Animal Flesh, Citrus Fruit, Bean Or Cereal Seed Material Patents (Class 426/331)
  • Patent number: 10264804
    Abstract: A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.
    Type: Grant
    Filed: October 19, 2010
    Date of Patent: April 23, 2019
    Assignee: Intercontinental Great Brands LLC
    Inventors: Vani Vemulapalli, Jan Karwowski, Edward C. Coleman
  • Patent number: 9918489
    Abstract: A cookie or other food product which is designed to deliver a larger dose of cinnamon to a human user without significant introduction of food items detrimental to cinnamon's expected medicinal action and without an unpleasant taste sensation. The cookie is designed to be chewed as opposed to swallowed and the flavoring of the cinnamon is intended to enhance the cookie as opposed to the flavoring of the cinnamon being covered up or concealed by other flavorings.
    Type: Grant
    Filed: December 17, 2008
    Date of Patent: March 20, 2018
    Inventor: Mark Gorris
  • Patent number: 9781946
    Abstract: The present invention concerns flavoring substance-included compounds comprising or consisting of a polymer part and certain included flavoring substances. These flavoring substance-included compounds may be present in the form of mixtures with accompanying substances and possibly water. The present invention also concerns a method for producing flavoring substance-included compounds, the use of flavoring substance-included compounds according to the invention as a means of flavoring preparations or semi-finished products for nourishment or pleasure and corresponding preparations and semi-finished products for nourishment or pleasure.
    Type: Grant
    Filed: May 27, 2010
    Date of Patent: October 10, 2017
    Assignee: Symrise AG
    Inventor: Sven Siegel
  • Publication number: 20150024099
    Abstract: Foodstuffs such as cereals, vegetables or fruits can be sterilized and disinfected by simple short-time processing for preservation of them over an extended period of time without recourse to substances harmful to human bodies, and prevention of growth of mold. After a foodstuff is brought into contact with overheated steam having a temperature of 250° C. to 620° C., calcium oxide-containing powders are added to and mixed with it. The foodstuff may come into contact with overheated steam simultaneously with addition and mixing of the calcium oxide-containing powders. The time of contact of the foodstuff with overheated steam is preferably 20 seconds to 0.5 second. The calcium oxide-containing powders are preferably natural calcium oxide powders obtained by firing shells, coral, the nacreous layer, eggshells, or bones of animals, fishes or birds.
    Type: Application
    Filed: March 11, 2013
    Publication date: January 22, 2015
    Inventors: Hisaharu OKI, Chokichi SATO, Yukio MURATA
  • Publication number: 20140242229
    Abstract: Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.
    Type: Application
    Filed: September 27, 2012
    Publication date: August 28, 2014
    Inventor: Andrew Steven Whitehouse
  • Publication number: 20140193551
    Abstract: A method of processing seed to nutritionally enhance food where after seeds are sanitized, washing and hydrated, the seeds are allowed a period of germination before the seeds are dried and cooled.
    Type: Application
    Filed: January 9, 2013
    Publication date: July 10, 2014
    Applicant: Bio-Kinetics Corporation
    Inventor: Robert den Hoed
  • Publication number: 20140050830
    Abstract: A method of eliminating the off-flavor of soy beans, wherein the off-flavor of the soy beans is not related to geosmin, the method comprising: providing soy beans in a vacuum tumbler equipped with lifting ribs; tumbling the soy beans in a temperature range from about 0.5° C. to about 27° C. in an alternating environment of a vacuum and an acidic solution that is not hypotonic and does not comprise sodium, wherein the lifting of the ribs lift the soy beans completely out of the acidic solution when the soy beans are in the vacuum environment; and removing at least a portion of the moisture from the soy beans; wherein said process produces soy beans that have no-off flavor are free of trans fats and retain good flavor is described along with related products.
    Type: Application
    Filed: February 24, 2012
    Publication date: February 20, 2014
    Applicant: GROVAC SYSTEMS INTERNATIONAL L.C.
    Inventors: Ethan J. Whitbeck, Billy M. Groves, Francis M. Henderson
  • Patent number: 8613968
    Abstract: Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.
