Applying Diverse Edible Particulate Solid To Coat Or Impregnate A Solid Core, I.e., Surface Coating Or Impregnation Patents (Class 426/289)
  • Patent number: 10292407
    Abstract: The present invention provides methods and products made thereby, wherein a pre-expanded constituent, including an edible constituent, is thermally treated to melt it, preferably in a dynamic process environment, to produce products ranging from high to quite low densities and from very strong to soft to apparently dry textures. The wide range of textures enables the provision of food products such as low calorie, digestible and safe, long duration pet food chews. Non-food products suitable for use in manufacture may also be produced. Cooking is preferably carried in an extruder, preferably at low moisture or in the total absence of added water. The methods of dynamic cooking reduce cost in a number of ways including but not limited to decreased process steps, increased throughput, decreased capital expenses and decreased raw product cost.
    Type: Grant
    Filed: January 31, 2013
    Date of Patent: May 21, 2019
    Assignee: NESTEC SA
    Inventor: John Russell-Maynard
  • Patent number: 10261501
    Abstract: A system for optimizing blending. The system can include a processor configured to aggregate material information, aggregate production information, model consumer liking of the at least one product, and provide plan information for controlling production resources based on the material information, the production information, and the consumer liking. The material information can be associated with a product input of the at least one product. The production information can be associated with the production resources of the at least one product.
    Type: Grant
    Filed: January 6, 2014
    Date of Patent: April 16, 2019
    Assignee: The Coca-Cola Company
    Inventors: Douglas A. Bippert, Sherri Lynn Hutter, Timothy A. Anglea, Jon A. Higbie, Jr., David Quinton Cross, Seonah Lee, Sean Patrick Lennon
  • Patent number: 10071852
    Abstract: A beverage brewing product for brewing a sweetened beverage is disclosed which produces a sweetened beverage solution that can be mixed with a diluting liquid and which comprises at least one water permeable sieve wherein beverage material and granulated sweetener are contained. The beverage material and sweetener are brewed and dissolved during steeping in hot water to produce a sweetened beverage solution. The beverage solution, if concentrated, is then mixed with a proportioned amount of diluting liquid to make a consistently sweet beverage. This beverage brewing product may be used to produce a variety of consistently sweetened beverages, including tea, coffee, lemonade, and other sweetened beverages.
    Type: Grant
    Filed: April 25, 2017
    Date of Patent: September 11, 2018
    Inventors: Paul Alan Stewart, Adam Paul Stewart
  • Patent number: 9961931
    Abstract: A topical seasoning for snack foods, the seasoning comprising a plurality of seasoning particles, the seasoning particles comprising a shell surrounding an encapsulated central core, the shell comprising a matrix including at least one solid lipid and the core comprising sodium chloride.
    Type: Grant
    Filed: April 24, 2015
    Date of Patent: May 8, 2018
    Assignee: Frito-Lay Trading Company GmbH
    Inventors: Akash Beri, Rachael Allen, Bruce Linter, Richard Watson, Fotis Spyropoulos, Ian Norton
  • Patent number: 9179704
    Abstract: The disclosure relates to a process for roasting and surface pasteurization of particulate food products. The roasting and surface pasteurization can be combined and united to form one process wherein a treatment is carried out in a moist atmosphere at temperatures <100° C., that the pasteurization treatment is carried out in a roasting system during the roasting operation, that during the pasteurization phase the temperature of the product surface is held a few degrees below the dew point temperature of the atmosphere which is established, that the pasteurization is performed for 1-30 min, and that with advancing or continued roasting the water of condensation on the surface of the food products is removed and the water uptake of the same is minimized.
    Type: Grant
    Filed: December 28, 2009
    Date of Patent: November 10, 2015
    Assignee: BUHLER BARTH AG
    Inventors: Rainer Perren, Jürgen Fischer
  • Publication number: 20150118364
    Abstract: Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.
    Type: Application
    Filed: May 11, 2012
    Publication date: April 30, 2015
    Applicant: NISSHIN FOODS INC.
