Applying Diverse Edible Particulate Solid To Coat Or Impregnate A Solid Core, I.e., Surface Coating Or Impregnation Patents (Class 426/289)
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Publication number: 20120207890Abstract: 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: ApplicationFiled: February 10, 2012Publication date: August 16, 2012Inventors: Sarjit Johal, Albert J. Pollmeier
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Publication number: 20120201934Abstract: Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells.Type: ApplicationFiled: February 9, 2011Publication date: August 9, 2012Inventors: David Hadi Youssefi, Lawrence Martin Cuculic
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Publication number: 20120196006Abstract: 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: ApplicationFiled: January 27, 2012Publication date: August 2, 2012Inventor: Stan Jones
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Publication number: 20120196012Abstract: 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: ApplicationFiled: January 31, 2011Publication date: August 2, 2012Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Rudolph L. Bazaldua, Lee Brady
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Publication number: 20120177792Abstract: 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: ApplicationFiled: January 6, 2012Publication date: July 12, 2012Inventor: Matthew Lee Chatham
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Patent number: 8216621Abstract: 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: GrantFiled: June 15, 2011Date of Patent: July 10, 2012Assignee: Kraft Foods Global Brands LLCInventors: Wen-Sherng Cheng, John Westcott Finley, Bruce Campbell, Ariel Cudia
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Patent number: 8216623Abstract: 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: GrantFiled: April 7, 2009Date of Patent: July 10, 2012Assignee: Frito-Lay North America, Inc.Inventors: Ashish Anand, Barbara Vazquez del Mercado, Mehrnaz Vafaie
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Publication number: 20120121773Abstract: 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: ApplicationFiled: November 16, 2011Publication date: May 17, 2012Inventors: Timothy Vande Giessen, Sylvia Schonauer, James Kincaid, Katherine Nemeth, Mary Steele, Helbert Almeida Dominguez, Aileen Diana Tanojo
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Publication number: 20120107464Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.Type: ApplicationFiled: September 30, 2011Publication date: May 3, 2012Inventors: Timothy A. Stubbs, Kent M. Bearson, Paul H. Bernthal, Dejing Fu, John Dow Harris, JR., Kristina J. Phipps, Barbara K. Schmitt, Glenn Wille
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Patent number: 8163321Abstract: A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The at least partially coated potato substrate contains at least about 20% less fat content (adjusted to an about 1% product moisture basis) after thermal processing as compared to a substantially similar thermal processed uncoated potato substrate.Type: GrantFiled: October 31, 2007Date of Patent: April 24, 2012Assignee: Advanced Food Technologies, Inc.Inventors: Robert O. Roskam, John F. Stevens, Joel R. Tinsley, Cheree L. B. Stevens
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Publication number: 20120082770Abstract: Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked.Type: ApplicationFiled: October 4, 2010Publication date: April 5, 2012Inventors: Maxime Jean Jerome Bilet, Grant Lee Crilly, Nathan P. Myhrvold, Christopher Charles Young, M.G. Johnny Zhu
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Publication number: 20120070550Abstract: 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: ApplicationFiled: August 19, 2011Publication date: March 22, 2012Inventors: Eduardo C. Escallon, Robert J. Groshong, Jennifer Swenson
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Publication number: 20120035277Abstract: A liquid-filled chewable composition for the oral delivery of nutritional supplements and/or pharmaceuticals is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include an organic or non-organic gummy candy including a binding agent, sweetener, flavoring, and/or coloring. The active ingredient may include a predetermined amount of any combination of pharmaceuticals, nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, antioxidants, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient. The delivery vehicle may also include a predetermined amount of at least one nutritional supplement and/or pharmaceutical compound.Type: ApplicationFiled: August 4, 2011Publication date: February 9, 2012Applicant: Hero Nutritionals, LLCInventor: Judy Davis
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Patent number: 8051795Abstract: 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: GrantFiled: April 28, 2006Date of Patent: November 8, 2011Assignee: Restaurant Technology, Inc.Inventors: Ron Dorsten, Bruce G. Feinberg, James C. Purgatorio
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Patent number: 8043643Abstract: Cereal pieces at least partially coated with a composition typically containing a starch component, generally a wheat starch or a dextrin component, are provided. The coating composition provides the cereal pieces with enhanced resistance to breakage and superior ability to retain their texture and strength in milk or other liquids compared to traditional cereal pieces.Type: GrantFiled: October 31, 2007Date of Patent: October 25, 2011Assignee: Advanced Food Technologies, Inc.Inventors: Cheree L. B. Stevens, John F. Stevens
