Including Subsequent Specified Treatment Of Coating Patents (Class 426/305)
  • Patent number: 11284639
    Abstract: Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.
    Type: Grant
    Filed: November 21, 2019
    Date of Patent: March 29, 2022
    Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
    Inventors: Jean Luz Rayner, Michael G Rayner
  • Patent number: 11110057
    Abstract: A system for the controlled release of one or more physiologically or pharmacologically active substances, comprising compositions in the form of micro particles or granules, particularly for use in the zootechnical and/or veterinary field. The micro particles include a core which contains one or more substances having a pharmacological action, food supplements or diagnostic media, said one or more substances being characterized by the presence, within their chemical structure, of a basic functional group, specifically including an amine functional group. The core comprises also one or more carboxylic acids and/or their salts and eventually one or more excipients. Said core is coated by an outer layer of fats or waxes, and preferably by a mixture of glyceride of fatty acids.
    Type: Grant
    Filed: April 7, 2011
    Date of Patent: September 7, 2021
    Assignee: KEMIN INDUSTRIES, INC.
    Inventors: Arduini Marcello, Arduini Lauro
  • Patent number: 10555909
    Abstract: Microencapsulation of ?-alanine uses ?-alanine as a core material and a mixture of a wall material and an additive as a release material. The additive comprises: a fatty acid-based saturated or unsaturated fatty acid glyceride containing 12-22 carbon atoms and a phospholipid. The fatty acid glyceride is a mono-fatty acid glyceride or a di-fatty acid glyceride, or a mixture formed by mixing the mono-fatty acid glyceride and the di-fatty acid glyceride at arbitrary proportions. The microencapsulation technique solves problems occurring with the use of ?-alanine as a raw material, such as high moisture absorption tendency thereof, unpleasant smell and stinging accompanying administration of the same.
    Type: Grant
    Filed: December 25, 2016
    Date of Patent: February 11, 2020
    Assignee: INNOBIO CORPORATION LIMITED
    Inventors: Wenzhong Wu, Jianbin Chen, Qian Li, Xiangcheng Li
  • Patent number: 9833004
    Abstract: A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120° C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path.
    Type: Grant
    Filed: December 26, 2014
    Date of Patent: December 5, 2017
    Assignee: NISSHIN FOODS INC.
    Inventors: Ryosuke Fujimura, Michihiro Sakakibara, Tatsunori Nishide, Yoshihito Ueki, Satomi Nozaki, Miwa Takahashi, Shin-ichi Fukudome, Takashi Horimizu, Tetsuya Mitsuoka, Noriko Sakamoto
  • 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: 20150079248
    Abstract: The present invention discloses composition and methods for reducing the weight loss and/or preserving the natural gloss of post-harvest edible plant matter. In particular, the methods comprising applying to the surface of the plant matter a composition comprising an edible wax having a melting temperature below 70° C.; a hydrocolloid; a fatty acid; an emulsifier; and water, wherein said edible wax is present in a weight percent ranging from about 10% to about 25% of the total weight of the composition.
    Type: Application
    Filed: March 24, 2013
    Publication date: March 19, 2015
    Inventors: Amos Nussinovitch, Tal Marmur, Yonatan Elkind
  • Publication number: 20150064313
    Abstract: A method of making an encapsulated flavour, comprising the steps of (i) emulsifying the flavour; (ii) spraying the emulsifier flavour on to a dry blend of hydrocolloid and unhydrolysed pea protein under conditions of high shear; and (iii) continuing the shearing until the resulting particles have reached the desired size. The flavour is free of gelatin and may be used in consumable products in which the presence of gelatin is undesirable.
    Type: Application
    Filed: April 19, 2013
    Publication date: March 5, 2015
    Inventor: Frans Witteveen
  • Patent number: 8962051
    Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
    Type: Grant
    Filed: July 8, 2010
    Date of Patent: February 24, 2015
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Konstantinos Paggios, Martin Richard Thiele, Hartmut Heinrich Balzer
  • Publication number: 20150030735
    Abstract: A composition for dip-sealing potato chips prior to frying to reduce the absorption of fats into potato chips.