    Inventors: Youichirou Miya, Hitomi Yamaguchi, Fusaki Kajio
  • Patent number: 8999413
    Abstract: Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit. Methods of preparing and using the coated dried fruit are also described. The dried fruit pieces of the present invention are less sticky and are readily separated from one another using ordinary gravity feed handling conditions.
    Type: Grant
    Filed: October 23, 2009
    Date of Patent: April 7, 2015
    Assignee: General Mills, Inc.
    Inventors: Dean W. Creighton, Bryan Worwa
  • Publication number: 20150072055
    Abstract: A gyro-style pita dessert with an example of its method of preparation including a recipe and an apparatus for use in holding a chocolate cone at a desired temperature for preparing the dessert.
    Type: Application
    Filed: September 9, 2014
    Publication date: March 12, 2015
    Inventor: John Vlahos
  • Patent number: 8968810
    Abstract: In one aspect, the present invention is directed to a method for preparing a decorative cake coating, the method comprising the steps of: providing a contour of a figure, the contour being made of a first edible solid substance, such as chocolate; filling the spaces between the lines of the contour with a second edible substance, such as colored candies; pouring dough made of a third edible substance (e.g., hot chocolate) onto the figure; and turning the coating upside down, thereby enabling placing the coating on the cake with the decorative figure on top.
    Type: Grant
    Filed: April 29, 2008
    Date of Patent: March 3, 2015
    Inventor: Rachel Greenberg
  • Patent number: 8951584
    Abstract: A fish feed comprises carvacrol and/or salvia extract (provided that where the fish feed comprises carvacrol and not salvia extract the lipid content of the fish feed is at least 15 wt %). The salvia extract may be selected from extract of Salvia officinalis and extract of Salvia lavandulifolia. The carvacrol may be synthetic or may be extracted from Origanum vulgare.
    Type: Grant
    Filed: January 16, 2007
    Date of Patent: February 10, 2015
    Assignee: Trouw International B.V.
    Inventors: Wolfgang Koppe, Alex Obach, Ramon Fontanillas
  • Publication number: 20150017279
    Abstract: The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof.
    Type: Application
    Filed: September 30, 2014
    Publication date: January 15, 2015
    Inventor: Malcolm Kearsley
  • Publication number: 20140335247
    Abstract: Provided herein is a continuous production line for a dressed proteinaceous patties with a solid food grade particulate using a coordinated volumetric toothed dispensing cylinder and variable speed conveyor for precisely controlled introduction of the particulate to a stream of proteinaceous material which is then formed into a patty.
    Type: Application
    Filed: May 5, 2014
    Publication date: November 13, 2014
    Applicant: Cardinal Meat Specialists Limited
    Inventors: Brent J. M. Cator, John Pound, Frank Florindo, Kelly Moriyama, Carlos DaSilva
  • Publication number: 20140302200
    Abstract: A packaged food product comprising a package housing and a nutritional composition having reduced stickiness on its surface, comprising a plurality of solid particles on at least one surface of the nutritional composition and a carbohydrate, wherein the solid particles have a diameter between about 1 mm and about 10 mm, and wherein the at least one surface of the nutritional composition is an external surface.
    Type: Application
    Filed: April 19, 2012
    Publication date: October 9, 2014
    Applicant: NESTEC S.A.
    Inventors: Marie-Louise Mateus, Yves Michael Tthonney
  • Patent number: 8828466
    Abstract: Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.
