Addition Of Dye Or Pigment, Including Optical Brightener Patents (Class 426/250)
  • Patent number: 11297854
    Abstract: A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carageenan and/or pectin c. a chelating agent d. a solvent, wherein the amount of multi-sulphated carrageenan and/or pectin is between 0.003 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and/or pectin and phycocyanin ranges between 1:1 and 100:1, wherein the chelating agent is present between 1-2000 ppm, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 60-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.
    Type: Grant
    Filed: November 19, 2019
    Date of Patent: April 12, 2022
    Assignee: GNT GROUP B.V.
    Inventors: Jane Lee MacDonald, Elena Leeb
  • Patent number: 11229667
    Abstract: Neuroprotective preparations (formulations) employing the synergistic, neurotrophic benefits of nutritional lithium with bioavailable magnesium (FIG. 1). The biological synergism of lithium and magnesium is further enhanced with a proprietary base of synergistic, neurotrophic nutrients. A highly-effective, trans-mucosal, delivery system is included to provide exceptional bioavailability of a palatable, convenient intra-oral preparation, which saturates the vascular tissue in the oral cavity for efficient absorption. Additionally, methods of use are described, allowing for effective, safe, and convenient use of this novel, neuroprotective, antioxidant, anti-inflammatory preparation for humans and animals.
    Type: Grant
    Filed: February 18, 2019
    Date of Patent: January 25, 2022
    Assignee: FP Nutraceuticals, LLC
    Inventor: Timothy M. Marshall
  • Patent number: 11174390
    Abstract: Provided is a Gardenia pigment preparation that can stably maintain a dissolved state of Gardenia blue pigment in an acidic range. The Gardenia pigment preparation comprises Gardenia blue pigment and lecithin.
    Type: Grant
    Filed: September 23, 2016
    Date of Patent: November 16, 2021
    Assignee: Riken Vitamin Co., Ltd.
    Inventor: Koji Kasai
  • Patent number: 11000058
    Abstract: The present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, a hydrocolloid and a plasticizer, and subjecting said composition to powder bed printing by depositing the edible liquid by spraying it onto the powder and thereby obtaining the edible object. Also food products obtainable with the method of the invention, particularly, a pasta, a cake object and a protein bar are disclosed.
    Type: Grant
    Filed: February 2, 2015
    Date of Patent: May 11, 2021
    Assignee: STICHTING WAGENINGEN RESEARCH
    Inventors: Jerome Villarama Diaz, Martijn Willem-Jan Noort, Kjeld Jacobus Cornelis van Bommel
  • Patent number: 10844226
    Abstract: The present invention relates to methods for obtaining natural colorants from materials of plant origin. The method comprises a mixing step, a co-pigmentation step, an enzymatic hydrolysis step and various filtration steps carried out under specific conditions.
    Type: Grant
    Filed: March 7, 2018
    Date of Patent: November 24, 2020
    Assignee: Syddansk Universitet
    Inventors: Birgir Norddahl, Behnaz Razi Parjikolaei
  • Patent number: 10757956
    Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C.
    Type: Grant
    Filed: September 10, 2015
    Date of Patent: September 1, 2020
    Assignee: Generale Biscuit
    Inventors: Jean Luc Rabault, François Belouin
  • Patent number: 10674859
    Abstract: The invention relates to a method and a device for preventing the blocking of the brew group, the filter holder or the coffee filter (8) in coffee machines when using fully softened water for the preparation of coffee. According to the invention, it is proposed to avoid the blocking of the machine by metering calcium and magnesium ions to the fully softened water. According to the invention this is achieved in that a device with a bag or reservoir (4) containing the calcium and magnesium ion containing solution, is positioned in a cartridge (3), which is arranged in the water tank of the coffee machine. The bag is in contact with the fully softened water via a capillary (5), which is closed with a check valve (6).
