Preserving Or Modifying Color By Use Of Diverse Additive Patents (Class 426/262)
  • Patent number: 9808474
    Abstract: Disclosed are nutritional compositions including human milk oligosaccharides in combination with long chain polyunsaturated fatty acids and/or carotenoids that can be administered to preterm infants, term infants, toddlers, and children for reducing inflammation and the incidence of inflammatory diseases.
    Type: Grant
    Filed: March 4, 2014
    Date of Patent: November 7, 2017
    Assignee: Abbott Laboratories
    Inventors: Rachael Buck, Geralyn O. Duska-McEwen, Joseph P. Schaller
  • Patent number: 9549566
    Abstract: A cauliflower processing comprises pre-washing a cauliflower, including removing unwanted dust, residual, and debris from the cauliflower. Further, the method includes a step for washing the cauliflower with a wash solution containing at least one of sodium hypochlorite, calcium hypochlorite, organic acids, chlorine dioxide, silver ion, water treated with ozone, water treated with pulsed electric field, and water treated with ultraviolet radiation. Finally, the method includes a step for pulverizing the cauliflower, including at least one of the steps of sizing, grinding, sanding, cutting, dicing, chopping, and crushing the cauliflower.
    Type: Grant
    Filed: November 11, 2015
    Date of Patent: January 24, 2017
    Assignee: Growers Express, LLC
    Inventors: Kel Eugene Lemons, Brian Stepien
  • Patent number: 9339054
    Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
    Type: Grant
    Filed: May 28, 2009
    Date of Patent: May 17, 2016
    Assignee: ConAgra Foods RDM, Inc.
    Inventors: Janet Olson Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
  • Patent number: 9131715
    Abstract: Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product.
    Type: Grant
    Filed: March 8, 2013
    Date of Patent: September 15, 2015
    Assignee: Ecolab USA Inc.
    Inventors: David Klaus Duffy, Molly Elizabeth McGurk Moen
  • 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
  • Patent number: 8920862
    Abstract: The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.
    Type: Grant
    Filed: June 22, 2009
    Date of Patent: December 30, 2014
    Assignee: Nestec SA
    Inventors: Laurent Sagalowicz, Tomas Davidek, Florian Viton, Haiqing Yu, Martin Leser
  • Publication number: 20140356485
    Abstract: The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Publication number: 20140335245
    Abstract: The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [Malpighia emarginata] berry, acerola [Malpighia emarginata] berry extract or mixtures thereof (c) green tea [Camellia sinensis], green tea [Camellia sinensis] extract or mixtures thereof.
    Type: Application
    Filed: June 20, 2014
    Publication date: November 13, 2014
    Inventors: Russell Lanzrath, Wigberto Nunez Maisonet
  • Publication number: 20140272033
    Abstract: Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.
    Type: Application
    Filed: March 13, 2013
    Publication date: September 18, 2014
    Applicant: Wisconsin Alumni Research Foundation
    Inventor: Scott A. Rankin
  • Publication number: 20140154376
    Abstract: The foam of colorant-containing, beer-taste beverages is whitened, specifically by incorporating saponins in the beverages.
    Type: Application
    Filed: August 27, 2012
    Publication date: June 5, 2014
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Takeshi Teranishi, Itsuki Motohashi, Mai Kitsukawa
  • Publication number: 20140010932
    Abstract: A process of preserving fresh sausages or fresh meat emulsions with high pressure and avoiding color fading and diminishing of taste comprises the steps of a) packing the products into sealed packages, b) Putting the packages into a pressurization vessel, increasing pressure in the vessel up to 100.000 PSI that the packages are exposed to the elevated pressure. c) Maintaining pressure for a time up to 300 seconds, at a temperature up to 45 F, d) removing the packages with fresh meat products from the pressure vessel. Pathogens are killed during this process providing a longer shelf life while retaining taste, color compared to having fresh meat products that are packed without the benefit of high pressure. To avoid color fading and loss of flavor during this process, spices which are not part of the original and historical recipe are used to compensate.
