Foam Stabilization Or Inhibiting Foaming Or Gushing Or Inhibiting The Decompo Sition Of A Foamed Product Patents (Class 426/329)
  • Patent number: 10076133
    Abstract: A freeze-dried, aerated fruit and/or vegetable composition that includes fruit and/or vegetable ingredient(s) and an emulsifier are disclosed, as well as methods of making thereof.
    Type: Grant
    Filed: February 24, 2016
    Date of Patent: September 18, 2018
    Assignee: Nestec S. A.
    Inventors: Thomas Burkholder, Scott Peterson, Frank Welch
  • Patent number: 9909088
    Abstract: The invention relates to a process for the production of iso-alpha-acids starting from alpha-acids in which an alpha-acid containing hop extract is mixed with a carbon-containing chemical compound with one or more functional groups containing a (basic) nitrogen atom with a lone pair (or mixtures thereof), either in solvent-free conditions or in the presence of solvents and preferably under an oxygen-free atmosphere. The resulting mixture is subjected to a temperature of at least 278 K for a time sufficient to effect the intended conversion of the alpha-acid reactant into the iso-alpha-acid product. The present invention further relates to iso-alpha-acid compositions obtained by said improved isomerisation process and to the use of said iso-alpha-acid compositions as bittering formulation and/or as source to obtain reduced or hydrogenated iso-alpha-acid compositions.
    Type: Grant
    Filed: September 29, 2011
    Date of Patent: March 6, 2018
    Assignee: IFAST NV
    Inventors: Dirk De Vos, Pascal Mertens
  • Patent number: 9907326
    Abstract: An embodiment of the present invention provides a carbonated beverage comprising a stevia extract in which foaming is suppressed and a method for producing the same. A carbonated beverage comprising RebA and RebD and/or RebM, wherein a content of RebA is 500 ppm or less; a content of RebD and/or RebM is 486 ppm or less; ((RebD and/or RebM)/RebA) is 0.45 or more in a mass ratio; and a total content of RebA and RebD and/or RebM is 0.5 to 13.5 in Brix in terms of sucrose.
    Type: Grant
    Filed: September 30, 2015
    Date of Patent: March 6, 2018
    Assignee: SUNTORY BEVERAGE & FOOD LIMITED
    Inventors: Soichiro Urai, Akiko Izumi, Koji Nagao
  • Patent number: 9826769
    Abstract: An embodiment of the present invention provides a carbonated beverage comprising a stevia extract in which foaming is suppressed and a method for producing the same. A carbonated beverage comprising RebA and RebD and/or RebM, wherein a content of RebA is 500 ppm or less; a content of RebD and/or RebM is 486 ppm or less; ((RebD and/or RebM)/RebA) is 0.45 or more in a mass ratio; and a total content of RebA and RebD and/or RebM is 0.5 to 13.5 in Brix in terms of sucrose.
    Type: Grant
    Filed: July 12, 2017
    Date of Patent: November 28, 2017
    Assignee: SUNTORY BEVERAGE & FOOD LIMITED
    Inventors: Soichiro Urai, Akiko Izumi, Koji Nagao
  • Patent number: 9788565
    Abstract: An embodiment of the present invention provides a carbonated beverage comprising a stevia extract in which foaming is suppressed and a method for producing the same. A carbonated beverage comprising RebA and RebD and/or RebM, wherein a content of RebA is 500 ppm or less; a content of RebD and/or RebM is 486 ppm or less; ((RebD and/or RebM)/RebA) is 0.45 or more in a mass ratio; and a total content of RebA and RebD and/or RebM is 0.5 to 13.5 in Brix in terms of sucrose.