    Type: Grant
    Filed: November 16, 2011
    Date of Patent: September 9, 2014
    Assignee: Kellogg Company
    Inventors: Timothy Vande Giessen, Sylvia Schonauer, James Kincaid, Katherine Nemeth, Mary Steele, Helbert Almeida Dominguez, Aileen Diana Tanojo
  • Patent number: 8771769
    Abstract: Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
    Type: Grant
    Filed: March 1, 2013
    Date of Patent: July 8, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Douglas A. Smyth, Heather Michelle Johnson, Emily Jane Rudolph Olson, Jan Karwowski, Chen Y. Wang, Jaime C. Ho
  • Publication number: 20140161942
    Abstract: A fried bread/dough/cake product is particularly well-suited for the amusement/theme park, carnival and festival industries. The fried food product may utilize a pre-cooked or raw dough product or a pre-cooked or raw cake batter that may be disposed on a stick and fried. The product may be pre-made and frozen (for raw dough/batter) or refrigerated or frozen (for pre-cooked dough or cake batter) and deep fried when needed. Various glazes and toppings can be provided to give consumers a unique, fresh dessert they can easily walk around and eat.
    Type: Application
    Filed: February 12, 2014
    Publication date: June 12, 2014
    Inventors: Tomi J. Newberry, Thomas E. Newberry, JR.
  • Publication number: 20140141138
    Abstract: A vegetable food product and a method of making a dehydrated vegetable food product are provided. A quantity of vegetables is cut to a predetermined size. The quantity of cut vegetables is cooked. The quantity of cut vegetables has surface moisture removed. A flavoring material is imparted into the quantity of vegetables. The quantity of cut vegetables is substantially dehydrated, wherein each of the cut vegetables has a jerky-like texture, whereby shearing through the jerky-like texture requires a force of at least 30 N until a 95% strain is achieved utilizing a TA-HD Plus Texture Analyzer Device. The quantity of vegetable may include a quantity of potatoes.
    Type: Application
    Filed: November 19, 2013
    Publication date: May 22, 2014
    Inventor: Douglas M. Gaus
  • Publication number: 20140093627
    Abstract: A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165° F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged.
    Type: Application
    Filed: September 28, 2012
    Publication date: April 3, 2014
    Inventor: Howard M. Bender
  • Publication number: 20140087038
    Abstract: The present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration and to a method for preparing same. More particularly, the present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration by coating sweetener powder particles with dietary fiber, and to a method for preparing same.
    Type: Application
    Filed: May 3, 2012
    Publication date: March 27, 2014
    Applicant: CJ CHEILJEDANG CORPORATION
    Inventors: Young Jae Kim, Jung Gyu Park, Ginny Park, Chun Son Lim
  • Publication number: 20140079786
    Abstract: The disclosure pertains generally to spheres made from a fiber source. These spheres may be used as cores for carrying other ingredients or may be used alone for applications in the food, pharmaceutical, nutraceutical, personal care, and industrial industries. In many embodiments the ingredients used in this invention are derived from a natural resource, and are safe to ingest. In some embodiments, the spheres are formed using a centrifugal tumbling-granulating-coating apparatus.
    Type: Application
    Filed: September 19, 2013
    Publication date: March 20, 2014
    Applicant: Grain Processing Corporation
    Inventors: Susan Freers, Carrie Shipley, Brian Jensen, Shawn Engels
  • Publication number: 20140057026
    Abstract: Systems and methods for applying seasoning or flavoring to food items or products, for example, taco shells, are provided. A seasoning system can include a seasoning hopper or other storage container, a scarf plate, a scalping screen, a conveyor system, and a collection bin. The scalping screen can help reduce clumps in seasoning that falls onto the food items to allow for more even and consistent seasoning distribution. The conveyor system can include a mechanism for tilting or pivoting the food items to allow for application of seasoning to multiple surfaces of the food item as the food items are conveyed under the seasoning delivery system. A method for applying seasoning to food items can include adjusting process parameters such as presentation angle of the food items, throughput, seasoning flow rate, etc. to adapt to varying conditions such as temperature, humidity, and seasoning coverage.
    Type: Application
    Filed: December 3, 2012
    Publication date: February 27, 2014
    Applicant: TACO BELL, CORP.
