Sugar Or Carbohydrate Containing Patents (Class 426/103)
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Patent number: 12114685Abstract: The present invention relates to a protein bar that is formed from a moldable mixture containing proteins and/or protein hydrolysates. The moldable mixture contains a collagen hydrolysate having an average molecular weight of up to 1,700 Da as a protein hydrolysate.Type: GrantFiled: February 8, 2021Date of Patent: October 15, 2024Assignee: GELITA AGInventors: Anne-Sophie Brand, Martin Hahn, Elvira Lang
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Patent number: 12006270Abstract: The fertilizers derived from date syrup may include date sugar acids chelated to at least one metal ion useful for promoting plant growth. The date acids may be synthesized from waste or non-consumable dates. The fertilizers derived from date syrup may be synthesized by extracting date syrup from dried dates, oxidizing the date syrup to obtain date acids, and chelating the date acids to at least one metal ion. The at least one metal ion may be selected from the group consisting of potassium, calcium, magnesium, copper, iron, manganese, molybdenum, zinc, and a combination thereof.Type: GrantFiled: February 1, 2021Date of Patent: June 11, 2024Assignee: KING SAUD UNIVERSITYInventors: Ahmed Bari, Suleiman Binabdulaziz Aljarboa, Saeed Ali Syed
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Patent number: 11903398Abstract: A kettle process and product formulation protect large fragile fruit or vegetable pieces that have not been previously sweetened or sugar capped. The combination of a two-starch formulation and a controlled time and temperature kettle process are able to solve the problem of preparing a fruit or vegetable product with no sweetener added using a kettle process, providing large/whole pieces of fruit or vegetable with acceptable quality both out of the jar, can, pouch, packaging or the like and/or as a baking ingredient.Type: GrantFiled: May 28, 2021Date of Patent: February 20, 2024Assignee: ACH Food Companies, Inc.Inventors: Phyllis Dian Thompson, Fulya Eren, Martha Cassens, Michael Bunczek
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Patent number: 11896035Abstract: Methods of preventing or decreasing PEDv and/or Salmonella bacteria in animal feed, feed ingredients, and pet food are provided. The methods utilize generally safe chemical mitigants, such as medium chain fatty acids, essential oils, and sodium bisulfate. The chemical mitigants are introduced to the feed or feed ingredients at inclusion rates selected so as to prevent or decrease PEDv and/or Salmonella bacteria in the animal feed, feed ingredients, or pet rood. The methods are particularly suitable for use in post-processing treatment of animal feed, feed ingredients, or pet food that will be transported and stored for multiple days or weeks.Type: GrantFiled: December 9, 2020Date of Patent: February 13, 2024Assignee: Kansas State University Research FoundationInventors: Cassandra K Jones, Roger A. Cochrane, Jason C Woodworth, Steven S. Dritz
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Patent number: 11889844Abstract: The present invention relates to a method to treat insects in order to produce a human nutrition and/or an animal feed. The treatment involves at reducing and preferably stopping the autolysis of the insects, preferably using a cooling treatment step. The present invention further relates to a line to process insects.Type: GrantFiled: October 17, 2018Date of Patent: February 6, 2024Assignee: GEA FOOD SOLUTIONS BAKEL B.V.Inventor: Martinus Johannes Wilhelmus Verhoeven
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Patent number: 11882859Abstract: An apparatus includes a first laser, a second laser, and a controller. The first and second lasers output different wavelengths of light. The controller controls the first and second lasers so as to cook food.Type: GrantFiled: October 18, 2018Date of Patent: January 30, 2024Assignee: The Trustees of Columbia University in the City of New YorkInventors: Jonathan Blutinger, Hod Lipson, Yorán Meijers
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Patent number: 11839224Abstract: A powder acid-sanding composition for confectionery products having partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a sugar and sweetener. The partially neutralized polycarboxylic acid improves the stability in terms of acid migration into the candy and moisture uptake from the environment. Also, a method for acid-sanding of confectionery products using the powder acid-sanding composition, and the products obtained thereby. The obtained acid-sanded confectionery products have an improved shelf life and an immediately felt sour taste being of a constant strength at bringing it in the mouth and digesting it.Type: GrantFiled: May 7, 2018Date of Patent: December 12, 2023Assignee: PURAC BIOCHEM B.V.Inventor: Elize Willem Bontenbal
