Including Surface Coating With Liquid Or Plastic Patents (Class 426/293)
  • Patent number: 9775369
    Abstract: A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500° F., and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately ?35 to 0° F. for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat.
    Type: Grant
    Filed: March 12, 2013
    Date of Patent: October 3, 2017
    Assignee: HORMEL FOODS CORPORATION
    Inventors: Thomas W. J. Dickhans, Christopher C. Candullo, Vern J. Noland, Joel D. Reiman
  • Patent number: 9220282
    Abstract: A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.
    Type: Grant
    Filed: April 28, 2010
    Date of Patent: December 29, 2015
    Assignee: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS
    Inventors: Ya-Jane Wang, Sarah Purcell
  • Patent number: 9034406
    Abstract: A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.
    Type: Grant
    Filed: September 25, 2013
    Date of Patent: May 19, 2015
    Inventors: Hans J. Meier, Jeff Dude
  • Publication number: 20150104551
    Abstract: Systems and methods for producing a baked product that have the appearance, texture and/or flavor of fried foods are disclosed. In one embodiment, a method for producing a baked product that imparts fried food properties includes at least partially coating a food product with an oil product, combining a breading composition with the food product, applying water to the food product, and baking the food product. Aspects of the disclosure are particularly directed to a method of baking food products by providing a bread composition and process that imparts a deep fried texture and flavor without having to deep fat fry the food product, thereby reducing the fat content of the final food product and avoiding the need to use a fryer.
    Type: Application
    Filed: May 31, 2013
    Publication date: April 16, 2015
    Applicant: Cargill, Incorporated
    Inventors: Jeffrey L. Casper, Matthew Arnold Gennrich, Andrea Peck Moeller
  • Patent number: 8999417
    Abstract: The disclosure relates to a method for preparation of a food product. The method comprises the following steps: applying on the food product a batter composition; applying on the food product a coating composition; applying oil on the food product, wherein said batter composition, said coating composition and said oil form a coating of the food product; subjecting the food product and the coating to a hot air cooking treatment in an impingement oven at such a temperature and for such a period of time that the coating is cooked while the food product remains substantially untreated by the hot air cooking treatment, wherein the temperature of the hot air cooking treatment is in the range of 230° C. to 290° C. and wherein the hot air in the hot air cooking treatment is applied on both the top and the bottom of the food product.
    Type: Grant
    Filed: September 27, 2011
    Date of Patent: April 7, 2015
    Assignee: John Bean Technologies AB
    Inventors: Ian George Burns, Nigel Gary Brunyee
  • 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: 20150017223
    Abstract: Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.
    Type: Application
    Filed: September 29, 2014
    Publication date: January 15, 2015
    Applicant: FRUITSYMBIOSE INC.
    Inventor: Genevieve Girard
  • Publication number: 20150004292
    Abstract: A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.
    Type: Application
    Filed: September 25, 2013
    Publication date: January 1, 2015
    Applicant: Transform Pack Inc.
    Inventors: Hans J. Meier, Jeff Dude
  • Publication number: 20140370170
    Abstract: A method for preparing a low-fat snack food fries the snack food, removes some of the oil accumulated by the frying, re-applies oil onto the surface of the snack food and then applying a seasoning or flavoring that adheres to the snack food via the surface coating of oil.
    Type: Application
    Filed: June 30, 2014
    Publication date: December 18, 2014
    Inventors: Joe McCarthy, Carolyn Richards Ottenheimer
  • Publication number: 20140363540
    Abstract: A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component comprising rice flour, but no wheat flour; b. 15 to 35 wt % of non-modified starch; c. 0.1 to 5 wt % of a gelling agent; d. 0 to 15 wt % of modified starch; and e. 0 to 35 wt % of other edible ingredients.
    Type: Application
    Filed: August 12, 2014
    Publication date: December 11, 2014
    Inventor: Keith Graham Pickford
  • Publication number: 20140295033
    Abstract: Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food.
    Type: Application
    Filed: November 20, 2012
    Publication date: October 2, 2014
    Applicant: SAN LUCIO S.R.L.