    Inventors: Charles K. Steadwell, Steven R. Bordeaux, Rachelle Carandang
  • Patent number: 8617630
    Abstract: Embodiments relate to a fine particle applicator including a loading vessel, a metering roller positioned adjacent the loading vessel, a first stippling roller in contact with the metering roller, a high speed roller, positioned adjacent the metering roller such that bristles of the metering roller and bristles of the high speed roller overlap sufficient to form an interference zone, a second stippling roller, in contact with the high speed roller, a stippling shoe positioned adjacent at least the metering roller and high speed roller and a housing. At least a portion of a surface of the stippling shoe closest to at least the metering roller and high speed roller includes substantially the same curvature as the roller nearest the surface.
    Type: Grant
    Filed: August 19, 2011
    Date of Patent: December 31, 2013
    Assignee: Terronics Development Corporation, Inc.
    Inventors: Jennifer R. Swenson, Robert J. Groshong, Eduardo C. Escallon
  • Publication number: 20130337123
    Abstract: An instant coffee composition is provided having soluble coffee particles. The particles have internal pores, and at least some of the internal pores contain a pressurized gas. Further, the soluble coffee particles are provided with finely-ground insoluble coffee material on an outer surface of the soluble coffee particles. A method of forming the instant coffee composition, a container for the composition, and a beverage dispensing system are also provided.
    Type: Application
    Filed: December 14, 2011
    Publication date: December 19, 2013
    Inventors: Ian Denis Fisk, Thomas Philip Irnison, Bary Zeller
  • Publication number: 20130323376
    Abstract: A coating system (20) includes a conveyor system (22), a coating distribution assembly (24), and a coating adherence system (26). The coating material (M) is recycled via a coating collection and return system (30) that coating distribution assembly (24) includes a container (64) for receiving and distributing the coating using a coating distribution roller (74). The roller (74) has a plurality of longitudinal channels (78) extending along the length of the roller to receive the coating material and apply the coating material onto food products by rotation of the distribution roller.
    Type: Application
    Filed: January 22, 2013
    Publication date: December 5, 2013
    Applicant: John Bean Technologies Corporation
    Inventors: Robert M. Stacy, Andrew A. Johnson, Keith A. Gildenmeister
  • Patent number: 8518448
    Abstract: Sustained-released beads providing active ingredients over an extended period of time to an individual orally ingesting the sustained release beads. The sustained-release beads can be part of a suspension wherein the sustained-release beads are suspended and evenly dispersed in the suspension. Binding agents are used to form the structural framework of the sustained released beads and retain the active ingredients without chemical or electrical bonding. The components of the dispersion medium are GRAS designated, making the suspension suitable for use as a food product.
    Type: Grant
    Filed: April 18, 2011
    Date of Patent: August 27, 2013
    Inventor: Robert Niichel
  • Publication number: 20130216667
    Abstract: Salt substitute, in particular granular, crystalline or pulverulent and preferably for use as garnish salt or salt substitute, which contains 30 to 90 wt % sodium chloride or a mixture of sodium chloride and potassium chloride in a weight ratio of 1:2 to 2:1, 10 to 70 wt % of a combination of at least one carbon dioxide carrier and at least one acid carrier and optionally up to 20 wt % of further additives, wherein the carbon dioxide carrier is selected from sodium carbonate, sodium hydrogen carbonate, potassium carbonate (potash), potassium hydrogen carbonate, magnesium carbonate, magnesium hydrogen carbonate, calcium carbonate, calcium hydrogen carbonate, aluminium carbonate, aluminium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, ammonium carbamate, hartshorn salt and mixtures of the above and the at least one acid carrier is selected from sodium acid pyrophosphate (SAPP), monocalcium phosphate monohydrate (MCPM), anhydrous monocalcium phosphate (AMCP), all further hyd rates of m
    Type: Application
    Filed: September 22, 2011
    Publication date: August 22, 2013
    Applicant: CHEMISCHE FABRIK BUDENHEIM KG
    Inventors: Gideon Rath, Rainer Schnee
  • Patent number: 8486471
    Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.
    Type: Grant
    Filed: February 7, 2011
    Date of Patent: July 16, 2013
    Assignee: Advanced Food Technologies Inc.
