Treating Liquid Material Patents (Class 426/330)
  • Patent number: 10172374
    Abstract: A dried composition with various shapes that has heat resistance by which the dried composition is less likely to melt even being boiled and restorability (imbibition), and food product containing the dried composition. The dried composition including: agar and alginate at a weight ratio of 1:1 to 1:20, the alginate contains a salt of a monovalent cation and a salt of a divalent cation, the divalent cation is 0.04 to 0.30 mol per mol and further the monovalent cation is 0.10 to 0.70 mol per mol with respect to a monomeric unit of the alginate, a mol ratio of the divalent cation to the monovalent cation is 1.0:0.35 to 1.0:8.70, and the dried composition absorbs water and swells in distilled water at 20° C. and distilled water at 90° C., and in both the cases dried composition becomes a gel having a weight of 15 to 100 times of the dried composition.
    Type: Grant
    Filed: June 2, 2014
    Date of Patent: January 8, 2019
    Assignee: INA FOOD INDUSTRY CO., LTD.
    Inventors: Ken Makita, Hiromitsu Hamano, Kazuhiro Nagasaka, Yuji Uzuhashi
  • Patent number: 9072671
    Abstract: Processes for improving the taste of oral care raw materials using solvent extraction, said process comprising the steps of: providing a solid oral care raw material composition in need of treatment wherein said oral care raw material composition comprises an orally acceptable raw material and one or more undesirable non-polar materials; contacting said oral care raw material composition with an extraction solvent to form an extraction mixture comprising a solid phase and a solvent phase; and separating the solid phase from the extraction mixture; wherein the extraction solvent is selected from solvents having individual Hansen solubility parameters of a dispersion force component (?D) ranging from about 15 to about 17 (MPa)0.5, a polar component (?P) ranging from 0 to about 9 (MPa)0.5 and a hydrogen bonding component (?H) ranging from 0 to about 11 (MPa)0.5.
    Type: Grant
    Filed: February 1, 2013
    Date of Patent: July 7, 2015
    Assignee: The Procter & Gamble Company
    Inventors: Steven Hamilton Hoke, II, John Christian Haught, Qingxin Lei
  • Patent number: 9017748
    Abstract: Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.
    Type: Grant
    Filed: December 28, 2007
    Date of Patent: April 28, 2015
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Kieran Patrick Spelman, Barbara Jo Lyle, Yi-Fang Chu, Jimbay P. Loh, Yeong-Ching Albert Hong
  • Publication number: 20140295041
    Abstract: There is described a preservative composition for sterilizing beverages and/or sauces, said preservative composition comprising a preservative effective amount of one or more of: an antioxidant; an acidulant; an antimicrobial agent; a clarifying agent; and a firming agent.
    Type: Application
    Filed: September 21, 2012
    Publication date: October 2, 2014
    Inventor: Jeffrey Dodd
  • Patent number: 8815320
    Abstract: A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum.
    Type: Grant
    Filed: February 12, 2013
    Date of Patent: August 26, 2014
    Assignee: Myos Corporation
    Inventors: Waldemar Buxmann, Volker Heinz, Stefan Toepfl
  • 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
  • Patent number: 8695485
    Abstract: In accordance with one embodiment, a pressed coffee maker is provided. The coffee maker can comprise a tank for storing coffee solution; a screen disposed in the tank for pressing coffee grounds in the tank; and a squeegee to clean the tank. A removable bottom can be used to both add new coffee grounds and remove used coffee grounds.