    Inventor: Francesca Sangiacomo
  • Publication number: 20140199447
    Abstract: Disclosed is a system for continuously coating individual pieces of confectionary product, the system including a product feed device, at least one drum coating arrangement configured to continuously receive the individual pieces of confectionary product from the product feed device, the drum coating arrangement including a first rotating drum rotatable about a first drum axis and a second rotating drum rotatable about a second drum axis, a first drum volume defined by the first rotating drum, and a second drum volume defined by the second rotating drum, the first drum volume being communicable with the second drum volume, wherein the drum coating arrangement is configured such that the confectionary product has a longer residence time in the second drum volume than the first drum volume.
    Type: Application
    Filed: May 30, 2012
    Publication date: July 17, 2014
    Applicant: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Cesar C. Elejalde, Miles Van Niekerk, Gerald B. Cotten
  • Patent number: 8765203
    Abstract: A method for preparing a low-fat snack food fries the snack food, removes some of the oil accumulated by the frying, re-applies oil onto the surface of the snack food and then applying a seasoning or flavoring that adheres to the snack food via the surface coating of oil.
    Type: Grant
    Filed: October 31, 2011
    Date of Patent: July 1, 2014
    Assignee: Diamond Foods, Inc.
    Inventors: Joe McCarthy, Carolyn Richards Ottenheimer
  • Publication number: 20140099407
    Abstract: The present invention is directed to a compound coating compound containing coffee powder that delivers the substantial equivalent as a cup of coffee in about one to about three ounces of food product. The compound coating may be used in many different snack food products, providing an additional source of energy for the consumer. A method for making a snack food product with the compound coating is also disclosed.
    Type: Application
    Filed: October 5, 2012
    Publication date: April 10, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Andres Victor ARDISSON-KORAT, Jennifer Bell RAYMOND, R. Todd SMITH, Alex TIPTON, Louis C. VAZQUEZ
  • 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: 20140030387
    Abstract: The invention relates to an animal protein concentrate, fit for the human consumption, elaborated on basis of a fish protein. More specifically, this invention relates with micro-particle matrix or multicore of fish protein and gelatin, optionally coated, fit for the elaboration of processed food for human consumption.
    Type: Application
    Filed: July 23, 2013
    Publication date: January 30, 2014
    Inventors: Cristian Cifuentes Larios, Simón Salosny Hübner
  • Publication number: 20130323377
    Abstract: Sugarless coated products comprising a product coating, wherein the product coating comprises rice starch, at least one sugar alcohol and a panning additive, as well as methods and use thereof.
    Type: Application
    Filed: August 7, 2013
    Publication date: December 5, 2013
    Applicant: SÜDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURT
    Inventors: Jörg KOWALCZYK, Siegfried PETERS, Bernd HASSLINGER, Eli VERHASSELT, Kristof PITTERY
  • Patent number: 8580327
    Abstract: New coated food products are provided. The products comprise a center food piece such as a nutmeat or cereal piece, and a coating surrounding the center food piece. The coating can be flavored with flavorings such as cheese, chocolate, or fruit. The coating comprises a substantially homogeneous mixture of a fat-based composition and a particulate material, which results in a stable coating that can tolerate higher temperatures when compared to prior art products while also having 50% or less of the fat content of prior art coatings.
    Type: Grant
    Filed: August 18, 2005
    Date of Patent: November 12, 2013
    Assignee: Kerry Group Services International, Ltd.
    Inventors: James C. Cross, Federico T. Corcoro, Jr., Anke E. Golde, Sengngeune Katthaname
  • Publication number: 20130280390
    Abstract: A method is provided for coating tubular food casings (2), especially intestines, with flavoring substances in particle form, especially spices, wherein the tubular casing (2) is wetted on the inside with adhesive (3) and the desired flavoring substances (6) are deposited on the formed adhesive layer. Here, it is essential that the casing (2), wetted on the inside with adhesive (3), is brought through a particle-shaped flavoring substance supply (6), formed in the interior of the tube, and a gas cushion (7), in particular an air cushion, into a non-flat, open cross-sectional shape. The casing wetted with adhesive on its inner side carries along flavoring substances from the flavoring substance supply (6), when it is pulled through the flavoring substance supply. The casing (2) at least on the inside is made from a hydrophilic plastic.
    Type: Application
    Filed: March 18, 2013
    Publication date: October 24, 2013
    Inventor: World Pac International AG
  • Publication number: 20130224334
    Abstract: The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form.
    Type: Application
    Filed: April 12, 2013
    Publication date: August 29, 2013
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Mark Jarrard, Gerald Cotten, Cesar Elejalde, Thomas Kuncewitch, Frank Luzniak
  • Publication number: 20130216668
    Abstract: The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.