    Type: Grant
    Filed: August 31, 2011
    Date of Patent: December 24, 2013
    Assignee: Fresh Express, Incorporated
    Inventor: Kai Lai Grace Ho
  • Publication number: 20130316055
    Abstract: Acidic viscous solutions are described that can be introduced for the processing of perishable food to facilitate providing antimicrobial treatments. The solutions can have a viscosity from about 50 centipoise to about 10,000 centipoise. The solution generally does not add any significant nutritional or flavor contributions to the food product. The acidic viscous solutions can be particularly useful for improving the effectiveness of subsequent hypochlorous acid/hypochlorite or peroxide antimicrobial treatments.
    Type: Application
    Filed: March 11, 2013
    Publication date: November 28, 2013
    Inventor: Jason Holt
  • Patent number: 8512788
    Abstract: A feedstuff and a method for inhibiting the growth of pathogens in pelleted animal feeds which increases the efficiency of the pelleting process without introducing bad odors into the feed due to butyric acid. Active ingredients include a mixture of butyrate, propionate and surfactants.
    Type: Grant
    Filed: September 28, 2007
    Date of Patent: August 20, 2013
    Assignee: Anitox Corporation
    Inventors: Duane Marvin Kleve, James Bernard Ryan
  • Publication number: 20130189408
    Abstract: A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product.
    Type: Application
    Filed: July 24, 2012
    Publication date: July 25, 2013
    Inventors: Kevin I. Segall, Martin Schweizer
  • Publication number: 20130149422
    Abstract: Animal feed processing agents containing an azeotrope comprising water, an alcohol, and sodium stabilized by surrounding organized water. Methods of processing animal feed utilizing steam flaking in the presence of added agent comprising an alcohol, and sodium stabilized by surrounding organized water. An animal feed comprising an alcohol and sodium, wherein the grain of the feed is enriched in amylopectin, contains gelatinized starch, contains no added organic acids and is resistant to molds and fungi without added preservatives.
    Type: Application
    Filed: February 11, 2013
    Publication date: June 13, 2013
    Applicant: PRO-CON INTERNATIONAL, LLC
    Inventor: PRO-CON INTERNATIONAL, LLC
  • Patent number: 8455036
    Abstract: A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Grant
    Filed: February 2, 2012
    Date of Patent: June 4, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
  • Publication number: 20130136832
    Abstract: This invention discloses a method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of N?—(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule with an anionic counterion, and 2) a second component comprising from 10 ppm to 1% by weight an acyl monoglyceride, directly to a food product. The preferred cationic biocidal molecule comprises N?-lauroyl-L-arginine ethyl ester (“LAE”). The invention also discloses the method of preservation of a food product using salts of a N?—(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule and an anionic counterion with or without a monoglyceride of a fatty acid, whereby the packaging film is compounded with the salts and the optional monoglyceride of a fatty acid.
    Type: Application
    Filed: April 4, 2011
    Publication date: May 30, 2013
    Inventors: Anthony Joseph Sawyer, Richard F. Stockel
  • Patent number: 8420143
    Abstract: The present application describes a produce wash system for dispersing carbon dioxide into a liquid medium which includes a container containing carbon dioxide gas which is connected to another container or pipe capable of containing a liquid medium so that the gas from the first container is capable of being dispersed into the liquid medium of the second container or pipe.
    Type: Grant
    Filed: August 25, 2008
    Date of Patent: April 16, 2013
    Assignee: Anterra Group, Inc.
    Inventor: Anthony Joseph Terranova
  • Patent number: 8377488
    Abstract: Methods are provided for treating freshly harvested olives to substantially retain the quality of oil contained therewithin for enabling production of high quality olive oil from said treated olives at a prolonged time after harvest and treated freshly harvested olives with retained oil qualities characterized in that the oil extracted therefrom after a prolonged storage time meets the standards of the IOC for Virgin Olive Oils.
    Type: Grant
    Filed: August 25, 2010
    Date of Patent: February 19, 2013
    Assignee: Olive X-Tend Ltd.