    Inventors: Robert O. Roskam, Cheree L. Stevens, John F. Stevens, Joel R. Tinsley
  • Patent number: 8460728
    Abstract: A dehydrated slice of a vegetable or a fruit is provided, which is adapted to be rehydrated by a rehydration process, having a circumference which is substantially the same as the circumference of the respective slice of the raw vegetable, and having a thickness which is reduced about 20 to 90% in comparison to the thickness of the respective slice of the raw vegetable or fruit. The dehydrated slice has a planar surface. Furthermore, a method is provided to produce said dehydrated slices. Said dehydrated slices are adapted to be rehydrated by a rehydration process herein provided, whereby performance of said process leads to a rehydrated slice with a thickness of the respective raw vegetable or fruit.
    Type: Grant
    Filed: July 12, 2006
    Date of Patent: June 11, 2013
    Assignee: Nestec S.A.
    Inventors: Ulrich Erle, Roland Lermer
  • Patent number: 8449920
    Abstract: Sustained-released beads providing active ingredients over an extended period of time to an individual orally ingesting the sustained release beads. The sustained-release beads can be part of a suspension wherein the sustained-release beads are suspended and evenly dispersed in the suspension. Binding agents are used to form the structural framework of the sustained released beads and retain the active ingredients without chemical or electrical bonding. The components of the dispersion medium are GRAS designated, making the suspension suitable for use as a food product.
    Type: Grant
    Filed: April 8, 2011
    Date of Patent: May 28, 2013
    Inventor: Robert Niichel
  • Patent number: 8357412
    Abstract: A semi-automated food processing station, system and method is provided that allows food to be dispensed, stored and packaged in a suitable container, which may be an individual portion-sized container for serving to a customer. In one embodiment, the system includes an automated salting device, and may include a pivotable food receiving tray that automatically transfers the food items to one or more storage bins, where an infrared heater maintains the temperature of the food items by directing infrared radiation thereon. In a preferred embodiment, the infrared radiation passes through a filter that filters out the wavelengths of infrared radiation that may be irritating to an operator.
    Type: Grant
    Filed: September 15, 2011
    Date of Patent: January 22, 2013
    Assignee: Restaurant Technology, Inc.
    Inventors: Ron Dorsten, Bruce G. Feinberg, James C. Purgatorio
  • Publication number: 20130004631
    Abstract: A method for processing a food product includes in sequence providing ingredients to the food product; reducing a temperature of a surface of the food product for providing a crust at the surface to retain the ingredients in the food product and adapt the food product for retaining deformation to a select shape; and pressing the food product in to the select shape, wherein the shape of the food product and the ingredients in the food product are retained for subsequent processing.
    Type: Application
    Filed: September 7, 2012
    Publication date: January 3, 2013
    Inventors: RC Obert, Chris Kline, Simon Shamoun
  • Publication number: 20120328743
    Abstract: The present invention relates to a composition comprising a powder coated particulate ice cream product, wherein the particulate ice cream product is cryogenically formed. The particulate ice cream product may further comprise a plurality of coatings including one or more powder coatings. The present invention further relates to methods for coating these cryogenically frozen ice cream particles.
    Type: Application
    Filed: June 27, 2011
    Publication date: December 27, 2012
    Inventors: Andy Head, Brian Shoop, Stan Jones
  • Publication number: 20120321750
    Abstract: The present invention describes novel processes for manufacturing a complex confection comprising a first confection that has an edible hollow shell and a separately-formed second confection that is also edible and rests within the first confection. Novel products and processes are described.
    Type: Application
    Filed: June 13, 2012
    Publication date: December 20, 2012
    Inventor: James Klene
  • Publication number: 20120321749
    Abstract: Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells.
