Involving Wave Energy Of The Sonic Or Pulsating Type Patents (Class 426/238)
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Publication number: 20130295246Abstract: The present disclosure provides methods for manufacturing a shelf-stable food product. In a general embodiment, the methods include acoustically mixing the food product with an acoustic mixing device during thermal processing of the food product. The methods of the present disclosure provide several advantages including, but not limited to, rapid achievement of a uniform temperature distribution during thermal processing, retention of nutrient content and organoleptic properties of the food product, and retention of particle integrity in the food product during and after mixing.Type: ApplicationFiled: April 30, 2013Publication date: November 7, 2013Applicant: Nestec S.A.Inventor: Ediz BATMAZ
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Publication number: 20130280320Abstract: The present invention relates to a method for producing articles impregnated with at least one plant substance from at least one plant, characterized in that it comprises the following steps: a) Extraction and/or pressing of at least one plant (V1), or at least one part of said plant, producing a liquid plant extract (E1)) and a solid fibrous residue (R1), then b) Separation of said plant extract (E1) from said fibrous residue (R1), and c) Destructuring of said fibrous residue (R1), d) Production of a fibrous web or of an article made from the fibrous residue (R1) obtained in step c), and e) Impregnation of said fibrous residue (R1) with (i) at least said plant extract (E1), which is optionally concentrated, purified, flavored and/or fragranced, with (ii) at least one water-soluble or liposoluble plant substance isolated from said plant extract (E1), with (iii) at least one composition comprising at least one optionally concentrated, purified, flavored and/or fragranced water-soluble or liposoluble substanType: ApplicationFiled: October 13, 2011Publication date: October 24, 2013Applicant: SCHWEITZER-MAUDUIT INTERNATIONAL, INCInventor: Bernard Mompon
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Publication number: 20130266700Abstract: Disclosed are methods of manufacturing powdered nutritional products, including powdered infant formulas and powdered adult nutritional products, using extrusion. The methods include utilizing ultrasonic energy in the extruder during manufacturing. The application of ultrasonic energy to the extruder allows the fat globules present in raw materials to be effectively emulsified by hydrated protein present in the feed stream such that the resulting powdered extruded product has a low free fat level, is less susceptible to oxidation and rancidity, and can be reconstituted without substantial fat separation.Type: ApplicationFiled: June 14, 2011Publication date: October 10, 2013Applicant: ABBOTT LABORATORIESInventors: Terrence B. Mazer, Gary M. Gordon
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Patent number: 8507024Abstract: A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to food such as an apple or tea leaves to soften or pulverize the food. A large mechanical load is not necessary, so the food is easily softened or pulverized. Moreover, it is not necessary to heat the food, so the food is softened or pulverized in a short time without losing nutrients in the food due to heat during heating.Type: GrantFiled: May 24, 2011Date of Patent: August 13, 2013Assignee: National University Corporation Kumamoto UniversityInventor: Shigeru Itoh
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Publication number: 20130189407Abstract: The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the rheological, aeration and textural properties of the dough or batter. This change in properties is a result of the phenomenon of acoustic cavitation induced in the dough or batter by treatment with high intensity ultrasonic waves. The present invention discloses a mixing bowl (20) of an existing mixer system that is preloaded with dough or batter, the bowl (20) is located at the center of an ultrasonic bath tank (101) filled with a working fluid. The effect of ultra-sonic waves with power levels above 1 kW can be observed over the entire or partial mixing period of the dough or batter. The ultra-sonic waves of the present invention are generated by a plurality of ultrasonic wave generators (104A, 104B) and piezoelectric transducers (1) mounted on a stainless steel tank (101).Type: ApplicationFiled: October 5, 2011Publication date: July 25, 2013Applicant: Universiti Putra MalaysiaInventors: Ling Nyuk Chin, Ching Mei Tan, Nasrul Fikry Che Pa, Yus Aniza Yusof