    Type: Application
    Filed: October 22, 2012
    Publication date: August 22, 2013
    Applicant: ConAgra Foods RDM, Inc.
    Inventor: ConAgra Foods RDM, Inc.
  • 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
  • Publication number: 20130171307
    Abstract: A method for producing coated shaped meat for preparation in a conventional toaster, having the following steps: Forming shaped meat pieces from a moulding material containing ham meat pieces, so that the shaped piece of meat has a mean thickness of 5 mm to 22 mm and a width of 50 mm to 160 mm, wet coating the shaped pieces of meat with a wet-coating produced from crushed or minced meat-type raw materials, drinking water and auxiliary materials, dry coating the wet-coated shaped piece of meat, deep-frying the dry-coated shaped pieces of meat, removing surplus frying fat from the deep-fried shaped pieces of meat, so that the shaped pieces of meat have a frying fat content of less than 15 percent by weight, and freezing the deep-fried shaped pieces of meat from which the surplus frying fat has been removed.
    Type: Application
    Filed: February 5, 2013
    Publication date: July 4, 2013
    Applicant: TILLMAN'S CONVENIENCE GMBH
    Inventor: Tillman's Convenience GmbH
  • Publication number: 20130115337
    Abstract: The present disclosure relates to a food product comprising, a filling substrate, prepared using a cooking step that reaches a safe cooking temperature for one or more substrate ingredients; and a batter layer containing starches and surrounding the substrate, with a breading layer applied over the batter layer before cooking, said batter and breading layer being cooked at a temperature sufficient to gelatinize the starches in a crust, wherein the food product is substantially cylindrically shaped, and wherein the food product maintains its shape for point of sale heating and when the food product is held.
    Type: Application
    Filed: December 27, 2012
    Publication date: May 9, 2013
    Applicant: Bellisio Foods, Inc.
    Inventors: Pauline Sheets, Naomi Marie Sundalius, Catherine Proper
  • Publication number: 20130108744
    Abstract: A low-calorie non-fried food, which achieves both crispness of the coating and deliciousness of the content ingredient may be obtained by a method for producing a non-fried food, in which a batter liquid and bread crumbs are applied in this order to a food material having undergone a moist-heat treatment, and then the food material is heated by superheated steam at 230 to 250° C., characterized in that the water content in the coating composition (the batter liquid and the bread crumbs) before heating is maintained at 33% by weight or less.
    Type: Application
    Filed: December 21, 2012
    Publication date: May 2, 2013
    Applicant: Ajinomoto Co., Inc.
    Inventor: Ajinomoto Co., Inc.
  • Patent number: 8409644
    Abstract: A microwavable, refrigerated scrambled egg composition. The composition includes a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry including pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.
    Type: Grant
    Filed: April 12, 2010
    Date of Patent: April 2, 2013
    Assignee: Cargill, Incorporated
    Inventors: Aaron K Martin, Robert Ralph Prochnow, Scott A. Woodward
  • Publication number: 20130071524
    Abstract: Described are food products such as ready to eat cereal having a base and a coating; examples include a base, a slurry layer over the base produced by applying a slurry coating to the base, the slurry layer having less than about 80% sucrose on a dry weight basis, and a particulate layer on the slurry layer. The particulate layer can be produced by dry charging particulates onto the slurry coated base. Particulates include be one or more of pregel starch, high molecular weight dextrin, high molecular weight soluble fiber, partially soluble fiber, insoluble fiber, protein, low solubility non-sugar compound, or sucrose, for example.
    Type: Application
    Filed: September 21, 2012
    Publication date: March 21, 2013
    Inventors: Christopher J. Barrett, Daniel R. Green, Victor T. Huang, Christine M. Nowakowski
  • Publication number: 20130059040
    Abstract: The present disclosure relates to novel and advantageous food products comprising, a filling and a starch layer surrounding the filling. The food product also includes a batter and breading layer surrounding the starch layer, wherein the food product is cylindrically shaped, and wherein the food product maintains its shape when the food product is held.
    Type: Application
    Filed: September 1, 2011
    Publication date: March 7, 2013
    Inventor: Catherine Proper
  • Publication number: 20130052307
    Abstract: Disclosed are particulate coating compositions containing powdered gum arabic. Also disclosed are particulate coated confectionery and methods of preparing the coated confectionery.