    Type: Grant
    Filed: June 6, 2018
    Date of Patent: June 9, 2020
    Assignee: ICon GmbH & Co. KG
    Inventor: Monique Bissen
  • Patent number: 10602749
    Abstract: The invention relates to a foodstuff preservation composition comprising potassium acetate and alkali metal diacetate. The present invention further relates to a use of the foodstuff preservation composition for preventing growth of Listeria strain and mesophilic aerobic bacteria under storage conditions. Additionally it relates to a method for preserving foodstuff, and to a cooked meat product comprising said composition.
    Type: Grant
    Filed: March 29, 2013
    Date of Patent: March 31, 2020
    Assignee: NIACET b.v.
    Inventors: Angeliki Anagnostou, Juhana Ahola, Dominicus Brendler, Peter Van Kuik, Henk Jan Van Lent, Jukka Hietala, Jeroen Martens
  • Patent number: 10543224
    Abstract: Contemplated compositions and methods employ betalains for treatment of various conditions, and especially osteoarthritis, sinusitis, contact dermatitis, acne, an allergic condition, reduced mental alertness, reduced physical strength, reduced physical endurance, and/or impaired mood.
    Type: Grant
    Filed: April 14, 2017
    Date of Patent: January 28, 2020
    Assignee: VDF Futureceuticals, Inc.
    Inventor: Zbigniew Pietrzkowski
  • Patent number: 10531681
    Abstract: Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.
    Type: Grant
    Filed: April 24, 2009
    Date of Patent: January 14, 2020
    Assignee: Sensient Colors LLC
    Inventors: Karen Brimmer, Danny Thomas Lauff, Olaf C. Moberg, Christopher J. Rueb, William A. Hendrickson
  • Patent number: 10513503
    Abstract: Disclosed is a method for the treatment, prevention and/or stabilisation of ARMD, Stargardt disease, pigmentary retinopathy and/or diabetic retinopathy, including the application of a 3-deoxyanthocyanidin of formula (I) in which R1, R2, R3, R4, R5, R6, R7, R8, R9, R10, R11 and X? are as defined, with the condition that at least one of R1, R2, R3, R4 or R5 is a hydroxyl and at least one of R8, R9, R10 or R11 is a hydroxyl.
    Type: Grant
    Filed: May 27, 2016
    Date of Patent: December 24, 2019
    Assignees: BIOPHYTIS, SORBONNE UNIVERSITE, CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE, INSERM (INSTITUT NATIONAL DE LA SANTÉ ET DE LA RECHERCHE MÉDICALE
    Inventors: Valerie Fontaine, Rene Lafont, Jose-Alain Sahel, Stanislas Veillet
  • Patent number: 10465318
    Abstract: Various aspects of the present disclosure are directed toward apparatuses, systems and methods that include a porous coating on a medical device. The porous coating may be formed by forming a scaffold along an exterior surface of the medical device to support the porous coating during application thereof and electrospinning a polymer to apply the porous coating on the scaffold.
    Type: Grant
    Filed: December 26, 2017
    Date of Patent: November 5, 2019
    Assignees: Boston Scientific Scimed Inc, Mayo Foundation for Medical Education and research
    Inventors: Sarah M. Gruba, James P. Rohl, James A. Klos, Joseph B. Fitzgerald
  • Patent number: 10265336
    Abstract: Compositions (e.g., pharmaceutical compositions, nutraceutical compositions or medical food compositions) comprising tannic acids, particularly tannic acids which are D-amino acid oxidase inhibitor with superior potency, purity and safety profile; and uses thereof for treating CNS disorder and obesity disorders including diabetes, hyperglycemia, hyperlipidemia or hypercholesterolemia.
    Type: Grant
    Filed: December 7, 2017
    Date of Patent: April 23, 2019
    Assignee: SyneuRx International (Taiwan) Corp.