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Publication number: 20130122159Abstract: The present disclosure employs two principles: The first principle consists of producing a great and sudden decompression which causes a great and sudden expansion of the gases present in the cytoplasmic and organelle liquids of the contaminative organisms, thereby causing the death of the contaminative organisms. This process can be accomplished at low temperatures near the freezing points of the liquids to be treated, thereby preserving all the molecules of the nutrients that get lost with the higher temperature used in the pasteurization process. The second principle consists of subjecting the liquids to be treated, conformed in droplets or fine sprays, to great linear or rotatory accelerations, or both, which can reach up to 1,000 times the gravitational acceleration on Earth's surface, through frontal, tangential or oblique shocks. These shocks have lethal effects on the cell membranes, organelles and, mainly, cytoskeleton and organelle architecture of the contaminative organism cells.Type: ApplicationFiled: May 19, 2011Publication date: May 16, 2013Inventor: Francisco José Duarte Vieira
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Publication number: 20130115344Abstract: Disclosed are nutritional products and nutritional bars having increased shelf life. The nutritional product or nutritional bar is manufactured utilizing high power ultrasound in combination with an extrusion process or slabbing process. It has been found that by utilizing high power ultrasound during the manufacturing process of nutritional products and nutritional bars, that the resulting product has increased shelf life and improved texture. In some embodiments, the nutritional bars include a solid crisp matrix.Type: ApplicationFiled: May 17, 2011Publication date: May 9, 2013Applicant: ABBOTT LABORATORIESInventor: Gul Konuklar
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Publication number: 20130108748Abstract: A dispensing nozzle comprising an ultrasound emitter is disclosed. A wall of the ultrasound emitter defines a channel. The ultrasound emitter comprises an inlet, a top and a bottom. The bottom of the ultrasound emitter may comprise a conical outlet. The conical outlet comprises an outer diameter that decreases in size in a direction towards an outlet opening defined by the conical outlet. The channel may extend from the inlet to the conical outlet. The dispensing nozzle further comprises a tube. The tube may be configured to deliver free-flowing material to the inlet. The ultrasound emitter may be configured to deliver ultrasound waves to free-flowing material flowing through channel. The ultrasound emitter may be configured to induce cavitation in free-flowing material passing through the conical outlet. The cavitation may be sufficient to destroy microorganisms and reduce microbial contamination of the free-flowing material dispensed from the dispensing nozzle.Type: ApplicationFiled: October 31, 2012Publication date: May 2, 2013Applicant: PepsiCo., Inc.Inventor: PepsiCo., Inc.
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Patent number: 8431172Abstract: A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.Type: GrantFiled: July 31, 2008Date of Patent: April 30, 2013Assignee: Kraft Foods Global Brands LLCInventors: Srinivas Vangeepuram, Mihaelos Nicholas Mihalos, Theodore N. Janulis
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Publication number: 20130101710Abstract: Infused beverages are produced using ultrasound energy. The device delivers ultrasound energy to the target, producing infused beverages that may have more flavor and smoothness and are safer than conventionally produced infused beverages. The process of infusing one or more ingredients with a beverage comprises placing the ingredients with beverage, placing an ultrasound transducer at a predetermined location from the ingredients, and sonicating the ingredients by applying ultrasound energy from the ultrasound transducer. The process can comprise the additional step of pulverizing the ingredient. The steps can occur in any order, including partially or completely simultaneously.Type: ApplicationFiled: April 19, 2012Publication date: April 25, 2013Inventor: Bobak Ha'Eri
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Publication number: 20130084360Abstract: A method for manufacturing a snack food with from a non-cohesive homogeneous blend of ingredients using an ultrasonic horn and an anvil to form an agglomerated, cohesive and portable snack without the use of additives, including but not limited to preservatives, plasticizers, binders and fluidizers.Type: ApplicationFiled: September 18, 2012Publication date: April 4, 2013Applicant: Creative Resonance, Inc.Inventor: Creative Resonance, Inc.
