Surface Coating Of A Solid Food With A Liquid Patents (Class 426/302)
  • Patent number: 11154084
    Abstract: The present invention discloses an edible coating (1) adapted for providing at least one of a passive and active function, as well as edible products (2) presenting a portion of edible substance (3) and said edible coating (1) adapted for providing at least one of a passive and active function to said portion of edible substance (2). The present invention further discloses a system of edible products (2) presenting said edible coating (1), as well as use of said system of edible products (2).
    Type: Grant
    Filed: November 25, 2016
    Date of Patent: October 26, 2021
    Assignee: NOVADELTA - COMÉRCIO E INDÚSTRIA DE CAFÉS S.A.
    Inventor: Rui Miguel Nabeiro
  • Patent number: 11109613
    Abstract: A recipe industrially produces vegetable gnocchi, and, in particular, cauliflower gnocchi, and a production process thereof. Moreover, the gnocchi is obtained by the process in order to provide a food product that is nutritionally advantageous and easy to produce on an industrial level without any disadvantages.
    Type: Grant
    Filed: December 18, 2018
    Date of Patent: September 7, 2021
    Assignee: BOCON S.R.I.
    Inventors: Luca Ricci, Donatella Moro, Omar Baldassini
  • Patent number: 11000871
    Abstract: The systems and methods described herein relate to basting food-related items. The food-related items may include baked goods, baking sheets, cake pans, cupcake pans, and the like. The food items may include pastries, baked good, pies, etc. The item to be basted, glazed, or otherwise deposited with a fluid is placed in a target area. A movable head is then able to move along a track and distribute a fluid over the fluid- related item. The item is stationary during the process.
    Type: Grant
    Filed: June 1, 2020
    Date of Patent: May 11, 2021
    Inventors: Rogelio J. Anguiano, Monica Lopez
  • Patent number: 10980259
    Abstract: Animal trimmings are converted to a finely textured beef product by heating ground animal trimmings to a temperature sufficient to liquefy fat in the animal trimmings and less than a temperature to significantly cook the animal trimmings thereby forming a heated slurry, separating at least a portion of the liquid fat from the heated slurry to form a lean textured beef slurry having a fat content of less than about 30% by weight and adding sodium carbonate to the lean textured beef slurry in an amount sufficient to provide a finely textured beef product comprising sodium carbonate in an amount of from about 0.02 to about 0.1% by weight. Finely textured beef products and mixed meat products comprising the finely textured beef products are also described.
    Type: Grant
    Filed: August 10, 2017
    Date of Patent: April 20, 2021
    Assignee: Cargill, Incorporated
    Inventor: Ted L. Brown
  • Patent number: 10952452
    Abstract: A process for preparing an orally-enjoyable film of encapsulated plant material includes combining particles of finely divided plant material, a first coating material, and a second coating material, then inducing gelation to form a gel matrix of the particles coated with the first coating material embedded in the second coating material, followed by forming a film from the gel matrix. Also disclosed is a film of coated particles of finely-divided plant material, made of a gel matrix of plant material at least partially surrounded by a first coating material and embedded in a second coating material.
    Type: Grant
    Filed: October 27, 2015
    Date of Patent: March 23, 2021
    Assignee: Philip Morris USA Inc.
    Inventors: Tapashi Sengupta, Munmaya K. Mishra, William R. Sweeney
  • Patent number: 10939510
    Abstract: A microwave oven includes a cabinet that defines a cooking chamber and a steam generator within the cooking chamber. The steam generator includes a disk-shaped main body with a water storage volume internal to the main body. The steam generator also includes a connector in operative communication with a motor of the microwave oven. The motor is operable to rotate the disk-shaped main body during a cooking operation of the microwave oven. The steam generator also includes a plurality of vents positioned above the water storage volume. The vents direct steam from the water storage volume into the cooking chamber of the microwave oven appliance during the cooking operation of the microwave oven appliance.
    Type: Grant
    Filed: April 13, 2018
    Date of Patent: March 2, 2021
    Assignee: Haier US Appliance Solutions, Inc.