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Publication number: 20110256281Abstract: Apparatus and methods for fabricating semi-solid food product such as cheese into bite-size or larger pieces by placing the product into a receptacle and pushing the product through a two-dimensional matrix of closely-spaced die apertures without disrupting the overall longitudinal conformation of the food product other than cutting the pieces for length. Substantial portions of the product emerge from the process having maintained fabrication conformation and longitudinal alignment with die apertures before, during, and after passing through the die, relative to where those portions were when received in the receptacle.Type: ApplicationFiled: April 20, 2010Publication date: October 20, 2011Inventor: Charles Johnson
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Publication number: 20110244105Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.Type: ApplicationFiled: April 1, 2011Publication date: October 6, 2011Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
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Publication number: 20110229608Abstract: The present invention relates to a frozen confectionery product (1, 20) having a conical shape and comprising a core filling consisting of a first component (9, 22) being coextruded with a second component (4, 23), said second component (4, 23) surrounding said first component (9, 22). Both components consist of a frozen confection. The present invention further relates to an apparatus (11) and a method for manufacture thereof.Type: ApplicationFiled: November 18, 2009Publication date: September 22, 2011Applicant: NESTEC S.A.Inventors: Alain Marcel Alexis Plessier, Wolfgang Gaeng, Vijayanta Kapil
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Publication number: 20110200721Abstract: The present invention relates a process of production of beadlets comprising hygroscopic plant extracts in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of such specific beadlets in food (for humans and animals) as well as in premixes.Type: ApplicationFiled: July 31, 2009Publication date: August 18, 2011Applicant: DSM IP ASSETS B.V.Inventors: Elger Funda, Karin Leuthardt
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Publication number: 20110177212Abstract: The present invention generally is related to a method for increasing the content of the non-digestible cereal foodstuffs for applying to the people acquired of metabolic syndromes. The method according to the present invention mainly includes a feed preparation step in which the ingredients are ground into powders and then screened by 80 to 100 meshes. Then, a press-kneading step is used to heat up and to press kneading the ingredients in sequence. The semi-finished products made in the second step is delivered to the output of the line, cooperating with a die and a blade, is conducted to form in a press-forming step. The formed pre-product is dried by an intermittent heating method in the drying step. Then, a binder is added to and sufficiently mixed with the semi-finished products to form a film coat on the surface of the pre-product and then is dried in a film-coat forming step.Type: ApplicationFiled: January 20, 2011Publication date: July 21, 2011Applicant: CAMASONE CO., LTDInventor: Lee-Ming Chuang
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Patent number: 7981453Abstract: 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: GrantFiled: December 29, 2004Date of Patent: July 19, 2011Assignee: Kraft Foods Global Brands LLCInventors: Wen-Sherng Chen, John Westcott Finley, Bruce Campbell, Ariel Cudia
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Publication number: 20110165293Abstract: The invention relates to a confectionery product having a core and a shell, whereby at least the shell is not fat-continuous, said confectionery product containing between 10 and 55 wt. % of fructan and at most 70 wt. % of sucrose. The shell represents between 10 and 90 wt. % of the confectionery product as a whole. The confectionery product preferably has a non-sucrose bulk sweetener such as Isomalt as main component. The invention further relates to a process for preparing a confectionery product, in particular a filled hard candy.Type: ApplicationFiled: September 14, 2009Publication date: July 7, 2011Inventors: Ingrid Willibald-Ettle, Margit Arenz, Veerle De Bondt
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Patent number: 7964231Abstract: A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The at least partially coated potato substrate contains at least about 20% less fat content (adjusted to an about 1% product moisture basis) after thermal processing as compared to a substantially similar thermal processed uncoated potato substrate.Type: GrantFiled: January 9, 2004Date of Patent: June 21, 2011Assignee: Advanced Food Technologies, Inc.Inventors: Robert O. Roskam, John F. Stevens, Joel R. Tinsley, Cheree L. B. Stevens
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Publication number: 20110135794Abstract: A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.Type: ApplicationFiled: December 8, 2010Publication date: June 9, 2011Inventors: Norbert Gimmler, Charles Gambino, Hillis Kauffman, Terry Engle, Penny Engle