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Patent number: 8399860Abstract: A fluororesin-coated electric wire cable is wound around a ring-shaped groove defined by an outer periphery of a cylinder and two flange edges immersed in an edible oil in a tank, forming each oscillating unit having a coil part; and the oscillating units are connected to an electromagnetic wave generator through a relay unit. Electromagnetic waves are irradiated from the coil parts based on an alternating current having a single frequency, an alternating current having a plurality of single frequencies different from one another, or an alternating current having a timewise varying frequency, the alternating currents each being within a frequency band of 4 kHz to 25 kHz, and a treatment based on a far-infrared heater or far-infrared ceramic is used combinedly therewith, to prevent deterioration of an edible oil or industrial oil.Type: GrantFiled: December 18, 2009Date of Patent: March 19, 2013Assignee: SKA Ltd.Inventors: Shimpei Fukamachi, Tetsuya Ogura, Yoshitane Kojima, Yoshimitsu Tachi
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Publication number: 20130059043Abstract: The invention relates to a method for the after-treatment of a vinegar obtained by fermentation. The method is characterized in that the vinegar is treated with ultrasound by means of an ultrasonic device, by taking into account the following parameters: amplitude 0.1 to 150 ?m frequency 10 to 200 kHz surface intensity of the ultrasonic treatment 0.001 to 200 W/cm2 power per ultrasonic device used 20 to 20000 W net energy input 0.01 to 2000 kWh/m3 volume-related power input 0.001 to 100 W/mL liquid pressure 0.1 to 50 bar, and temperature ?2 to 150° C. The ultrasonic treatment of the vinegar obtained by fermentation has an influence on the sensory, optical and microbial quality of the vinegar and influences the storability and effect thereof.Type: ApplicationFiled: May 19, 2011Publication date: March 7, 2013Applicant: Dr. Hielscher GmbHInventors: Holger Hielscher, Thomas Hielscher, Harald Hielscher
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Patent number: 8389036Abstract: A process for processing a powdered or granular product, in particular in the form of a food-stuff, especially a product for infusion such as coffee, tea, cocoa, chocolate, preparation for broth and others, involves adding a liquid to a predetermined portion of the product and applying energy to the predetermined portion of product. Moreover, a layer (12) of material is made to adhere to a corresponding face (13) of a pre-determined portion of the product.Type: GrantFiled: January 10, 2007Date of Patent: March 5, 2013Inventor: Erminio Diolaiti
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Patent number: 8367132Abstract: A rotating machine operated along an axis (3a) by a motor (3), for extraction of puree or juice from animal or vegetable food, comprises an inlet duct (1) where the animal or vegetable food (2) is loaded, for example fruit or vegetables, conveyed by a feeding screw conveyor not shown. The food pulps of the products (2) are loaded in frozen condition and enter then a shredding section comprising an armature (4) rotatable at a high speed in a stator (5) where the product is subjected to pressure pulses in quick succession by the movement of the frozen product (2) between the armature (4) and the stator (5). This way, there is a significant transformation of the mechanical energy into thermal energy that assists partial defrosting (at least 10%) of the product, obtaining a desired, temperature course of the product at least up to the end of the extraction with respect to the defrosting temperature (T*) of the product, which can be 0OC or even less.Type: GrantFiled: November 17, 2008Date of Patent: February 5, 2013Inventor: Alessandro Bertocchi
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Publication number: 20130017299Abstract: A stable dispersion and a process of preparing a stable dispersion of one or more sterols in an aqueous solution are disclosed. An oil component is used as a carrier and is mixed with the one or more sterols in suspension to facilitate dispersion of the sterol in the aqueous solution. The aqueous solution may be an alcoholic solution. Freezing the stable dispersion of one or more sterols in the aqueous solution provides for a ready-to-pour frozen slush beverage.Type: ApplicationFiled: July 11, 2012Publication date: January 17, 2013Applicant: E I DU PONT DE NEMOURS AND COMPANYInventors: MICHAEL JONATHAN DOBY, ERIC P. HOLOWKA, DANIEL ALBERT GREEN