    Type: Application
    Filed: July 26, 2013
    Publication date: January 29, 2015
    Inventors: Kashif Sarfraz ABBASI, Tariq Masud, Sartaj Ali, Muhammad Jahangir
  • 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
  • Patent number: 8895094
    Abstract: To reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which the structure of the raw complex carbohydrates is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones while due to their prolonged digestion, naturally limiting the immediate production of glucose (Glycemic Index).
    Type: Grant
    Filed: January 11, 2013
    Date of Patent: November 25, 2014
    Inventor: Jorge Luis Zapp Glauser
  • Patent number: 8877270
    Abstract: The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water-impermeable materials and comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the aqueous medium and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients includes one or more discrete edible components which are substantially insoluble in the aqueous medium and which, in use, are dispensed from the cartridge with the beverage.
    Type: Grant
    Filed: June 1, 2011
    Date of Patent: November 4, 2014
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Tulay Massey, Ian Denis Fisk, Sian Henson
  • Patent number: 8697161
    Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.
    Type: Grant
    Filed: November 8, 2010
    Date of Patent: April 15, 2014
    Assignee: The Hillshire Brands Company
    Inventors: Thomas B. Burroughs, Jeffrey L. Bloomer, Greg J. Sykes
  • Patent number: 8647690
    Abstract: A process to coat a food product. The process can include providing a food product; providing a vibrating conveyor wherein the vibrating conveyor includes an enclosed channel and wherein the vibrating conveyor has an inlet and an outlet; feeding the food product into the inlet of the vibrating conveyor; operating the vibrating conveyor at a Peclet number of greater than about 6, at a dimensionless acceleration number of greater than about 1, and a vertical amplitude of vibration of greater than about 3 mm; feeding a coating material into the vibrating conveyor such that the food product is coated with the coating material as it moves from the inlet to the outlet.
    Type: Grant
    Filed: January 13, 2012
    Date of Patent: February 11, 2014
    Assignee: The Iams Company
    Inventor: Patrick Joseph Corrigan
  • Publication number: 20140017364
    Abstract: Methods of processing four-legged animals are described. The methods comprise contacting a carcass of an animal, after exsanguination, with a microbiocidal solution, and/or contacting at least one raw meat product and/or at least one processed meat product derived from the carcass with a microbiocidal solution. Each microbiocidal solution is, independently, comprised of: water having a bromine residual derived from (a) (i) at least one bromine source, (ii) at least one alkali metal base, and/or at least one alkaline earth metal base, and (iii) at least one halogen stabilizer; (b) (i) at least one alkali metal bromide, and/or at least one alkaline earth metal bromide, and (ii) at least one alkali metal hypohalite and/or at least one alkaline earth metal hypohalite; or (c) a mixture or combination of one or more of (a) and/or (b); the bromine residual in each (a), (b), and (c) sufficient to provide microbiocidal activity.
    Type: Application
    Filed: September 19, 2013
    Publication date: January 16, 2014
    Applicant: Albemarle Corporation
    Inventor: Eric W. Liimatta
  • Patent number: 8628811
    Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.
    Type: Grant
    Filed: March 13, 2009
    Date of Patent: January 14, 2014
    Assignee: Nestec S.A.
    Inventors: Dinakar Panyam, Madansinh Nathusinh Vaghela, Nishant Ashok Joshi, Hoo Tung Vincent Chan
  • 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: 20130266695
    Abstract: This invention relates to a coated frozen confection product comprising an aerated fat-continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9, wherein the coating has an average thickness of from 0.5 to 2.8 mm.
    Type: Application
    Filed: December 21, 2011
    Publication date: October 10, 2013
    Inventors: Andrew Hoddle, Shiping Zhu
  • 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: 20130142915
    Abstract: The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water-impermeable materials and comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the aqueous medium and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients includes one or more discrete edible components which are substantially insoluble in the aqueous medium and which, in use, are dispensed from the cartridge with the beverage.
    Type: Application
    Filed: June 1, 2011
    Publication date: June 6, 2013
    Inventors: Tulay Massey, Ian Denis Fisk, Sian Henson
  • Patent number: 8425966
    Abstract: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
    Type: Grant
    Filed: September 10, 2010
    Date of Patent: April 23, 2013
    Assignee: General Mills, Inc.
