By Application Of Molten Material Patents (Class 426/307)
  • Patent number: 9913480
    Abstract: A cooking aid includes a sheet of flexible burn resistant material and a composition disposed on one face of the sheet. The composition contains a mixture of vegetable or animal oil with a melting point below 20° C., vegetable or animal fat with a melting point above 20° C., and one or more herbs, spices and flavor enhancers.
    Type: Grant
    Filed: April 5, 2017
    Date of Patent: March 13, 2018
    Assignee: Nestec S.A.
    Inventors: Jose Krauch, Peter Hangarter, Johan Jacob Van Der Pol, Jorg Resemann
  • Patent number: 9399601
    Abstract: Use of extruded pellets comprising carboxymethyl cellulose and at least another ceramic glaze additive for the preparation of ceramic glaze slips.
    Type: Grant
    Filed: July 20, 2012
    Date of Patent: July 26, 2016
    Assignee: LAMBERTI SPA
    Inventors: Dario Chiavacci, Mattia Canziani, Stefano Crespi, Laura Vigano', Giovanni Floridi, Giuseppe Li Bassi
  • Patent number: 9109324
    Abstract: A tumble dryer with a fire-extinguishing facility includes a fire sensor for detecting a fire in a laundry drum of the tumble dryer, and an extinguishing medium supply device for introduction of an extinguishing medium into the laundry drum of the tumble dryer on actuation of a fire-extinguishing device. The extinguishing medium supply device includes a laundry freshening device.
    Type: Grant
    Filed: December 12, 2008
    Date of Patent: August 18, 2015
    Assignee: BSH Bosch und Siemens Hausgeraete GmbH
    Inventors: Brian Chatot, Mike Peebles
  • Publication number: 20150064320
    Abstract: An apparatus for popping corn, cooking candy, and mixing candy and popcorn is disclosed herein. A multi-purpose kettle can include one or more rotatable stir assemblies that can be positioned at the bottom of the kettle to mix the popcorn and/or the popcorn and candy. The kettle can be heated to a first temperature to pop corn kernels and produce popcorn, and heated to a second temperature to cook the candy. In some embodiments, the kettle can be positioned at an angle to mix the popcorn and the candy.
    Type: Application
    Filed: September 5, 2014
    Publication date: March 5, 2015
    Inventor: Charles D. Cretors
  • 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: 20150037468
    Abstract: A bakery product and method of producing the same are provided. The bakery item includes a baked item having an underside, an upper side, and side surface. A first underside sub-region that extends over the entire width and part of the longitudinal extent of the underside is coated. A second underside sub-region that extends over the entire width and part of the longitudinal extent remains uncoated in the form of a grip region. The sub-region of the partial-coat underside which is to be coated is dipped into a bath of not yet set coating substance, which is set by cooling to form the coating. The underside of the baked item, which is to be coated, is oriented at an angle ? between 1° and 20° in relation to the original surface of the bath at least during the setting operation.
    Type: Application
    Filed: July 31, 2014
    Publication date: February 5, 2015
    Inventors: Anja SCHNELL, Lena OTTEN, Juergen FABIAN
  • Publication number: 20150024098
    Abstract: An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.
    Type: Application
    Filed: January 31, 2013
    Publication date: January 22, 2015
    Applicant: Totally Bananas Inc.
    Inventor: Charles J. Pheterson
  • Publication number: 20140295033
    Abstract: Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food.
    Type: Application
    Filed: November 20, 2012
    Publication date: October 2, 2014
    Applicant: SAN LUCIO S.R.L.
    Inventor: Francesca Sangiacomo
  • Publication number: 20140248399
    Abstract: The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.
    Type: Application
    Filed: February 28, 2014
    Publication date: September 4, 2014
    Inventor: Carolyn Downey Talucci
  • Patent number: 8802173
    Abstract: A process for coating frozen confection stick products (20) is provided, the process comprising providing a chamber (2) having two open ends (3,4), two sides (5,6) and a base (7); providing at least one pair of apertures (10A-10D), wherein one aperture of each pair is located on each side of the chamber, and wherein the apertures are vertical slots; supplying a liquid coating material to each aperture thereby forming curtains of the liquid coating material (14A-14D); and conveying the frozen confection (20) through the chamber with the stick uppermost so that the frozen confection passes through the curtains of coating material. An apparatus for operating the process is also provided.
    Type: Grant
    Filed: October 4, 2010
    Date of Patent: August 12, 2014
    Assignee: Conopco, Inc.