    Inventors: Byung Cheon Lee, Hyuk-chul Kwon
  • Patent number: 10918116
    Abstract: A combination confectionery product for selective dispensing of a flowable fluid food product from a capped compressible container onto a solid food product mounted on a handle that is releasably securable within a chamber enclosure, a cantilevered supporting platform projecting from the chamber enclosure to support the compressible container and a cantilevered projection for removably engaging the compressible container cap and secure the container on the supporting platform.
    Type: Grant
    Filed: June 20, 2018
    Date of Patent: February 16, 2021
    Inventor: Paul J. Lapeyrouse
  • Patent number: 10874113
    Abstract: A method of producing bacteria reduced raw, fresh, ground meat products comprises obtaining a first portion of meat and a second portion of meat. The first portion is treated with a treatment selected from the group consisting of grinding the first portion to create a ground first portion and then treating the ground first portion with HPP, and treating the first portion with HPP to create a HPP'd first portion and then grinding the HPP'd first portion. The second portion is treated with a suitable chemical, and then the second portion is ground. The first portion and the second portion are combined to create a bacteria reduced raw, fresh, ground meat product.
    Type: Grant
    Filed: February 8, 2016
    Date of Patent: December 29, 2020
    Assignee: Hormel Foods Corporation
    Inventors: Marilla Rose Burgmeier, Steven D. Leitch
  • Patent number: 10857083
    Abstract: Disclosed herein are amino acid carbamate complexes, methods of synthesis thereof, oral care compositions comprising the same, and methods of making and using thereof.
    Type: Grant
    Filed: December 11, 2018
    Date of Patent: December 8, 2020
    Assignee: Colgate-Palmolive Company
    Inventors: Long Pan, Donghui Wu, Ravi Subramanyam, Hongwei Shen, Chi-Yuan Cheng, Tatiana Brinzari
  • Patent number: 10793731
    Abstract: The present invention relates to the technical field of 3D printing, in particular in the form of the binder jetting process in which particles in a powder bed are adhesive-bonded by means of a printed adhesive to give a three-dimensional object. The particles here can be inorganic materials, e.g. sand or a metal powder, or polymeric particles, such as polymethacrylates or polyamides. To this end, polymethacrylates can by way of example take the form of suspension polymers known as bead polymers. In this context the present invention in particular relates to, as powders for 3D printing, suspension polymers which differ from the prior art in that they comprise a hard phase and an uncrosslinked soft phase.
    Type: Grant
    Filed: April 12, 2017
    Date of Patent: October 6, 2020
    Assignee: Evonik Operations GmbH
    Inventors: Stefan Bernhardt, Thomas Hasskerl, Dirk Poppe, Stephan Wieber
  • Patent number: 10750767
    Abstract: Disclosed herein are non-fried potato chips that are produced without frying in oil to reduce an oil content but have a crispy texture and good meltability in the mouth, which cannot be sufficiently achieved by conventional non-fried potato chips, and are therefore comparable to potato chips produced by frying in oil. The inside of the non-fried potato chips is sufficiently puffed, and the non-fried potato chips have a number of pores. More specifically, the non-fried potato chips have 10/mm2 or more holes with a short diameter of 20 ?m or more and a porosity of 35% to 65% when their vertical sections are observed.
    Type: Grant
    Filed: March 13, 2013
    Date of Patent: August 25, 2020
    Assignee: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Atsushi Onishi, Yoshifumi Miyazaki, Mitsuru Tanaka
  • Patent number: 10721952
    Abstract: The present invention relates to a jam mix composition for microwave cooking, the composition comprising fats and oils; jam using the same; and a method for preparing the same. The jam mix composition of the present invention has advantages in that the convenience for jam cooking is enhanced, a jam production time is shortened, the freshness and texture of fruits or vegetables are maintained, and destruction of nutrients can be minimized.