    Type: Application
    Filed: July 3, 2012
    Publication date: January 9, 2014
    Inventor: Walter Freybe
  • Publication number: 20130287911
    Abstract: This invention refers to a re-activant of the colour of tuna formed by mixing various components and water, designed to recover the natural colour of packed tuna. It likewise includes the procedure by which the product is obtained, which is composed of a powder mixture to be mixed with water in a proportion of 4 Kg. of mixture for every 50 litres of water, using proportional measures to obtain different amounts, being characterised by the fact that the composition of the powder mixture includes a mixture of various plant extracts.
    Type: Application
    Filed: December 30, 2011
    Publication date: October 31, 2013
    Applicant: Trivaris, S.L.
    Inventor: Ángel Samper Villaescusa
  • Patent number: 8557319
    Abstract: A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.
    Type: Grant
    Filed: March 6, 2009
    Date of Patent: October 15, 2013
    Assignee: WILD Flavors, Inc.
    Inventors: Shaowen Wu, Chad Ford, Gregory Horn
  • Publication number: 20130259981
    Abstract: Frozen or refrigerated gyoza having an improved quality can be produced by forming a layer of a browning agent on a portion of a gyoza, such that the browning agent has a net-like structure and the structure properties of the net-like structure is used as an index.
    Type: Application
    Filed: March 15, 2013
    Publication date: October 3, 2013
    Applicant: AJINOMOTO CO., INC.
    Inventors: Shogo HIRAE, Keisuke IMAIZUMI, Tomomi TAMAIGO, Nobuhiro SHITARA
  • Publication number: 20130236601
    Abstract: Acrylamide reducing agents are added to molasses prior to heat treatment at temperatures above about 120° C. Preferably, citric acid is added to reduce the pH of the molasses, and asparaginase and/or lysine is added to the reduced pH molasses before it is heat treated at temperatures above about 120° C.
    Type: Application
    Filed: April 24, 2013
    Publication date: September 12, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ellis COLLINS, Vincent Allen ELDER, David Brian EMERSON, Terry MOROS, Rayford Thomas SMITH
  • Publication number: 20130183414
    Abstract: An edible food wrap for a variety of comestible is described. A peeling device is employed to produce a thin, elongated strip of a suitable edible material. The precisely cut strip can then be efficiently and completely deodorized and decolorized by soaking in a PH controlled alkaline water solution. Adding color to the strip is done preferentially with naturally occurring colors added directly to the alkaline water solution. White vinegar added at this time protects the intensity of the color added to the strip. The food wrap is then ready for use, particularly well suited for the outer covering of sushi.
    Type: Application
    Filed: January 12, 2012
    Publication date: July 18, 2013
    Inventors: SUNG YONG SONG, NANA SONG
  • Patent number: 8420141
    Abstract: Fading of synthetically colored beverages is prevented using botanically derived color stabilizers which are C6-C3 phenylpropenoic carbonyl compounds which contain both (i) unsaturation and (ii) oxidation at a carbon atom.
    Type: Grant
    Filed: July 30, 2003
    Date of Patent: April 16, 2013
    Assignee: PepsiCo, Inc.
    Inventors: Glenn Roy, Robin Berardi, Wendy Chan, Thomas Lee
  • Publication number: 20130064939
    Abstract: Smoke-impregnated food casings based on cellulose and also methods for reducing discolorations on and in the surface of such casings are provided.
    Type: Application
    Filed: April 3, 2012
    Publication date: March 14, 2013
    Applicant: CASETECH GMBH
    Inventors: HEINRICH HENZE-WETHKAMP, ANTON KRALLMANN
  • Publication number: 20130059044
    Abstract: To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes.
    Type: Application
    Filed: September 7, 2011
    Publication date: March 7, 2013
    Applicant: CAVENDISH FARMS CORPORATION
    Inventor: Alan THORPE
  • Publication number: 20130045312
    Abstract: A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The resulting reconstituted potato aggregate includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color, and texture.