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Patent number: 8343562Abstract: The present invention describes a method and apparatus for aqueous extraction of chemical compounds from solid material in which the solid material is entrained in an extraction liquid phase that flowed around immersed sonotrodes emitting radial or focused high energy ultrasonic waves. A significant increase in extracted material and decreases in extraction time is observed.Type: GrantFiled: December 18, 2007Date of Patent: January 1, 2013Assignee: Cavitus Pty LtdInventors: Darren M. Bates, Arthur R. McLoughlin, Andrew Sin Ju Yap
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Publication number: 20120308688Abstract: Apparatus and method for forming beverages using a beverage cartridge and sonic energy. A cartridge may include a sonic receiver, such as a feature that extends into an interior space of the cartridge and is arranged to receive a sonic emitter that introduces sonic energy into the interior space. The sonic receiver may be excited by sonic energy, which causes the sonic receiver to itself introduce sonic energy into the cartridge.Type: ApplicationFiled: June 15, 2012Publication date: December 6, 2012Applicant: Green Mountain Coffee Roasters, Inc.Inventors: Peter Peterson, Ross Peter Jones, Miles William Noel Hember, Javier Gonzalez-Zugasti
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Patent number: 8282974Abstract: A method for de-soiling and disinfecting produce, the method including: treating the produce with a catholyte solution to yield a catholyte treated produce; sonicating the catholyte treated produce to yield a sonicated produce; and treating the sonicated produce with an anolyte solution.Type: GrantFiled: September 17, 2010Date of Patent: October 9, 2012Assignee: Dole Fresh Vegetables, Inc.Inventors: Thomas W. Johnson, Bob J. Dull
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Publication number: 20120251681Abstract: A method of manufacturing a beverage product, including mixing at least two product flows, wherein at least one of the at least two product flows is sterilized before mixing without heating.Type: ApplicationFiled: March 23, 2012Publication date: October 4, 2012Applicant: KRONES AGInventor: Jörg Zacharias
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Publication number: 20120244259Abstract: A sanitized, ready-to-use and ready-to-eat celery pack is disclosed wherein the package consists of limbs that are from 6- to 18-inches in length and weigh from 0.10 to 11.75 pounds. The limbs are prepared by removing the butt, heart and leaves from celery stalks, cut to lengths from 6 to 18-inches, sorted by length, sanitized and packaged.Type: ApplicationFiled: May 4, 2012Publication date: September 27, 2012Applicant: A. DUDA & SONS, INC.Inventors: Robert P. GRAY, Dean DIEFENTHALER, William Guy MUNGER, JR., Manuel L. ALCALA, Daniel SALDIVAR, Lauri Duda BUCKLEY, Lawrence K. Pierce
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Publication number: 20120225172Abstract: The present invention relates to a method for modifying the density of a flowable material in need thereof comprising applying highly propagating ultrasonic energy at frequency of between about 16 kHz to about 40 kHz to the material wherein the highly propagating ultrasonic energy is uniformly distributed throughout the material thereby modifying the density of the material.Type: ApplicationFiled: April 8, 2010Publication date: September 6, 2012Applicant: CAVITUS PTY LTDInventors: Darren Bates, Warwick Bagnall
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Patent number: 8257767Abstract: A desiccating device and method providing variable drying conditions allowing the desiccated material to substantially maintain its natural characteristics upon rehydration as well as have a low microbial content. The method provides a process of subjecting the material to ultrasound and flowing hot air or gas for a defined period of time. The ultrasonic frequency, temperature, air flow and time of exposure can be varied to produce the most efficient drying conditions depending on the material to be dried. The apparatus has plurality of drying chambers with forced heated air or gas input and output ducts and ultrasonic emitter. The material passes through each chamber at a pre-determined rate on a perforated conveyor belt in one embodiment of the invention. Optionally, the material may be placed on a drying bed or substrate comprising a number of spheres.Type: GrantFiled: January 17, 2008Date of Patent: September 4, 2012Inventor: Gerald J. Ware