    Type: Grant
    Filed: January 25, 2016
    Date of Patent: July 28, 2020
    Assignee: CJ CHEILJEDANG CORPORATION
    Inventors: Taek Beom Kim, Mi Jung Kim, Sang Bum Lee, Seung Won Park, Jung Gyu Park
  • Patent number: 10646444
    Abstract: The invention provides pellet for use as a core for a pharmaceutical dosage form having an inner and an outer zone where the inner zone includes a biologically active agent and said outer zone includes a layer formed by applying a substantially dry, free flowing inert powder which forms a non-tacky surface when placed in contact with water. The invention also provides a process for making pharmaceutical pellets where the core or at least one a layer on the core is formed by (a) contacting powder particles, adhering them to each other and compacting the adhered pellets by a rolling movement, wherein the degree of densification is controlled by the rolling movement; and (b) feeding a sufficient amount of a substantially dry, free flowing inert powder which forms a non-tacky surface when placed in contact with water to provide on said particles an outer zone including a layer formed from said substantially dry, free flowing inert powder.
    Type: Grant
    Filed: April 7, 2016
    Date of Patent: May 12, 2020
    Assignee: Nortec Development Associates, Inc.
    Inventors: Orapin Rubino, David M. Jones, Frank Bretschneider, Peter Frankhauser, Armin Prasch
  • Patent number: 10617137
    Abstract: A method of providing a carbonate salt for treatment of meat, including providing a bicarbonate salt; heating the bicarbonate salt to convert the bicarbonate salt to a carbonate salt so that the bicarbonate salt is heated to a temperature of at least about 145° F. for a time until detectable production of CO2 has ceased; and applying the carbonate salt to meat prior to cooking of the meat.
    Type: Grant
    Filed: December 15, 2016
    Date of Patent: April 14, 2020
    Assignee: Cargill, Incorporated
    Inventors: Joshua L. Manley, Lasika Shyamalie Senaratne-Lenagala, Todd Wills
  • Patent number: 10537111
    Abstract: A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.
    Type: Grant
    Filed: October 18, 2016
    Date of Patent: January 21, 2020
    Assignee: Arlington Valley Farms LLC
    Inventors: Peter Jacobson, Marc De Longree
  • Patent number: 10538067
    Abstract: A polymer film for packaging at least one microorganism culture medium includes at least one layer of polyethylene terephthalate and at least one heat-sealing layer, such as polyethylene. The polymer film has an average water vapour permeability of between 10.0 g/m2×24 hours and 80.0 g/m2×24 hours.
    Type: Grant
    Filed: December 19, 2014
    Date of Patent: January 21, 2020
    Assignee: BIOMERIEUX
    Inventors: Bruno Tetart, Nathalie Simon
  • Patent number: 10492516
    Abstract: The invention relates to a process for producing food ingredients from Stevia rebaudiana plant and their use in food products, beverages and other consumables. Obtained compositions are useful as flavors, sweeteners, antioxidants, and other functional ingredients.
    Type: Grant
    Filed: February 2, 2018
    Date of Patent: December 3, 2019
    Assignee: PureCircle Sdn Bhd
    Inventors: Avetik Markosyan, Saravanan Ramandach, Chunlong Liao, Khairul Nizam Bin Nawi, Siew Yin Chow, Pei Chen Koh
  • Patent number: 10292409
    Abstract: A system for cooking pieces of protein may include a flour applicator that receives the pieces of protein in an uncooked state and applies a coating of flour to outer surfaces thereof; a batter applicator that receives the pieces of uncooked protein coated with the flour from the flour applicator and applies a batter made from high-gluten flour to the coated outer surfaces thereof; a packaging machine that receives the pieces of uncooked protein coated with the batter made from the high-gluten flour from the batter applicator and seals the pieces of protein in plastic pouches; and a heating unit that receives the sealed plastic pouches containing the uncooked protein coated with the batter from the packaging machine and cooks the battered protein pieces in the plastic pouches.
    Type: Grant
    Filed: March 17, 2017
    Date of Patent: May 21, 2019
    Assignee: SUGAR CREEK PACKING CO.
    Inventors: Mark Auernheimer, Zachary Shepard, Jeffrey D. Cowles
  • Patent number: 10258067
    Abstract: Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; and a step of freezing the noodles to which the composition has attached.
    Type: Grant
    Filed: April 5, 2013
    Date of Patent: April 16, 2019
    Assignee: NISSHIN FOODS INC.