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Publication number: 20110124743Abstract: The invention provides palatability enhancers containing at least one animal digest and at least one surfactant and methods for using such palatability enhancers to enhance the palatability of comestible compositions.Type: ApplicationFiled: May 21, 2009Publication date: May 26, 2011Inventor: Pascal Vanacker
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Patent number: 7947317Abstract: Confectionery products, packages containing confectionery products and methods for marketing same are disclosed. The products permit the consumer to manipulate them into composite shapes having various flavor, color, and/or texture combinations. Additionally, packages containing a plurality of resiliently deformable candy pieces are disclosed. The packages provide indicia in the form of graphic and textural information regarding the contents and how to use the pieces to create composite shapes having various flavor, color and/or texture combinations.Type: GrantFiled: June 1, 2006Date of Patent: May 24, 2011Assignee: Kraft Foods Global Brands LLCInventors: Atul Mistry, Laura E. Krusch
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Patent number: 7935372Abstract: The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating layers, while a coating layer of a dough material located further inwards expands more strongly than an outer coating layer; the outer coating layer is broken on a part of the surface of the core; thereupon, the thus coated core is heated.Type: GrantFiled: March 7, 2006Date of Patent: May 3, 2011Assignee: Frito-Lay Trading Company (Europe) GmbHInventors: Guido Slegers, Ingrid Dorothe Maria Ganzeboom
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Publication number: 20110097459Abstract: A reduced-size apparatus for applying food coating that includes a belt assembly for conveying food products, having an input end and an output end, and a recycle assembly, capable of receiving excess coating from the output end of the belt assembly and conveying it to the input end, wherein the recycle assembly includes at least one of a base coating distribution passage and a top coating distribution passage for providing coating for application to a food product situated on the belt assembly.Type: ApplicationFiled: October 27, 2010Publication date: April 28, 2011Applicant: VIBRATORY SOLUTIONS, LLCInventors: James Bakos, James Karpinsky, Allen Bongert, Travis Renkly
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Patent number: 7923047Abstract: A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.Type: GrantFiled: February 20, 2007Date of Patent: April 12, 2011Assignee: ConAgra Foods RDM, Inc.Inventors: Michael Jensen, Gordon Smith, Shawn Fear, Lance Schilmoeller, Clinton Johnson
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Patent number: 7906163Abstract: A belt less applicator of particulate materials for food products includes a differential impulse linear conveyor having a horizontal pan carrying a bed of particulate materials and food products spaced there along. Particulate materials are supplied from above to coat the food products as the pan conveys the products to a subsequent treatment station. Hammer like tamping contact of the products insures good adhesion of the coatings to the products. The excess particulate materials are recycled and the entrained dough balls removed as the products are discharged.Type: GrantFiled: July 17, 2006Date of Patent: March 15, 2011Assignee: Heat and Control Inc.Inventors: Adam Gary Dargusch, Paul Francis Heness, Christopher Gorton, John Macrae Silvester
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Patent number: 7906164Abstract: 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: GrantFiled: October 31, 2007Date of Patent: March 15, 2011Assignee: Advanced Food Technologies, Inc.Inventors: Robert O. Roskam, Cheree L. Stevens, John F. Stevens, Joel R. Tinsley
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Patent number: 7906162Abstract: Temperature-sensitive inclusions are adhered to edible lightweight cores using an ambient temperature process.Type: GrantFiled: October 21, 2003Date of Patent: March 15, 2011Assignee: Mars IncorporatedInventor: Keith Woelfel
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Publication number: 20110027417Abstract: A dusted pet food kibble and a process for dusting a pet food kibble comprising providing a pet food kibble in the form of a core matrix, providing a powder comprising a first component that can comprise an active ingredient, such as Probiotic microorganism particles, and dusting the powder onto the pet food kibble to form a dusted kibble. The dusting can occur substantially free of a binder. An animal feed comprising a kibble in the form of a core dusted with active ingredients.Type: ApplicationFiled: July 31, 2009Publication date: February 3, 2011Inventors: Patrick Joseph Corrigan, Michelle Marie Houston, Gregory Dean Sunvold
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Publication number: 20100323068Abstract: The present invention relates to powders, preferably milk-based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising said powders and to a method of preparing a cold instant drinks.Type: ApplicationFiled: April 21, 2008Publication date: December 23, 2010Applicant: NESTEC S.A.Inventors: Philippe Gonus, Marcel Rosse