    Inventors: Narun Arampongpun, Anthony George Bird, Paul Edward Cheney
  • Publication number: 20140154364
    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: Application
    Filed: December 5, 2012
    Publication date: June 5, 2014
    Applicant: General Mills, Inc.
    Inventors: Whitni Cotton, Penny Hurlston, Jesse Van Hallowell
  • Patent number: 8715758
    Abstract: Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described.
    Type: Grant
    Filed: May 20, 2011
    Date of Patent: May 6, 2014
    Assignee: General Mills, Inc.
    Inventors: Lisa K. Pannell, Logan Merkwae
  • Publication number: 20140106034
    Abstract: The present invention relates to a process for the production of candied fruit and vegetables without sucrose, by immersing the fruit and vegetables previously prepared in candied solutions containing sucrose substituent agents. The sucrose substituent agents may or may not have other functional properties in addition to their sweet flavor. The resulting candied products may be subject to further processing in order to reduce water content, thus resulting in dried fruit or vegetables without sucrose, with or without additional functional properties.
    Type: Application
    Filed: April 30, 2012
    Publication date: April 17, 2014
    Applicants: DOUROMEL - FÁBRICA DE CONFEITARIA, LDA., UNIVERSIDADE DE TRÁS-OS-MONTES E ALTO DOURO
    Inventors: Pilar Dos Santos, Fernando Hermínio Ferreira Milheiro Nunes, Ana Isabel Ramos Novo Amorim De Barros
  • Patent number: 8697159
    Abstract: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.
    Type: Grant
    Filed: January 25, 2010
    Date of Patent: April 15, 2014
    Assignee: General Mills, Inc.
    Inventors: Thomas J. Nack, Terry R. Harrington, Victor T. Huang, Anthony J. Larson, Christine Nowakowski, Alan A. Oppenheimer, Noel Pollen, Michael A. Staeger
  • Publication number: 20140072681
    Abstract: Systems and method for making popsicles are disclosed. The system for making popsicles, includes: a dewar for storing a cooling agent; and a dipping apparatus to be inserted into the dewar, wherein the dipping apparatus includes: a first end comprising arms to receive a popsicle mold that includes a mixture of ingredients and/or liquids, a second end comprising an attachment portion configured to attach to an opening in the dewar, and a holder portion oriented between the first end and the second end of the dipping apparatus, the holder portion configured to hold a stick within the mixture in the popsicle mold, wherein the mixture is chilled by the cooling agent when the dipping apparatus is inserted in the dewar to make a popsicle to be held by the stick.
    Type: Application
    Filed: September 6, 2013
    Publication date: March 13, 2014
    Inventor: Nicholas R. Dent
  • Publication number: 20130302488
    Abstract: The present invention relates to cereal products comprising cereals and a mixture of 1,6-GPS and 1,1-GPM, methods for the production thereof and the use of a mixture comprising 1,6-GPS and 1,1-GPM for producing cereal products.
    Type: Application
    Filed: July 18, 2013
    Publication date: November 14, 2013
    Inventors: Bodo Fritzching, Jorg Kowalczyk
  • Publication number: 20130216668
    Abstract: The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.
    Type: Application
    Filed: October 22, 2012
    Publication date: August 22, 2013
    Applicant: ConAgra Foods RDM, Inc.
    Inventor: ConAgra Foods RDM, Inc.
  • Publication number: 20130209604
    Abstract: A weatherized mineral mixture is produced by heating a digestible fat or fatty acid and spraying a mineral mixture with the heated digestible fatty acid to form a protective layer over the mineral mixture. The weatherized mineral mixture may be free of salts of fatty acids, namely soaps. The weatherized mineral mixture sheds water and is wind-resistant. Upon ingestion by livestock animals, the protective coating is digested and the minerals within the mineral mixture are absorbed by the livestock animal.
    Type: Application
    Filed: February 12, 2013
    Publication date: August 15, 2013
    Applicant: PURINA ANIMAL NUTRITION LLC
    Inventor: PURINA ANIMAL NUTRITION LLC
  • Publication number: 20130196023
    Abstract: The present invention relates to a feed which has a relatively high total fat percentage and which contains inside and on the surface of feed raw material particles a fatty acid mixture rich in saturated free fatty acids. The invention is also directed to a process for preparing said feed, to a method for increasing concentrations of protein and fat in milk and for increasing milk production of a lactating animal.