    Inventors: Kentarou Irie, Youhei Suga, Norio Koizumi, Takenori Watanabe, Youichirou Miya, Tsuguhiko Yoshida
  • Patent number: 10201169
    Abstract: The embodied invention is a ready to mix instant formula that is used for application on a food surface for the purpose of decoration. The mixture is a complete ‘ready to mix’ and pleasant tasting paint mixture which saves the consumer time and effort from having to mix their own decorative art medium to their individual specifications. It also allows the consumer to apply colors on top of each other without color bleed. The formulation includes FDA approved food colors, emulsifiers, and a pH additive. It also allows the decorator ease in combining colors to custom specifications. The ease of application is designed for all settings of food decoration, both for professional and household use. The formulation is also unique by using a white pigment suspension to provide a full spectrum of ready to use, vibrant colors.
    Type: Grant
    Filed: May 22, 2017
    Date of Patent: February 12, 2019
    Inventor: Michelle D. Tincombe
  • Patent number: 10188609
    Abstract: The present invention relates to microparticles, methods of producing microparticles and microparticle precursor compositions. In particular, it relates to microparticles comprising a protective matrix and a protective matrix precursor composition comprising a blend of a denatured protein, a polyol plasticizer, trehalose and a carrier.
    Type: Grant
    Filed: November 29, 2013
    Date of Patent: January 29, 2019
    Assignee: ProGel Pty Ltd
    Inventors: Lai Tran, Su Hung Ching, Cameron Turner, Bhesh Bhandari
  • Patent number: 10154674
    Abstract: The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same.
    Type: Grant
    Filed: March 21, 2017
    Date of Patent: December 18, 2018
    Assignee: Meiji Co., Ltd.
    Inventor: Mitsuho Shibata
  • Patent number: 10076132
    Abstract: Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.
    Type: Grant
    Filed: September 23, 2016
    Date of Patent: September 18, 2018
    Assignee: Frito-Lay North America, Inc.
    Inventors: Stefan K. Baier, Ajay Rajeshwar Bhaskar, Eugenio Bortone, Pierre Faa, Chien-Seng Hwang, Jorge C. Morales-Alvarez, Deepali Palta
  • Patent number: 9943089
    Abstract: The present invention relates generally to a method for enzymatic production of food protein ingredients from keratin-containing proteinaceous materials and the resulting compositions. The process includes treating a proteinaceous containing material with an amount of a reducing agent, followed by hydrolysis of the keratin by a proteolytic enzyme to efficiently and economically convert a keratinaceous protein source into a palatable, highly digestible protein food product.
    Type: Grant
    Filed: November 7, 2012
    Date of Patent: April 17, 2018
    Assignee: Mars, Incorporated
    Inventors: Huan Xia, Michael William Merkel, Emine Unlu, Shannon Lee Abts, Paul Richard Mathewson, Gaetan Luc Dominique Danset, Lucio Yonemoto
  • Patent number: 9924734
    Abstract: Pet food palatability enhancers based on organic acids and showing antimicrobial efficacy are described.
    Type: Grant
    Filed: December 5, 2013
    Date of Patent: March 27, 2018
    Assignee: KEMIN INDUSTRIES, INC.
    Inventors: Meredith Burke, Lynn Nelles
  • Patent number: 9918952
    Abstract: The present invention relates to a powderous formulation comprising powder particles. These powder particles do comprise polyunsaturated oils, especially polyunsaturated fatty acids, and the powder do have at the same time an excellent sensory profile, a fine particle structure and a high oil loading.
    Type: Grant
    Filed: November 28, 2013
    Date of Patent: March 20, 2018
    Assignee: DSM IP ASSETS B.V.
    Inventors: Jimbin Mai, Gang Su, Pablo Oliver Velarde Pena
  • Patent number: 9901106
    Abstract: A process for preparing frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt % of a frozen aqueous core and from 50 to 99 wt % of a fat-based shell is provided, the process comprising: providing a dispensing device having an inner nozzle and an outer nozzle which surrounds the inner nozzle; supplying an aqueous mix to the inner nozzle and a fat-based mix to the outer nozzle, thereby forming particles with a water-continuous core and a fat-continuous shell, and then dropping the particles into a refrigerant.
    Type: Grant
    Filed: January 20, 2011
    Date of Patent: February 27, 2018
    Assignee: Conopco, Inc.