    Inventors: Jeffrey L. Casper, Alan A. Oppenheimer, Braden Erickson
  • Publication number: 20130084373
    Abstract: A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.
    Type: Application
    Filed: September 13, 2012
    Publication date: April 4, 2013
    Inventors: Karl L. Linck, Chay Vue, Craig Hackl
  • 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: 20130064930
    Abstract: The invention concerns a multilayer food product and a method for obtaining a multilayer food product which includes at least one lower layer and one upper layer of thermally stable food components, wherein the lower layer has a low viscosity and the upper layer has a uniform distribution.
    Type: Application
    Filed: October 4, 2012
    Publication date: March 14, 2013
    Applicant: NESTEC S.A.
    Inventor: NESTEC S.A.
  • 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: 20130011534
    Abstract: The method consists of selecting individual fruit or vegetables without bruises or broken skin, cleaning them with an air jet, washing them in sterile water and drying them at a temperature between 18° C. and 25° C. such that, once the fruit or vegetable is clean, it is inserted into a food-grade composite bath to obtain a protective covering consisting of a thin layer of continuous tangible material that protects both the skin and the stem and crown of the fruit or vegetable, the fruit thus being protected until consumption, without refrigeration and without rotting since the oxygen necessary for bacteria growth is absent. The fruit or vegetable can be consumed after removing the food-grade composite by cutting away said covering.
    Type: Application
    Filed: June 8, 2010
    Publication date: January 10, 2013
    Applicant: DESARROLLOS SANITARIOS HORTOFRUTICOLAS 2121, S.L.
    Inventors: David Aranda Campin, Juan Gonzalez Valencia
  • Patent number: 8323711
    Abstract: The invention is directed to apparatus and methods for contacting gas and solids in the manufacture of edibles, and particularly in connection with coating edible particulate solids. A drum is positioned around an inner tube so that an annular space is defined between the drum and the tube. A rotatable spiral element defines a gas pathway in the annular space, such that rotation of the spiral pushes particulate solids through the drum while the solids are contacted with gas in the annular space.
    Type: Grant
    Filed: October 9, 2007
    Date of Patent: December 4, 2012
    Assignee: Mars, Incorporated
    Inventors: Robert Otto Brandt, Jr., Peter Thomas Kashulines, Jr., Thomas C. Britt, K. Ressie Cavenaugh
  • Publication number: 20120282375
    Abstract: A packaged food product comprising a tray (2) containing an edible composition having a layered structure, comprising: at least one composite layer (24) comprising puffed cereal grains (G) embedded in a matrix of edible material (22); and at least one edible coating layer (26) deposited on said composite layer (24) and preferably including chocolate. The matrix of edible material (22) has, in a temperature range of between 20° C. and 40° C., and preferably also in the range of from 0° C. to 40° C., a pasty consistency such as to maintain its own shape in unconfined conditions.
    Type: Application
    Filed: November 26, 2010
    Publication date: November 8, 2012
    Applicant: SOREMARTEC S.A.
    Inventor: Mario Scavino
  • Publication number: 20120263842
    Abstract: A water-based composition for coating foodstuffs where the composition consists essentially of water as a major component, between about 2 and about 5 w/w % alginate, between about 1 and about 2.5 w/w % starch and between about 0.6 and about 1.3 w/w % carboxymethyl cellulose.
    Type: Application
    Filed: April 12, 2011
    Publication date: October 18, 2012
    Applicant: SONJAL
    Inventor: Alain Tanguy
  • Publication number: 20120237648
    Abstract: Processes, systems, and articles of manufacture are disclosed relating to edible meat pieces obtained from a continuous process where each piece generally appears to be home cooked on a grill or cooked in a smoke house with randomized sear and grill marks and smoke aroma. The invention, in its various embodiments, provides processes for manufacturing shelf-stable food treats comprising: starting with proteinaceous material (ground or whole), mixing the proteinaceous material with preservatives and flavor enhancers to form a foodstuff, extruding proteinaceous material (if ground) through at least one die opening that is at least partially irregular to form at least one strip of extrudate, cooking the extrudate or whole proteinaceous material to form a cooked product, coating the cooked product with a basting solution, grilling the basted products to obtain grilled products with searing, grill marks, and smoke aroma; and cutting the grilled product at a cutting angle into pieces.