    Inventors: Guochuan Emil Tsai, Ching-Cheng Wang, Tien-Lan Hsieh, Yi-Wen Mao
  • Patent number: 10206965
    Abstract: The present invention discloses the use of a lycopene coated with a water non-soluble thin film comprising amphiphilic protein polymer for coloring with red color, foods, pharmaceuticals or cosmetics having fat and/or oil contents higher than 5%. The invention further discloses a process for the preparation of stable lycopene formulation comprising (a) treating an isolated protein to form a protein in a molecular form; (b) dispersing lycopene in an aqueous solution comprising an isolated protein in a molecular form; (c) grinding said dispersion to form lycopene particle size of 1 to 10 ?m forming an homogenized mixture comprising fine particles; and optionally (d) drying the homogenized mixture.
    Type: Grant
    Filed: July 29, 2008
    Date of Patent: February 19, 2019
    Assignee: LYCORED NATURAL PRODUCTS INDUSTRIES LTD.
    Inventors: Nissim Garti, Morris Zelkha, Tanya Sedlov
  • Patent number: 9968122
    Abstract: An aseptic method of preparing coconut water to improve flavor profiles and retain organoleptic properties of the coconut water is provided, as well as the coconut water obtained through this process.
    Type: Grant
    Filed: March 3, 2017
    Date of Patent: May 15, 2018
    Assignee: HARMLESS HARVEST, INC.
    Inventors: David Bauer, Mathieu Lostie
  • Patent number: 9861122
    Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.
    Type: Grant
    Filed: April 21, 2014
    Date of Patent: January 9, 2018
    Assignee: AMT Group, LLC
    Inventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
  • Patent number: 9861107
    Abstract: The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.
    Type: Grant
    Filed: December 7, 2009
    Date of Patent: January 9, 2018
    Assignee: Mantrose-Haeuser Co., Inc.
    Inventors: Bin Zhong, Xiangdong Gan
  • Patent number: 9827283
    Abstract: The present invention encompasses a carotenoid composition, a process for producing a carotenoid composition, and methods of use thereof.
    Type: Grant
    Filed: September 21, 2015
    Date of Patent: November 28, 2017
    Assignee: Novus International, Inc.
    Inventors: Gary Reznik, Joan Carles Ferrater Martorell, David Ribera, Antonio Viso, Juan Antonio Fernandez, Delfin Ferrus, Scott Hine
  • Patent number: 9724078
    Abstract: The present disclosure relates to a method for vacuum expansion of a paste prior to freeze-drying said paste to achieve a dry paste composition which reconstitutes efficiently to form a flowable paste upon addition of an aqueous medium. The present disclosure further relates to a syringe for retaining a dry paste composition in a vacuum.
    Type: Grant
    Filed: June 20, 2014
    Date of Patent: August 8, 2017
    Assignee: Ferrosan Medical Devices A/S
    Inventors: Kristian Larsen, Michael Wrang Mortensen
  • Patent number: 9706785
    Abstract: The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.
    Type: Grant
    Filed: July 9, 2014
    Date of Patent: July 18, 2017
    Assignee: THE FOLGER COFFEE COMPANY
    Inventor: Paul Jeffrey Breha, III
  • Patent number: 9687438
    Abstract: Provided is a method for enhancing collagen secretion and preventing cutaneous aging using Chenopodium formosanum extract. The Chenopodium formosanum extract includes active ingredients that are able to effectively enhance the ability of collagen secretion of dermal fibroblasts as well as prevent the glycation of collagen and resist the damage of ultraviolet light exposure. The preparation of the Chenopodium formosanum extract is environmental friendly and is able to promote the economic value of Chenopodium formosanum; thus, the present invention is suitable for applications in the development of food products, especially beverages, skin care and cosmetic products.
    Type: Grant
    Filed: March 3, 2015
    Date of Patent: June 27, 2017
    Assignee: TCI Co., Ltd.