    Inventors: Nir Padan, Yariv Gershony, Zohar Kerem, Shimon Lavee
  • Patent number: 8349380
    Abstract: Ultraviolet light stabilized antimicrobial compositions are formed from (A) and (B). (A) is (I) a solid-state microbiocidal compound having at least one bromine atom in the molecule; (II) an aqueous solution or slurry of (I); (III) is a concentrated aqueous antimicrobial composition having a dissolved active bromine content derived from (i) BrCl or BrCl and Br2 and (ii) overbased alkali metal sulfamate and/or sulfamic acid, alkali metal base, and water, (IV) solids made by dewatering a composition of (III). (B) is a ultraviolet light degradation-inhibiting amount of up to one part by weight of ascorbic acid, dehydroascorbic acid and/or an edible water-soluble salt/ester thereof per part by weight of bromine in the selected antimicrobial composition. Preparation and uses of such compositions are described. Methods of controlling contamination of seafood and seafood products by pathogens are also described.
    Type: Grant
    Filed: January 11, 2008
    Date of Patent: January 8, 2013
    Assignee: Albemarle Corporation
    Inventors: Joe D. Sauer, George W. Cook, Jr., William S. Pickrell
  • Publication number: 20120315356
    Abstract: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.
    Type: Application
    Filed: June 18, 2012
    Publication date: December 13, 2012
    Applicant: Clabber Girl Corporation
    Inventors: Gary L. Morris, Patrick A. Jobe, Nita Livvix
  • Publication number: 20120282381
    Abstract: A flour improver for the production of doughs loosened by fermentation or physically loosened doughs for bakery products or for the production of flour, wherein the flour improver contains acid magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate and has a loss on ignition of between 7.5 and 13.5%, preferably between 9 and 11.5%.
    Type: Application
    Filed: May 3, 2012
    Publication date: November 8, 2012
    Applicant: Chemische Fabrik Budenheim KG
    Inventors: Christian Kroning, Rainer Schnee, Gideon Rath
  • Publication number: 20120276257
    Abstract: A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.
    Type: Application
    Filed: December 3, 2010
    Publication date: November 1, 2012
    Applicant: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURT
    Inventors: Alireza Haji Begli, Waldemar Tschilingiri, Sonja Willius
  • Publication number: 20120196013
    Abstract: A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Application
    Filed: February 2, 2012
    Publication date: August 2, 2012
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
  • 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
  • Patent number: 8187646
    Abstract: The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose.
    Type: Grant
    Filed: June 29, 2005
    Date of Patent: May 29, 2012
    Assignee: Puratos N.V.
    Inventors: Sofie Parmentier, Eric Vandamme, Joeri Beauprez, Filip Arnaut
  • Publication number: 20120088016
    Abstract: The present invention relates to a composition for reducing baking losses, combination of modified wheat flour and at least one baking agent conventional in baking processes being used.
    Type: Application
    Filed: May 21, 2007
    Publication date: April 12, 2012
    Applicant: Bayer CropScience AG
    Inventors: Jens Pillings, Walid Banafa
  • Patent number: 8147889
    Abstract: A method of decontaminating grain, nut, or seed products and a method for conditioning grain in a milling process for decontamination and to produce an improved milled product which will yield baked goods, for example, of increased size and extended shelf life. In the decontamination and/or conditioning procedure, the grain, nut, or seed product is contacted with an aqueous anolyte product which can be undiluted or can be diluted with non-activated water. In undiluted form, the aqueous anolyte product preferably has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least +550 mV.
    Type: Grant
    Filed: January 11, 2008
    Date of Patent: April 3, 2012
    Assignee: Giant Trading Inc.
    Inventors: Robin Duncan Kirkpatrick, Nickolas Speakman
  • Patent number: 8147891
    Abstract: Use of a powder comprising more than 40% by weight of sodium bicarbonate, for its acaricidal effects in the storage of cereals.
    Type: Grant
    Filed: December 18, 2003
    Date of Patent: April 3, 2012
    Assignee: SOLVAY (Societe Anonyme)
    Inventors: Jean-Philippe Pascal, Nicolas Palangie
  • Publication number: 20120070866
    Abstract: Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.