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Patent number: 11785953Abstract: A food product is coated by applying a first coating to an exterior of the food product with a first depositor. Next, the food product is located in a dough proofer. Then, a second coating is applied to the exterior of the food product with a second depositor. Afterwards, the food product is baked in an oven. Optionally, prior to applying the first coating, a tacking agent is applied to the exterior of the food product with a third depositor. In a preferred embodiment, multiple coatings of a combination sugar and cinnamon are applied to filled dough products.Type: GrantFiled: May 16, 2018Date of Patent: October 17, 2023Assignee: General Mills, Inc.Inventors: Bruce J Button, Jennifer E Folstad, Ivan Hajovy, Constance M Lindman, Anthony Reuter
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Patent number: 11772373Abstract: The preparation of a screen stencil is provided, using a direct to mesh screen stencil printer. The DtM screen printer includes a frame for holding a pre-stretched mesh in place during application of a jettable emulsion, a fixture to hold the frame, a platen to hold a release paper against one side of the pre-stretched mesh, and a printer carriage supporting a print head for printing the jettable emulsion on a side of the pre-stretched mesh opposite the platen. The release paper is configured to inhibit dot-gain while not adhering to the jettable emulsion following its curing. A method is also provided, the method being for using the DtM screen printer to prepare the screen stencil for screen printing.Type: GrantFiled: January 5, 2017Date of Patent: October 3, 2023Assignee: DuralChrome AGInventors: Martin Duda, John Cecil Harwell
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Patent number: 11712045Abstract: Truffles and other confections including cotton candy as a filling or as the outer shell of a filled confection are disclosed, as are methods of making such confections. In methods of making such confections, fresh cotton candy is shaped as needed, and then the shaped cotton candy is caused or allowed to form a thin crust of sugar that protects the inner mass of cotton candy from infiltration by chocolate or other coatings. The thin crust may be formed by a simple process, such as aging the formed cotton candy at appropriate conditions of temperature and humidity, or it may be formed by actively moistening the formed cotton candy. The resulting formed mass of cotton candy can be coated and finished. In some cases, shaped cotton candy may be formed around a filling and caused or allowed to form an outer crust, such that the cotton candy forms the outer layer of a truffle.Type: GrantFiled: February 16, 2021Date of Patent: August 1, 2023Inventor: Patricia Elam
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Patent number: 11622566Abstract: The present invention relates to a glycerin- and protein-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) of less than 0.5 and comprising a) glycerin in an amount of at least 5% (w/w), b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one protein which is not gelatin, and d) at least one species of a probiotic bacterium, and optionally e) at least one hydrocolloid. In a presently preferred embodiment the protein is a hydrolyzed protein. Further, the invention relates to processes for producing a glycerin- and protein-based candy product comprising probiotic bacteria.Type: GrantFiled: December 14, 2017Date of Patent: April 11, 2023Assignee: Chr. Hansen A/SInventor: Mogens Dolmer
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Patent number: 11562446Abstract: Smart meal preparation can be performed where a consumer order for a food item and a consumer request related to the food item are received. One or more recipes for the food item are received. The one or more recipes are analyzed to determine a conflict with the consumer request. The consumer request and the determined conflict are transmitted to a wearable device worn by a cook who will prepare the food item. Alerts related to the conflict are provided to the cook via the wearable device during preparation of the food item. Preparation of the food item is monitored for compliance with the consumer request.Type: GrantFiled: August 23, 2019Date of Patent: January 24, 2023Assignee: International Business Machines CorporationInventors: Vijay Ekambaram, Smitkumar Narotambhai Marvaniya, Sarbajit K. Rakshit, Saravanan Sadacharam
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Patent number: 11540521Abstract: A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.Type: GrantFiled: January 26, 2017Date of Patent: January 3, 2023Assignee: BARILLA G. E R. FRATELLI S.P.A.Inventors: Roberto Buttini, Corrado Ferrari, Giancarlo Riboldi