    Type: Grant
    Filed: July 20, 2010
    Date of Patent: April 15, 2014
    Inventors: Julie D. Spitzley, David M. Dreffer, Carole A. Dreffer
  • Publication number: 20140017364
    Abstract: Methods of processing four-legged animals are described. The methods comprise contacting a carcass of an animal, after exsanguination, with a microbiocidal solution, and/or contacting at least one raw meat product and/or at least one processed meat product derived from the carcass with a microbiocidal solution. Each microbiocidal solution is, independently, comprised of: water having a bromine residual derived from (a) (i) at least one bromine source, (ii) at least one alkali metal base, and/or at least one alkaline earth metal base, and (iii) at least one halogen stabilizer; (b) (i) at least one alkali metal bromide, and/or at least one alkaline earth metal bromide, and (ii) at least one alkali metal hypohalite and/or at least one alkaline earth metal hypohalite; or (c) a mixture or combination of one or more of (a) and/or (b); the bromine residual in each (a), (b), and (c) sufficient to provide microbiocidal activity.
    Type: Application
    Filed: September 19, 2013
    Publication date: January 16, 2014
    Applicant: Albemarle Corporation
    Inventor: Eric W. Liimatta
  • Patent number: 8603564
    Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).
    Type: Grant
    Filed: September 26, 2011
    Date of Patent: December 10, 2013
    Assignee: VDF Futureceuticals, Inc.
    Inventors: Dusan Miljkovic, Brad Duell, Vukosava Miljkovic
  • Patent number: 8603563
    Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).
    Type: Grant
    Filed: September 28, 2010
    Date of Patent: December 10, 2013
    Assignee: VDF Futureceuticals, Inc.
    Inventors: Dusan Miljkovic, Brad Duell, Vukosava Miljkovic
  • Patent number: 8597710
    Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).
    Type: Grant
    Filed: October 6, 2010
    Date of Patent: December 3, 2013
    Assignee: VDF Futureceuticals, Inc.
    Inventors: Dusan Miljkovic, Brad Duell, Vukosava Miljkovic
  • Patent number: 8568811
    Abstract: This invention is related to a method of manufacturing a tea drink, which comprises the steps of subjecting tea leaves to extraction to obtain an tea extract and adjusting the pH of the tea extract to the range of 5.0-6.0, mixing nitrogen into the tea extract while applying a negative pressure of 0.01 MPa or more, stabilizing the tea extract in succession to the step of applying a negative pressure by maintaining the tea extract under a pressure of not higher than atmospheric pressure for a period of 30 seconds to 20 minutes, and adjusting the pH of the tea extract to the range of 5.5-6.5 during or subsequent to the step of stabilizing the tea extract.
    Type: Grant
    Filed: March 27, 2009
    Date of Patent: October 29, 2013
    Assignee: Ito En, Ltd.
    Inventors: Masami Sasame, Kenji Shimaoka, Yoko Haraguchi, Izumi Kobayashi, Kazuyoshi Nishimura, Hideo Nomura, Ken-ichi Abe, Tetsuya Onuki
  • Publication number: 20130236616
    Abstract: Methods of absorbing oxygen are disclosed with the use of compositions useful as oxygen absorbers. The compositions are generally salts of unsaturated fatty acids that have one or more carbon to carbon double and or triple bonds. The compositions may be prepared by reacting an unsaturated fatty acid with a hydroxide resulting in a salt of the unsaturated fatty acid. Water soluble compositions are dissolved in aqueous solutions for the purpose of absorbing oxygen from the aqueous solutions and or their containers. Water insoluble compositions are protected from moisture due to their water repellent character and this characteristic is used advantageously in order to absorb oxygen from containers that may contain moisture where it is desired that the compositions remain relatively unaffected by moisture, intact and remain where they are placed.
    Type: Application
    Filed: November 16, 2011
    Publication date: September 12, 2013
    Inventor: Thomas William Beckenhauer
  • Patent number: 8501258
    Abstract: The present invention provides a method for preparing storable products that contain most of the nutritious elements contained in milk. Embodiments combine the different milk elements into liquid products of different looks and tastes that can be stored without refrigeration. All of the products could additionally be supplemented with probiotic components that can be activated upon consumption, allowing storage for extended periods of time without refrigeration. Moreover, because they are mainly composed of highly digestible milk protein, these products can be used to encapsulate different therapeutics and vitamin supplements for patients under aggressive therapeutic regimens such as: immunosuppressants, high level antibiotics, chemotherapy. Due to their balance of carbohydrates, protein and lipids, the products can be beneficial for individuals suffering from diabetes or from lactose intolerance. Finally, the products can also work as an effective tool to maintain weight balance.