    Type: Application
    Filed: January 31, 2013
    Publication date: August 1, 2013
    Applicant: Raisio Plc
    Inventor: Raisio Plc
  • Publication number: 20130196034
    Abstract: An object of the invention is a feed by means of which milk production of cows and milk fat content can be increased. Preferably at the same time milk protein content is increased. Preferably also the trans fatty acid content of milk fat is lowered. The feed according to the invention contains, in addition to conventional feed ingredients and conventional additives and other auxiliary agents, inside and on the surface of feed raw material particles a fatty acid mixture in which the content of saturated fatty acids is more than 90%. The invention is also directed to a process for preparing said feed as well as to a method for changing milk fatty acid composition, for increasing milk production and for increasing milk fat content and increasing milk protein content.
    Type: Application
    Filed: January 31, 2013
    Publication date: August 1, 2013
    Applicant: RAISIO PLC.
    Inventor: RAISIO PLC.
  • Publication number: 20130156901
    Abstract: The present invention concerns a coating wax for food product, comprising at least one block copolymer formed of at least one block polymer (A) derived from the polymerization of at least two monomers (MA), the same or different, derived from long chain fatty acids, the said long chain comprising 14 to 34 carbon atoms; and of at least one block polymer (B), different from (A), derived from the polymerization of at least two monomers (MB), the same or different, derived from short chain fatty acids.
    Type: Application
    Filed: March 30, 2011
    Publication date: June 20, 2013
    Applicant: Fromageries Bel
    Inventor: Pierre-Yves Pennarun
  • Publication number: 20130101711
    Abstract: Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.
    Type: Application
    Filed: December 4, 2012
    Publication date: April 25, 2013
    Applicant: SERGEANT'S PET CARE PRODUCTS, INC.
    Inventor: SERGEANT'S PET CARE PRODUCTS, INC.
  • Patent number: 8394335
    Abstract: A retort system includes a vessel defining a heating chamber and including a product receiving area therein, and a product agitating arm mounted for reciprocating movement through a wall of the vessel and having a first end within the vessel and a second end outside the vessel. A drive arrangement is located exterior of the vessel and operatively coupled to the arm for moving the arm in a reciprocating manner. The drive arrangement includes a crankshaft assembly, a first flywheel and a second flywheel. The crankshaft assembly includes a crank throw operatively coupled to the arm, the crankshaft assembly having a rotational axis offset from the crank throw. The first flywheel is mounted to the crankshaft assembly to a first side of the crank throw for rotation with the crankshaft assembly about the rotational axis. The second flywheel is mounted to the crankshaft assembly to a second side of the crank throw for rotation with the crankshaft assembly about the rotational axis.
    Type: Grant
    Filed: March 5, 2010
    Date of Patent: March 12, 2013
    Assignee: Allpax Products LLC
    Inventor: Christopher G. Greve
  • Publication number: 20130052317
    Abstract: A cocoa powder composition which, when mixed with bulking sugar, is dispersible in cold liquids and methods of producing and using the same. The cocoa powder composition comprises, on a dry weight basis, 75-95% cocoa powder and 0.5-20% of at least one hydrophilic agent, wherein the cocoa powder is coated with the hydrophilic agent.
    Type: Application
    Filed: May 9, 2011
    Publication date: February 28, 2013
    Applicant: Cargill, Incorporated
    Inventors: Erik Paul Alosin Berenschot, Piet Bogaert, Nynke Elisabeth Hopmans, Paul Smith, Joël Pierre René Wallecan
  • Publication number: 20130040018
    Abstract: The present invention relates to a coated food composition comprising a food product and a coating, wherein the coating comprises a mixture of erythritol and at least one bulking agent, wherein the erythritol comprises between 20% to 90% by weight of the coating, and wherein the bulking agent comprises between 10% to 80% by weight of the coating, and a method for preparing such a coated food composition.
    Type: Application
    Filed: May 2, 2011
    Publication date: February 14, 2013
    Applicant: Cargill, Incorporated
    Inventors: Ben Alexandre, Martine M.R. Van Havere, Ronny Leontina Marcel Vercauteren
  • Publication number: 20120315362
    Abstract: A method for the production of a bio-degradable, weather resistant container for solidified livestock feed supplement blocks is disclosed. The method includes forming a wax container around the supplement block with liquid wax that has a high melting point. A biodegradable, edible, weather resistant container for a solidified feed supplement block is also disclosed. The container comprises a wax container formed around the supplement block. The wax container may be a solidified liquid wax having a high melting point. A feed supplement for an animal is also disclosed which comprises a solidified feed supplement block packaged within a biodegradable, edible, weather resistant container.