    Type: Grant
    Filed: July 12, 2017
    Date of Patent: October 17, 2017
    Assignee: SUNTORY BEVERAGE & FOOD LIMITED
    Inventors: Soichiro Urai, Akiko Izumi, Koji Nagao
  • Patent number: 9765281
    Abstract: The present invention relates to the use of short-path evaporation for reducing from deodorized triglyceride oils the content of propanol components selected from chloropropanols, chloropropanol fatty acid esters, epoxypropanols, epoxypropanol fatty acid esters, and combinations of two or more thereof. It further relates to the use of short-path evaporation wherein further the content of acyl glycerol components is reduced and these acyl glycerol components are selected from diacyl-glycerols, triglycerides with molecular weight in the range below 730 and mixtures of two or more thereof.
    Type: Grant
    Filed: November 10, 2014
    Date of Patent: September 19, 2017
    Assignee: CARGILL, INCORPORATED
    Inventor: Falk Brüse
  • Patent number: 9480268
    Abstract: A composition for retarding spoilage of coffee includes tara extract and glutathione along with propyl gallate or a synthetic antioxidant which is tert-butyl hydroquinone or butylated hydroxyanisole or ethoxyquin or ethoxyquin phosphate.
    Type: Grant
    Filed: April 30, 2015
    Date of Patent: November 1, 2016
    Inventor: Mel Blum
  • Patent number: 9005690
    Abstract: A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s?1, of from 0.01 to 2000 Pa s, and a continuous phase apparent yield stress of at least 4 Pa.
    Type: Grant
    Filed: September 21, 2006
    Date of Patent: April 14, 2015
    Assignee: Conopco, Inc.
    Inventors: Deborah Lynne Aldred, Andrew Richard Cox, Simeon Dobrev Stoyanov
  • Patent number: 8993030
    Abstract: An aerated composition having a pH of less than 5.5 is provided, which composition comprises hydrophobin.
    Type: Grant
    Filed: September 21, 2006
    Date of Patent: March 31, 2015
    Assignee: Conopco
    Inventors: Deborah Lynne Aldred, Andrew Richard Cox
  • Publication number: 20150064321
    Abstract: The present invention relates to an artificially carbonated beverage containing a foam control agent and/or carbon dioxide control agent, the control agent comprising a polyglycerol fatty acid ester. A sealed container containing such a beverage, a concentrate for such a beverage, a method of making such a beverage and a method of reducing foaming and/or improving retention of carbon dioxide in such a beverage, are also described.
    Type: Application
    Filed: October 7, 2013
    Publication date: March 5, 2015
    Applicant: Thos. Bentley & Son Limited
    Inventors: John Michael Story, Thomas James M. Bentley, Russell Cox
  • Patent number: 8962052
    Abstract: Acidulated carbonated beverage containing a foam control agent and/or carbon dioxide control agent. The control agent contains a polyoxyethylene sorbitan fatty acid ester or a polyethylene glycol fatty acid ester.
    Type: Grant
    Filed: November 28, 2007
    Date of Patent: February 24, 2015
    Assignee: Thos. Bentley & Son Limited
    Inventor: Roy Kenneth Taylor
  • Publication number: 20140363552
    Abstract: The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid.
    Type: Application
    Filed: August 25, 2014
    Publication date: December 11, 2014
    Inventors: TERESA ELLIOT, JOHN P. NEDDERSEN
  • Patent number: 8840945
    Abstract: The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.
    Type: Grant
    Filed: July 19, 2010
    Date of Patent: September 23, 2014
    Assignee: Conopco, Inc.
    Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
  • Patent number: 8697162
    Abstract: Container containing a gassed acidulated beverage capable of producing a foam when the container is opened and the beverage poured. The beverage contains an additive which reduces the rate of release of the gas from the beverage when the container has been opened, without the beverage being poured. The additive has one or more of the following: an HLB value in the range 7-16; a molecular weight in the range 200-3000; and it is present in an amount of from 0.01 to 100 mg/l.
    Type: Grant
    Filed: April 28, 2009
    Date of Patent: April 15, 2014
    Assignee: Thos. Bentley & Son Limited
    Inventor: Roy Kenneth Taylor
  • Publication number: 20140037796
    Abstract: Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product.
