Lacteal Material Patents (Class 426/317)
  • Patent number: 9060646
    Abstract: A milk frothing device (1) delimiting an area (2) for mixing milk (35) from a milk reservoir (3) and gas (49), comprises a supply arrangement (4) of pressurized gas. The pressurized gas supply arrangement (4) has a propelling gas conduit (41) configured to deliver pressurized propelling gas (48) into the milk reservoir (3) to pressurize the reservoir and propel thereby pressurized milk (36) from the reservoir to the mixing area (2).
    Type: Grant
    Filed: December 7, 2011
    Date of Patent: June 23, 2015
    Assignee: Nestec S.A.
    Inventors: Youcef Ait Bouziad, Fabien Ludovic Agon, Alfred Yoakim
  • Patent number: 8221817
    Abstract: Common allergenic foods are made hypoallergenic with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for oral delivery of a medicament or vitamin are also provided.
    Type: Grant
    Filed: November 23, 2009
    Date of Patent: July 17, 2012
    Assignee: Immunopath Profile, Inc.
    Inventor: Leonard S. Girsh
  • Patent number: 8182853
    Abstract: A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert.
    Type: Grant
    Filed: May 9, 2007
    Date of Patent: May 22, 2012
    Assignee: Nestec S.A.
    Inventors: Max Puaud, Hans-Juergen Erich Wille, Dietrich Knorr, Marcus Volkert
  • Patent number: 8003147
    Abstract: The present invention relates to superior dried whey protein products which have a flavor, aroma and color not possessed by conventionally spray dried whey protein products, as a result of having a lower concentration of oxidative by-products. Also provided are dried protein products wherein the protein is selected from the group consisting of whey protein, soy protein, milk protein and mixtures thereof. Also provided are methods for making the dried protein-based products which involve spraying a protein-containing feed stock into a localized cloud of a nonreactive gas under controlled temperature conditions.
    Type: Grant
    Filed: March 16, 2006
    Date of Patent: August 23, 2011
    Assignee: FONA Technologies, Inc.
    Inventors: Robert A. Nelson, Robert M. Sobel
  • Publication number: 20100055266
    Abstract: A stable foam of a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicular cage structure without generating a gel imparting a rubbery texture to the foam. The lamellar cage structure entraps at least a substantial portion of the gas bubbles and liquid matrix therein to retain and stabilize the gas bubbles and liquid in a sufficiently compact structure that substantially prevents drainage of the liquid matrix as well as coalescence and creaming of the gas bubbles to maintain stability of the foam even when the foam is subjected to multiple heat shocks.
    Type: Application
    Filed: July 12, 2007
    Publication date: March 4, 2010
    Inventors: Erich Josef Windhab, Natalie Béatrice Janine Dürr-Auster, Nadina Patrizia Müller-Fischer, Karl Uwe Tapfer
  • Publication number: 20090263548
    Abstract: The present invention relates to a method for inhibiting bacterial growth in liquid media by means of ozone containing gas flow, whereby a liquid medium at ambient temperature is passed by a finely divided gas stream containing ozone, the liquid medium is passed to dwell time space while being mixed to provide complete mixing between liquid and ozone, whereupon the liquid medium is degassed to eliminate excess of ozone dissolved therein.
    Type: Application
    Filed: May 21, 2009
    Publication date: October 22, 2009
    Inventor: Johan Sjoholm
  • Publication number: 20090004341
    Abstract: The invention relates to a method for conditioning liquid, neutral products which are intended for consumption or for processing into foods. In particular, the invention concerns a method for controlling the gas composition in such products at any time or during the complete treatment process. Further, the invention relates to the products obtained and obtainable from this method, which products possess improved properties and especially an improved microbiological quality.
    Type: Application
    Filed: July 29, 2005
    Publication date: January 1, 2009
    Applicant: FRIESLAND BRANDS B.V.
    Inventors: Cornelis Margaretha T.M. Bongers, Mathijs Hendrikus J. Martens, Luite Theodoor Netjes, Jan Sikkema, Martin Rinke Wijsman
  • Publication number: 20080199576
    Abstract: An apparatus and method for providing treatment to a continuous supply of food product using a vacuum process includes compartments for receiving, treating and expelling food products that are delivered to the apparatus on a continuous basis. The compartments have different pressures therein and in a preferred embodiment are separated from each other within the apparatus to treat the food product on a continual basis, as opposed to a batch-by-batch basis.