    Type: Application
    Filed: February 9, 2011
    Publication date: December 20, 2012
    Inventors: David Hadi Youssefi, Lawrence Martin Cuculic
  • Publication number: 20120308696
    Abstract: The present invention is related to processes for importing an improved anti-oxidant content with high ORAC values to a food product. Milled high tannin sorghum grain may be ground into flour which is then used as a topping on the food product of choice.
    Type: Application
    Filed: June 1, 2011
    Publication date: December 6, 2012
    Inventor: Robert HARRIS
  • Publication number: 20120308697
    Abstract: The present invention is related to processes for importing an improved anti-oxidant content with high ORAC values to a food product. Milled high tannin sorghum grain may be ground into flour and mixed with spices and herbs, which is then used as a topping on the food product of choice.
    Type: Application
    Filed: July 17, 2012
    Publication date: December 6, 2012
    Applicant: NEW INDUSTRIES
    Inventor: Robert Harris
  • Publication number: 20120301580
    Abstract: A microbial control method includes applying dry particles of alkali metal bisulfate to an outer surface of a dry food to control microbial contamination of the food. A food composition includes a dry food having an outer surface covered with dry particles of alkali metal bisulfate that control microbial contamination of the food.
    Type: Application
    Filed: May 23, 2012
    Publication date: November 29, 2012
    Applicant: JONES-HAMILTON CO.
    Inventor: Carl J. Knueven
  • Publication number: 20120264608
    Abstract: Provided is a method for increasing the solubility of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products, agricultural chemicals, and the like, without using large amounts of additives. This is a method for improving aqueous solubility, which comprises coating the surface of the particle of a poorly-soluble substance used in pharmaceutical products, veterinary pharmaceutical products, quasi-drugs, cosmetic products, food products, agricultural chemicals, and the like, with microparticles of a calcium compound such as calcium phosphate or calcium carbonate.
    Type: Application
    Filed: September 10, 2010
    Publication date: October 18, 2012
    Applicant: Kabushiki Kaisha Sangi
    Inventors: Shuji Sakuma, Keiichiro Kikukawa, Ryosuke Miyasaka
  • Publication number: 20120244263
    Abstract: The invention allows for a reduction in the amount of sodium chloride applied to a food product, without adversely affecting the taste of the food product. Sodium chloride particles with bi-modal particle size distribution are combined with particles of another edible salt with a particle size distribution peak that falls between the bi-modal peaks of the sodium chloride particles. In this way, any off-flavors exhibited by the other edible salt are masked by the initial and final pure sodium chloride saltiness flavors provided by the composition.
    Type: Application
    Filed: March 22, 2011
    Publication date: September 27, 2012
    Applicant: The Smith's Snackfood Company Limited
    Inventors: Richard Durno MURRAY, Kim WOOLLETT
  • Patent number: 8273401
    Abstract: A phytosterol/salt mixture for even topical application to snack products. At least one free phytosterol in dry form is combined with at least one salt of a similar particle size to form a homogenous blend and applied to the surface of a hot snack food product. The at least one free phytosterol can also be part of a phytosterol blend comprised of at least 95% free phytosterols. To ensure that neither the phytosterol nor salt component settles out and to provide for uniformity of the homogenous blend, the phytosterol blend is of a similar size distribution to the at least one salt. In test runs, a phytosterol blend and at least one salt were combined in a ratio of approximately 53:47, with size ranges determined by sieve analysis to generally fell within the range of 149 to 400 microns.