    Inventors: Hsiang-Ling Su, Chin-Hsiu Yu, Ying-Ju Chen
  • Patent number: 9526254
    Abstract: A pesticide or repellent comprising a liquid concentrate obtained from garlic juice by the removal of water from the juice.
    Type: Grant
    Filed: April 10, 2006
    Date of Patent: December 27, 2016
    Assignee: ECOSPRAY LIMITED
    Inventors: David Sadler-Bridge, Murree Groom
  • Patent number: 9445620
    Abstract: Carbon monoxide is injected into the interior of the meat product along with one or more pH modifying materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the treated volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The pH modifying material is injected into the interior of the meat product either simultaneously with the carbon monoxide, or as a pre-treatment before application of carbon monoxide, or as a post-treatment after the application of carbon monoxide.
    Type: Grant
    Filed: August 11, 2006
    Date of Patent: September 20, 2016
    Assignee: Freezing Machines, Inc.
    Inventor: Eldon Roth
  • Patent number: 9427007
    Abstract: The present invention is related to a multiple emulsion of the water-in-oil-in-water (W/O/W) type for stabilization of natural coloring agents, such as anthocyanin, phycocyanin, carthamus, huito, calcium carbonate, carmine and carminic acid, against changes in pH values, oxidation and light as well as against ingredient interactions.
    Type: Grant
    Filed: November 4, 2011
    Date of Patent: August 30, 2016
    Assignee: Chr. Hansen Natural Colors A/S
    Inventors: Sarah Louise Mason, Marie Bonnet
  • Patent number: 9084741
    Abstract: Provided is a granular jelly beverage for medication used for taking the crude drug(s) and/or herbal medicine(s), which granular jelly beverage for medication comprises (a) 0.1 to 15.0% by mass of a bitterness masking ingredient comprising a plant fat and oil and/or animal fat and oil; (b) 5.0 to 20.0% by mass of a bitterness masking auxiliary ingredient comprising a sugar alcohol; (c) 0.1 to 5.0% by mass of an aggregation-inhibiting gelling ingredient; (d) 0.1 to 5.0% by mass of at least one taste adjusting ingredient selected from the group consisting of acids, derivatives thereof and salts thereof; and (e) a balance of water.
    Type: Grant
    Filed: October 12, 2007
    Date of Patent: July 21, 2015
    Assignee: RYUKAKUSAN CO., LTD.
    Inventor: Atsuko Fukui
  • Publication number: 20150147444
    Abstract: The present invention provides a liquid coloring composition comprising of a coffee solution or coffee extract and an ink vehicle. The coloring composition is suitable for use as an ink in a non-impact printing device, including an ink jet type printer. The composition is composed of edible components. The invention further provides a process for applying a design to a food substrate, comprising of providing a non-impact printing device, wherein the ink cartridge or external container contains the coloring composition of the invention.
    Type: Application
    Filed: October 8, 2014
    Publication date: May 28, 2015
    Inventors: Eyal Eliav, Danny Lavie, Shlomo Magdasi
  • Patent number: 8999416
    Abstract: A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, and ulterior processes to preserve and extend the shelf life.
    Type: Grant
    Filed: July 8, 2011
    Date of Patent: April 7, 2015
    Assignee: ATP Corp.
    Inventor: Denis Gustavo Berndt Briceno
  • Publication number: 20150086686
    Abstract: A composition is described that includes at least about 10% of a dietary fiber component such that at least about 50% of the dietary fiber component is provided by insoluble fiber. A method for making such a composition is also described.