    Inventors: Ian William Burns, Andrea Williams, Shiping Zhu
  • Patent number: 9833011
    Abstract: A fresh pasta capable of providing a cooked pasta having a smooth surface appearance and a hard and elastic texture comparable to boiled dry pasta. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cm2 to 200 kgf/cm2 to form noodles, a dough obtained by kneading a raw material flour comprising a wheat flour of hexaploid wheat group and having a gluten index of 45 to 100.
    Type: Grant
    Filed: March 1, 2013
    Date of Patent: December 5, 2017
    Assignee: NISSHIN FOODS INC.
    Inventors: Kentarou Irie, Youhei Suga, Norio Koizumi, Takenori Watanabe, Tsuguhiko Yoshida
  • Patent number: 9833408
    Abstract: An orally administrable chewing gum formulation is provided comprising a pharmaceutically acceptable gum base and particles of a pharmaceutical agent ranging in site from about 50 to about 2000 ?m, wherein the formulation comprises about 0.5-30% by wt of the pharmaceutical agent particles. A liquid formulation comprising particles of a pharmaceutical agent is also provided.
    Type: Grant
    Filed: July 28, 2016
    Date of Patent: December 5, 2017
    Inventor: Allen Greenspoon
  • Patent number: 9723859
    Abstract: A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis.
    Type: Grant
    Filed: October 5, 2015
    Date of Patent: August 8, 2017
    Assignee: Erie Foods International, Inc.
    Inventors: James M. Klein, Craig Air
  • Patent number: 9675095
    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: June 30, 2014
    Date of Patent: June 13, 2017
    Assignee: S-L Snacks National, LLC
    Inventors: Joe McCarthy, Carolyn Richards Ottenheimer
  • Patent number: 9655966
    Abstract: A radioactive protection micronutrient formulation system is provided and the system comprises: a formulation consisting essentially of antioxidants, the antioxidants are selected from the group consisting essentially of vitamin C, vitamin E, N-acetyl cysteine, natural mixed carotenoids, and alpha-lipoic acid, vitamin A (palmitate), vitamin D-3 (cholecalciferol), thiamine mononitrate, riboflavin, niacinamide ascorbate, d-calcium pantothenate, pyridoxine hydrochloride, cyanocobalamin, folic acid, D-Biotin, selenium (1-seleno-methionine), chromium picolinate, zinc glycinate, calcium citrate and magnesium citrate and mixtures thereof; and plus a booster formulation selected from a group consisting essentially of vitamin C, d-alpha tocopheryl acid succinate, alpha tocopherol, N-acetyl cysteine, natural mixed carotenoids and alpha lipoic acid, the formulation is designed to reduce the risk in humans exposed to doses of ionizing radiation of becoming subjected to at least one condition selected from the group consi
    Type: Grant
    Filed: September 25, 2008
    Date of Patent: May 23, 2017
    Inventors: Kedar N. Prasad, Gerald M. Haase, William C. Cole
  • Patent number: 9517973
    Abstract: A solid urea fertilizer prepared by mixing a solid, flowable, urea formaldehyde polymer with a urea source, such as molten or solid urea to form a fertilizer that has favorable crush strength characteristics, low biuret content, and/or desirable storage and handling properties. The urea fertilizer may contain additionally, an aqueous urea formaldehyde solution or mixture. Optionally, the fertilizer may contain a urease inhibitor and/or a nitrification inhibitor.
    Type: Grant
    Filed: March 14, 2013
    Date of Patent: December 13, 2016
    Assignee: Koch Agronomic Services, LLC
    Inventor: Allen R. Sutton
  • Patent number: 9409660
    Abstract: Methods and apparatus utilizing a high pressure food package involving filling a cup with a quantity of food product chosen so as to be capable of absorbing sufficient CO2 to produce effervescence easily detectable by a person later removing and consuming the food product, introducing CO2 into the cup, closing the lid, pressurizing the interior space with CO2 and generating sufficient effervescence in the food product, applying an anti-tamper feature to the closed cup, allowing the internal pressure of CO2 to increase and stabilize, transporting and holding the package for retail sale, providing means for a consumer to depressurize the package before removing the lid, and providing means for a consumer to hold the cup in one hand and twist off the lid with another hand, and to use fingers of one hand to remove the carbonated food product from the cup.