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Publication number: 20100322995Abstract: The invention relates to a fish food capsule, comprising a capsule casing and a liquid or suspension-like fish food product enclosed in the capsule casing, wherein a gas phase determining the buoyancy of the fish food capsule is provided in the fish food capsule, and to the use thereof, a fish food kit, and a method for producing the fish food capsule.Type: ApplicationFiled: October 16, 2008Publication date: December 23, 2010Applicant: AYANDA GMBH & CO. KG, FALKENHAGENInventor: Jens Geselle
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Publication number: 20100316760Abstract: Confectionery products comprising an isomalt component, a geraniol-containing aroma component and at least one product additive, and processes to obtain such products.Type: ApplicationFiled: February 5, 2009Publication date: December 16, 2010Inventors: Jorg Kowalczyk, Ingrid Willibald-Ettle, Margit Arenz
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Publication number: 20100266737Abstract: The subject of the invention is antioxidant stabilisation and protection of nuts and/or seeds etc. and of products containing nuts and/or seeds. As known, nuts and seeds become rancid over time, and although several methods of preserving the same exist, including cooling, vacuum packaging, and the use of synthetic stabilizers, there is a need for improved methods of preserving nuts and seeds, as well as products comprising the same. According to this invention antioxidant extracts of plants from the Labiatae family, such as rosemary, sage, balm, oregano, summer savory, mint and thyme, which are natural antioxidants, are used for stabilisation nuts and/or seeds, as well as products comprising the same.Type: ApplicationFiled: December 10, 2008Publication date: October 21, 2010Inventors: Majda Hadolin Kolar, Ohad Cohen Ovadya, Harold Wiener, Maja Skrinjar, Andreja Rizner Hras, Miran Bezjak
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Publication number: 20100239714Abstract: A fat-containing powder according to the present invention comprises up to 50% fat, whereby the fat surface of the powder particles is associated with a particulate flowing agentType: ApplicationFiled: February 2, 2007Publication date: September 23, 2010Applicant: NESTEC S.A.Inventors: Gerhard Niederreiter, Peter Zeltner, Heinz Wyss
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Publication number: 20100209521Abstract: The invention relates to sensory pigments for use in foods, packagings, pharmaceutical products, paper and electronic products. Said pigments are characterised by the fact that a chemically reactive polymer layer that is 5 to 500 nm thick is applied to metallic particles, metal particles or particles containing at least one metal-oxygen compound, said particles being preferably platelet or fibre-shaped, and a layer of chromophore particles that are between 1 and 100 nm in size is applied to the polymer layer, said particles having a colour that is visible to the human eye and that changes after contact with an analyte.Type: ApplicationFiled: August 28, 2008Publication date: August 19, 2010Inventor: Thomas Schalkhammer
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Patent number: 7766195Abstract: Methods and apparatus for accurately and repeatably depositing edible particulates on edible products. A dual-drum rotary feed system accurately meters an amount of edible particle for each edible product with a first rotary drum while a second rotary drum deposits the edible particulates onto or within the edible product. The dual-drum rotary feeder can comprise replaceable drums wherein drums can be quickly removed and replaced for cleaning, sanitization and to adjust processing conditions such as, for example, changes in production rates and/or product size.Type: GrantFiled: April 20, 2007Date of Patent: August 3, 2010Assignee: General Mills Marketing, Inc.Inventors: Lisa Jo Ryan, Peter A. Huberg, Gary O. Bendickson, Joana A. Montenegro
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Patent number: 7736681Abstract: The invention relates to an apparatus and method for applying solid edible particulates to an exposed upper surface of an edible substrate. The apparatus includes a particulate supply, a metered dosing system, a conduit through which the measured particulates are to the edible substrate, an applicator nozzle to direct the measured particulates from the conduit onto the upper surface of the substrate, and a vacuum system that supplies a directed stream of air to accelerate the particulates from the dosing system through the conduit and at least substantially vertically through the nozzle. The particulates are ejected at a velocity sufficient to cut through air currents between the nozzle and substrate, but insufficient to fully penetrate the upper surface of the substrate, to deposit and adhere a substantial amount of the particulates in a desired pattern onto the upper surface of the substrate.Type: GrantFiled: May 2, 2005Date of Patent: June 15, 2010Assignee: Nestec S.A.Inventors: Marla D. Belzowski, Richard E. Ludwick