    Type: Application
    Filed: April 29, 2008
    Publication date: August 21, 2008
    Inventors: Michael D. NEWMAN, Stephen A. McCormick, Helmut Dresselhaus
  • Patent number: 6913382
    Abstract: A method for fixing a first fluid within a second fluid which includes the steps of mixing the first and second fluids together and subjecting the first and second fluids to an electric field and a high voltage corona like electric discharge. The method can be used, for example, to increase the oxygen content of water. It can also be used for the treatment of waste effluent. An apparatus for carrying out the process includes a fluid passageway defined between inner and outer elongated conduits with a preferably spirally configurated baffle means in the passageway and a plurality of electrode needles extending into the passageway.
    Type: Grant
    Filed: April 27, 2001
    Date of Patent: July 5, 2005
    Inventor: Denis-Michel Ledoux
  • Patent number: 6780445
    Abstract: A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.
    Type: Grant
    Filed: May 1, 2000
    Date of Patent: August 24, 2004
    Assignee: Cacique, Inc.
    Inventor: Ken Rhodes
  • Patent number: 6534106
    Abstract: Molded ice confectionery articles are prepared by delivering a hard ice confectionery composition to a metering device chamber under a pressure greater than atmospheric pressure, keeping the composition in the device chamber under a pressure greater than atmospheric pressure and metering the composition from the composition from the device chamber under a pressure greater than atmospheric pressure into a mold member positioned in an environment for freezing the composition metered into the mold member for obtaining a molded frozen article. So operating allows the composition delivered to the device chamber to have a percentage of frozen water to total water of at least 50%.
    Type: Grant
    Filed: May 12, 1999
    Date of Patent: March 18, 2003
    Assignee: Nestec S.A.
    Inventors: Philip Igor Cathenaut, Bruno Delande
  • Publication number: 20020136809
    Abstract: The present invention relates to enriched milk with capsules containing certain nutrients, and the capsule is composed of a primary core which contains the nutrients, a second core layer which surrounds the primary core to prevent loss of the nutrients contained in the primary core and a outer layer which covers the second core layer to maintain the shape of the capsule, and wherein, the specific gravity of the total capsules is adjusted to be equal to that of milk.
    Type: Application
    Filed: December 14, 2001
    Publication date: September 26, 2002
    Inventors: Young Sup Shin, Gui Hwa Jeong, Soo Jong Kim
  • Patent number: 6274185
    Abstract: A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one noble gas, thereby controlling the browning reaction.
    Type: Grant
    Filed: December 20, 1993
    Date of Patent: August 14, 2001
    Assignee: American Air Liquide
    Inventor: Kevin C. Spencer
  • Publication number: 20010006695
    Abstract: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.
    Type: Application
    Filed: February 21, 2001
    Publication date: July 5, 2001
    Applicant: NESTEC S.A.
    Inventors: Antonio Jimenez-Laguna, Josephine Lometillo
  • Patent number: 5997936
    Abstract: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.
    Type: Grant
    Filed: November 9, 1998
    Date of Patent: December 7, 1999
    Assignee: Nestec S.A.
    Inventor: Antonio Jimenez-Laguna
  • Patent number: 5773061
    Abstract: An agglomerated powder is produced in an apparatus where the product is agglomerated in two stages. First, a liquid concentrated feed of the product is atomized by an atomizer in a drying chamber. The fine particles are transferred to a separating device to be split up in a first and second fraction. The first of these is led to the atomizer in the drying chamber to perform a first agglomeration and the resulting agglomerates are accommodated in an external fluid be in the drying chamber and from this transferred to an external fluid bed. Also the second fraction is transferred to the external fluid bed where water by a second atomizer is atomized over a fluidized layer of agglomerates to perform a second agglomeration of product.