    Type: Application
    Filed: August 17, 2011
    Publication date: February 21, 2013
    Applicant: CONAGRA FOODS RDM, INC.
    Inventors: JEREMY SCOTT HIGLEY, CLIFFORD LOUIS HOYE, JR., GORDON LEE SMITH
  • Patent number: 8367134
    Abstract: A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A comestible material, e.g., chocolate or a gelatinous edible composition, may be deposited into the relief mold to substantially overlie the color image. The comestible material may be removed from the relief mold, with the color image applied thereto. In one implementation, the color image may be applied to the substantially planar carrier by screen printing one or more colors forming the color image onto the carrier using an edible ink composition.
    Type: Grant
    Filed: January 14, 2005
    Date of Patent: February 5, 2013
    Assignee: DecoPac, Inc.
    Inventors: James F. Woodhouse, Stan Holtom, John R. Russell, Angela Wright, Fergal Keohane
  • Publication number: 20130011523
    Abstract: This invention provides processes and apparatus for enhancing the appearance of food products. The browning agents are applied or dispensed onto food products (52) during their manufacture by food-grade controlled-droplet dispensing heads (62a, 62b) (or head). In preferred embodiments, the dispensing heads (62a, 62b) are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor (54) data. The controller and sensors operate so that different food items have selected browning agents properly applied or dispensed without waste or overspray. The invention also provides food products (53) which have been enhanced according to the provided processes and apparatus with browning agents.
    Type: Application
    Filed: February 7, 2011
    Publication date: January 10, 2013
    Applicant: NESTEC S.A.
    Inventors: Marla D. Belzowski, Urban Nilsson, Richa Sharma
  • Publication number: 20130011525
    Abstract: This invention provides processes and apparatus for enhancing the aroma of food products. Aroma-enhancing agents are applied or dispensed onto food products during their manufacture by food-grade controlled-droplet dispensing heads (or head). In preferred embodiments, the dispensing heads are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor data. The controller and sensors operate so that different food items can have selected aroma-enhancing agents properly applied or dispensed without waste or overspray. The invention also provides food products, the aroma of which have been enhanced according to the provided processes and apparatus with aroma-enhancing agents.
    Type: Application
    Filed: February 7, 2011
    Publication date: January 10, 2013
    Applicant: NESTEC S.A.
    Inventors: Marla D. Belzowski, Urban Nilsson, Richa Sharma
  • Publication number: 20120321766
    Abstract: Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion; a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition; a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition; a vegetable oil and optionally a whitening agent in an amount sufficient to provide whitening to an aqueous media to which the creamer is added; water in an amount sufficient to make a liquid creamer and an antioxidant system comprising gum arabic and a carotenoid component in an amount sufficient to provide the liquid creamer with improved resistance to light and temperature induced oxidation.
    Type: Application
    Filed: October 15, 2010
    Publication date: December 20, 2012
    Applicant: NESTEC S.A.
    Inventors: James Tuot, Winnie Octavia, Alexander A. Sher
  • Publication number: 20120175306
    Abstract: The present invention relates to active charcoals with improved mechanical properties. They can advantageously be used in the sweetening of petroleum fractions, as oxidation catalyst support in the conversion of mercaptans to disulphides, but also in any other type of reaction, such as, for example, for the oxidation of cyanide present in water or in the synthesis of glyphosate, and in processes for purification and/or separation by selective adsorption in a liquid phase and/or in a gas phase (decolouration of liquid foodstuffs, water treatment, air treatment, recovery of solvents, and the like).