    Type: Application
    Filed: March 8, 2013
    Publication date: February 6, 2014
    Applicant: MOM BRANDS COMPANY
    Inventors: David Klaus Duffy, Molly Elizabeth McGurk Moen
  • Publication number: 20140010931
    Abstract: Use of a composition to control the degree of heat-induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises a fatty acid ester of propylene glycol.
    Type: Application
    Filed: March 12, 2012
    Publication date: January 9, 2014
    Applicant: Dupont Nutrition Biosciences APS
    Inventors: Jesse Alexander, John Neddersen
  • Publication number: 20130216664
    Abstract: The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid.
    Type: Application
    Filed: October 4, 2010
    Publication date: August 22, 2013
    Applicant: DANISCO A/S
    Inventors: Teresa Elliot, John P. Neddersen
  • Publication number: 20130052320
    Abstract: The present invention provides a new means for improving the foam quality, especially foam stability, of beer-taste beverages. Specifically, the amount of mugi-derived extract components in beer-taste beverages is adjusted to lie from 0.1 to 2 wt % inclusive.
    Type: Application
    Filed: May 19, 2011
    Publication date: February 28, 2013
    Applicant: Suntory Holdings Limited
    Inventors: Yusuke Umezawa, Mai Kitsukawa
  • Publication number: 20130052319
    Abstract: A process to produce a food product comprises the steps of heating raw cream; admixing at least one bubble stabilizer, at least one acidifier, at least one surface tension modifier, and sucrose in said raw cream to produce a stabilized cream mixture; whipping the stabilized cream mixture to introduce air into the mixture; and, adding inclusions to the whipped, stabilized cream mixture.
    Type: Application
    Filed: June 1, 2012
    Publication date: February 28, 2013
    Inventors: Neal B. Julien, Woodrow C. Monte
  • Patent number: 8337924
    Abstract: A composition for addition to a milk or milk-based beverage, in which a preferred embodiment of the composition includes on a w/w basis (to a total of 100) Silica between about 1% to about 10%, vegetable oil between about 20%-about 90%; and Polyglycol mix between about 10%-about 90%. The composition is provided in an amount to control foaming and frothing in the beverage as a result of carbonation.
    Type: Grant
    Filed: August 21, 2006
    Date of Patent: December 25, 2012
    Assignee: Splintiz Investments, Ltd
    Inventors: Richard A. Revell, Lynley Drummond
  • Patent number: 8337932
    Abstract: The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.
    Type: Grant
    Filed: November 22, 2007
    Date of Patent: December 25, 2012
    Assignee: Fuji Oil Company, Limited
    Inventors: Taro Takahashi, Hitoshi Furuta, Mikiko Nishizawa
  • Patent number: 8329764
    Abstract: A defoaming method capable of destroying foams generated when a container is filled with drink, or the like, efficiently at a high speed and destroying foams effectively even in the case of a container having a narrow mouth. Liquid surface (6) in a container (1) is irradiated with pulse-like light (2) and a pulse-like sound wave (8) is generated from an irradiated point (7) as a sound source. The pulse-like sound wave thus generated propagates from the sound source as a strong spherical wave to reach a bubble (9) and to destroy the bubble. It can also destroy a bubble located at a place remote from the optical path quickly, thus destroying bubbles efficiently at a high speed. Alternatively, pulse-like light is condensed at a gas portion above the liquid surface and the bubbles can be destroyed with a shock wave generated by breakdown phenomenon.
    Type: Grant
    Filed: August 25, 2011
    Date of Patent: December 11, 2012
    Assignee: Toyo Seikan Kaisha, Ltd.
    Inventors: Ken Takenouchi, Yoshiyuki Yuasa
  • Publication number: 20120189739
    Abstract: A base-syrup composition is described, wherein the base syrup is made up of one or more non-nutritive sweeteners, an invert sugar, and other optional additives are included in a reduced-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in reduced-calorie carbonated and non-carbonated beverages, wherein the products and the base fluids exhibit a Harzen color number (APHA) of ?60. Preferably, the one or more non-nutritive sweeteners include one or more steviosides, a Stevia glycoside, a derivative of a Stevia glycoside, a glycoside of steviol, and/or a Lo Han Guo extract, including one or more mogrosides.