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Patent number: 8250974Abstract: The invention relates to an apparatus for applying oscillating magnetic fields, particularly for treating liquid, pasty, semi-solid or granular products, to a method of use of such apparatus, and to a system incorporating it. The apparatus comprises at least one pipe of an electrically insulating material for conveying the products to be treated, at least one plurality of electrodes around the periphery of the pipe, and means for generating one high frequency oscillating electric voltage. Each of the electrodes has a substantially annular shape, with an inner surface having a minimum radial distance from the outer cylindrical surface of the at least one pipe, which is sufficient to prevent electric currents from passing to the product to be treated. The inner surface has at least one substantially conical edge with a predetermined conicity angle to allow use of relatively high voltages with no risk of discharges to air.Type: GrantFiled: March 10, 2006Date of Patent: August 28, 2012Assignee: Officine di Cartigliano SpAInventor: Antonio Polato
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Publication number: 20120148636Abstract: A process for producing micronized dispersed micro-particles and to micro-particles produced by this process.Type: ApplicationFiled: June 24, 2010Publication date: June 14, 2012Inventors: Colin Berrido, Peter Rabke, Hans-Jurgen Huppert
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Patent number: 8197873Abstract: A method of enhancing the flavor of food by exposing the food to acoustic waves from a low frequency sonic transducer immersed in liquid is provided. The liquid may be the food itself and/or the food may be positioned within a range between about ¼ inch and about 20 feet from the liquid-containing container, and is preferably exposed to waves at a frequency ranging between about 1 Hertz to about 1000 Hertz, optimally 600 Hz for approximately one minute to 24 hours, optimally about 30 minutes. The acoustically-treated food is also provided.Type: GrantFiled: July 7, 2006Date of Patent: June 12, 2012Inventor: Alphonse Cassone
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Publication number: 20120135115Abstract: A method for preparation of a hard food for consumption, the method including performance of steps of providing a vessel having an interior space; partially filling the vessel's interior space with water; further filling the vessel's interior space with the hard food; absorbing a portion of the water into the hard food during a soaking time to form a water and food media; providing an ultrasonic transducer and operatively associating the ultrasonic transducer with the vessel's interior space; providing an ultrasound generator and operatively connecting the ultrasound generator with the ultrasonic transducer; and operating the ultrasound generator and the ultrasonic transducer to drive multiplicities of cavitating waves through the water and food media.Type: ApplicationFiled: November 30, 2010Publication date: May 31, 2012Inventor: Floyd Leroy Wilson
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Publication number: 20120135106Abstract: The present invention includes a palatable, stable composition comprising a biomass hydrolysate emulsion for incorporation, into, or used as, nutritional products, cosmetic products or pharmaceutical products. Preferred sources for biomass are microbial sources, plant sources and animal sources. The present invention also provides methods for making such compositions, specifically, a method for producing a product comprising a nutrient, particularly a long chain polyunsaturated fatty acid, comprising hydrolyzing a biomass comprising the nutrient and emulsifying the hydrolyzed biomass. Such compositions and methods are useful, for example, for increasing intake of nutrients such as omega-3 long chain polyunsaturated fatty acids having 18 or more carbons.Type: ApplicationFiled: October 31, 2011Publication date: May 31, 2012Applicant: Martek Biosciences CorporationInventors: Jaouad FICHTALI, Micah Hazzy NEEDHAM, Henry LINSERT, JR.