    Type: Application
    Filed: November 14, 2011
    Publication date: July 12, 2012
    Inventor: Remy LeBec
  • Patent number: 8192773
    Abstract: A stabilized carotenoid-based pigmenter free of synthetic antioxidants for the addition to animal feed to add color to tissues of animals fed the animal feed. The carotenoid-based pigmenter contains free-form carotenoids obtained from natural sources through a saponification reaction. A natural antioxidant, such as grape seed extracts, green tea extracts, clove bud oil, clove leaf oil, Vitamin C, cinnamon leaf oil, oleoresin turmeric, tocopherol, tocotrienol, rosemary extracts and gallic acid or salts thereof combined with a diluent, preferably glycerol or a glycerol-like substance, is added to the pigmenter after the saponification reaction.
    Type: Grant
    Filed: December 21, 2007
    Date of Patent: June 5, 2012
    Assignee: Kemin Industries, Inc.
    Inventors: Sai-Kaw Leow, Jesuadimai Ignatius Xavier Antony, Hai-Meng Tan, Sek-Yeo Ng
  • Publication number: 20120135106
    Abstract: 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: Application
    Filed: October 31, 2011
    Publication date: May 31, 2012
    Applicant: Martek Biosciences Corporation
    Inventors: Jaouad FICHTALI, Micah Hazzy NEEDHAM, Henry LINSERT, JR.
  • Publication number: 20120128841
    Abstract: There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.
    Type: Application
    Filed: June 1, 2010
    Publication date: May 24, 2012
    Applicant: NATURAL BIOTECHNOLOGY SPRL
    Inventor: Jeff Dodd
  • Publication number: 20120121766
    Abstract: There is described a method for the prevention, mitigation or slowing of the discolouration of vegetables the method comprising: (i) an optional first step of pre-dipping the produce separately, sequentially or simultaneously in a chelating agent and an antioxidant; and (ii) treating the optionally pre-dipped vegetables with an enzyme inhibitor.
    Type: Application
    Filed: June 1, 2010
    Publication date: May 17, 2012
    Applicant: NATURAL BIOTECHNOLOGY SPRL
    Inventor: Jeff Dodd
  • Publication number: 20120100262
    Abstract: A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The resulting fried potato product includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
    Type: Application
    Filed: October 21, 2010
    Publication date: April 26, 2012
    Applicant: CONAGRA FOODS RDM, INC.
    Inventors: Jeremy Scott Higley, Clifford Louis Hoye, JR., Gordon Lee Smith
  • Publication number: 20120100268
    Abstract: A process for mitigating acrylamide formation in a potato fry is disclosed. The acrylamide formation is mitigated while the color formation of the potato fry is managed. The resulting potato fry includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
    Type: Application
    Filed: October 21, 2010
    Publication date: April 26, 2012
    Applicant: CONAGRA FOODS RDM, INC.
    Inventors: JEREMY SCOTT HIGLEY, CLIFFORD LOUIS HOYE, JR., GORDON LEE SMITH
  • Publication number: 20120034351
    Abstract: A carbonated gelatinous beverage containing inclusions and methods for making same.
    Type: Application
    Filed: July 11, 2011
    Publication date: February 9, 2012
    Applicant: PEPSICO, INC.
    Inventors: Vidya Sridhar, David Bell, Casey McCormick, Manisha Lokre, Mohamed Zaki Badaoui Najjar
  • Publication number: 20120015084
    Abstract: An apparatus, a loop burner element, and a method for surface-roasting a food product wherein the roasting apparatus comprises (a) a conveyor which carries the food product and (b) at least one non-linear ribbon flame burner element or element assembly which preferably applies a ribbon flame to at least the upper and side surfaces of the food product as it is conducted through the roasting apparatus.
    Type: Application
    Filed: July 15, 2010
    Publication date: January 19, 2012
    Inventor: David Howard
  • Publication number: 20110288182
    Abstract: The present invention provides for Dulce de Leche confection compositions and Dulce de Leche based flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, lower sugar content, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction can be accomplished within certain embodiments of this invention. Specific ratios of ingredients within our compositions create a taste, texture, mouth feel, and rich and creamy true Dulce de Leche confection without the negative health ramifications of high milk fat content and sugar content characteristic of traditional Dulce de Leche products. Additionally, the method for preparing these Dulce de Leche confection products and flavored milk are covered.