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Patent number: 11540987Abstract: Suggested is a composition with stabilized taste and/or odor, comprising (a) at least one acetophenone derivative of formula (I) wherein R1 stands for hydrogen or methyl, and R2 stands for hydrogen, hydroxyl or a —OCH3 group, or a cosmetically pharmaceutically acceptable salt thereof, and (b) at least one mono- or polyunsaturated C8-C22 fatty acid or its monohydric polyhydric C1-C18 alkyl alcohols ester.Type: GrantFiled: December 16, 2015Date of Patent: January 3, 2023Assignee: Symrise AGInventors: Denis Brouard, Sandra Gaebler, Martina Herrmann
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Patent number: 11490633Abstract: The present invention is directed toward a candy bar that is designed to offer a consumer a different flavor profile with each bite of the candy bar. The candy bar may be an elongate member having a horizontal length. More specifically, the candy bar may be configured to contain a plurality of cavities within each bar, wherein each cavity includes a filling that is different from the filling of at least one other cavity of the plurality of cavities.Type: GrantFiled: April 12, 2021Date of Patent: November 8, 2022Inventors: Robert Joseph Gessner, Mulford Henry Smith, III
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Patent number: 11446327Abstract: The present invention provides stable amorphous calcium carbonate (ACC) compositions, and food articles comprising said compositions.Type: GrantFiled: July 30, 2015Date of Patent: September 20, 2022Assignee: AMORPHICAL LTD.Inventors: Ali Abo Riziq, Sharon Hershkovitz, Yosef Ben, Yigal Blum
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Patent number: 11337918Abstract: The presently disclosed subject matter is directed to a system and method of preparing personalized nutritional and/or pharmaceutical formulations using additive manufacturing technology. Active pharmaceutical or dietary supplement ingredients are suspended in thixotropic stable carrier medias. The thixotropic suspensions are deposited onto a surface of a solid substrate, which can be a snack bar or small wafer used as a mechanical carrier. The disclosed system enables each additive active ingredient to be variably dosed based on a formula that is determined for each specific individual and manufactured on demand. Once the active ingredients are deposited on substrate, the entire assembly can be enrobed with one or more edible solid coatings to seal the active ingredients and provide taste-masking agent characteristics to the assembly.Type: GrantFiled: September 30, 2020Date of Patent: May 24, 2022Assignee: ONEFUL HEALTH, INC.Inventors: Edison Thurman Hudson, Jr., Lloyd Staton Noel, III, Robert Eugene Hughes
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Patent number: 11311478Abstract: A cookie that provides a prebiotic effect and/or a probiotic effect to a consumer is described. The cookie fails to contain refined sugars, synthetic vitamins, genetically modified organisms (GMOs), artificial sweeteners, and artificial preservatives. The cookie comprises at least two baked food compositions formed into a biscuit. Each of the at least two baked food compositions contains a polyphenol, a resistant starch, and a prebiotic soluble fiber. A crème filing is sandwiched between the at least two baked food compositions. The crème filing comprises a resistant starch, a nut butter, a vegetable fat, and spores of a probiotic bacterium. Consumption of the cookie increases Lactobacillus bulgaricus and butyrate in the consumer.Type: GrantFiled: June 26, 2020Date of Patent: April 26, 2022Assignee: Uplift FoodInventor: Kara Landau
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Patent number: 11259541Abstract: There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90,3 less than or equal to 350 microns, and D50,3 less than or equal to 50 microns, and optionally D10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein.Type: GrantFiled: March 31, 2017Date of Patent: March 1, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Madian Othman Abu-Hardan, Gijsbert Adriaan Bonarius, Patrick Clement, Sophie Marion, Benedict Timothy Clark, Stuart David Hamer Jones
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Patent number: 11154082Abstract: An egg food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mixing or whipping them, either by themselves or with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. An acid or acid salt containing food product such as citric acid, lemon juice, and cream of tartar may be added while mixing or whipping the eggs in order to help firm the eggs or egg whites and allow them to retain more air. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.Type: GrantFiled: June 13, 2019Date of Patent: October 26, 2021Assignee: LIL MIXINS, LLCInventors: Meenal Lele, Safiya Carter