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Publication number: 20120121770Abstract: A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.Type: ApplicationFiled: November 1, 2011Publication date: May 17, 2012Inventors: Maxime Jean Jerome Bilet, Samuel J. Fahey-Burke, Nathan P. Myhrvold
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Patent number: 8173186Abstract: A method of making a drawing on a chocolate by causing a pulsed laser to irradiate the surface of a solid chocolate under limited operation conditions, and a chocolate manufactured by said method are provided. The irradiation energy per pulse and the irradiation energy per sweeping unit line length of the pulsed laser are limited to a certain range. The trace of the laser irradiation remains circular or arc-shaped on the surface of the chocolate manufactured under the above conditions. Further, the method makes a drawing on the surface of the chocolate, using the phenomenon that chocolate changes color when being irradiated by a pulsed laser under the above operation conditions.Type: GrantFiled: March 6, 2007Date of Patent: May 8, 2012Inventors: Yuji Kuwabara, Akemi Kuwabara
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Patent number: 8152474Abstract: An impeller of a centrifugal fan includes a hub and a plurality of blades arranged on and around the hub. Each of the blades includes a root portion and a tip portion. The tip portion of each of the blades has a concave surface and a convex surface in rear and front sides thereof respectively. In a rotational direction of the impeller, the tip portion of a rear blade protrudes towards a front blade.Type: GrantFiled: April 3, 2009Date of Patent: April 10, 2012Assignees: Furui Precise Component (Kunshan) Co., Ltd., Foxconn Technology Co., Ltd.Inventors: Ching-Bai Hwang, Zhi-Hui Zhao, Ran Lin
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Publication number: 20120070548Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.Type: ApplicationFiled: August 15, 2011Publication date: March 22, 2012Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M.G. Johnny Zhu
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Publication number: 20120070547Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.Type: ApplicationFiled: August 15, 2011Publication date: March 22, 2012Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M.G. Johnny Zhu
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Patent number: 8125333Abstract: The present disclosure provides for methods, systems and apparatus for monochromatic UV light sterilization of container systems and/or container-packaged products. More particularly, the present disclosure provides for improved methods, systems and apparatus for monochromatic UV light sterilization of liquid and/or solid products/solutions and/or packaging/container systems for liquid and/or solid products/solutions (e.g., parenteral pharmaceutical products/solutions and/or packaging/container systems for parenteral pharmaceutical products/solutions).Type: GrantFiled: June 1, 2009Date of Patent: February 28, 2012Assignee: Triton Thalassic Technologies, Inc.Inventors: Barry Ressler, Bernard Anthony McNulty
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Publication number: 20120027898Abstract: An object of the present invention is to provide a method for controlling microorganisms in food materials, by which bacterial groups that cause deterioration of the quality of food materials such as poultry and pathogenic microorganisms that cause food poisoning can be efficiently controlled. Specifically, the present invention relates to a method for controlling microorganisms in food materials, comprising a step of subjecting a food material immersed in a sterilizing solution to repeated treatment with negative pressure and ordinary pressure and/or a step of subjecting the food material immersed in the sterilizing solution to resonant ultrasonication.Type: ApplicationFiled: March 18, 2011Publication date: February 2, 2012Applicants: KAIJO CORPORATION, UNIVERSITY OF MIYAZAKIInventors: Naoki Misawa, Junichiro Soejima, Katsuhiro Koyama
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Patent number: 8101220Abstract: Apparatus and methods to non-thermally treat goods for human consumption with carbon dioxide. Apparatus and methods rely on multiple pressure changes of carbon dioxide to affect one of three processes. A first process rapidly freezes and thaws water on the surface of the goods in rapid succession multiple times to detrimentally affect pathogens. A second process raises the pressure and temperature of carbon dioxide to supercritical conditions to detrimentally affect the lipids in the membranes of pathogens. A third process adjusts the pressure to form a dense carbon dioxide liquid with a low pH that may also detrimentally affect pathogens. All processes may be repeated or performed in succession, or in any order. Optionally, thereafter, the goods may be stored at low temperature in substantially 100% carbon dioxide for further pathogen reduction.Type: GrantFiled: November 30, 2009Date of Patent: January 24, 2012Assignee: SafeFresh Technologies, LLCInventor: Anthony J. M. Garwood