    Type: Application
    Filed: May 18, 2011
    Publication date: November 24, 2011
    Inventors: Gary Ervin, Erin Ervin
  • Publication number: 20110250326
    Abstract: A process for making a pet food composition involves the steps of heating a meat portion above its denaturation point and pre-hydration and pre-gelatinization of a carbohydrate source and water to form a carbohydrate portion. The meat composition and the pre-hydrated and pre-gelatinized carbohydrate portion are combined in a cooker and filled into cans to make the pet food composition.
    Type: Application
    Filed: December 8, 2008
    Publication date: October 13, 2011
    Applicant: Hil's Pet Nutrition, Inc.
    Inventors: Wai Lun Cheuk, Peter Antonio Romano, Sithara Sivasankaran Ranjan, Kimberly Lynette Scott
  • Publication number: 20110250252
    Abstract: A method for masking the appearance of silicon in a range of compositions is described.
    Type: Application
    Filed: September 30, 2009
    Publication date: October 13, 2011
    Inventors: Leigh Canham, Armando Loni, Alastair Godfrey
  • Publication number: 20110223295
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. Alternatively, the concentrated and optionally diafiltered soy protein solution may be optionally adjusted in pH within the range of 1.5-7.
    Type: Application
    Filed: May 17, 2011
    Publication date: September 15, 2011
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Patent number: 7989014
    Abstract: One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives according to formula (I): wherein R1-R4 independently represent hydrogen; a hydroxyhydrocarbyl residue; an ester of a hydroxyhydrocarbyl residue; or an ether of a hydroxyhydrocarbyl residue; and at least one R1-R4 is a hydroxyhydrocarbyl residue or an ester or an ether thereof, and ii. exhibits an absorption ratio A280/560 of at least 80, preferably of at least 250. The invention also relates to a method of manufacturing a beverage or a foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff the aforementioned light stabilising composition and to a process for the manufacture of such a light stabilising composition.
    Type: Grant
    Filed: September 29, 2004
    Date of Patent: August 2, 2011
    Assignee: Heineken Supply Chain B.V.
    Inventors: Richard Van Der Ark, Peter Blokker, Louise Bolshaw, Eric Richard Brouwer, Paul Shane Hughes, Henk Kessels, Fred Olierook, Marcel Van Veen
  • Publication number: 20110104345
    Abstract: Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder.
    Type: Application
    Filed: September 21, 2010
    Publication date: May 5, 2011
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ajay Rajeshwar BHASKAR, Amanda GRZEDA, Jennifer Bell RAYMOND, Michael Grant TOPOR, Thomas Anthony TREZZA
  • Publication number: 20100310712
    Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.
    Type: Application
    Filed: October 4, 2006
    Publication date: December 9, 2010
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Publication number: 20100189853
    Abstract: A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.
    Type: Application
    Filed: January 26, 2010
    Publication date: July 29, 2010
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Publication number: 20100136177
    Abstract: Process for the manufacture of a powder containing one or more carotenoids, powder obtainable by said process and food composition containing said powder.
    Type: Application
    Filed: February 4, 2008
    Publication date: June 3, 2010
    Inventors: Bruno H. Leuenberger, Bernd Schlegel, Karl Manfred Voelker
  • Patent number: 7718207
    Abstract: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausage meat emulsions.
    Type: Grant
    Filed: November 30, 2005
    Date of Patent: May 18, 2010
    Assignee: Case Tech GmbH
    Inventors: Anton Krallmann, Kai Warkentin
  • Publication number: 20100028504
    Abstract: An apparatus for producing a pre-selected design on an outer surface of a pre-selected piece of fruit by a natural ripening process. The apparatus includes at least one sticker having a predetermined design. The at least one sticker is engageable with and attachable to such outer surface of such pre-selected fruit prior to such pre-selected fruit ripening. The at least one sticker prevents an area covered thereby from changing color as such pre-selected fruit ripens and a remaining outer surface thereof does change color.