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Patent number: 11134709Abstract: What is provided are sugar substitute compositions comprising natural ingredients that provide added human health benefits and properties and characteristics of sugar, without the caloric content and glycemic index of sugar. Unlike artificial sweeteners, the sugar substitute compositions contain no chemicals or synthetic additives and taste and function like sugar. Specifically, the sugar substitute compositions comprise digestion resistant soluble fiber comprising an oligosaccharide matrix of glucose and/or fructose oligomers, which yield the sugar substitute digestion resistant property and allow it to simultaneously enhance the growth of beneficial bacteria in the human gut. In one particular embodiment, the sugar substitute comprises a digestion resistant soluble fiber, Luo Han Guo extract, and a flavor masking agent comprising Oryza sativa (rice) extract.Type: GrantFiled: August 22, 2017Date of Patent: October 5, 2021Assignee: SWEETSCIENCE LLCInventor: Ori Hofmekler
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Patent number: 11116247Abstract: The disclosure relates to a three-dimensional printer coupled with microwave and a printing method applied for food design. A microwave heating probe embedded in the inner wall of a barrel releases microwaves at the front end, and in combination with the setting of a vertical distance between the front end of the microwave heating probe and an extrusion nozzle, the effect of instant curing of an extruded material is realized. A cooling device is disposed so as to ensure that a material to be printed in the barrel is not cured by microwave heating before the material to be printed enters the extrusion nozzle.Type: GrantFiled: December 8, 2020Date of Patent: September 14, 2021Assignee: JIANGNAN UNIVERSITYInventors: Daming Fan, Zilong Zhao, Liming Jin, Bowen Yan, Hao Zhang, Wenhua Gao, Hongwei Cao, Huayu Yang, Jianxin Zhao, Wei Chen
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Patent number: 11071318Abstract: The subject-matter of the invention is a process for encapsulating one or more substances with a matrix, wherein said process comprises the preparation of a mixture of said matrix in the liquid state with said substance(s), then the solidification of the mixture obtained, said matrix consisting of vanillin or ethylvanillin or a vanillin/ethylvanillin mixture. The solid compound thus obtained is particularly advantageous in the field of food for human consumption and animal feed, in the pharmaceutical field, as a fragrance in the cosmetics, perfumery and detergence field, or as an encapsulated active ingredient in the pharmaceutical field. The use of a compound chosen form vanillin, ethylvanillin and vanillin/ethylvanillin mixtures as encapsulating agent is also subject-matter of the present invention.Type: GrantFiled: July 28, 2016Date of Patent: July 27, 2021Assignee: RHODIA OPERATIONSInventors: Martin Eduard Glasius, Sandrine Emmanuelle Bodin, Cédric Humblot
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Patent number: 11040790Abstract: A capsule is provided containing a dosing agent and a system and process is provided for making capsules containing a dosing agent. The capsule includes a body defining an interior space and an opening, the capsule having ingredients and a dosing agent disposed in the interior space and a cover to seal the opening. The process and system includes depositing ingredients and the dosing agent in the interior space of the capsule and then covering the opening.Type: GrantFiled: June 12, 2019Date of Patent: June 22, 2021Assignee: 2266170 Ontario Inc.Inventors: Liberatore A. Trombetta, YuCheng Fu, Dennis Dwight Paynter, Stephen Leung
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Patent number: 10959445Abstract: A food product includes at least one shell that contains one or more ingredients within the at least one shell. The at least one shell can be dissolved or melted into a heated liquid to release the one or more ingredients and form a heated beverage. As a particular example, multiple shells could be formed from chocolate and can contain ingredients for hot cocoa (such as cocoa mix and marshmallows). The multiple shells could be arranged in a particular pattern and decorated to form a character, such as a snowman.Type: GrantFiled: February 22, 2016Date of Patent: March 30, 2021Assignee: CHOCOLATE HOUSE INCUBATOR RETAIL, LLCInventor: Katherine T. Weiser
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Patent number: 10959442Abstract: Embodiments described herein relate generally to plant extract compositions and methods to isolate cutin-derived monomers, oligomers, and mixtures thereof for application in agricultural coating formulations, and in particular, to methods of preparing plant extract compositions that include functionalized and non-functionalized fatty acids and fatty esters (as well as their oligomers and mixtures thereof), which are substantially free from accompanying plant-derived compounds (e.g., proteins, polysaccharides, phenols, lignans, aromatic acids, terpenoids, flavonoids, carotenoids, alkaloids, alcohols, alkanes, and aldehydes) and can be used in agricultural coating formulations.Type: GrantFiled: January 22, 2020Date of Patent: March 30, 2021Assignee: Apeel Technology, Inc.Inventors: Louis Perez, James Rogers, Ronald C. Bakus, II, Chance Holland, Jenny Du