    Type: Application
    Filed: February 22, 2012
    Publication date: September 20, 2012
    Inventor: Oscar Ortiz
  • Patent number: 8178143
    Abstract: The invention generally relates to the meat industry, specifically it relates to meat products which are firstly intended for pets, in particular for cats and dogs, or other domestic animals whose feeding diet includes natural meat and, more specifically the invention relates to a food product simulating natural meat chunks or pieces and a method for producing same. The disclosure of the invention provides for a food product having pieces simulating a piece of natural meat, wherein one of the surfaces of each piece has a distinctly defined structure similar to the striated muscle fiber structure of natural meat. The disclosure of the invention provides also a method for producing such food product.
    Type: Grant
    Filed: March 18, 2008
    Date of Patent: May 15, 2012
    Assignee: Obschestvo S Organichennoy Otvetstvennost Ju “MARS”
    Inventors: Alexander Vladimirovich Peskin, Elena Vladimirovna Ogneva
  • Publication number: 20120107456
    Abstract: A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating without a cheese blowout and comprising a range of 40% to 62.5%, by weight, of the food product. The multi-dimensional shape may define a scoop along the longitudinal length of the portion of cheese.
    Type: Application
    Filed: October 27, 2010
    Publication date: May 3, 2012
    Inventors: Gerard J. Hogan, Joseph J. Lisowe, Bridget Bartel, Kenneth Lightfield
  • Patent number: 8168246
    Abstract: The invention relates to a method for the instantization of powders for use in the food stuff and animal feed production, the particles of which comprise free surface fat, especially coconut milk powder, wherein lecithin and alginate in water or an aqueous liquid are sprayed onto the powder particles and are subsequently dried.
    Type: Grant
    Filed: August 9, 2005
    Date of Patent: May 1, 2012
    Assignee: Degussa Texturant Systems, Deutschland GmbH & Co. KG
    Inventors: Daniel Steiger, Ilona Stoffels, Ilka Knickrehm
  • 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
  • Publication number: 20120076897
    Abstract: [Problem] To provide a feed for fish farming which is excellent in terms of stability of feed supply and feed shelf life and which has excellent feed intake and feed efficiency. [Solution] A feed for fish farming consisting of an outer layer and an inner layer, characterized in that a composition constituting the outer layer has a breaking stress of 5×104 to 1×106 N/m2, a cohesiveness (30%) of 0.4 to 1.0, and a breaking strain of 30 to 80%. A feed for fish farming characterized by consisting of an outer layer constructed from a heat-induced gel which comprises a protein and/or a starch, and an inner layer comprising a composition which contains nutrient ingredients having fish meal and an oil as essential ingredients. As the protein, surimi, ground fish meat, krill, gelatin, collagen, gluten, egg albumen and soy bean protein are preferred. As the starch, tapioca starch, wheat starch, potato starch, corn starch, bean starch, waxy corn starch and processed products of these starches are preferred.
    Type: Application
    Filed: March 24, 2010
    Publication date: March 29, 2012
    Applicant: NIPPON SUISAN KAISHA, LTD
    Inventors: Tsuyoshi Goto, Yasuhiro Fukuda, Itaru Shioya, Hideki Nikaido, Yosuke Tanaka, Taeko Kousaka
  • Publication number: 20110189351
    Abstract: Shelf stable non-refrigerated food products having base-cake, filling and coating components with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food composition having a base-cake having canola oil and having moisture content in a range of about 1.7 to 3.1 percent; a créme filling having a non-lauric fat, and having a water activity level of about 25; and a coating having lauric fat and a non-lauric fat, and having less than about 1 percent moisture.