    Type: Application
    Filed: November 10, 2011
    Publication date: December 13, 2012
    Applicant: Golden Nutrition, LLC.
    Inventors: Ross Dean Dale, Paul Gene Summer, Dwayne Lyndon Jantz
  • Publication number: 20120315356
    Abstract: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.
    Type: Application
    Filed: June 18, 2012
    Publication date: December 13, 2012
    Applicant: Clabber Girl Corporation
    Inventors: Gary L. Morris, Patrick A. Jobe, Nita Livvix
  • Publication number: 20120076898
    Abstract: A flavor provider for use on a beverage container and method for making the flavor provider is disclosed, wherein the flavor provider has a base layer, an adhesive coating that coats at least a portion of the base layer, and at least one flavor layer applied to at least one of the base layer or the adhesive coating, and wherein the base layer is a gelatin ring or a wax layer.
    Type: Application
    Filed: September 27, 2010
    Publication date: March 29, 2012
    Inventor: Charles H. Brown, III
  • Publication number: 20120064206
    Abstract: The present invention relates to a composition for coating a food product, particularly cheese, and more particularly firm paste cheese, and in particular pressed paste cheese, including coating wax and a bulking agent.
    Type: Application
    Filed: March 15, 2010
    Publication date: March 15, 2012
    Applicant: FROMAGERIES BEL
    Inventor: Pierre-Yves Pennarun
  • Patent number: 8114453
    Abstract: A synergistically heat stable therapeutically active triglyceride and cholesterol controlling oil composition including the usually highly unsaturated Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA). The invention avoids limitations of presently available impure sources of EPA/DHA such as fish oil, algae and the like and provides for a synergistically stable edible oil formulation involving the Eicosa Pentaenoic Acid and Docosa Hexaenoic acid of at least 50% to less than 100% purity in a free of any encapsulated/protected form in combination with synergistically stability contributing oil constituents/ingredients. The invention also provides for benefit applications/uses of the surprising and unexpected heat stability of the beneficial actives EPA and DHA. The invention is therefore directed to serve in possible provision of variety of alternative media including heat stable media for regular consumption of EPA/DHA and provide for maintenance of safe and healthy lifestyle.
    Type: Grant
    Filed: March 11, 2005
    Date of Patent: February 14, 2012
    Assignee: Recon Oil Industries Private Limited
    Inventor: Nirmal Sen
  • Publication number: 20120003360
    Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.
    Type: Application
    Filed: June 30, 2011
    Publication date: January 5, 2012
    Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
  • Patent number: 8084070
    Abstract: The present invention relates to cereal products comprising cereals and a mixture of 1,6-GPS and 1,1-GPM, methods for the production thereof and the use of a mixture comprising 1,6-GPS and 1,1-GPM for producing cereal products.
    Type: Grant
    Filed: March 1, 2006
    Date of Patent: December 27, 2011
    Assignee: Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt
    Inventors: Bodo Fritzsching, Jörg Kowalczyk
  • Publication number: 20110308538
    Abstract: An edible pipe includes a bowl, a stem, and a mouthpiece manufactured by a process that includes forming a patty having an approximately rectangular shape. The process includes cooking the patty, and rolling the cooked patty into a cylindrical shape by inserting the cooked patty into a rolling device having a cylindrical wall with a closed end. The cylindrical wall defines an interior volume of the rolling device and includes an opening along a length of the cylindrical wall for receiving the cooked patty. The rolling device includes a shaft mounted to the closed end. The shaft runs through the interior volume of the rolling device. Rolling the cooked patty includes winding the cooked patty around the shaft of the rolling device, and removing the rolled cooked patty from the rolling device. The process includes forming a bend in the rolled cooked patty to form the edible pipe.
    Type: Application
    Filed: June 18, 2010
    Publication date: December 22, 2011
    Inventors: Quinten Jarvis, Tim Rael
  • Patent number: 8021705
    Abstract: Dry mixes for forming dough and batters are provided comprising homogenous dispersions of glycerine on one or more ingredients in particulate form. The dry mixes are rendered more resistant to microbial growth due to the presence of glycerine. Food products prepared from the dry mixes exhibit several benefits including improved moisture retention and/or increased shelf-life.