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Patent number: 10939698Abstract: A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers.Type: GrantFiled: March 25, 2013Date of Patent: March 9, 2021Inventor: Veerle De Bondt
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Patent number: 10925296Abstract: Edible print substrates can be formed into multi-layer constructions including a bottom layer having a moisture retardant formulation and an image printability layer having a colorant-absorbent formulation. When positioned on a foodstuff, the bottom layer is formulated to inhibit migration of moisture from the foodstuff to the image printability layer, thereby inhibiting blurring of a printed decoration applied to the image printability layer. The image printability layer is formulated to maintain stability of a decoration printed thereon, resistant to bleeding and fading over time.Type: GrantFiled: March 23, 2020Date of Patent: February 23, 2021Assignee: THE LUCKS COMPANY, LLCInventors: Mimi Fielding, Megan Leifson
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Patent number: 10912314Abstract: Colored hard coated edible products characterized by minimal appearance defects in the coating are disclosed. Color and flavor are in substantially separated regions of the coating. Methods of making such products are also disclosed.Type: GrantFiled: June 25, 2015Date of Patent: February 9, 2021Assignee: MONDELEZ DEUTSCHLAND R&D GMBHInventors: Stephanie Mireille Christiane Mandati, Laurie Welborn, Jorge Beltran Lobato, Gaelle Buffet
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Patent number: 10827769Abstract: An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.Type: GrantFiled: May 12, 2016Date of Patent: November 10, 2020Assignee: SAN-EI GEN F.F.I., INC.Inventors: Mayu Suzuki, Minoru Iniwa, Masashi Imai, Koji Nishiyama
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Patent number: 10752871Abstract: The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.Type: GrantFiled: July 31, 2013Date of Patent: August 25, 2020Assignee: PURAC BIOCHEM B.V.Inventors: Renee Boerefijn, Marija Orlovic, Kees Van Der Voort Maarschalk
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Patent number: 10736333Abstract: A low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; erythritol as the bulking sweetener agent; and a gelling agent comprising gelatin, pectin, starch, dextrin, hydrocolloid, milk proteins, or combinations thereof; wherein the doctoring agent to erythritol ratio is 90:10 to 70:30 wt % solids and the gelled confection has consumer acceptable texture, stability, clarity, and flavor delivery.Type: GrantFiled: January 9, 2013Date of Patent: August 11, 2020Assignee: WM. WRIGLEY JR. COMPANYInventors: Barbara Z. Stawski, Chia-Hua Hsu, David G. Barkalow
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Patent number: 10645949Abstract: An aerated frozen confection coated in a coating, the frozen confection comprising a plurality of substantially flat faces, each substantially flat face having a radius of curvature substantially across the whole of the face of greater than 50 mm, and wherein the relatively flat faces meet to form edges, wherein substantially all or all of the edges have a radius of curvature of from 5 mm to 20 mm.Type: GrantFiled: October 15, 2015Date of Patent: May 12, 2020Assignee: Conopco, Inc.Inventors: Paul Edward Cheney, Andrew Hoddle
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Patent number: 10611507Abstract: A capsule is provided for use in a machine for preparing a consumable product from capsules. The capsule includes a body that defines an interior space with an opening. Ingredients are disposed within the interior space for preparing a desired product, a portion of the ingredients being non-permanently bound into a cluster. The cluster acts as a control member for controlling a flow of fluid for a period of time within the capsule. A cover is disposed over the opening.Type: GrantFiled: August 20, 2014Date of Patent: April 7, 2020Assignee: 2266170 Ontario Inc.Inventors: Liberatore A. Trombetta, YuCheng Fu, Dennis Dwight Paynter, Stephen Leung
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Patent number: 10561157Abstract: The present invention relates to rolling compound powders comprising hydrogenated or non-hydrogenated isomaltulose for applying to the surface of chewing gum core materials, chewing gum products comprising such rolling compound powders, processes for reducing the stickiness of compositions of chewing gum core materials by using hydrogenated or non-hydrogenated isomaltulose-containing rolling compound powders in chewing gum preparation processes as well as the use of hydrogenated or non-hydrogenated isomaltulose in rolling compound powders for applying to the surface of chewing gum core materials.Type: GrantFiled: March 7, 2013Date of Patent: February 18, 2020Assignee: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Tillmann Dörr, Jörg Bernard