    Type: Grant
    Filed: May 15, 1996
    Date of Patent: June 30, 1998
    Assignee: APV Anhydro A/S
    Inventors: Jens Getler, John Ib Hansen, Gert G. Andersen
  • Patent number: 5518740
    Abstract: A process for the preparation of yogurt based freeze-dried foodstuffs, said process being characterized in that it comprises the steps of cold mixing the ingredients homogeneously; prefreezing the ingredients and adding to them a gas at a percentage in the range between 10 and 50% of the initial volume of said ingredients, shaping the product so obtained into the desired shape; deep-freezing the product so shaped at a temperature between -20.degree. C. and -40.degree. C.; and freeze-drying the product so obtained down to a residual moisture between 3% and 8% as determined by the Karl Fisher method. The invention also relates to the products so obtained.
    Type: Grant
    Filed: April 8, 1993
    Date of Patent: May 21, 1996
    Assignee: Innovative Freeze-Drying Products (IFDP) N.V.
    Inventors: Luigi Costanzo, Biagio Calcavecchia
  • Patent number: 5340602
    Abstract: A process for the production of low cholesterol butter fat or butter by steam treatment, wherein the fat is treated with steam in one or more horizontal or slightly inclined reaction pipes at a temperature of from 195.degree. to 250.degree. C. and at a pressure of from 0.5 to 5 mbar, the steam is injected from one or more steam pipes arranged parallel with each other which extend through the layer which conducts the liquid fat (oil) along the entire length of the reaction pipe and having boreholes in the pipe wall as outlet apertures for the steam, into the oil stream flowing in the reaction pipe axial direction, the vapors are separated and the fat is cooled, to which optionally fat recombination substances may be added.
    Type: Grant
    Filed: September 7, 1993
    Date of Patent: August 23, 1994
    Inventor: Hermann Hoche
  • Patent number: 5271949
    Abstract: The present invention relates to a process for preparing a flavour concentrate, involving the steps of:(a) mildly oxidising triglyceride fat, and(b) hydrolysing the triglyceride fat to a degree of hydrolysis exceeding 10%.It was found that flavour concentrates of improved quality are obtained if prior to or simultaneously with the hydrolysis of triglyceride fat, said fat is mildly oxidised.
    Type: Grant
    Filed: September 21, 1992
    Date of Patent: December 21, 1993
    Assignee: Van den Bergh Foods Company, Division of Conopco, Inc.
    Inventors: Petrus G. Haring, Ronald P. Potman
  • Patent number: 5147668
    Abstract: A process for preparing a solid dried product which is reconstitutable by saliva and storable at room temperature, is described. The product has a lactulose content of below 0.5% by weight (based on the dried product), carbohydrates, lactic acid bacteria, and optionally further additives. The lactic acid bacteria content is at least 10.sup.8 /g of substance. Various uses of the product are described, including its use as a pharmaceutical preparation, a dietetic product, an addition to foods, a food or food additive for animals, or a semi-finished product or slimming diet product swellable in the mouth.
    Type: Grant
    Filed: September 5, 1990
    Date of Patent: September 15, 1992
    Inventor: Werner G. Munk
  • Patent number: 5055315
    Abstract: Frozen product comprising N.sub.2 O hydrate clathrate and method of preparing same.
    Type: Grant
    Filed: December 24, 1990
    Date of Patent: October 8, 1991
    Assignee: Conopco, Inc.
    Inventor: Rodney D. Bee
  • Patent number: 5024846
    Abstract: A process for separating sterols from lipids, (e.g. cholesterol from butter fat) using sub or supercritical fluids (such as CO.sub.2) by dissolving the sterol/lipid mixture in a high pressure physiologically acceptable fluid (either as a high pressure liquid or as a high pressure sub or supercritical gas), to form a high pressure fluid mixture, and then contacting the high pressure fluid mixture with an adsorbent material chosen from the group consisting of calcium hydroxide, calcium oxide, calcium carbonate, magnesium carbonate and magnesium hydroxide to selectively adsorb sterols on the adsorbent material, and then removing the substantially sterol free lipids from the high pressure fluid.