    Type: Application
    Filed: September 2, 2014
    Publication date: March 26, 2015
    Applicant: Access Business Group International LLC
    Inventors: Troy P. Nietling, Eugene R. Maly, Kerry Grann, Jesse Huss
  • Publication number: 20150079238
    Abstract: Edible microcarriers, including microcarrier beads, microspheres and microsponges, appropriate for use in a bioreactor to culture cells that may be used to form a comestible engineered meat product. For example, the edible microcarriers described herein may include porous microcarriers that may be used to grow cells (e.g., smooth muscle cells) and may be included with the cells in the final engineered meat product, without requiring modification or removal of the cells from the microcarriers. In a particular example, the edible microcarriers may be formed of cross-linked pectin, such as pectin-thiopropionylamide (PTP), and RGD-containing polypeptide, such as thiolated cardosin A. Methods of forming edible microcarriers, methods of using the edible microcarriers to make engineered meat, and engineered meat including the edible microcarriers are also described herein.
    Type: Application
    Filed: September 15, 2014
    Publication date: March 19, 2015
    Inventors: Francoise Suzanne MARGA, Brendan Patrick PURCELL, Gabor FORGACS, Andras FORGACS
  • Publication number: 20150064318
    Abstract: The present invention is directed to a clear liquid formulation comprising: a) at least one carotenoid, and b) at least one modified food starch, and c) at least one saccharide, and d) water, especially to a clear liquid formulation comprising a) 0.1 to 10 weight-% (preferably 0.5 to 5.0 weight-%, more preferably 0.5 to 3.0 weight-%, most preferably 1.0 to 3.0 weight-%) of at least one carotenoid, and b) 20 to 60 weight-% (preferably 30 to 50 weight-%) of at least one modified food starch, and c) 0.5 to 60 weight-% (preferably 0.5 to 30 weight-%, more preferably 0.5 to 20 weight-%, most preferably 1.0 to 10 weight-%) of at least one saccharide, and d) 35 to 75 weight-% (preferably 45 to 65 weight-%) of water, all amounts based on the total weight of the liquid formulation, whereby all amounts add up to 100 weight-%. The present invention is further directed to a process for the manufacture of such liquid formulations, as well as to beverages containing them. These beverages are also clear and color stable.
    Type: Application
    Filed: March 27, 2013
    Publication date: March 5, 2015
    Applicant: DSM IP ASSETS B.V.
    Inventors: Gabriela Badolato Bönisch, David Schaffner, Thomas Zwick, André Hunziker
  • Publication number: 20150064317
    Abstract: A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation.
    Type: Application
    Filed: April 22, 2014
    Publication date: March 5, 2015
    Applicant: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, Steven Anthony Rittmanic, David A. Jenkins
  • Publication number: 20150056346
    Abstract: A flavor stabilized hydrated plant protein may be produced by infusing dehydrated plant protein particles with a water solution of flavor(s) and heat denaturable soluble protein(s). A binding and thickening water solution may be added to the flavor stabilized hydrated plant protein to create a formable mass. Fat and/or a fat-oil mixture may be added to the formable mass in the form of molten liquid lipid material to enhance cohesiveness and reduce the saturated-fat content of the formable mass. The formable mass and/or one or more portions thereof may then be cooled and formed into one or more plant-based food products. Prior to forming, the formable mass may be ground so as to enable production of plant-based food products that typically have a smoother texture, such as, e.g., bologna, sausages, meatballs, etc.
    Type: Application
    Filed: November 5, 2014
    Publication date: February 26, 2015
    Inventor: Geoffrey Margolis
  • Publication number: 20150056345
    Abstract: The present invention relates to a process for the production of extruded formulations (=extrudates) comprising dispersion droplets, to such formulations as well as to the use of such formulations in food, feed, personal care applications.
    Type: Application
    Filed: February 27, 2013
    Publication date: February 26, 2015
    Inventors: Petrus Henricus Maria Elemans, Adrian Willem Meesen, Alexandra Teleki, Bruno Leuenberger
  • Publication number: 20150044334
    Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.