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Patent number: 10543671Abstract: In one aspect, the present disclosure relates to the decorating and printing of three-dimensional edible media on a printable base media based on a user selected image. A base can be determined to support and couple the printed 3D edible media based on the user selected image to the printable base media. Using a user interface, the user selected image can be modified and adapted to print based on a 3D printer's capabilities. Maneuvers of either a platform or a printhead of the 3D printer can be tracked for secondary treatments to either the printed 3D edible media or the printable base media.Type: GrantFiled: May 17, 2016Date of Patent: January 28, 2020Assignee: Decopac, Inc.Inventors: Carlos A. Davila, Todd Brobst, Duane Wahlin, Elizabeth Glover, Douglas Boysen, John R. Anderson, Kent D. Whitten, Andy Schnoebelen
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Patent number: 10542770Abstract: A dry consumable preparation and related methods are disclosed. The preparation has a bulking agent, and a cannabinoid and/or a cannabinoid extract containing one or more cannabinoids plated onto the bulking agent. The preparation also has an effervescence agent. The effervescence agent has sodium bicarbonate, potassium bicarbonate, and at least one acid, the at least one acid having at least one of citric acid, tartaric acid, or malic acid. The effervescence agent further has a ratio of sodium bicarbonate to potassium bicarbonate to the acid(s) that creates a chemical pH buffering system at a targeted pH range when the dry consumable preparation is added to a targeted amount of water.Type: GrantFiled: March 17, 2017Date of Patent: January 28, 2020Assignee: Aceso Wellness LLCInventor: Joseph Faries Denniston, V
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Patent number: 10471473Abstract: Systems and methods for managing the waste associated with the extraction of rubber from guayule shrubs are provided. Also provided is a portable local sub-station for reducing the transportation costs associated with the processing of guayule shrubs for the extraction of rubber. Use of the disclosed systems, methods and/or local sub-station can reduce transportation costs, reduce processing costs and reduce the downstream processing complexity associated with the extraction of rubber from guayule shrubs.Type: GrantFiled: June 18, 2013Date of Patent: November 12, 2019Assignee: Bridgestone CorporationInventors: Yingyi Huang, Hiroshi Mouri, Robert W. Handlos, Jenny L. Sheaffer
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Patent number: 10457804Abstract: A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is completely enveloped by a yeast-leavened dough.Type: GrantFiled: December 1, 2010Date of Patent: October 29, 2019Assignee: Arlington Valley Farms LLCInventors: Peter Jacobson, Marc de Longree
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Patent number: 10368562Abstract: A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.Type: GrantFiled: April 13, 2015Date of Patent: August 6, 2019Assignee: The Quaker Oats CompanyInventors: Catalina Maria Velez Argumedo, Sofia Leticia Fernandez Gomez, Beatriz Elena De la Pena Lavalle
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Patent number: 10351277Abstract: A capsule is provided containing a dosing agent and a system and process is provided for making capsules containing a dosing agent. The capsule includes a body defining an interior space and an opening, the capsule having ingredients and a dosing agent disposed in the interior space and a cover to seal the opening. The process and system includes depositing ingredients and the dosing agent in the interior space of the capsule and then covering the opening.Type: GrantFiled: August 1, 2016Date of Patent: July 16, 2019Assignee: 2266170 Ontario Inc.Inventors: Liberatore A. Trombetta, YuCheng Fu, Dennis Dwight Paynter, Stephen Leung
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Patent number: 10327465Abstract: Described are coated food products having a sweet coating, such as a (e.g., sucrose, fructose, or the like) coating, the coating containing core-shell sweetener particles that include a sweetener layer at an exterior; also described are related methods of preparing the coated food product and the core-shell sweetener particles.Type: GrantFiled: July 17, 2013Date of Patent: June 25, 2019Assignee: General Mills, Inc.Inventors: Dena K. Strehlow, Patrick C. Dreese, Stefan Bucher, Fern A. Panda
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Patent number: 10201166Abstract: Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.Type: GrantFiled: March 30, 2016Date of Patent: February 12, 2019Assignee: BARILLA G. E R. FRATELLI S.P.A.Inventors: Roberto Buttini, Corrado Ferrari, Alessio D'Urso, Giancarlo Riboldi