    Type: Application
    Filed: November 30, 2011
    Publication date: March 22, 2012
    Applicant: Shanghai Medical Life Science Research Center, Ltd
    Inventors: Jianxin Gu, Xiaojing Yun, Xiaoning Chen, Si Zhang, Junwu Yang, Yihong Wu
  • 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
  • Publication number: 20110305792
    Abstract: Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans. Methods include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. Whole green coffee bean products created and defined by these methods have unexpectedly been found to increase focus and concentration in users, and are believed useful in the treatment of attention and concentration deficits and related disorders, such as attention deficit (AD), attention deficit disorder (ADD), attention deficit hyperactivity disorder (ADHD), and various related and/or comorbid disorders.
    Type: Application
    Filed: August 22, 2011
    Publication date: December 15, 2011
    Inventors: Thomas J. Vella, Samuel A. Amen
  • Publication number: 20110300265
    Abstract: The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil dispersed or dissolved in a fat- or oil-based carrier, along with other natural or chemical antimicrobial agents, anti-staling enzymes, and/or flavor enhancement systems. The invention is also directed to the methods and compositions for preparing all-natural dough- and batter-based bakery products, such as bread and cake having long mold-free shelf lives, by treating the surface of the dough, batter, or baked product with the antimicrobial pan release agent, in conjunction with anti-staling enzymes and natural preservatives in the dough or batter formulations.
    Type: Application
    Filed: June 8, 2010
    Publication date: December 8, 2011
    Applicant: Caravan Ingredients Inc.
    Inventors: GuoHua Feng, Jesse Stinson
  • Publication number: 20110206816
    Abstract: The present application relates to a method for the reduction of afla- and ochratoxin contamination of cereal, nut, fruit and spice plants and/or plant material from cereals, nuts, fruits and spices before or after harvest or during storage and during storage, in particular genetically modified cereals, nuts, fruits and spices by the use of one or a combination of two or more fungicidally active compounds.
    Type: Application
    Filed: November 20, 2008
    Publication date: August 25, 2011
    Applicant: BAYER CROPSCIENCE AG
    Inventors: Ruth Meissner, Isolde Häuser-Hahn, Karin Guendel-Gonzalez
  • Publication number: 20110008503
    Abstract: A method and apparatus by which flowers or food products are treated for the elimination of pathogenic and spoilage bacteria, the scavenging of free radicals that cause oxidative decay, the enhancement of flavor, the stabilization of fats, and the extension of shelf life that consists of alternately exposing the product to a vacuum environment and a saline solution containing organic acids for a predetermined period of time, including such method and means that includes automated devices that is pre-programmed to maximize effectiveness of the process for its intended purpose while minimizing any associated damage to the processed product.
    Type: Application
    Filed: September 13, 2007
    Publication date: January 13, 2011
    Applicant: Grovac Systems International, LC
    Inventors: Billy M. Groves, Ethan Whitbeck
  • Publication number: 20100278985
    Abstract: Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enrobing. Specifically disclosed is an oil-and-fat composition which has a content of an oleoyldipalmitin (P2O) component of 70 to 85% by mass, which contains a symmetric triglyceride 1,3-dipalmitoyl-2-oleoylglycerin (POP) in the oleoyldipalmitin (P2O) component at a ratio of the amount of 1,3-dipalmitoyl-2-oleoylglycerin (POP) to the amount of the oleoyldipalmitin (P2O) component [(POP)/(P2O)] of 0.95 or more by mass, and which has a content of tripalmitin (PPP) of 2 to 6% by mass. The oil-and-fat composition is added to a tempered chocolate.
    Type: Application
    Filed: December 12, 2008
    Publication date: November 4, 2010
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Akira Akahane, Yoshiyuki Hatano, Hirofumi Haruna, Hidetaka Uehara, Satoshi Negishi, Yuka Kikuchi
  • Publication number: 20100247724
    Abstract: The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch.
    Type: Application
    Filed: May 21, 2007
    Publication date: September 30, 2010
    Applicant: BAYER CROPSCIENCE AG
    Inventors: Jens Pillings, Walid Banafa
  • Patent number: 7763292
    Abstract: This invention relates to processes or methods for the production of compositions comprising extracts of black beans containing phenolics, such as polyphenols, flavonoids, and tannins, phytosterols, and triterpenoids such as saponins and other natural products with proven antioxidant capacity, colorant capacity, and uses thereof, e.g., as antioxidants, nutritional supplements, as food, cosmetic or pharmaceutical antioxidants or colorants, as antineoplastic or anti-cancer or anti-tumor preparations, e.g., to treat, prevent and/or inhibit cancers or cancer cell growth, such as hormone dependent or hormone independent tumors or cancers or cancer cells. such as mammalian mammary, prostate, colon, hepatic, leukemia cancer or cancer cell growth, as active ingredient(s) in compositions for lowering cholesterol or lowering oxidation of LDL or for inhibiting cholesterol synthesis (or the enzyme therefor), as an active ingredient(s) in compositions, e.g., nutritional supplements.