    Type: Grant
    Filed: August 29, 2011
    Date of Patent: August 6, 2013
    Inventors: Jose Antonio Feregrino-Quezada, Juan Carlos Feregrino-Quezada
  • Publication number: 20130195787
    Abstract: The present invention relates to substituted cellulose acetates and methods of use thereof. One embodiment of the present invention provides a drilling fluid having a base fluid and a viscosifier having a substituted cellulose acetate having a polar substituent that comprises an oxygen atom covalently bonded to a nonmetal selected from the group of sulfur, phosphorus, boron, and chlorine; where the nonmetal is present in at least about 0.01% by weight of the substituted cellulose acetate.
    Type: Application
    Filed: January 27, 2012
    Publication date: August 1, 2013
    Applicant: Celanese Acetate LLC
    Inventors: Michael T. Combs, Thomas S. Garrett
  • Publication number: 20130142926
    Abstract: The present invention relates to a method of manufacturing an edible glue comprising preparing a solution of starches, the preparation of a solution of preservatives, the mixing of the solution of preservatives to the solution of starches, the preparation of a solution of organic acids and the mixing of the organic acid mixture to the mixture of starches and preservatives, giving an edible glue comprising a mixture of starch, a mixture of organic acids, a mixture of preservatives and water.
    Type: Application
    Filed: May 18, 2011
    Publication date: June 6, 2013
    Inventors: Olga Romero Busque, Rafael Alfredo Fernandez De Muniain Comajuncosa
  • Publication number: 20130101713
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.
    Type: Application
    Filed: December 12, 2012
    Publication date: April 25, 2013
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Publication number: 20130096205
    Abstract: Provided is an aqueous composition contained in a container, maintaining an excellent water-evaporation-inhibiting effect even when an alkali metal salt or the like is contained in the aqueous composition, and having excellent long-term stability. The aqueous composition contained in a container includes the following components (A) to (D): (A) a polyoxyethylene alkyl or alkenyl ether having an alkyl or alkenyl group having 20 to 24 carbon atoms and an average molar number of ethylene oxide added of 1.5 to 4, (B) a water-soluble polymer, (C) a nonionic surfactant having an ethylene oxide group (but excluding component (A)), and (D) water.
    Type: Application
    Filed: May 26, 2011
    Publication date: April 18, 2013
    Applicant: KAO CORPORATION
    Inventor: Takeshi Murata
  • Patent number: 8420142
    Abstract: Non-toxic, naturally derived, preservative compositions for beverage products, food products and other consumer products which include d-limonene, natural wax and monohydric alcohol are provided. Methods for manufacturing such preservative compositions are also provided. In addition beverage products, food products and other consumer products which include preservative compositions comprising d-limonene, natural wax and monohydric alcohol are provided.
    Type: Grant
    Filed: October 6, 2009
    Date of Patent: April 16, 2013
    Assignee: LANXESS Corporation
    Inventor: Paul Winniczuk
  • Publication number: 20130071530
    Abstract: The present invention provides a composition comprising one or more acids and a non-heated cashew nut shell liquid, wherein decarboxylation of an anacardic acid in the non-heated cashew nut is inhibited by the one or more acids.
    Type: Application
    Filed: June 3, 2011
    Publication date: March 21, 2013
    Applicant: IDEMITSU KOSAN CO., LTD.