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Publication number: 20120004322Abstract: Provided are a piceatannol-containing composition which is a composition originating in a natural material and containing piceatannol at a high concentration, and a method of producing the piceatannol-containing composition. A piceatannol-containing composition which contains 0.0001 to 99.9% by mass of piceatannol is obtained by extracting passion fruit seeds. The extraction of piceatannol is carried out by grinding the passion fruit seeds, adding at least one solvent selected from an aqueous alcohol-based solvent and an aqueous ketone-based solvent and agitating to thereby extract piceatannol into the above-described solvent. In this case, it is preferable to conduct stepwise extraction by using both of the aqueous alcohol-based solvent and the aqueous ketone-based solvent.Type: ApplicationFiled: April 3, 2009Publication date: January 5, 2012Applicant: Morinaga & Co., Ltd.Inventors: Yuko Matsui, Masanori Kamei, Kenkichi Sugiyama
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Publication number: 20110300271Abstract: An apparatus and method for manufacturing a novelty sealed food product having a complex shape. The apparatus including an anvil plate and an ultrasonic horn that seals a filling within a pair of food substrates with an ultrasonic vibration and without a sealing additive, such as a carbohydrate or a hydrocolloid.Type: ApplicationFiled: June 7, 2011Publication date: December 8, 2011Applicant: Creative Resonance, Inc.Inventor: Roberto Capodieci
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Publication number: 20110287150Abstract: The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas bubbles. The continuous aqueous phase constitutes from 20% to 80% by volume (or weight) of the food product and the liquid oil droplets and protein coated gas bubbles are from 0.5 ?m to 10 ?m in diameter. The protein comprises cysteine amino acid residues, but is not a hydrophobin. The invention also discloses a method of forming an aqueous dispersion of protein coated gas bubbles suitable for forming the above food product. The method comprises dissolving a protein capable of forming coated gas bubbles in water with stirring, sonicating the protein solution at a temperature below but within 6° C. of the protein's denaturation temperature in the presence of oxygen, and controlling the temperature within these limits. Any protein debris from the resultant dispersion of protein coated gas bubbles is separated out.Type: ApplicationFiled: December 9, 2009Publication date: November 24, 2011Inventors: Ian Timothy Norton, Philip William Cox, Fideline Laure Tchuenbou-Magaia
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Publication number: 20110268852Abstract: This disclosure relates to the use of power ultrasound to provide for whey protein solutions with low turbidity. In one embodiment, power ultrasound is applied using a 20 kHz generator at between about 3 W and about 15 W. Power ultrasound may be applied for different application times, including, but not limited to about 5 minutes and about 15 minutes. Power ultrasound may be applied at temperatures between about 20° C. and about 60° C. In one embodiment, power ultrasound is applied with no temperature control [NTC]). In various embodiments the application of power ultrasound to whey suspensions is carried out on whey suspensions obtained at any of 4 identified, different steps in a common commercial process. In some embodiments and examples there is a 90% decrease in whey sample turbidity when power ultrasound is applied. A specific example is the 90% decrease in whey sample turbidity achieved when power ultrasound is applied to a whey suspension of 28.2% of solids containing 35.6% of protein on a dry basis.Type: ApplicationFiled: October 19, 2010Publication date: November 3, 2011Applicant: Utah State UniversityInventors: Slivana Martini, Marie Walsh
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Publication number: 20110223294Abstract: A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to food such as an apple or tea leaves to soften or pulverize the food. A large mechanical load is not necessary, so the food is easily softened or pulverized. Moreover, it is not necessary to heat the food, so the food is softened or pulverized in a short time without losing nutrients in the food due to heat during heating.Type: ApplicationFiled: May 24, 2011Publication date: September 15, 2011Applicant: NATIONAL UNIVERSITY CORPORATION KUMAMOTO UNIVERSITYInventor: Shigeru ITOH
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Publication number: 20110217432Abstract: A method for making a jelly confectionery comprising preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, cooking the liquid jelly confectionery composition, and depositing the liquid jelly confectionery composition into a mould, wherein the viscosity of the liquid jelly confectionery composition is temporarily modified for a period of time commencing prior to deposition of the liquid jelly confectionery into a mould.Type: ApplicationFiled: April 14, 2009Publication date: September 8, 2011Inventors: Peter Krnic, Paul Truman, Darren Bates, Kamaljit Singh Vilkhu, Lloyd Kenneth Simons