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Patent number: 10194669Abstract: A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.Type: GrantFiled: December 6, 2017Date of Patent: February 5, 2019Assignee: Rose Acre Farms, Inc.Inventor: Peggy D. Johns
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Patent number: 10178870Abstract: The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer=(M2?M1)/M2Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.Type: GrantFiled: June 29, 2012Date of Patent: January 15, 2019Assignee: Kraft Foods R&D, Inc.Inventors: Thorsten Gustav, Paula Mora Castrillon, Rudolph Hauger
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Patent number: 10160581Abstract: Described herein is a wrapper (1) for food products, in particular confectionary products, comprising—a wrapping sheet shaped so as to define a curved portion (2) within which a product is housed;—a tear strip (6) applied on an inner side of said sheet, and—an adhesive label (16) applied on the outer side of said curved portion (2) and on one end of said tear strip (6). The adhesive label (16) provides hermetic closing of the wrapper which is provided with a cut (12) at said one end of the tear strip (6) and at the same time comes to constitute, together with the tear strip (6) the means for opening the wrapper.Type: GrantFiled: April 22, 2016Date of Patent: December 25, 2018Assignee: SOREMARTEC S.A.Inventor: Giuseppe Terrasi
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Patent number: 10138304Abstract: Methods for increasing the extractable rubber content of non-Hevea plant matter that entail the use of particular forms of hammer milling and/or roller milling in an increase in the amount of rubber that can be extracted from the resulting plant matter such as by organic solvent extraction or aqueous extraction are provided. In certain embodiments, the methods are for increasing the extractable rubber content of guayule plant matter, and entail the use of particular forms of hammer milling in combination with roller milling and flaking to increase the amount of rubber that can be extracted from the guayule plant matter such as by organic solvent extraction or aqueous extraction.Type: GrantFiled: June 18, 2013Date of Patent: November 27, 2018Assignee: Bridgestone CorporationInventors: Yingyi Huang, Mark W. Smale
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Patent number: 10124020Abstract: A comestible article is disclosed that employs finely ground demulcent particles of a median particle size such that the demulcent is not readily perceived by the human tongue and in which the demulcent granules are not fully hydrated. As a result of the small particle size and lack of being fully hydrated during production, the demulcent particles exhibit faster and greater levels of hydration upon consumption, leading to quicker and more complete relief.Type: GrantFiled: April 17, 2014Date of Patent: November 13, 2018Assignee: THE HERSHEY COMPANYInventors: Robert J. Huzinec, Gagan Mongia, Mahesh Venkatachalam, Thomas J. Carroll, Jordana Langiotti Swank, Pamela Gesford
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Patent number: 10021894Abstract: Provided is a method for manufacturing a baked chocolate by shaping a chocolate to a prescribed shape and baking, wherein the inherent softness of chocolate can be maintained in the interior of the baked chocolate obtained thereby, and sagging during baking and uneven baking can be prevented. During baking of the shaped chocolate in an oven, characterized in that an ambient temperature during a first half of baking is set to 170-350° C., an ambient temperature during a second half of baking is set to 150-330° C., and the temperature during the first half of baking is set to at least 20° C. higher than the temperature during the second half of baking. The baked chocolate is preferably aerated to a specific gravity of 0.3-1.1.Type: GrantFiled: October 6, 2014Date of Patent: July 17, 2018Assignee: MORINAGA & CO., LTD.Inventors: Naoki Iemoto, Yasuyoshi Kinta
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Patent number: 10004205Abstract: A solid, free-flowing composition adapted to deliver fragrance or malodor counteractant in a consumer product that is subjected to actual or potential malodorous influences, comprising: a delivery system consisting of a core material surrounded by a fragranced material comprising microdroplets of a dispersed fragrance in a fragrance-encapsulating material, optionally surrounded by a protective coating, and, an external absorbent material in which the fragrance delivery vehicle is dispersed. The invention is especially effective with respect to animal litters, especially those for cats.Type: GrantFiled: April 3, 2006Date of Patent: June 26, 2018Assignee: GIVAUDAN SAInventors: Christian Quellet, Johnny Bouwmeesters, Sibilla DeLorenzi, Thomas McGee