    Inventors: Shinji Ito, Kyo Nagashima, Masami Mochizuki, Seika Ooiwa
  • Publication number: 20130045314
    Abstract: An un-sterilized liquid concentrate sweetener composition containing 3-35% sucralose, at least one stabilizing additive having a pH of about 2.5 to 7.5 in the presence of a solvent in the concentrate sweetener, and one or more of the following ingredients: (A) mixed buffer with acid component being first edible acid and base component being salt of second acid with dissociation constant different than first acid to cover a range of pH from 4 to 6.5, (B) polymer stabilizer or hydrocollide stabilizer, (C) at least one osmoticum added to saturate water available for microbial growth in the composition and thereby check microbial growth, the water being added as an ingredient or the moisture may enter as ambient in the composition in course of reuse, and the osmoticum being an ingredient soluble in water and generates osmotic pressure in solution, (D) a preservative and (E) an antibiotic.
    Type: Application
    Filed: August 24, 2010
    Publication date: February 21, 2013
    Inventors: Pratima N. Shastri, P. Vasudevarao
  • Patent number: 8377489
    Abstract: There is provided a method for treating bananas comprising contacting said bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex, wherein the duration of said contacting is from 1 second to 4 minutes.
    Type: Grant
    Filed: August 20, 2009
    Date of Patent: February 19, 2013
    Assignee: Rohm and Haas Company
    Inventors: Todd Bryan Edgington, Timothy Malefyt, Alvaro R. Ureña-Padilla
  • Publication number: 20120258207
    Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.
    Type: Application
    Filed: March 9, 2012
    Publication date: October 11, 2012
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Yeong-Ching Albert Hong, Richard Leshik, Zachary Caplan, Jimbay P. Loh
  • Patent number: 8282975
    Abstract: The present disclosure relates to a soft frozen liquid egg product including liquid egg, and at least one of incorporated air amount and at least one functional ingredient; wherein the soft frozen liquid egg product comprises a temperature ranging from about ?25° F. to about 31° F. prior to heating. Methods of making the soft frozen liquid egg product are also disclosed. The soft frozen liquid egg product can be used to make various food products. Methods of making various food products comprising the disclosed soft frozen liquid egg product are also disclosed.
    Type: Grant
    Filed: March 31, 2008
    Date of Patent: October 9, 2012
    Assignee: Cargill, Incorporated
    Inventors: John D. Efstathiou, Matthew Van Natter, Michael Saunders, Noah M. Atlas
  • Patent number: 8277860
    Abstract: A method for stabilizing 1,4-dihydroxy-2-naphthoic acid, which comprises reducing an oxygen dissolved in a solution containing 1,4-dihydroxy-2-naphthoic acid, and food or drink containing 1,4-dihydroxy-2-naphthoic acid.
    Type: Grant
    Filed: March 26, 2004
    Date of Patent: October 2, 2012
    Assignee: Meiji Co., Ltd.
    Inventors: Kakuhei Isawa, Tadashi Nakatsubo, Satoshi Hayashi, Yasushi Kubota
  • Patent number: 8273293
    Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.
    Type: Grant
    Filed: March 7, 2012
    Date of Patent: September 25, 2012
    Assignee: Stokley-Van Camp, Inc.
    Inventors: Ashok S. Dhruv, Rei-Young Amos Wu, Michael J. Mastio
  • Patent number: 8241685
    Abstract: This invention relates generally to the field of starch syrup production, specifically to a processing method and a device for the extrusion of raw materials with enzymes added for starch syrup, and a saccharogenic method of the extruded raw materials. This invention discloses the kind and amount of enzymes added, the appropriate parameters of the processing method and the device for the extrusion of raw materials with enzymes added for starch syrup, and the appropriate saccharogenic method of the extruded raw materials for starch syrup. The processing method and the device of this invention are such that the jet liquefaction process as used in the traditional double enzyme method for starch syrup production can be spared, and starch syrup with the same DE value can be obtained in a saccharification time which can be shorten 2-4 times the traditional saccharification time.
    Type: Grant
    Filed: December 3, 2008
    Date of Patent: August 14, 2012
    Assignee: Shandong University of Technology
    Inventor: Shen Dechao
  • Patent number: 8227012
    Abstract: Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.