    Type: Grant
    Filed: February 22, 2010
    Date of Patent: September 20, 2011
    Assignee: Delavau LLC
    Inventors: Kevin W. Lang, James W. Dibble
  • Publication number: 20110183046
    Abstract: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.
    Type: Application
    Filed: January 25, 2010
    Publication date: July 28, 2011
    Inventors: Thomas J. Nack, Terry R. Harrington, Victor T. Huang, Anthony J. Larson, Christine Nowakowski, Alan A. Oppenheimer, Noel Pollen, Michael A. Staeger
  • Publication number: 20110139669
    Abstract: The process of the invention for the preparation of products, in particular cellulose-containing products (1) and spaces includes the arrangement of at least one flavour and/or fragrance (3) and/or active substance, bound in a solid carrier material, in and/or at the product (1) and/or the direct proximity of the cellulose-containing product (1) and/or the space. Furthermore, means are provided for the preparation of products, in particular cellulose-containing products, and of spaces as described, as well as systems from these means and products, in particular cellulose-containing products.
    Type: Application
    Filed: June 25, 2007
    Publication date: June 16, 2011
    Applicant: Bell Flavors & Fragrances Duft und Aroma GmbH
    Inventors: Hans-Juergen Huppert, Colin Berrido
  • Patent number: 7914835
    Abstract: A dog chew treat is fashioned from a composition comprising sugar, fiber, and flour. Preferably, the sugar is dextrose, and the flour is pre-gelatinized wheat flour. The composition may be molded into the shape of a bone, or other treat. A palatant coating may be applied to the molded product. Colors may be added for different aesthetics such as a marbling pattern. Functional ingredients may be used to provide health benefits.
    Type: Grant
    Filed: July 21, 2006
    Date of Patent: March 29, 2011
    Assignee: Del Monte Corporation
    Inventors: William Keehn, Richard Rothamel, Aretha Ashby, Davor Juravic, Franjo Baltorinic, Yomayra Diaz, Steven Bautista, Donald Barnvos, Tracy Wojnarowski, Eric Lew
  • Publication number: 20100247716
    Abstract: The present invention provides a process of producing grains of coated coffee grounds, the process comprising: heating a mixture of a coating composition and coffee grounds to a temperature below the melting point of the coating composition and at which the coating composition forms a coating on at least some of the coffee grounds; and cooling the mixture to provide grains comprising coffee grounds having a coating of the coating composition formed on at least some of the surface of the coffee grounds. The present invention also provides coated ground coffee compositions that may be produced by this method.
    Type: Application
    Filed: March 24, 2010
    Publication date: September 30, 2010
    Applicant: Kraft Foods Global Brands LLC
    Inventors: Jennifer Ann Castro, Cheong K. Fong
  • Patent number: 7767237
    Abstract: The present invention provides a method for continuously producing pieces of liquid-filled gum material, including applying an anti-sticking agent to the rope of liquid-filled gum material before it is individually cut into pieces. The invention further provides for a liquid-filled chewing gum including a liquid-fill composition, and a gum region surrounding the liquid-fill composition, where the gum region includes an anti-sticking agent that reduces the tendency of the gum region to stick to the molds and operating machinery during gum manufacturing.
    Type: Grant
    Filed: July 27, 2007
    Date of Patent: August 3, 2010
    Assignee: Cadbury Adams USA LLC
    Inventors: Joseph M. Bunkers, James Duggan
  • Publication number: 20100129508
    Abstract: A method of coating an edible item. The method comprises applying molten polyol to the item and cooling the polyol to crystallise it into its solid form.
    Type: Application
    Filed: March 19, 2008
    Publication date: May 27, 2010
    Inventor: Paul Galluzzo
  • Publication number: 20100055264
    Abstract: A method of imparting flavor to an edible substrate by precision depositing a first food grade flavored wax onto a surface of an edible substrate. A method of providing a flavored image on an edible substrate by ink jet printing a food grade colored fluid on an edible substrate to create an image and applying a food grade flavored wax onto the edible substrate. A method of imparting flavor to an edible substrate by applying a food grade flavored wax onto the edible substrate and applying a food grade flavored fluid onto the edible substrate.
    Type: Application
    Filed: August 28, 2009
    Publication date: March 4, 2010
    Applicant: SENSIENT COLORS INC.
    Inventors: Scott Liniger, Andrea Hutchison
  • Publication number: 20100047397
    Abstract: Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.
    Type: Application
    Filed: February 27, 2009
    Publication date: February 25, 2010
    Applicant: Sergeant's Pet Care Products Inc.