    Type: Application
    Filed: December 20, 2011
    Publication date: July 26, 2012
    Applicant: IMPERIAL SUGAR COMPANY
    Inventors: Thomas Rathke, Darrell Gerdes, James P. Hammond
  • Publication number: 20120164290
    Abstract: The present invention is directed to a novel aerated product having an alcohol content of above 5% (v/v). Said product is particularly suitable for preparing alcoholic hot beverages comprising a cream-like component. The product is stable for several months at refrigerator or at room temperature. Also provided is a method for preparing such alcoholic aerated product.
    Type: Application
    Filed: June 24, 2010
    Publication date: June 28, 2012
    Applicant: FrieslandCampina Nederland Holding B.V.
    Inventor: Antonius Johannes Maria Gerrits
  • Publication number: 20120135116
    Abstract: In this disclosure there are provided processes for providing a Soy Protein Flour water dispersion with reduced viscosity. Also provided in the disclosure are Soy Protein Flour dispersions with reduced viscosity, and the use of Soy Protein Flour dispersions with reduced viscosity.
    Type: Application
    Filed: May 10, 2010
    Publication date: May 31, 2012
    Applicant: CARGILL, INCORPORATED
    Inventor: Kevin R. Anderson
  • Publication number: 20120121776
    Abstract: The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.
    Type: Application
    Filed: July 19, 2010
    Publication date: May 17, 2012
    Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
  • Patent number: 8124159
    Abstract: The present invention relates to a method of making bean curd using rice in which 65-70 wt % of soya beans and 30-35 wt % of parched rice in about a total weight of 5 kg for one block of bean curd are soaked, and in which the soya beans are soaked for about 8-12 hours and the parched rice is soaked for about 2 hours in water. The soya beans and parched rice are then mixed and ground into a powder with the addition of 15 g of a defoaming agent and 60 g of water. Bean curd refuse is filtered by passing the mixture through a filter, and then the remaining parched rice/soya bean milk is boiled at 80-99° C. Water and 42 g of magnesium chloride added to the heated parched rice/bean curd milk, 14 g of salt or JukYum (salt roasted in bamboo) is added and the mixture is coagulated. The coagulated mixture is then mashed to a diameter or 3-4 cm and then pressed.
    Type: Grant
    Filed: September 16, 2009
    Date of Patent: February 28, 2012
    Inventor: Kyung Sik Oh
  • Publication number: 20120021106
    Abstract: An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. Processes for producing such an aerated food product are also provided.
    Type: Application
    Filed: April 21, 2011
    Publication date: January 26, 2012
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Sabina Silvia Haenel BURMESTER, Florence Clotilde CAGNOL, Andrew Richard COX, Andrew Baxter RUSSELL
  • Publication number: 20120009315
    Abstract: Addition of a polyoxyethylene sorbitan fatty acid ester or of a polyethylene glycol fatty acid ester to an acidulated carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid loss of carbon dioxide.
    Type: Application
    Filed: September 21, 2011
    Publication date: January 12, 2012
    Applicant: Thos. Bentley & Son Limited
    Inventor: Roy Kenneth Taylor
  • Publication number: 20110287152
    Abstract: This invention describes natural hop products that are stable solutions of alpha-acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam stability and foam cling. Improvements in the stability (both physical and chemical) of the alpha-acids are described by incorporation of iso-alpha-acids and tetrahydroiso-alpha-acids as well as various brewery-acceptable co-solvents. The alpha-acids also improve the physical stability of the reduced iso-alpha-acids, including tetrahydroiso-alpha-acids.