    Type: Grant
    Filed: May 10, 2005
    Date of Patent: July 27, 2010
    Assignee: Instituto Technologico y de Estudios Superiores de Monterrey
    Inventors: Janet A. Gutierrez-Uribe, Sergio R. O. Serna-Saldivar, Jorge E. Moreno-Cuevas, Carmen Hernandez-Brenes, Elsa M. Guajardo-Touche
  • Publication number: 20100151087
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Application
    Filed: June 25, 2009
    Publication date: June 17, 2010
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • Publication number: 20100151097
    Abstract: High colicin producing bacteria strains are produced by introducing into a host cell multiple copies of a plasmid containing a colicin gene. A suitable host cell is a bacterium strain, Escherichia coli K-12 and examples of plasmids are pColE1-K53 or pColN-284.
    Type: Application
    Filed: March 25, 2008
    Publication date: June 17, 2010
    Applicants: BIOTECHNOLOGY RESEARCH AND DEVELOPMENT CORPORATION, IOWA STATE UNIVERSITY RESEARCH FOUNDATION, INC.
    Inventor: Chad H. Stahl
  • Publication number: 20100028510
    Abstract: Nuts, grains, seeds and other dry or dried foodstuffs are disinfected by a process that entails infusion with gaseous ozone and treatment with liquid non-ozone disinfectant, each treatment being preceded by a decompression of the foodstuffs to a pressure below atmospheric and each treatment utilizing an inert gas to achieve the exposure to the treatment agents at a pressure above atmospheric. The process achieves control of infestations at substantially all stages of the life cycle of pests, bacteria, and mold byproducts with which the product may be infested, and can do so in less than an hour.
    Type: Application
    Filed: August 1, 2008
    Publication date: February 4, 2010
    Applicant: INVENX
    Inventors: Lee C. Ditzler, Cliff M. Coles
  • Publication number: 20100028493
    Abstract: The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose.
    Type: Application
    Filed: June 29, 2005
    Publication date: February 4, 2010
    Inventors: Sofie Parmentier, Eric Vandamme, Joeri Beauprez, Filip Arnaut
  • Publication number: 20100015278
    Abstract: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.
    Type: Application
    Filed: July 17, 2008
    Publication date: January 21, 2010
    Applicant: Clabber Girl Corporation
    Inventors: Gary L. Morris, Patrick A. Jobe, Nita Livvix
  • Publication number: 20100009036
    Abstract: This invention relates to a cold infusion process for fortifying corn and/or soybeans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused corn and/or soybean produced by the process of infusing the corn and/or soybean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a corn and/or soybean with at least one fortifying agent at approximately room temperature.
    Type: Application
    Filed: July 26, 2007
    Publication date: January 14, 2010
    Applicant: Voyava Republic LLC
    Inventor: Michael B. Sweeney
  • Publication number: 20090263549
    Abstract: A feedstuff and a method for inhibiting the growth of pathogens in pelleted animal feeds which increases the efficiency of the pelleting process without introducing bad odors into the feed due to butyric acid. Active ingredients include a mixture of butyrate, propionate and surfactants.
    Type: Application
    Filed: September 28, 2007
    Publication date: October 22, 2009
    Inventors: Duane Marvin Kleve, James Bernard Ryan
  • Patent number: 7601376
    Abstract: Food safety and longevity of still respiring fruit or vegetable pieces are enhanced reliant on a treatment process where the cut surfaces (preferably cleaned of cell debrit) are subjected to both UV light irradiation and heating so as, in concert, render the surfaces more sterile. The heating also has the effect of reducing ethylene production and at least depressing respiration. Such a process is preferably in addition to an anti-oxidant impregnation. The overall process in its preferred forms significantly extends the life and apparent freshness of, for example, apple slices when kept post treatment (eg; 25 days) over the temperature range of from 0° C. to 8° C.