    Type: Application
    Filed: August 1, 2008
    Publication date: February 4, 2010
    Inventor: James K. Perry
  • Publication number: 20100003383
    Abstract: Class IV caramel color with reduced 4-MeI content is formed by combining carbohydrate with ammonium bisulfite and acid in an amount effective to establish a pH of less than 5. This is heated in a closed reactor vessel and heated to a temperature and for a time effective to provide the desired intensity caramel color. A base is injected into the closed reaction vessel during heating to control the caramelization reaction.
    Type: Application
    Filed: June 19, 2009
    Publication date: January 7, 2010
    Applicant: D. D. WILLIAMSON & CO., INC.
    Inventors: Owen Parker, Gregory Kreder
  • Publication number: 20090175985
    Abstract: The invention relates to the use of silicon in food.
    Type: Application
    Filed: July 27, 2006
    Publication date: July 9, 2009
    Inventor: Leigh Trevor Canham
  • Publication number: 20090074918
    Abstract: The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt at a neutral pH; and then (e) heating the aqueous solution of whey protein to produce a thermal stable whey protein beverage The present invention is further directed to a method for producing a thermal stable whey protein beverage under aseptic processing conditions or pasteurization or ultrapasteurization conditions comprising: (a) providing an aqueous solution of at least 2% whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt to produce a thermal stable whey protein beverage.
    Type: Application
    Filed: September 18, 2008
    Publication date: March 19, 2009
    Inventors: E. Allen Foegeding, Bongkosh Vardhanabhuti, Paige Luck
  • Patent number: 7501138
    Abstract: The present invention relates to a liquid food or drink containing a lipid-soluble vitamin, which comprises a pigment selected from the group consisting of riboflavin or a derivative thereof or a salt of the same, a carotenoid pigment, a cochineal extract pigment and a safflower pigment, or an emulsion, and an antioxidant; a method of stabilizing a lipid-soluble vitamin, which comprises adding the aforementioned pigment or emulsion and the antioxidant to a solution or a liquid food or drink containing a lipid-soluble vitamin; and a composition consisting of the aforementioned pigment or emulsion, and the antioxidant.
    Type: Grant
    Filed: April 10, 2003
    Date of Patent: March 10, 2009
    Assignee: Kyowa Hakko Food Specialities Co., Ltd.
    Inventors: Yuichiro Nakano, Takahiro Hara
  • Publication number: 20080206411
    Abstract: The present invention provides a foodstuff comprising: (a) a first food material layer; (b) a colour migration barrier layer; (c) a second food material layer, wherein the colour migration barrier layer is disposed between the first food material layer and the second food material layer and is an edible liquid oil composition comprising: (i) an oil component; and (ii) a fat, emulsifier, wax or mixture thereof having a melting point of greater than 55° C.; wherein the oil component (i) has a solid fat content (N-value) at 20° C. of less than 20.
    Type: Application
    Filed: July 3, 2006
    Publication date: August 28, 2008
    Applicant: Danisco A/S
    Inventor: Jens Mogens Nielsen
  • Publication number: 20080199572
    Abstract: The present invention provides dark opal basil leaves or an extract thereof, containing anthocyanin dye derived from the dark opal basil, in concentrated form. The process of the present invention comprises steps of (1) adding salt to dark opal basil leaves, (2) dehydrating the dark opal basil leaves obtained in step (1), and (3) immersing the dark opal basil leaves obtained in step (2) in an organic acid solution. In step (2), the dark opal basil leaves to be dehydrated are physically treated to such an extent that the cells thereof are broken or not broken.
    Type: Application
    Filed: April 9, 2008
    Publication date: August 21, 2008
    Applicant: Mishima Foods Co., Ltd.
    Inventors: Jun MOTOYAMA, Kenji Baba