    Type: Grant
    Filed: December 12, 2007
    Date of Patent: July 24, 2012
    Assignee: MOR Technology, LLC
    Inventors: Kenneth E. DeLine, Daniel L. Claycamp, Daniel Fetherston, Rodger T. Marentis
  • Publication number: 20120164291
    Abstract: Provided is a soft candy that is sufficiently chewable even if sourness has been removed, and has, for example, excellent compatibility with milk flavors, green tea flavors, and the like. The soft candy, which combines at least saccharides, vegetable oil, an emulsifier, and gelatin, comprises one or more components selected from a group consisting of gluconic acids, gluconates, glucono delta lactones, phytic acids, phosphoric acids, and phosphates, and is made such that the pH is 2.0 to 6.0 in mass conversion when measured by melting in nine times the amount of water.
    Type: Application
    Filed: September 3, 2010
    Publication date: June 28, 2012
    Applicant: MORINAGA & CO., LTD.
    Inventors: Hiroyuki Kubo, Yoshie Kato
  • Publication number: 20120121777
    Abstract: Olive juice is de-bittered by raising the pH to about 9 while increasing the temperature. Under these conditions, bitter tasting compounds are hydrolyzed, and the resulting juice has both an increased hydroxytyrosol content, and is non-bitter. This extract can be further processed, or used as a component of a nutritional composition or nutritional supplement.
    Type: Application
    Filed: August 19, 2008
    Publication date: May 17, 2012
    Inventor: Christof Wehrli
  • Publication number: 20120071553
    Abstract: A combination of the surfactant SDS with levulinic acid produces a synergistic effect in relation to the antimicrobial effectiveness of the individual compounds, allowing the formulation of compositions wherein the active agents are present at concentrations effective to reduce bacterial and fungal counts in liquids, including, but not limited to, water and other beverages, without altering the organoleptic properties of the treated food substance. The active agents are FDA-approved as food additives, and the treated beverages can be any aqueous-based beverage consumable by humans or animals. The levulinic acid-SDS combination is also suitable for reducing or eliminating the microbial population on the surfaces of water and beverage containers, and the machinery and facilities for the bottling of liquids.
    Type: Application
    Filed: September 16, 2011
    Publication date: March 22, 2012
    Applicant: University of Georgia Research Foundation, Inc.
    Inventors: Michael P. Doyle, Tong Zhao
  • Publication number: 20120058232
    Abstract: The present invention provides a method for the preparation of diacetyl tartaric acid esters of mono- and di-glycerides, which comprises steps of: adding L-tartaric acid and/or DL-tartaric acid and acetic anhydride into a reaction kettle, adding concentrated phosphoric acid as catalyst and mixing together to form a reaction system; heating the reaction kettle until a temperature of the reaction system reaches 50° C.˜55° C. to initiate a reaction, after the temperature of the reaction system rises and then drops to 80° C.˜90° C., keeping the temperature at 80° C.˜90° C. for 20˜60 min to obtain an intermediate product; adding stearic acid esters of mono- and di-glycerides to the intermediate product, then adding powdery sodium hydroxide as catalyst, controlling an inner pressure of the reaction kettle at ?0.09 Mpa˜?0.098 Mpa, heating the reaction kettle again until a temperature of the reaction system reaches 90° C.˜130° C., and keeping the temperature at 90° C.˜130° C.
    Type: Application
    Filed: September 27, 2010
    Publication date: March 8, 2012
    Inventors: Gaofeng Liu, Shuming Yu
  • Publication number: 20120052154
    Abstract: The present invention relates to the flavors industry. More particularly, it relates to an inverse emulsion that includes a hydrophilic flavor or sweetener, lecithin, thaumatin, a polar solvent and a hydrophobic component. The invention also relates to the use of such an emulsion in flavored products and to a method for stabilizing an inverse emulsion by adding thaumatin to the dispersed phase of the emulsion.
    Type: Application
    Filed: June 7, 2010
    Publication date: March 1, 2012
    Inventors: Sandrine Cudre, Eric Doelker, Alan Parker
  • Patent number: 8124132
    Abstract: The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for preventing microbial growth in aqueous streams including the step of applying a composition of the invention to the stream. The compositions and methods can control microbial growth in aqueous streams used for transporting or processing food products.