    Type: Application
    Filed: May 23, 2011
    Publication date: November 24, 2011
    Inventors: Richard J.H. Wilson, Harald Schwarz, Robert Smith
  • Patent number: 8026288
    Abstract: A defoaming method capable of destroying foams generated when a container is filled with drink, or the like, efficiently at a high speed and destroying foams effectively even in the case of a container having a narrow mouth. Liquid surface (6) in a container (1) is irradiated with pulse-like light (2) and a pulse-like sound wave (8) is generated from an irradiated point (7) as a sound source. The pulse-like sound wave thus generated propagates from the sound source as a strong spherical wave to reach a bubble (9) and to destroy the bubble. It can also destroy a bubble located at a place remote from the optical path quickly, thus destroying bubbles efficiently at a high speed. Alternatively, pulse-like light is condensed at a gas portion above the liquid surface and the bubbles can be destroyed with a shock wave generated by breakdown phenomenon.
    Type: Grant
    Filed: January 22, 2007
    Date of Patent: September 27, 2011
    Assignee: Toyo Seikan Kaisha, Ltd.
    Inventors: Ken Takenouchi, Yoshiyuki Yuasa
  • Publication number: 20110183052
    Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.
    Type: Application
    Filed: April 1, 2011
    Publication date: July 28, 2011
    Applicant: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, Steven Anthony Rittmanic, Divid A. Jenkins
  • Publication number: 20110151068
    Abstract: The use of an additive is described, to reduce disproportionation in a gassed beverage so as to produce a) enhanced retention of the gas in the beverage and b) a desired foaming profile selected from a quick-breaking form and a persistent foam.
    Type: Application
    Filed: April 28, 2009
    Publication date: June 23, 2011
    Inventor: Roy Kenneth Taylor
  • Publication number: 20110135790
    Abstract: The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks.
    Type: Application
    Filed: February 16, 2011
    Publication date: June 9, 2011
    Inventors: Erik Jensen, Erik Keller
  • Publication number: 20110020512
    Abstract: The present invention provides a method for enhancing a foam retention property of a beverage, and in addition a method for stably retaining foam in a beverage, the foam obtained by shaking the beverage, by enhancing the foam retention property. The present invention is implemented by preparing a beverage by using a fermentation-derived cellulose as a raw material thereof, more preferably by preparing a beverage by using a fermentation-derived cellulose in a state of complex with a high molecular substance.
    Type: Application
    Filed: July 23, 2009
    Publication date: January 27, 2011
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Kenji MASUTAKE, Yasuharu SATO, Kazuhiko NISHIMURA
  • Publication number: 20100316778
    Abstract: A composition for addition to a milk or milk-based beverage, in which a preferred embodiment of the composition includes on a w/w basis (to a total of 100) Silica between about 1% to about 10%, vegetable oil between about 20%-about 90%; and Polyglycol mix between about 10%-about 90%. The composition is provided in an amount to control foaming and frothing in the beverage as a result of carbonation.
    Type: Application
    Filed: August 21, 2006
    Publication date: December 16, 2010
    Applicant: SPLINTIZ INVESTMENTS LIMITED
    Inventors: Richard A. Revell, Lynley Drummond
  • Publication number: 20100316779
    Abstract: The present invention relates to a method of making bean curd using rice, in which 65-70 wt % of soya beans and 30-35 wt % of parched rice in about a total weight of 5 kg for one block of bean curd are soaked, and in which the soya beans are soaked for about 8-12 hours and the parched rice is soaked for about 2 hours in water. The soya beans and parched rice are mixed and the mixture is put into a mill to grind it into powder, and then 15 g of a defoaming agent that suppresses foaming and 60 g of water are added into the mixture of ground soya beans and parched rice and they are mixed evenly. Bean curd refuse is filtered by passing the mixture through a filter, and then the remaining parched rice/soya bean milk is boiled at 80-99° C. 42 g of magnesium chloride, which is a coagulant, is added to the heated parched rice/bean curd milk, 14 g of salt or JukYum (salt roasted in bamboo) is added together with 45 g of water, and they are mixed and coagulated.