    Inventor: Mark Levin
  • Publication number: 20100047412
    Abstract: Methods for protecting fruit, vegetables and ornamentals against post harvest microbial decay by applying systemic acquired resistance inducers such as phosphorous acid and/or one or more of the alkali metal salts of phosphorous acid in combination with Imazalil.
    Type: Application
    Filed: August 8, 2009
    Publication date: February 25, 2010
    Applicant: PLANT PROTECTANTS, LLC
    Inventor: Nigel Grech
  • Patent number: 7666457
    Abstract: Dry mixes for forming dough and batters are provided comprising homogenous dispersions of glycerine on one or more ingredients in particulate form. The dry mixes are rendered more resistant to microbial growth due to the presence of glycerine. Food products prepared from the dry mixes exhibit several benefits including improved moisture retention and/or increased shelf-life.
    Type: Grant
    Filed: February 25, 2009
    Date of Patent: February 23, 2010
    Assignee: Delavau LLC
    Inventors: Kevin W. Lang, James W. Dibble
  • Patent number: 7658958
    Abstract: The present invention concerns an apparatus and a method for producing ice confection comprising mold cavities arranged on lamellae disposed in an endless belt along which are arranged process means for the production of the ice confection by conveying the lamellae between the process means, wherein the apparatus comprises an uneven number of lamellae and the process means are arranged along the belt in such a way, that the ice confection production process may be completed by two full circulations of one lamella on the belt. Due to the uneven number of lamellae a specific lamella will change stop position for each circulation. Hereby, a number of advantages are obtained through an optimal utilization of the lower lamella sequence, such that the shortest possible apparatus is obtained.
    Type: Grant
    Filed: March 30, 2004
    Date of Patent: February 9, 2010
    Assignee: Tetra Laval Holding & Finance S.A.
    Inventor: Per Henrik Hansen
  • Publication number: 20080317918
    Abstract: The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes providing a cereal base and forming a coating over the cereal base, the coating comprising on a dry weight basis from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. The coating may also include a fruit flavor and an acidulant. The method may also include drying the coated cereal and actively cooling the dried cereal below the coatings glass transition temperature while agitating the cereal so that the cooled RTE cereal does not form agglomerations of RTE cereal that do not break apart during packaging.
    Type: Application
    Filed: August 26, 2008
    Publication date: December 25, 2008
    Applicant: The Quaker Oats Company
    Inventors: Carol Long, Robert Chatel
  • Publication number: 20080317919
    Abstract: The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes providing a cereal base and forming a coating over the cereal base, the coating comprising on a dry weight basis from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. The coating may also include a fruit flavor and an acidulant. The method may also include drying the coated cereal and actively cooling the dried cereal below the coatings glass transition temperature while agitating the cereal so that the cooled RTE cereal does not form agglomerations of RTE cereal that do not break apart during packaging.
    Type: Application
    Filed: August 26, 2008
    Publication date: December 25, 2008
    Applicant: The Quaker Oats Company
    Inventors: Carol Long, Robert Chatel
  • Publication number: 20080152769
    Abstract: This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.
    Type: Application
    Filed: December 17, 2007
    Publication date: June 26, 2008
    Inventor: Elsie DeJesus-Gaite
  • Publication number: 20080138425
    Abstract: The invention relates to a method for the preparation of a stable lactate metal salt in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable, lactate metal salt powder, and foodstuffs comprising said stable lactate metal salt powder. In the method according to the invention, a concentrate that contains lactate metal salt is processed, with cooling, in a mixer/extruder to form a powder of the lactate metal salt and subsequently the powder of the lactate metal salt is partially encapsulated by means of an encapsulating agent. According to the invention the alkali metal lactates in powder form are storage stable for at least one year.
    Type: Application
    Filed: July 12, 2005
    Publication date: June 12, 2008
    Inventors: Kees Bert Geerse, Lambertus Hendricus Elisabeth Roozen, Peter Paul Jansen
  • Patent number: 7378118
    Abstract: Improved coatings and methods for manufacturing coated confectionary or chewing gum products are provided. Polyol coatings can be formed while polyols are in a molten state. Trehalose can also be used to form coatings on a confection or chewing gum by applying the trehalose while in a molten state.
    Type: Grant
    Filed: August 14, 2002
    Date of Patent: May 27, 2008
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Joo Hae Song, Choongil Kim, George Lorenz, Henry Valdez