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Publication number: 20100136181Abstract: The invention relates to a particulate food constituent comprising a filling and a coating, characterised in that the filling is a food preparation which is free-flowing at room temperature and selected from the group consisting of fruit preparations, other preparations and mixtures thereof, and in that the coating consists of a layer consisting of a constituent selected from the group of suitable cocoa products, chocolate products, and hydrophobic food ingredients, especially optionally aromatised and/or dyed fats or fatty materials that have a minimum fat content of 80%, or mixtures thereof. The average particle diameter of the food constituent is between 6 and 18 mm, preferably between 8 and 11 nm.Type: ApplicationFiled: April 23, 2008Publication date: June 3, 2010Applicant: ARGANA BETEILIGUNGS-AKTIENGESELLSCHAFTInventors: Karin Eggenreich, Frederic Hariot, Martin Ulreich
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Publication number: 20100112142Abstract: Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a confectionery product comprising erythritol, a fat and a gastrointestinal tolerant ingredient.Type: ApplicationFiled: February 11, 2008Publication date: May 6, 2010Applicant: WM. WRIGLEY JR. COMPANYInventors: David G. Barkalow, Michael A. Reed
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Publication number: 20100104699Abstract: 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: ApplicationFiled: October 23, 2009Publication date: April 29, 2010Inventors: Dean W. Creighton, Bryan Worwa
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Patent number: 7704538Abstract: A non-sticky, free-flowing product comprises a candied or infused, internally-moist, solid comestible having a surface coating comprising as main ingredient a dry starch derivative selected from starch phosphate esters, hydroxyalkyl starches phosphate esters and mixtures thereof. Typically, the candied or infused, internally-moist solid comestible is selected from candied or infused ginger pieces, whole fruit or fruit pieces. The product may be used as a food ingredient, for instance in bakery products, cereal products, ice cream and dairy products.Type: GrantFiled: March 13, 2003Date of Patent: April 27, 2010Assignee: Cerestar Holding B.V.Inventor: Johan Augusta Maria Antoon Permans
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Publication number: 20100092620Abstract: A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micro-grinding the compound coating to the fine particle size. The compound coating can include soluble fiber, insoluble fiber, or combinations thereof, such as polydextrose and short chain fructo-oligosaccharides. The compound coating can be applied to a wide variety of food forms including wafers, cereals, crackers, and other foods. The compound coating can be applied by spraying the coating onto the food form or pumping the coating through depositing spindles and onto the food form.Type: ApplicationFiled: October 13, 2009Publication date: April 15, 2010Inventors: Edith Salinas Bravo, Richard Norris Flaget
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Publication number: 20100062125Abstract: A process for improving the healthfulness of common snack foods, combining dietary supplements with strong-tasting flavorings in proportions and by process steps that maintain the taste of flavored snacks and the effectiveness of the supplements.Type: ApplicationFiled: September 10, 2008Publication date: March 11, 2010Inventors: Jacek Ostrowski, Rafael Ostrowski
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Publication number: 20100055263Abstract: 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: ApplicationFiled: July 12, 2006Publication date: March 4, 2010Applicant: NESTEC S.A.Inventors: Ulrich Erle, Roland Lermer
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Publication number: 20100047395Abstract: A composition comprising one or more starches, an amount of water and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, is provided. Also, techniques for producing a composition are provided. The techniques include combining one or more starches, an amount of a liquid and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, into a composition. Techniques are also provided for using a composition to create a food product.Type: ApplicationFiled: August 20, 2008Publication date: February 25, 2010Inventors: Erik Zwicker, Barnett S. Press, Alecia Dotterweich, Vanessa Elizabeth Teter
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Publication number: 20100047411Abstract: A breading machine, and improvements thereto, for use in high volume food production is disclosed. In accordance with an embodiment of the present invention, an improved breading machine includes a side-mounted feed hopper, a low pressure auger assembly including an auger transfer box with an input port for accepting a cross-feed screw and paddle, and an output port for transferring coating material to a vertical screw. The improved breading machine also includes a substantially cylindrical, rod-based spreader assembly and a transport conveyor belt for feeding the spreader assembly within a top hopper of the breading machine. The improved breading machine further includes a vibrating filter assembly to filter out clumps of coating material while allowing un-clumped material to be re-used within the breading machine.Type: ApplicationFiled: November 5, 2009Publication date: February 25, 2010Applicant: ALKAR-RAPIDPAK-MP EQUIPMENT, INC.Inventors: Donald A. Mather, Jason Jeong, John Crapps, Scott D. Mather