    Type: Grant
    Filed: June 4, 2013
    Date of Patent: August 9, 2016
    Assignee: The Fizzy Fruit Company, Inc.
    Inventor: Galen D. Kaufman
  • Patent number: 9179699
    Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
    Type: Grant
    Filed: September 17, 2010
    Date of Patent: November 10, 2015
    Assignee: Elwha LLC
    Inventors: Maxime Jean Jerome Bilet, Nathan P. Myhrvold, M. G. Johnny Zhu
  • Patent number: 9055995
    Abstract: The present invention is directed to an apparatus and method for treating obesity. An artificial obstruction is introduced into the patient's gastrointestinal tract, and a tube is positioned that passes through a patient's abdominal wall into the upper digestive system of the patient. The patient is allowed to carry out his/her everyday affairs including ingesting food. After the patient has ingested food, the food is extracted by pumping it out of the upper digestive system through the tube. The present invention is less invasive than current surgical procedures for reducing weight and allows patients to live a normal and active lifestyle without experiencing adverse side effects.
    Type: Grant
    Filed: October 21, 2009
    Date of Patent: June 16, 2015
    Assignee: Aspire Bariatrics, Inc.
    Inventors: Kenneth S. Solovay, Samuel Klein, Stephen B. Solomon, Moshe Shike
  • Publication number: 20150140163
    Abstract: Compositions and methods are provided for evenly coating or glazing dry pet food kibbles for improved palatability without loss of crunchiness of the dry kibbles over an extended time period. The coating compositions comprise water and at least one of a gum or a modified starch. The coating composition can comprise an additional ingredient such as one or more of a flavor, a color, an emulsified or particulate meat, an emulsified or particulate fruit or vegetable, an antioxidant, a vitamin, a mineral, a non-replicating microorganism, a fiber or a prebiotic. In an embodiment, the coating composition can include dextrose and/or glycine. After mixing and retorting, the coating composition can be a viscous paste with a viscosity of 2500 to 4000 centipoises, preferably 3000 to 3500 centipoises, as measured at room temperature.
    Type: Application
    Filed: November 12, 2014
    Publication date: May 21, 2015
    Inventors: Maquel Deckard, Jean Luz Rayner, Michael G. Rayner, Peggy Haukap
  • Publication number: 20150140181
    Abstract: An encapsulated flavour particle, comprising a vegetable matter particulate core and a flavour coating comprising a sprayed emulsion of flavour and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavour release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin.
    Type: Application
    Filed: May 28, 2013
    Publication date: May 21, 2015
    Inventor: Frans Witteveen
  • Patent number: 9034407
    Abstract: Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.
    Type: Grant
    Filed: March 7, 2014
    Date of Patent: May 19, 2015
    Assignees: American Air Liquide, Inc., Air Liquide Industrial U.S. LP
    Inventors: David C. Braithwaite, Meenakshi Sundaram, Vasuhi Rasanayagam
  • Publication number: 20150125582
    Abstract: Provided is a cooked noodle capable of maintaining a good texture and good taste and flavor even after refrigerated or frozen-stored. A method for producing a cooked noodle, comprising allowing a liquid comprising 1.0 to 15.0% by mass of a sugar and 0.5 to 8.0% by mass of a starch to attach to a heat-cooked noodle.
    Type: Application
    Filed: July 26, 2013
    Publication date: May 7, 2015
    Applicant: NISSHIN FOODS INC.
    Inventors: Makoto Ito, Fusaki Kajio, Youichirou Miya
  • Publication number: 20150118359
    Abstract: The present invention relates to a method for the manufacture of soluble non-dairy creamer tablets and in particular to non-dairy creamer tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate solution to reduce a friability of a non-dairy creamer tablet. The soluble non-dairy creamer tablet surface-treated with the carbohydrate has applications in the beverage industry.
    Type: Application
    Filed: December 13, 2012
    Publication date: April 30, 2015
    Applicant: NESTEC S.A.