    Type: Application
    Filed: June 18, 2014
    Publication date: February 12, 2015
    Inventors: Goeran Walther, Bernhard H. van Lengerich, Steven C. Robie, James N. Weinstein
  • Publication number: 20150037474
    Abstract: The present invention discloses a novel method of creating dough for baked goods, particularly cookies, featuring small amounts of flavoring and texturing additive mixed for an extended period of time with other ingredients such that novel organoleptic properties (flavor and texture or “mouthfeel”) are imparted to the baked goods created from the dough.
    Type: Application
    Filed: August 4, 2013
    Publication date: February 5, 2015
    Inventor: Loni Shaw
  • Patent number: 8945654
    Abstract: A method of producing a food product such as a colored veined cheese product includes providing a cheese curd to which a flavorant is added. The cheese curd and the flavorant are worked into a homogenous mixture. A colored vein mimetic is added to the homogeneous mixture in an amount for a time sufficient to produce the colored veins within the cheese product such that the cheese product has a flavor and an appearance of a naturally veined cheese.
    Type: Grant
    Filed: July 23, 2010
    Date of Patent: February 3, 2015
    Assignee: Purina Animal Nutrition LLC
    Inventors: John Vojtech, Jason Eckert
  • Publication number: 20150017223
    Abstract: Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.
    Type: Application
    Filed: September 29, 2014
    Publication date: January 15, 2015
    Applicant: FRUITSYMBIOSE INC.
    Inventor: Genevieve Girard
  • Publication number: 20140377420
    Abstract: A method to imparting color stability and textural stability to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, to preserve and extend the shelf life.
    Type: Application
    Filed: January 4, 2013
    Publication date: December 25, 2014
    Inventor: Denis Gustavo Berndt Briceño
  • Publication number: 20140364512
    Abstract: Dispersible colorants that include a combination of a colorant and a polysaccharide are provided, wherein the weight ratio of total colorant to total polysaccharide is in the range of 5000:1 to 1:5000. In one aspect, the colorant is a synthetic or natural colorant. In one aspect, polysaccharide is interpreted very broadly and provides a colored precipitate upon the combination of the colorant with the polysaccharide.
    Type: Application
    Filed: March 15, 2013
    Publication date: December 11, 2014
    Applicant: EPC (Beijing) Natural Products Co., Ltd.
    Inventors: Zhijin Jin, Jingang Shi
  • Publication number: 20140363477
    Abstract: The present invention relates to a vegan emulsion, in particular a food emulsion and/or a cosmetics emulsion. The emulsion according to the invention is a multiple emulsion in which at least 90% of the emulsion droplets of the multiple emulsion have a diameter of 2-10 ?m, preferably 4-8 ?m.
    Type: Application
    Filed: November 15, 2012
    Publication date: December 11, 2014
    Applicant: PLANATURO GmbH & CO. KG
    Inventor: Jürgen Starck
  • Publication number: 20140357709
    Abstract: (Modified) sorghum protein is used as novel protective hydrocolloid for active ingredients, especially fat-soluble active ingredients and/or colorants. Included are compositions comprising (modified) sorghum protein and at least one active ingredient and to their manufacture, as well as to the (modified) sorghum protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions, and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a (modified) sorghum protein and such a composition, respectively.
    Type: Application
    Filed: August 13, 2014
    Publication date: December 4, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventor: Christian SCHAEFER
  • Publication number: 20140356490
    Abstract: The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.
    Type: Application
    Filed: August 20, 2014
    Publication date: December 4, 2014
    Inventors: Chelsea BRIGANTI, Leigh Ann TUCKER, Ingrid ZWEIFEL, Monica BHATIA, Kevin STANTON
  • Patent number: 8900649
    Abstract: A pet chew includes an outer layer; and an inner layer, the outer and inner layers being laminated and rolled into a cylindrical shape having knots at both ends, the outer layer including at least one of potato and sweet potato.
    Type: Grant
    Filed: May 30, 2014
    Date of Patent: December 2, 2014
    Assignee: Wenzhou Yuxiang Pet Product Co., Ltd.