    Type: Grant
    Filed: December 6, 2006
    Date of Patent: February 28, 2012
    Assignee: Ecolab USA Inc.
    Inventors: John Dennis Hilgren, Francis Lawrence Richter, Joy Ann Salverda, Heidi Margarete Hanson, Paul Frazer Schacht, Timothy A. Gutzmann
  • Publication number: 20120009280
    Abstract: A method of producing an animal feed product from a wet biological material, having a physical form selected from solutions, suspensions, emulsions, gums, mousses, sludges, slurries, and particulate materials, includes the step of combining the biological material with a base comprising a metal oxide in an amount which is sufficient to heat the biological material to a temperature of above 50° C. by reaction of water in the biological material with the metal oxide to produce the animal feed product. The product has a physical form which is easier to handle than that of the wet biological material and is selected from particulate materials and, granular materials. The base is preferably calcium oxide.
    Type: Application
    Filed: March 12, 2010
    Publication date: January 12, 2012
    Applicant: Bio-Energy Ingredients Limited
    Inventors: Richard Alwyn Houseman, Abraham Christo Venter
  • Patent number: 8091915
    Abstract: An animated novelty device for mounting on a ball of a trailer hitch on a vehicle, the device including an electric motor for imparting motion to selected elements of the device. The motor is electrically connected to the vehicle braking system whereby the device is set in motion by energizing the vehicle brakes.
    Type: Grant
    Filed: April 11, 2007
    Date of Patent: January 10, 2012
    Assignee: Evoke Ventures, LLC
    Inventors: Brian J. Campbell, Daniel J. Chesnicka, Mark J. McIntyre
  • 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
  • Publication number: 20110256283
    Abstract: Provided is a method for preventing decomposition/deterioration of a lipophilic component due to interaction with water, or due to interaction with light, enzymes, oxygen, or heat in the presence of water. The method for preventing decomposition/deterioration of the lipophilic component in the presence of water is characterized in that a complex comprising a lipophilic component, a phytosterol ester, and a cyclodextrin is formed, and the aforementioned lipophilic component is preserved in the form of said complex in the presence of water.
    Type: Application
    Filed: December 24, 2009
    Publication date: October 20, 2011
    Applicant: HOUSE FOODS CORPORATION
    Inventors: Yasuharu Hashimoto, Jinji Shono, Akiko Kamoi, Nobuaki Tsuge, Masaki Nakamura, Tadashi Hamajima, Morihiro Aoyagi, Nobuhide Nakagawa
  • Publication number: 20110236545
    Abstract: The present invention provides soy based non-dairy compositions and the method for producing the soy based non-dairy compositions. In particular, the soy based non-dairy compositions comprise soy protein hydrolysate compositions in non-dairy coffee creamers.
    Type: Application
    Filed: December 3, 2009
    Publication date: September 29, 2011
    Applicant: SOLAE, LLC
    Inventors: John A. Brown, Theodore M. Wong, Daniel U. Staerk, Carl Rose, Saraia Ivy, David M. McKeague, Zebin Wang
  • Publication number: 20110214779
    Abstract: The present application provides an aseptic dosing system for dispensing a micro-ingredient. The aseptic dosing system may include a micro-ingredient source adapted to dispense the micro-ingredient, a sterilizer downstream of the micro-ingredient source configured to sterilize the micro-ingredient, and a nozzle downstream of the sterilizer configured to reconstitute the micro-ingredient in or downstream thereof.
    Type: Application
    Filed: March 8, 2010
    Publication date: September 8, 2011
    Applicant: THE COCA-COLA COMPANY
    Inventors: James E. Goldman, Hubertus Ulrich Schubert, Peter Simpson, Marcelo Silvado
  • Publication number: 20110189360
    Abstract: Low pH beverage products which include rebaudioside D are provided. Methods of making low pH beverage products which include rebaudioside D are provided. Methods of making syrups which include rebaudioside D are provided. Methods of making supersaturated solutions of rebaudioside D are provided.