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Publication number: 20110189353Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.Type: ApplicationFiled: April 12, 2011Publication date: August 4, 2011Applicants: FRITO-LAY NORTH AMERICA, INC., State of IllinoisInventors: Eapen George, Peter S Given, JR., Julie Anne Grover, Lia Guardiola, Graciela Wild Padua, Yi Wang
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Publication number: 20110183050Abstract: A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters.Type: ApplicationFiled: March 31, 2011Publication date: July 28, 2011Inventors: James S. Brophy, Linda Brophy
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Publication number: 20110151065Abstract: An edible receptacle suitable for containing a frozen confection is provided, the receptacle comprising at least 50 wt % of pieces of soft baked material of from 1 to 20 mm in size. A process for preparing the edible receptacle is also provided, comprising: dosing the required amount of pieces of soft baked material having a size of from 1 to 20 mm into a support mould, compacting the pieces to form an agglomerate, and inserting a shaping tool into the agglomerate in the support mould to form the agglomerate into a receptacle of the desired shape. A composite frozen confection product comprising the edible receptacle and a frozen confection is also provided.Type: ApplicationFiled: December 15, 2010Publication date: June 23, 2011Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Beata Bartkowska, Richard Andrew Hall, Lina Sun
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Publication number: 20110151075Abstract: Apparatus and method for forming beverages using a beverage cartridge and sonic energy. A cartridge may include a sonic receiver, such as a feature that extends into an interior space of the cartridge and is arranged to receive a sonic emitter that introduces sonic energy into the interior space. The sonic receiver may be excited by sonic energy, which causes the sonic receiver to itself introduce sonic energy into the cartridge.Type: ApplicationFiled: December 17, 2010Publication date: June 23, 2011Applicant: Green Mountain Coffee Roasters, Inc.Inventor: Peter Peterson
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Publication number: 20110139669Abstract: The process of the invention for the preparation of products, in particular cellulose-containing products (1) and spaces includes the arrangement of at least one flavour and/or fragrance (3) and/or active substance, bound in a solid carrier material, in and/or at the product (1) and/or the direct proximity of the cellulose-containing product (1) and/or the space. Furthermore, means are provided for the preparation of products, in particular cellulose-containing products, and of spaces as described, as well as systems from these means and products, in particular cellulose-containing products.Type: ApplicationFiled: June 25, 2007Publication date: June 16, 2011Applicant: Bell Flavors & Fragrances Duft und Aroma GmbHInventors: Hans-Juergen Huppert, Colin Berrido
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Publication number: 20110142999Abstract: This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of starch in the batter is represented by the symbol y and whereby the weight percentage of the total amount of starch, with respect to the weight of the batter, is represented by the symbol x; whereby the following applies at the same time: 0.1 ? y ? 2 ; ( a ) 10 ? x ? 80 ; ( b ) y ? - 11 150 ? x + 290 150 ; ? ? and ( c ) y ? - 11 150 ? x + 895 150 .Type: ApplicationFiled: February 11, 2009Publication date: June 16, 2011Inventors: Pierre Wind, Erik Van Der Linden
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Patent number: 7955631Abstract: The present invention relates to a process for washing and sterilizing food products, particularly vegetables. The process comprises the following steps: (a) treatment of the food products by ultrasounds, ultraviolet rays and micro filtering; (b) treatment of the food products under ozone atmosphere, ultraviolet rays and micro filtering; (c) treatment of the food products by ultraviolet rays; and (d) dewatering and drying the food products under controlled atmosphere. The present invention further relates to an apparatus for carrying out the above process.Type: GrantFiled: November 2, 2006Date of Patent: June 7, 2011Assignee: Turatti S.p.A.Inventor: Antonio Turatti
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Publication number: 20110129579Abstract: The present invention relates to a low-calorie/low-fat dressing and mayonnaise formulation for which the emulsifying stability has been improved using fibrous fiber. More specifically, it relates to a low-calorie/low-fat dressing and mayonnaise formulation wherein the dietary fiber content and emulsifying stability are improved by carrying out a high-temperature heat treatment together with ultrasonication during the cross-linking of starch, and fibrous fiber with reduced starch particle size is added to lower the fat content and improve the emulsifying stability.Type: ApplicationFiled: July 22, 2009Publication date: June 2, 2011Applicant: CJ CHEILJEDANG CORPORATIONInventors: Jin-hee Park, Sang-hoon Song, Kang-pyo Lee, Mal-shick Shin, Ji-young Song