    Type: Application
    Filed: December 21, 2010
    Publication date: February 28, 2013
    Inventors: Cesar Carlos Elejalde, Edip Tahincioglu, Albert Levi, Burcu Birecik Bakkal
  • Publication number: 20130029012
    Abstract: Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.
    Type: Application
    Filed: April 8, 2011
    Publication date: January 31, 2013
    Applicant: FRUIT-SYMBIOSE INC.
    Inventor: Genevieve Girard
  • Publication number: 20130029018
    Abstract: A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer of adhesive on a base sheet; removing air from the adhesive prior to the step of laying; reducing free moisture from the adhesive during the step of laying, and depositing food-seasoning ingredients onto the thin layer of adhesive. The installation for manufacturing food-seasoning sheets includes an adhesive dispenser having a reservoir and a delivery slot communicating with the reservoir for dispensing adhesive. The dispenser has a heating element mounted thereto for heating the adhesive. The adhesive is made under a partial vacuum and it is conveyed to the dispenser in a partial vacuum.
    Type: Application
    Filed: July 25, 2011
    Publication date: January 31, 2013
    Inventors: Hans J. Meier, Jeff Dude
  • 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: 20120288598
    Abstract: The disclosure relates to a method of fortifying a processed cereal piece with external fiber comprising: providing said processed cereal piece; using coating means, accritively coating said processed cereal piece with between 5.0% and about 50% w/w of the coated cereal piece with said fiber, wherein the step of coating comprise adding said processed cereal pieces into a coating means; separately adding fiber and an adhesive liquid to said coating means; and accritively increasing fiber content on the surface of the processed cereal piece in the coating means, wherein 30 grams of the coated processed cereal piece have less than or equal to 100 calories and shows substantially no clouding in 250 ml. cold water after 10 seconds.
    Type: Application
    Filed: June 29, 2012
    Publication date: November 15, 2012
    Inventor: Steve Leusner
  • Publication number: 20120288590
    Abstract: Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the starches of about 0.1% to about 20% of the total weight of the composition. The composition also includes a ground cereal in amounts of about 10% to about 40% of the total weight of the composition; and water. Disclosed also are coated food substrates bearing such edible surface-modifying particles, and methods for making food products using the edible surface-modifying particles.
    Type: Application
    Filed: February 13, 2012
    Publication date: November 15, 2012
    Inventors: David S. Soane, Lauren Fortin, George Courville
  • Publication number: 20120225165
    Abstract: The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.
    Type: Application
    Filed: March 29, 2012
    Publication date: September 6, 2012
    Inventors: Thomas J. Nack, Tanya Schmidt
  • 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
  • Publication number: 20120171335
    Abstract: A four-layered lollipop is provided for with a first innermost layer of a taffy product on an elongate, essentially rectilinear lollipop stick having a wide surface areas and thin sides. A second layer of hard candy completely covers the first or innermost layer, and a candy third layer is embedded in and covers only individual portions of said second layer. A fourth layer of candy is comprised of sugar particles that covers the surface of the existing candy. The lollipop stick has a plurality of ridges on both faces on the top portion which provide an attachment mechanism for retaining the taffy innermost layer adheres and providing the taffy product with a better surface to adhere to on the lollipop stick.
    Type: Application
    Filed: December 30, 2010
    Publication date: July 5, 2012
    Inventors: Jules R. SHECTER, Lowell Fugal
  • Publication number: 20120114805
    Abstract: The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels.
    Type: Application
    Filed: November 10, 2010
    Publication date: May 10, 2012
    Applicant: Frito-Lay North America, Inc.
    Inventors: Gary Ehrhardt, Jason Thomas Niermann, V.N. Mohan Rao, Yi Zhu
  • Patent number: 8163321
    Abstract: 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: Grant
    Filed: October 31, 2007
    Date of Patent: April 24, 2012
    Assignee: Advanced Food Technologies, Inc.
    Inventors: Robert O. Roskam, John F. Stevens, Joel R. Tinsley, Cheree L. B. Stevens
  • Patent number: 8119179
    Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.