    Type: Application
    Filed: February 4, 2010
    Publication date: August 4, 2011
    Applicant: PepsiCo, Inc.
    Inventors: Harold S. Yoo, Corey Wintamute
  • 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: 20110064679
    Abstract: Provided herein is a method for flavoring an ingestible composition with an organoleptically effective amount of the flavoring agent. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, toothpaste, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, salad dressings, deserts, bottled water, frozen treats and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to oxaloacetic acid and salts of oxaloacetic acid, represented by the formula, HOOCCH2CO—COOH and salts of the same. The invention further uses oxaloacetic acid and salts of oxaloacetic acid as a method to preservative in the preparation of ingestible compositions, without increase in toxicity.
    Type: Application
    Filed: March 11, 2009
    Publication date: March 17, 2011
    Inventor: Alan Brian Cash
  • Patent number: 7879383
    Abstract: The present invention relates to a process for the preparation of a readily reconstitutable herbal beverage concentrate in powder form. The process in particular, describes the method of preparation of herbal beverage concentrate from rosemary using a set of unit operations and approved food grade additives. The invention describes a rosemary herbal beverage powder comprising encapsulated rosemary flavor 0.47-3.70%, rosemary extract 4.60-10.50%, sucrose 84.30-94.90%, organic acid 0.07-1.60%, and sodium benzoate 0.01-0.
    Type: Grant
    Filed: December 26, 2003
    Date of Patent: February 1, 2011
    Assignee: Council of Scientific and Industrial Research
    Inventors: Babasaheb Bhaskarrao Borse, Kulathooran Ramlakshmi, Guruguntla Sulochanamma, Bashyam Raghavan
  • Patent number: 7833562
    Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.
    Type: Grant
    Filed: November 15, 2006
    Date of Patent: November 16, 2010
    Assignee: Michael Foods, Inc.
    Inventors: Hershell R. Ball, Kelli Schlagel, Jonathan A. Merkle, Ted A. Kurpgeweit
  • Patent number: 7828977
    Abstract: This relates to an apparatus and method for removing solutes from a solution using nano-filtration to provide a treated wine.
    Type: Grant
    Filed: December 18, 2009
    Date of Patent: November 9, 2010
    Inventor: Bryan R. Tudhope
  • Publication number: 20100278984
    Abstract: The present invention provides for a non-standardized dark chocolate composition to have up to 75% less saturated fat content than regular dark chocolate and have an improved healthier fat structure. A non-standardized and standardized dark chocolate include an antioxidant blend of; Virgin Coconut Oil, Vanilla Powder, Blackberry Powder, and Acai Berry Extract that creates a synergistic affect making the compositions have the rich and creamy taste, texture, melt and creaminess similar to milk chocolate. The final compositions have improved health characteristics, antioxidant content, and significantly less bitterness. Additionally, the method for preparing such non-standardized and standardized dark chocolate compositions is covered.
    Type: Application
    Filed: April 8, 2010
    Publication date: November 4, 2010
    Inventor: Erin Ervin
  • Patent number: 7815959
    Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).
    Type: Grant
    Filed: April 16, 2003
    Date of Patent: October 19, 2010
    Assignee: VDF FutureCeuticals, Inc.
    Inventors: Dusan Miljkovic, Brad Duell, Vukosava Miljkovic
  • Publication number: 20100203203
    Abstract: A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the resulting aqueous soy protein solution to ultrafiltration and optional diafiltration to provide a concentrated and optionally diafiltered soy protein solution, which may be dried to provide the soy protein product. The soy protein product may be used for protein fortification of, in particular, soft drinks and sports drinks, without precipitation of protein.
    Type: Application
    Filed: February 11, 2010
    Publication date: August 12, 2010
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Publication number: 20100203205
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.
    Type: Application
    Filed: February 11, 2010
    Publication date: August 12, 2010
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell