Surface Coating Of A Solid Food With A Liquid Patents (Class 426/302)
  • 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
    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
    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
    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: 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
  • 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
  • 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: 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: 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: 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: 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
    Inventors: Wolfgang KOPPE, Alex OBACH, Ramon FONTANILLAS
  • 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
    Inventor: Veerle De Bondt
  • Patent number: 8980356
    Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.
    Type: Grant
    Filed: September 18, 2006
    Date of Patent: March 17, 2015
    Inventor: Reza Mecklai
  • Patent number: 8980350
    Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.
    Type: Grant
    Filed: October 4, 2006
    Date of Patent: March 17, 2015
    Assignee: JimmyAsh LLC
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Publication number: 20150064312
    Abstract: The present invention is related to a fish meat paste product that is soft and highly preferable like the meat of eel in terms of mouth feel and flavor, and a method for making the fish meat paste product. In some embodiments, provided are a spitchcock-like fish meat paste product, comprising: an upper layer, the upper layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, and spitchcock sauce; and a lower layer, the lower layer comprising fish meat, glucomannan, salt, transglutaminase, an alkaline agent, cooking oil or avocado paste, spitchcock sauce, and squid ink, as well as a method for making the same.
    Type: Application
    Filed: August 26, 2014
    Publication date: March 5, 2015
    Inventors: Minoru Noda, Kazuki Tomiyama, Naoki Takamoto, Isamu Yoshino, Kiyoharu Miyamoto, Koichi Ueda, Haruhiko Hamaguti
  • Publication number: 20150056347
    Abstract: The present invention relates to the use of a palatability-enhancing composition comprising at least one dry food aroma and at least one pet food palatability enhancer in a pet food product, for improving appeal to pet owners while at least maintaining palatability to pets of said pet food product, in comparison with said pet food product which does not comprise said dry food aroma.
    Type: Application
    Filed: March 29, 2013
    Publication date: February 26, 2015
    Inventors: Magali Fournier, Howard John Munt, Mark Rubin, Cécile Moreau
  • Publication number: 20150056338
    Abstract: The present invention is directed to methods for preparing a potassium chloride composition useful for reducing sodium content and flavoring low solid food products, including mixing potassium chloride, a taste modifier, and a fat, at a temperature above the melting point of the fat, and cooling the mixture below the melting point of the fat to form the salt composition. Embodiments further include the addition of other chloride compositions, including sodium chloride, to potassium chloride, a taste modifier and a fat.
    Type: Application
    Filed: August 20, 2013
    Publication date: February 26, 2015
    Applicant: S&P Ingredient Development LLC
    Inventors: Sambasiva Rao Chigurupati, Pratik Nandan Bhandari, Dharma R. Kodali
  • Publication number: 20150057156
    Abstract: Provided is a compound and composition capable of increasing a sugar content in a fruit by a simple method, without being restricted by a cultivation area of a plant or a climatic environment. The agent for increasing a sugar content in a fruit of a plant comprises a compound represented by the formula MX as an active ingredient, wherein M represents alkali metal ion or alkaline earth metal ion, and X represents carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion, or pyrophosphate ion.
    Type: Application
    Filed: March 22, 2013
    Publication date: February 26, 2015
    Inventors: Yutaka Arimoto, Takayuki Kashima
  • Publication number: 20150050399
    Abstract: One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; and •0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; •0-20 wt. % of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener.
    Type: Application
    Filed: February 15, 2013
    Publication date: February 19, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Hubertus Cornelis van Gastel, Sudarshi Tanuja Angelique Regismond, Aleksander Arie Reszka
  • Publication number: 20150044338
    Abstract: The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product.
    Type: Application
    Filed: March 15, 2013
    Publication date: February 12, 2015
    Inventors: Robert Nagle, Alfred Camporini, David Pontzer, Paul Capar, David Fyock, John Stough, Curt Knepper, Joseph Edward Massie, Jeffrey Frantz, Carlos Aponte, Gary Lee McQuilkin
  • 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: 20140370171
    Abstract: Object: To provide a homogeneous sugar composition containing sucrose, which is widely used as a sweetener in the food industry, and D-psicose, which has physiological effects such as lowering body fat. Also to provide a food or drink, a drug or quasi-drug, or a cosmetic in which a sucrose mixture that contains D-psicose is used. Configuration: The sugar composition containing sucrose and D-psicose, wherein crystals of the sucrose is coated with the D-psicose in a crystalline or amorphous state. The content of the D-psicose is 1 part by weight or more and 50 parts by weight or less relative to 100 parts by weight of the total weight of the sucrose and the D-psicose.
    Type: Application
    Filed: December 25, 2012
    Publication date: December 18, 2014
    Inventors: Seizo Takaoka, Takako Yamada
  • Publication number: 20140363542
    Abstract: The present invention relates to edible coating composition, particularly to an edible coating composition for providing moisture barrier. It is an object of the present invention to provide an edible ice-cream cone coating composition. It is another object of the present invention to provide a coated ice-cream cone with improved moisture barrier properties. It is another object of the present invention to provide a coated ice-cream cone that retains cone crispness at the time of consumption. It is yet another object of the present invention to provide a coated ice-cream cone that shows improved moisture barrier during long periods of cold storage even under varying temperature conditions. It is still another object of the present invention to provide a method for manufacturing a coating ice-cream cone. It is yet another object of the present invention to provide a coated ice-cream cone having improved shelf life period.
    Type: Application
    Filed: November 19, 2012
    Publication date: December 11, 2014
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Sudipta Ghosh Dastidar, Anandh Panchanathan, Raviprasad Shankar, Gourinandan Triumbak Tonpe