    Type: Application
    Filed: September 16, 2009
    Publication date: December 16, 2010
    Inventor: Kyung Sik OH
  • Publication number: 20100310740
    Abstract: Provided are a composition for the ketogenic diet and a preparation method thereof, specifically a composition suitable for the ketogenic diet provided in a liquid form, which has the ketogenic ratio of 3-5:1, and a preparation method thereof. The composition for the ketogenic diet according to the preparation method of the present invention can be easily taken by patients since it does not cause rejections such as vomit or diarrhea which may occur with the start of the ketogenic diet, and eliminate the inconvenience of taking additional food for obtaining other functional elements required for the human body owing to functional substances included therein. Moreover, the homogenous liquid form of the present composition allows it to easily slide down the throat and provides good texture in the mouth, thereby it helps a patient to easily take the same.
    Type: Application
    Filed: December 3, 2009
    Publication date: December 9, 2010
    Applicant: Namyang Dairy Products Co., Ltd.
    Inventors: Dong Wook Kim, Heung Dong Kim, Seung Hwan Jeong, Hyun Seok Jin, Kyoung Ae Park, Sang Cheon Lee, Ki Woong Lee, Young Hoon Cho, Eun Ju Lee
  • Publication number: 20100260906
    Abstract: The present invention concerns a marshmallow-type aerated confectionery comprising an aerated gelatin network and a stabiliser for said network, especially pectin, characterized in that said confectionery has a pH of 2.2 to 3.5.
    Type: Application
    Filed: August 13, 2008
    Publication date: October 14, 2010
    Inventors: Paul Stevens, Sylviane Guedj, Claude Capdepon, Alain Giraud
  • Publication number: 20100247723
    Abstract: The present invention utilizes a base mix formulated with an acidic agent so that when processed, into a frozen dessert product, the base mix provides an increased overrun percentage without increased costs of production. The base mix component may include any suitable food component, such as one or more dairy components (e.g., a milk or cream), a sugar and/or corn syrup component, an egg component, water, a stabilizer, a thickener, and/or the like. In illustrative embodiment of the present invention, the base mix may alternatively include a non-dairy component, such as soy milk and/or soy protein. Additionally, the base mix may also include an acidic agent to lower the pH to a level that results in an increase in the overrun percentage of the resulting frozen dessert product, while maintaining a desirable consistency and flavor of the frozen dessert product.
    Type: Application
    Filed: March 26, 2010
    Publication date: September 30, 2010
    Inventor: Marvin J. Rudolph
  • Publication number: 20100239727
    Abstract: Addition of a polyoxyethylene sorbitan fatty acid ester or a polyethylene glycol fatty acid ester to an acidulated carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid loss of carbon dioxide.
    Type: Application
    Filed: November 28, 2007
    Publication date: September 23, 2010
    Inventor: Roy Kenneth Taylor
  • Publication number: 20100215818
    Abstract: The present invention relates to an instant drink powder, preferably an instant coffee powder, which upon reconstitution provides improved foaming. The powder comprises particles having a porosity of at least 55%. The present invention also relates to the use of such a powder, as well as to the method of manufacturing said powder.
    Type: Application
    Filed: September 10, 2008
    Publication date: August 26, 2010
    Applicant: NESTEC S.A.
    Inventors: Ulrich Kessler, Jean-Louis Duffey, Marc Georges Dreyer, Michael Desmond Kauter, Mathalai Balan Sudharsan, Helene Michele Jeanne Chanvrier, Olaf Wehrspann, Xiaoping Fu
  • Publication number: 20100189857
    Abstract: There is provided an aerated food product in the form of a stable foam, comprising 5-80 vol. % gas bubbles, 15-90 wt. % water and 0.01 to 10 wt. % fibres, assembled with surface-active particles at the air-water interface due to attractive interaction between the surface-active particles and the fibres. Also provided is a process for preparing said foam.