    Inventors: Zuxi Chen, Zuhua Chen, Xiang Chen
  • Publication number: 20140335244
    Abstract: A method for manufacturing frozen instant tapioca pearls includes: (a) preparing raw tapioca pearls; (b) cooking the raw tapioca pearls to obtain cooked tapioca pearls; (c) soaking the cooked tapioca pearls in a hot water solution; (d) after step (c), cooling the cooked tapioca pearls using ice water; and (e) blowing cold air with a temperature of ?5° C. to ?40° C. over the cooked tapioca pearls at a wind speed ranging from 3 m/sec to 5 m/sec and a wind pressure ranging from 500 Pa to 1000 Pa so as to separate and quickly freeze the cooked tapioca pearls.
    Type: Application
    Filed: December 13, 2013
    Publication date: November 13, 2014
    Applicant: Fong Chen Frozen Food Co., Ltd.
    Inventors: Shih-Ting Chen, Chin-Hua Chiang
  • Patent number: 8859028
    Abstract: The present invention comprises an edible swirl imparting carrier for flavor or color or flavor and color. The edible carrier comprises a coating effective for imparting a color in a viscous or visco-elastic matrix when moved in the matrix. The present invention also includes a method for imparting a swirl of color in a viscous or visco-elastic medium.
    Type: Grant
    Filed: June 12, 2003
    Date of Patent: October 14, 2014
    Assignee: Cereal Ingredients, Inc.
    Inventors: Robert Schuppan, James L. Thomasson
  • Publication number: 20140272031
    Abstract: A method of forming edible colored particles is provided that includes providing a plurality of edible non-hygroscopic particles, spraying the plurality of non-hygroscopic particles with an aqueous color system in a coating pan to obtain a plurality of coated particles, tumbling the plurality of coated particles concurrently during at least a portion of the spraying step and drying the plurality of coated particles in the coating pan. The resulting coated particles have a colored exterior and that exhibit resistance to color bleed in environments having a relative humidity up to the hygroscopic limit of the non-hygroscopic particles.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Applicant: THE HERSHEY COMPANY
    Inventors: Kimberly A. STANGL, Judith K. COOLEY
  • Publication number: 20140272032
    Abstract: The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a drop point of between 30 to 85° C., as well as to the production of such beadlets and to the use of such beadlets in compositions.
    Type: Application
    Filed: April 20, 2012
    Publication date: September 18, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Bernd Schlegel, Gabriela Badolato
  • Publication number: 20140248401
    Abstract: A hard candy, namely lollipops, suckers or similar confectionary comestibles and a method of making and packaging the same by a depositing manufacturing process which produces a multi-colored and multi-flavored lollipop which colors and flavors extend entirely through the lollipop body and hard shell and are visible in the final packaging and particularly to a double depositing method and apparatus incorporating a soft chewy center into a deposited lollipop body which soft center is entirely surrounded by and of a different consistency and viscosity from the hard outer candy shell.
    Type: Application
    Filed: May 13, 2014
    Publication date: September 4, 2014
    Inventor: Richard Alimenti
  • Publication number: 20140205664
    Abstract: The present invention relates to an improved process for the production of finely divided haematite and of iron oxide red pigments made up of the finely divided haematite and the use of the finely divided haematites and iron oxide red pigments produced by this process.
    Type: Application
    Filed: September 28, 2012
    Publication date: July 24, 2014
    Applicant: LANXESS DEUTSCHLAND GmbH
    Inventors: Guido Ketteler, Udo Holtmann, Juergen Kischkewitz
  • Publication number: 20140193546
    Abstract: A chocolate confection has a coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a second sugar to water ratio. The first sugar to water ratio is less than half water by weight and the second sugar to water ratio is more than half water by weight. There is at least one edible dye marking adapted for application to the finish sugar coating.
    Type: Application
    Filed: January 8, 2014
    Publication date: July 10, 2014
    Inventor: Alexander Vigneri