    Type: Grant
    Filed: January 20, 2011
    Date of Patent: February 21, 2012
    Assignee: The Quaker Oats Company
    Inventors: Marcus Parsons, Karen M. Lewis
  • Publication number: 20120015071
    Abstract: The present invention is directed generally to coating compositions and products containing the same. More particularly, the present invention relates to confectionery compositions that include coating compositions which are in particulate form, and binders that have sufficient viscosity and tackifying agent levels so as to effectively bind the particulate coating compositions.
    Type: Application
    Filed: February 9, 2010
    Publication date: January 19, 2012
    Inventors: Omar Ortega, Denise Carvalho Pereira de Souza, Carlos Mitsuo Shimokomaki, Hector Gil-Garza
  • Publication number: 20110300200
    Abstract: The present invention relates to intensely coloured and light-stable effect pigments based on transparent, undoped SiO2 flakes, which are distinguished by the fact that they are covered with an iron-oxide layer having a thickness of 30-150 nm, and all SiO2 flakes have an identical thickness, and the thickness of the SiO2 flakes is 250-400 nm, and to the use thereof in pigment mixtures, in cosmetic formulations and for colouring foods and pharmaceutical products.
    Type: Application
    Filed: August 15, 2011
    Publication date: December 8, 2011
    Inventors: Gerhard Pfaff, Johann Dietz, Cornelia Foerderer, Xenia Petsitis, Doreen Warthe, Veronika Hochstein
  • Patent number: 8071145
    Abstract: The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glycemic response sweetener coating over the formed cereal component, the sweetener coating comprising: a first sticky layer comprising at least about 30% fructose (of the total sweetener coating); a second less sticky layer having a DE value of about 60 or less and comprising up to about 17% fructose and at least about 1% non-fructose carbohydrates (of the total sweetener coating); and third layer comprising crystalline fructose. The present invention also provides a process for forming the sweetener coating over the formed cereal component comprising the following steps: (a) providing a formed cereal component having thereon a first sticky layer comprising fructose; (b) forming over the first sticky layer a less stick second layer comprising non-fructose carbohydrates and optionally fructose; and (c) applying crystalline fructose over the second layer.
    Type: Grant
    Filed: September 7, 2007
    Date of Patent: December 6, 2011
    Assignee: Abbott Laboratories
    Inventors: Normanella T. DeWille, Judith R Atkinson, Neile K. Edens, Terrence B. Mazer, Kelley J. Lowe, Douglas J. Wearly, Allison Ogilvie
  • Publication number: 20110287147
    Abstract: Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described.
    Type: Application
    Filed: May 20, 2011
    Publication date: November 24, 2011
    Inventors: Lisa K. Pannell, Logan Merkwae
  • Patent number: 8043640
    Abstract: A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.
    Type: Grant
    Filed: February 17, 2009
    Date of Patent: October 25, 2011
    Inventors: Jeffrey Hutchinson, Kevin Rogers
  • Publication number: 20110217425
    Abstract: The present invention relates to composite frozen confectioneries providing an enhanced refreshing sensation upon consumption, said confectioneries comprising a soft core of aerated ice confection preferably comprising a refreshing block and a crispy ice coating. The invention also concerns a method for the manufacture of said composite frozen confectioneries.
    Type: Application
    Filed: October 7, 2009
    Publication date: September 8, 2011
    Applicant: NESTEC S.A.
    Inventors: Max Puaud, Sirichit Jiraruangkiat, Francois-Xavier Littoz-Baritel, Steffen Dose
  • Publication number: 20110212226
    Abstract: The invention relates to an improved food product comprising food substrate, a thin adhesive coating deposited on a surface of said food substrate and a particulate deposited on the thin adhesive coating wherein the adhesive coating comprises an edible polymer which, after dispersion in a solvent and deposition on the food substrate, causes adhesion of the particulate to the food substrate.
    Type: Application
    Filed: March 2, 2011
    Publication date: September 1, 2011
    Inventors: David Soane, Michael C. Berg, Lauren Fortin
  • Patent number: 7981453
    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: December 29, 2004
    Date of Patent: July 19, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Wen-Sherng Chen, John Westcott Finley, Bruce Campbell, Ariel Cudia
  • Patent number: 7964231
    Abstract: 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: Grant
    Filed: January 9, 2004
    Date of Patent: June 21, 2011
    Assignee: Advanced Food Technologies, Inc.
    Inventors: Robert O. Roskam, John F. Stevens, Joel R. Tinsley, Cheree L. B. Stevens