    Inventors: Ursula Leuenberger, Christian Schmied, Peter Zeltner
  • Publication number: 20150110929
    Abstract: Present embodiments generally relate to packaging for instant beverage components, such as instant coffee. In some embodiments, the packaging includes a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid, and a single serving of instant coffee or another instant beverage component. In some embodiments, the cartridge is configured to be pierced by one or more piercing members, which can provide an opening for liquid to flow into and/or out of the cartridge. In certain instances, the cartridge includes an insert configured to facilitate mixing of the instant beverage component with the liquid. In some embodiments, the instant beverage component is compressed. In certain embodiments, the cartridge does not include a filter or a barrier configured to retain non-liquid matter within the cartridge.
    Type: Application
    Filed: December 30, 2014
    Publication date: April 23, 2015
    Inventors: Paul N. Camera, Thomas M. Jones, Mary K. Wagner, Urano A. Robinson, J. Marcio da Cruz
  • Publication number: 20150104552
    Abstract: A method of manufacturing an oral product includes creating a matrix from a plurality of capsules, a powdered component, a viscous component and a binder and molding the matrix into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.
    Type: Application
    Filed: December 17, 2014
    Publication date: April 16, 2015
    Inventors: Danielle R. Crawford, Shalva Gedevanishvili, William R. Sweeney, Chris Irving
  • Publication number: 20150104545
    Abstract: The invention relates to a process for preparing a hybrid coacervate capsule by mixing a first polymer with particles to form particle/polymer complexes; interacting a second polymer with the particle/polymer complexes to form a mixture comprising hybrid complex coacervates which contain particulate inclusions; and adding a core material to the mixture so that the hybrid complex coacervates deposit as a coating layer around the core material. The capsules form another embodiment of the invention.
    Type: Application
    Filed: May 23, 2013
    Publication date: April 16, 2015
    Applicant: FIRMENICH SA
    Inventors: Grégory Dardelle, Pascal Beaussoubre, Philipp Erni
  • Publication number: 20150104546
    Abstract: Soluble coffee preparations proposed are in the form of powders wherein the individual coffee particles have a complete or at least partial coating which dissolves in water in retarded fashion and which comprises not less than 50 wt % of the coffee powder.
    Type: Application
    Filed: October 9, 2014
    Publication date: April 16, 2015
    Inventors: Thomas Mintus, Michael Hahn
  • Publication number: 20150104539
    Abstract: A composition made of folic acid and at least one citrate buffer, wherein the ratio of folic acid to citrate buffer is from 1:2 to 1:5. A nutritional supplement having a composition made of folic acid, and at least one citrate buffer, wherein the ratio of folic acid to citrate buffer is from 1:2 to 1:5, and a coating. A method of delivering folic acid to a patient according to USP, having the step of administering to a patient a composition comprising a folic acid, and at least one citrate buffer, wherein the ratio of folic acid to citrate buffer is from 1:2 to 1:5, and a coating.
    Type: Application
    Filed: October 15, 2013
    Publication date: April 16, 2015
    Applicant: Via Naturally, LLC
    Inventor: Rhett Sean Daniels
  • Patent number: 9005685
    Abstract: A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.
    Type: Grant
    Filed: December 5, 2012
    Date of Patent: April 14, 2015
    Assignee: General Mills, Inc.
    Inventors: Whitni Cotton, Penny Hurlston, Jesse Van Hallowell
  • Patent number: 8999418
    Abstract: The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.
    Type: Grant
    Filed: May 18, 2010
    Date of Patent: April 7, 2015
    Assignee: Dow Global Technologies LLC
    Inventors: Matthew S. Steffens, Roland Adden, Britta Huebner, Xiaodong Zhang
  • Publication number: 20150093476
    Abstract: A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers.
    Type: Application
    Filed: March 25, 2013
    Publication date: April 2, 2015
    Applicant: TIENSE SUIKERRAFFINADERIJ N.V.
    Inventor: Veerle De Bondt
  • Publication number: 20150096067
    Abstract: A fish feed includes 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: Application
    Filed: December 9, 2014
    Publication date: April 2, 2015
    Applicant: TROUW INTERNATIONAL B.V.
    Inventors: Wolfgang KOPPE, Alex OBACH, Ramon FONTANILLAS