Hoyer A/SInventors: Ulrik Pedersen, Ole Krener
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Patent number: 6017574Abstract: A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.Type: GrantFiled: January 14, 1997Date of Patent: January 25, 2000Assignee: The Pillsbury CompanyInventors: John F. Clemmings, Hans F. Zoerb, Diane R. Rosenwald, Victor T. Huang
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Patent number: 6007859Abstract: In cooler used for coating a product such as food with a uniform layer of a liquid coating material, the mass of the product is measured either in the cooling chamber or just before it is introduced into the cooling chamber; the mass of a liquid cryogen which will suffice, when introduced into the cooling chamber and into contact with the product, to reduce the temperature of the mass of product to a first predetermined temperature below the melting point temperature of the coating material is calculated; the introduction of the calculated mass of liquid cryogen into the cooling chamber is controlled and the product is thereby cooled to the first predetermined temperature prior to application of a predetermined mass of coating material onto the cooled product to provide a coating thereon.Type: GrantFiled: October 29, 1998Date of Patent: December 28, 1999Assignee: The BOC Group plcInventors: Robert Taylor, David G. Wardle, Mark T. Grace
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Patent number: 6007848Abstract: Low calorie food products that contain highly crystalline bulking agents that impart improved texture and mouthfeel to the food products are described. The food products contain 1,4-anhydroglucitol or 1,4-anhydrogalactitol and a food ingredient. A method of preparing 1,4-anhydro-DL-galactitol comprising heating galactitol in a water-immiscible, high-boiling, reaction-inert medium in the presence of a mineral acid is also described.Type: GrantFiled: July 14, 1997Date of Patent: December 28, 1999Assignee: Cultor Ltd.Inventors: Michael E. Hendrick, deceased, Barry J. Morton, Robert J. Rafka
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Patent number: 6004606Abstract: A composite ice confectionery product of the frozen type is prepared by pumping an ice composition into a former structure provided with an extrusion die so that the composition contained within the former passes through the former to the die for extrusion via the die and by pumping a material of texture different from that of the aerated ice confectionery through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the material into the ice confectionery composition stream in the former.Type: GrantFiled: February 23, 1998Date of Patent: December 21, 1999Assignee: Nestec S.A.Inventors: William French, Josephine E. Lometillo