    Type: Application
    Filed: January 21, 2011
    Publication date: August 4, 2011
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Margaret A. CADORE, Thomas M. Richar, Theodore N. Janulis, James M. Manns
  • 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
  • Publication number: 20110123692
    Abstract: The present invention relates to microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 35% by weight of each of at least two of said polyols microcrystallized together into a solid microcrystalline product. The present invention also relates to a process for the microcrystallization of polyols into a polyol composition. The microcrystallized polyol composition can be used in confectionery, foodstuffs, oral hygiene products and pharmaceuticals and in dietetic products.
    Type: Application
    Filed: October 28, 2010
    Publication date: May 26, 2011
    Applicant: DANISCO SWEETENERS OY
    Inventors: Olli-Pekka Eroma, Johanna Nygren, Heikki Heikkila, Per Bo Sorensen, Marja-Leena Sarkki, Ian Fairs, Hakan Gros
  • Publication number: 20110117142
    Abstract: The present invention relates to a polymeric composition for coating solid substrates (S) consisting of: a) 0.5-90% by weight of polyethylene glycol with a weight-average molecular weight in the range from 1500 to 20 000 g/mol (component A), b) 0.5-20% by weight of a water-soluble polyvinylpyrrolidone with a Fikentscher K value in the range from 12 to 90 (component B), c) 0-95% by weight of a solvent (L), and d) 0-70% by weight of one or more non-polymeric aids (component C).
    Type: Application
    Filed: July 1, 2009
    Publication date: May 19, 2011
    Applicant: BASF SE
    Inventors: Karl Kolter, Nils Rottmann, Maximilian Angel
  • Patent number: 7906164
    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: October 31, 2007
    Date of Patent: March 15, 2011
    Assignee: Advanced Food Technologies, Inc.
    Inventors: Robert O. Roskam, Cheree L. Stevens, John F. Stevens, Joel R. Tinsley
  • Patent number: 7892589
    Abstract: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
    Type: Grant
    Filed: August 9, 2007
    Date of Patent: February 22, 2011
    Assignee: General Mills Marketing, Inc.
    Inventors: Jeffrey L. Casper, Alan A. Oppenheimer, Braden Erickson
  • Publication number: 20110014327
    Abstract: A method for preserving aquatic animal feeds that are stored in frozen storage in a ready to use (pliable) state is disclosed and described. The method includes immersing ingredients into a propane polyol containing solution. The ingredients are maintained in the propane polyol containing solution for a period of time sufficient to allow the propane polyol to coat and penetrate into the ingredients and form propane polyol coated and impregnated aquatic animal food. The impregnated aquatic animal food can then be removed from the propane polyol containing solution and cooled. The propane polyol impregnated animal food remains pliable when cooled to a temperature of ?15° C.
    Type: Application
    Filed: July 19, 2010
    Publication date: January 20, 2011
    Inventors: Thomas K. Testa, Tim Troy
  • Patent number: 7867537
    Abstract: A savory or sweet snack having an expanded, crispy, chip-like textured, substantially uniform, homogeneous, cellular coating is obtained by tumbling an edible core material, such as nuts or dried fruit, and alternately applying an aqueous component and a preblended dry mixture on the tumbling edible core material to form a dough coating on the edible core material. The dough-coated core material may be heated by frying or baking to substantially reduce the moisture content of the dough, and to substantially expand the dough. The thick, expanded coating has a substantial amount of wheat yet it possesses a crispy, crunchy texture of a chip, rather than a leavened, mealy or flaky texture. Use of a pregelatinized waxy starch, which is not chemically modified, provides crispness and a high degree of expansion Use of a pure, raw potato starch which is not chemically modified promotes crunchiness and a chip-like texture and reduces oil pick-up or absorption during frying.
    Type: Grant
    Filed: October 4, 2002
    Date of Patent: January 11, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, C. Y. (Eric) Wang, Randy G. Young
  • Patent number: 7819053
    Abstract: Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor. Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.
    Type: Grant
    Filed: April 25, 2006
    Date of Patent: October 26, 2010
    Assignee: Mars, Incorporated
    Inventors: John M. Kaiser, Dale R. Slesser, Dominic M. Diperna, Richard A. Morgan, Rick A. Floyd, Robert A. Parker, Robert Harvey
  • Publication number: 20100255154
    Abstract: Sugar premix containing crystal sugar particles comprising a sugar core which is coated with a mixture of one or more polysaccharides and/or one or more oligosaccharides said coating further containing one or more nutrients, processes for their manufacture and uses.