    Type: Grant
    Filed: August 2, 1990
    Date of Patent: June 18, 1991
    Assignee: Carran Norman Stuart McLachlan
    Inventors: Corran N. S. McLachlan, Owen J. Catchpole, Bruce H. Hamilton
  • Patent number: 4935255
    Abstract: A process is disclosed for the aseptic packaging of fluid dairy products having improved stability and flavor. A selected gas is injected into the sterile milk or other fluid dairy product. The resulting milk-gas mixture is then filled into a container under aseptic conditions. The fill volume of the mixture is such as to leave no free space in the container when it is closed. However, on standing the gas and the milk separate, to form a gas-filled headspace. The injection gas is preferably nitrogen. For taste improvement, the gas may be selected so that the oxygen content of the fluid dairy product, when the container is closed, is up to 4 ppm to 5 ppm. The headspace is preferably from about 2% to about 6% of the total volume of the container.
    Type: Grant
    Filed: November 18, 1987
    Date of Patent: June 19, 1990
    Assignee: Borden, Inc.
    Inventors: Delmar L. Anderson, David J. Keller, Paul J. Streiff
  • Patent number: 4919960
    Abstract: There is provided a method of carbonating a liquid dairy product ot which another liquid food ingredient is added in admixture by heating the mixture to between 160.degree. F. and 200.degree. F. for 5 seconds to 30 minutes, to form a buffer of the indigenous ash of the liquid dairy product, cooling and carbonating the mixture to at least 1.5 volumes of carbon dioxide.
    Type: Grant
    Filed: September 26, 1988
    Date of Patent: April 24, 1990
    Assignee: Dairy Research, Inc.
    Inventors: Salah H. Ahmed, John D. Kadlec, Anthony J. Luksas
  • Patent number: 4670283
    Abstract: The invention is concerned with the technical field of food article processing, and in particular relates to a method for shaping ice creams and articles of creamy consistency.The technical problem to be solved was that of quickly and accurately shaping articles of a creamy type with the same already provided with volume and consistency features which substantially approximate the final ones.The solution to the problem is provided by a method comprising at least one shaping step carried out by applying to said articles at least one air-pervious die and simultaneously blowing in air through said die.
    Type: Grant
    Filed: October 15, 1985
    Date of Patent: June 2, 1987
    Assignee: Sauer S.p.A.
    Inventor: Luciano Cattani
  • Patent number: 4659575
    Abstract: An overrun-producing gas such as nitrous oxide is introduced into a lower portion of a tank containing unfrozen ice cream mix at elevated pressure, until sufficient gas is entrained in the ice cream mix to provide the desired overrun. The gas may be collected at an upper portion of the tank and recirculated back into the lower portion of the tank. Pressurized air may also be introduced through the top of the tank while the gas-entrained contents are dispensed into pressurized containers, to maintain a predetermined pressure thereon.
    Type: Grant
    Filed: September 23, 1985
    Date of Patent: April 21, 1987
    Assignee: Twistee Treat Corporation
    Inventor: Armin Fiedler
  • Patent number: 4369189
    Abstract: Novel unsymmetrical formamidine-sulfenylated carbamate compounds exhibit broad-spectrum insecticidal, miticidal and nematocidal activity.
    Type: Grant
    Filed: December 10, 1980
    Date of Patent: January 18, 1983
    Assignee: Union Carbide Corporation
    Inventor: Themistocles D. J. D'Silva
  • Patent number: 4351849
    Abstract: Spray dried products exhibiting improved dispersibility in solvent medium are obtained from a highly porous foraminous mat. The mat is comprised of a multiplicity of spheroidal dry particles bonded or fused together in an aggregate form. The fused particles of the mat are structurally arranged to provide a multiplicity of communicating pores and channels extending through the mat permitting the flow of a gas through the mat. The mat can be subdivided into pieces of the required size or reduced to a fine powder, if desired.
    Type: Grant
    Filed: January 29, 1976
    Date of Patent: September 28, 1982
    Assignee: DEC International
    Inventor: Reginald E. Meade
  • Patent number: 4272558
    Abstract: A method and apparatus for producing a cellular product, such as cellular chocolate, in which the first component of the product, e.g. the chocolate, in liquid form, has introduced into it a second gaseous component which is largely soluble in the liquid first component, the gas is dispersed in the first liquid component uniformly so that it is dissolved throughout the liquid, the pressure is released suddenly, so that the dissolved component forms gaseous bubbles in the liquid and the first component in the resulting product is then solidified by cooling.
    Type: Grant
    Filed: January 24, 1980
    Date of Patent: June 9, 1981
    Assignee: E. T. Oakes Limited
    Inventor: David W. Bouette