    Type: Grant
    Filed: October 31, 2008
    Date of Patent: September 25, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventor: Malina Elizabeth Janakat
  • Publication number: 20120219669
    Abstract: The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a) preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredients; b) dividing the dough into one or more dough portions; c) shaping the one or more dough portions into one or more shaped dough pieces; d) proving the dough pieces; e) contacting 30-60% of the total surface area of the one or more shaped dough pieces with hot oil during a period of at least 10 seconds to produce one or more partially fried dough pieces comprising a fried surface area and a non-fried surface area; and f) baking said one or more partially fried dough pieces to produce one or more baked dough pieces; where in a layer of edible material is applied to 40-70% of the surface area of the shaped dough pieces, the partially fried dough pieces or the baked dough pieces and wherein the surface area of the final ready-to-eat product that is not covered by the layer of
    Type: Application
    Filed: August 24, 2010
    Publication date: August 30, 2012
    Inventors: Kerstin Schmidt, Stephen John Clarke, Pieter Moret
  • Patent number: 8247014
    Abstract: A fondant rolling device comprises three main parts: an axle member, a roller member, and a base member. Fondant is rolled onto the roller member, and the applied to the confection by unrolling the fondant therefrom. As the fondant is unrolled from the roller member and the fondant roller becomes smaller, the axle slides from a central portion of the base toward an outer periphery of the base, so that the fondant may be applied to the confection without interference from the base member.
    Type: Grant
    Filed: June 24, 2009
    Date of Patent: August 21, 2012
    Inventor: Christine Marie Schnee
  • Publication number: 20120207890
    Abstract: A low sodium salt composition and method for manufacture are provided. The composition generally includes salt, such as sodium chloride, and one or more crystallization interrupters. The composition is in the form of amorphous particles, optionally in combination with other ingredients.
    Type: Application
    Filed: February 10, 2012
    Publication date: August 16, 2012
    Inventors: Sarjit Johal, Albert J. Pollmeier
  • Publication number: 20120201934
    Abstract: Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells.
    Type: Application
    Filed: February 9, 2011
    Publication date: August 9, 2012
    Inventors: David Hadi Youssefi, Lawrence Martin Cuculic
  • Publication number: 20120196012
    Abstract: An apparatus and method for providing a controlled, uniform distribution of seasoning onto snack food products such as potato chips or tortilla chips using an adjustable, segmented seasoning distribution tube adaptable to an existing product line. The tube comprises a base member attached at one end to the delivery device of the seasoning distribution system and at least two segments attached in succession to the base member. Each segment has an opening along the length of the segment, which may be adjusted above or below the longitudinal axis of the tube.
    Type: Application
    Filed: January 31, 2011
    Publication date: August 2, 2012
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Rudolph L. Bazaldua, Lee Brady
  • Publication number: 20120196006
    Abstract: Embodiments of the present invention relate to a method and apparatus for coating cryogenically frozen particles, such as food particles, with a powder at least in part by random contact with the powder while the particles and powder are circulating in a liquid cryogen. The powder and/or food particles may be electrically charged to increase their affinity for one another as well as the rate of powder coating of the frozen particles.
    Type: Application
    Filed: January 27, 2012
    Publication date: August 2, 2012
    Inventor: Stan Jones
  • Publication number: 20120177792
    Abstract: A method of preparing crepe fries as a portable snack food and the resulting food product are disclosed. The method includes preparing a crepe from a batter, cutting the crepe into strips and crisping the strips. The method provides crepe fries that are compartmentalized for portability, convenient, and that can have varied flavoring.
    Type: Application
    Filed: January 6, 2012
    Publication date: July 12, 2012
    Inventor: Matthew Lee Chatham
  • Patent number: 8216621
    Abstract: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.
    Type: Grant
    Filed: June 15, 2011
    Date of Patent: July 10, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Wen-Sherng Cheng, John Westcott Finley, Bruce Campbell, Ariel Cudia
  • Patent number: 8216623
    Abstract: The present invention discloses formulations and methods for making an infused nut snack. Ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions. The infused nuts are oil or dry roasted and then minimally topically flavored.
    Type: Grant
    Filed: April 7, 2009
    Date of Patent: July 10, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ashish Anand, Barbara Vazquez del Mercado, Mehrnaz Vafaie
  • Publication number: 20120121773
    Abstract: Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.
    Type: Application
    Filed: November 16, 2011
    Publication date: May 17, 2012
    Inventors: Timothy Vande Giessen, Sylvia Schonauer, James Kincaid, Katherine Nemeth, Mary Steele, Helbert Almeida Dominguez, Aileen Diana Tanojo