    Type: Application
    Filed: June 10, 2008
    Publication date: October 7, 2010
    Inventors: Sylvain Diguet, Georg Steiger, Torsten Wieprecht
  • Patent number: 7731999
    Abstract: It is intended to provide a coating fat composition for a food to be cooked and a process for producing a cooked food whereby a fried-like food can be obtained by a simple cooking procedure without frying in oil and thus problems accompanying the frying procedure such as worsening of the working environment and waste oil disposal can be solved. That is, the present invention provides a fat composition for coating a food to be cooked which comprises a fat and an agent for reducing the contact angle of the resulting fat composition to 0.7-times or less the contact angle of a fat having nearly the same slip melting point as the composition, wherein the contact angle is measured at an ambient temperature (in the case of the composition being liquid at ambient temperature) or at a temperature 10° C.
    Type: Grant
    Filed: August 5, 2003
    Date of Patent: June 8, 2010
    Assignee: Fuji Oil Company, Limited
    Inventors: Hideki Komai, Yoko Imamura
  • Patent number: 7708822
    Abstract: The invention relates to a composition for coating fruits, vegetables, fowl eggs, and especially for organically-grown produce for protection and extension of the shelf life of said fruits, vegetables and fowl eggs, wherein said composition is an aqueous dispersion comprised of: (a) a hydrophobic component comprising at least one member of the following group consisting of natural wax, or vegetable oil; (b) an alkali agent; (c) water, wherein components (a) and (b) are derived from natural biological sources. The invention also relates to a method for application of the composition.
    Type: Grant
    Filed: June 26, 2002
    Date of Patent: May 4, 2010
    Assignee: Natratec International Ltd.
    Inventors: Jacob Lahav, Emil Polyansky, Daniel Waldman
  • Patent number: 7704537
    Abstract: Frozen taquitos are made on a commercial scale by preparing a flour-based tortilla dough, shaping that dough into generally circular tortillas, baking the tortillas, applying a strip of filling to each baked tortilla, rolling the baked tortilla around the filling to form a filled tortilla, coating the tortilla with batter, frying the batter-coated filled tortillas, and freezing them. To reconstitute, the frozen taquito can be heated in a microwave oven.
    Type: Grant
    Filed: January 12, 2005
    Date of Patent: April 27, 2010
    Assignee: H.J. Heinz Company
    Inventors: Andrea Alcantara Lopez, Lucy Alvarado, Troy Bonata, James Matthews, W. Richard Dyer, Mark Rogers, Viviano Del Villar
  • Publication number: 20100055263
    Abstract: A dehydrated slice of a vegetable or a fruit is provided, which is adapted to be rehydrated by a rehydration process, having a circumference which is substantially the same as the circumference of the respective slice of the raw vegetable, and having a thickness which is reduced about 20 to 90% in comparison to the thickness of the respective slice of the raw vegetable or fruit. The dehydrated slice has a planar surface. Furthermore, a method is provided to produce said dehydrated slices. Said dehydrated slices are adapted to be rehydrated by a rehydration process herein provided, whereby performance of said process leads to a rehydrated slice with a thickness of the respective raw vegetable or fruit.
    Type: Application
    Filed: July 12, 2006
    Publication date: March 4, 2010
    Applicant: NESTEC S.A.
    Inventors: Ulrich Erle, Roland Lermer
  • Publication number: 20100047399
    Abstract: A consumable liquid is orally drawn into a food product and absorbed by an internal structure of the product, before the product is consumed. The product includes a substantially non-porous coating covering its outer surface. In one embodiment, a channel with a porous filling therein provides fluid communication so that when one opening is immersed in a liquid and a reduced pressure is orally applied to the other opening, the liquid is drawn into the filling and absorbed by the internal structure.
    Type: Application
    Filed: August 18, 2009
    Publication date: February 25, 2010
    Inventor: John J. Philbin