    Type: Application
    Filed: September 13, 2007
    Publication date: July 29, 2010
    Inventors: Theodorus Berend Jan Blijdenstein, Jian Cao, Petrus Wilhelmus N de Groot, Weichang Liu, Simeon Dobrev Stoyanov, Weizheng Zhou
  • Publication number: 20100173046
    Abstract: Improved shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability sealing membrane. The improvements reside in important part in selecting shelf stable food products embodiments having a pH of ?6 and additionally comprising dried or gelled blue or purple inclusions such as natural or artificial blueberries dispersed within the foam. These inclusions can be colored with natural anthocyanin or artificial Lake pigments. Surprisingly, when the foam has a pH of about 6 or lower, the dried or gelled blue or purple inclusions exhibit color stability for extended times even though the foams are stored at room temperatures. The articles provide high quality finished expanded blue or purple inclusion containing baked dessert goods by microwave cooking and expansion of the foam.
    Type: Application
    Filed: December 18, 2009
    Publication date: July 8, 2010
    Inventor: Kopas-Lane Lisa
  • Publication number: 20100136166
    Abstract: The invention is a method of preparing a gel. The method comprises forming an oil-in-water emulsion by mixing oil or fat with an aqueous medium. The mixture comprises 2% to 12% (w/w) of a heat-settable protein and 5% to 40% (w/w) oil or fat or a mixture of oil and fat. The mixture is homogenised at a pressure in the range 100 to 2000 bar. The homogenised emulsion is heated to 50° C. to 200° C. for a period sufficient to denature the proteins without allowing a gel to form. A gel is formed by adding a salt or by acidifying. The proteins used include whey protein and soy protein.
    Type: Application
    Filed: April 24, 2008
    Publication date: June 3, 2010
    Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED
    Inventors: Aiqian Ye, Stephen Murray Taylor
  • Publication number: 20100112139
    Abstract: Gelled particles having a largest dimension of more than 0.1 ?m which are coated with hydrophobin are provided. Aerated and aeratable compositions comprising the particles are also provided.
    Type: Application
    Filed: March 24, 2009
    Publication date: May 6, 2010
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Elodie Aumaitre, Donald Bernard Farrer, Nicholas David Hedges, Anne-Marie Williamson, Bettina Wolf
  • Publication number: 20100068340
    Abstract: The present invention relates to the use of peptides of lactic origin as ice-structuring agents, to their use in the manufacture of frozen products, and to the frozen products comprising them.
    Type: Application
    Filed: September 19, 2007
    Publication date: March 18, 2010
    Applicant: NESTEC S.A.
    Inventors: Hans-Juergen Erich Wille, Joselio Batista Vieira, Cornelis Gijsbertus De Kruif, Theodorus Arnoldus Gerardus Floris, Karel Joseph Slangen
  • 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: 20100055235
    Abstract: A mixture of the hard resins, lipids and waxes obtained by solvent extraction of hops can be effectively utilized in brewing processes to suppress foaming. The mixture is typically the residue obtained by extraction of hops with liquid carbon dioxide, or other solvents, followed by extraction of alpha acids, beta acids and essential oils from the whole hop extract. The mixture of natural products is at least as effective as silicone antifoams, and has been shown to improve fermentation rates because the presence of hop lipids has a positive effect on yeast metabolism.
    Type: Application
    Filed: February 23, 2007
    Publication date: March 4, 2010
    Applicant: Botanix Limited
    Inventor: Raymond John Marriott
  • Publication number: 20100048739
    Abstract: There is provided a surface-active material that comprises fibres made of a waxy material, said material having a contact angle at the air/water interface or the oil/water interface between 60° and 120°. The surface-active material can be used for foam and emulsion formation and stabilisation, coatings, encapsulation and drug delivery. It can for example be used in the following industries: foods, home and personal care, oilfield, agriculture, textile, construction, emulsion polymerisation, leather, plastic, pulp, paper and pharma.
    Type: Application
    Filed: June 22, 2007
    Publication date: February 25, 2010
    Inventors: Matthew Duncan Golding, Vesselin Nikolaev Paunov, Simeon Dobrev Stoyanov