    Type: Grant
    Filed: August 29, 2002
    Date of Patent: October 13, 2009
    Assignee: The Horticulture and Food Research Institute of New Zealand Limited
    Inventor: Roger Anthony Stanley
  • Publication number: 20090238935
    Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
    Type: Application
    Filed: June 15, 2007
    Publication date: September 24, 2009
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC,
    Inventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles W. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
  • Publication number: 20090068319
    Abstract: The present invention provides fried Chinese dumplings, such as fried jiao-zi, shao-mai, won-ton, and steamed bread, unfried Chinese dumplings, and methods for producing the same, wherein deterioration of the crispness of their browned skin is sufficiently inhibited after the dumplings are fried, even when a certain period of time is passed after frying, or even when the dumplings are stored in a frozen state. The unfried Chinese dumpling of the present invention has a crispness deterioration inhibitor provided on the external surface of the dough sheet for inhibiting deterioration with time of crispness of the dough sheet after the dumpling is fried. The inhibitor comprising grain powders and a starch hydrolysate (A-1) in powder form having a bulk density of not lower than 3.0 ml/g.
    Type: Application
    Filed: November 12, 2008
    Publication date: March 12, 2009
    Applicant: Nichirei Corporation
    Inventors: Akihiro Kitagawa, Mariko Kitagawa
  • Patent number: 7465469
    Abstract: The present invention deals with a microbiocidal aqueous formulation comprising: (i) an effective amount of at least one essential oil component, or derivatives thereof, said derivatives thereof obtained by exposure to light or by oxidation, or mixtures thereof; and (ii) at least one additional stabilizer selected from the group consisting of ethanol in an amount of from 10% to about 50%, an emulsifier, an antioxidant, or an encapsulating agent. The invention is further directed to a method for inhibiting microbial development using said microbiocidal aqueous formulation.
    Type: Grant
    Filed: October 3, 2002
    Date of Patent: December 16, 2008
    Assignee: State of Israel, Ministry of Agriculture & Rural Development Agricultural Research Organization, The Volcani Center
    Inventor: Shimshon Ben-Yehoshua
  • Publication number: 20080260922
    Abstract: A method of decontaminating grain, nut, or seed products and a method for conditioning grain in a milling process for decontamination and to produce an improved milled product which will yield baked goods, for example, of increased size and extended shelf life. In the decontamination and/or conditioning procedure, the grain, nut, or seed product is contacted with an aqueous anolyte product which can be undiluted or can be diluted with non-activated water. In undiluted form, the aqueous anolyte product preferably has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation-reduction potential of at least +550 mV.
    Type: Application
    Filed: January 11, 2008
    Publication date: October 23, 2008
    Inventors: Robin Duncan Kirkpatrick, Nickolas Speakman
  • Patent number: 7396551
    Abstract: Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or dipping, or can be incorporated into the foods such as comminuted meat products. Preferred antimicrobial agents are the sodium and potassium salts of levulinic acid, applied or incorporated at a level of from about 0.5-4% by weight. A variety of foods may be treated in accordance with the invention, such as human foods (e.g., meats and cheeses) or animal foods (pet foods).
    Type: Grant
    Filed: April 29, 2004
    Date of Patent: July 8, 2008
    Assignee: Corn-Chem International
    Inventors: Viswas M. Ghorpade, Mihir Narendra Vasavada, Daren Cornforth, Charles Carpenter
  • Patent number: 7396550
    Abstract: A time released nutritional food product and method of making it in is provided in which the product includes a plurality of grain or seed based constituents having plural digestion rates. In a preferred embodiment the product can be prepared by cooking the constituent parts together as a mixture at a substantially single length of cooking time. For example, the product while palatable, can be cooked by adding water, boiling for a given amount of time and eaten. In an embodiment the constituent parts include processed and unprocessed grains, at least one of which forms a gelatinous coating on the others when cooked.
    Type: Grant
    Filed: June 5, 2003
    Date of Patent: July 8, 2008
    Inventor: Michael G. Angel