Lacteal Derived Containing Patents (Class 426/334)
  • Patent number: 9936720
    Abstract: Methods form high fat feed blocks having a total fat content of about 7 wt % to 33 wt %. The blocks are formed by blending a pourable composition having a viscosity of at least 1000 cP at 57° C. with high fat pellets having total fat content of at least 40 wt % based on pellet weight, where the pellets include at least one fat having a melt temperature of greater than 60° C. Also disclosed are feed blocks formed by the methods.
    Type: Grant
    Filed: May 15, 2014
    Date of Patent: April 10, 2018
    Assignee: PURINA ANIMAL NUTRITION LLC
    Inventors: Michael S. Burr, J. Christopher Forcherio, Ronald R. Scott
  • Patent number: 9181316
    Abstract: The present invention pertains to a method for isolating osteopontin from a milk-derived feed containing caseino macropeptide and/or free beta casein, such as e.g. a feed based on milk serum or sweet whey. Particularly, the present method involves the use of a narrow window of pH and specific conductance of the milk-derived feed, which surprisingly has proven to provide a very efficient isolation of osteopontin from chemically complex feeds.
    Type: Grant
    Filed: March 5, 2012
    Date of Patent: November 10, 2015
    Assignee: ARLA FOODS AMBA
    Inventors: Hans Bertelsen, Peter Langborg Wejse, Trine Trúgvason
  • Patent number: 9181325
    Abstract: The present invention pertains to a method for isolating osteopontin from milk-derived feeds having a high concentration of protein. Particularly, the present method involves the use of a narrow window of pH and specific conductance of the milk-derived feed, which surprisingly has proven to provide a very efficient isolation of osteopontin from chemically complex feeds.
    Type: Grant
    Filed: March 5, 2012
    Date of Patent: November 10, 2015
    Assignee: ARLA FOODS AMBA
    Inventors: Hans Bertelsen, Peter Langborg Wejse, Trine Trugvason
  • Publication number: 20140348993
    Abstract: A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described.
    Type: Application
    Filed: December 23, 2013
    Publication date: November 27, 2014
    Applicant: General Mills, Inc.
    Inventors: Erika B. Smith, Wenyi Wang, Vikramaditya Ghosh
  • Patent number: 8790732
    Abstract: A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.
    Type: Grant
    Filed: December 4, 2012
    Date of Patent: July 29, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventor: Bary Lyn Zeller
  • Publication number: 20130251852
    Abstract: A method of forming a reduced-fat butter product. The method includes churning cream to create buttermilk and concentrated milkfat. The buttermilk is concentrated to increase solids in the buttermilk by about three times to form a concentrated buttermilk. The concentrated buttermilk is blended with the concentrated milkfat to form a final reduced-fat butter product comprising no more than 60 percent fat.
    Type: Application
    Filed: March 20, 2012
    Publication date: September 26, 2013
    Inventors: Todd Landon, Cara Nelson, Glenn H. Ward
  • Publication number: 20130236602
    Abstract: A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection comprising the steps of: a) contacting citrus fibre with a glycosidase enzyme; b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix; c) homogenising the mix at a pressure of from 50 to 500 bar; and d) freezing the mix to form the frozen confection, wherein step a) can take place before, during or after step b) is also provided.
    Type: Application
    Filed: October 21, 2011
    Publication date: September 12, 2013
    Inventors: David John Judge, David John Litchfield, Loyd Wix
  • 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: 8323719
    Abstract: A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.
    Type: Grant
    Filed: February 2, 2011
    Date of Patent: December 4, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventor: Bary Lyn Zeller
  • Publication number: 20120219690
    Abstract: Process: providing concentrated milk composition including milk protein; providing plant fat composition including plant fat; combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between about 49% and about 57%; combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting concentrated milk-plant fat composition by adjusting initial pH to reduced pH being within range of between about 4.9 and about 4.5; thereby forming uniform non-separating direct-set milk-plant fat product substantially retaining the milk protein. Process also includes providing concentrated milk composition and plant fat composition respectively at first and second temperatures being at least about 20° F. above melting points of respective compositions.
    Type: Application
    Filed: December 30, 2011
    Publication date: August 30, 2012
    Applicant: FRANKLIN FOODS, INC.
    Inventors: Jon R. Gutknecht, John B. Ovitt
  • Patent number: 8182853
    Abstract: A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert.
    Type: Grant
    Filed: May 9, 2007
    Date of Patent: May 22, 2012
    Assignee: Nestec S.A.
    Inventors: Max Puaud, Hans-Juergen Erich Wille, Dietrich Knorr, Marcus Volkert
  • Publication number: 20120114625
    Abstract: Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof.
    Type: Application
    Filed: April 23, 2010
    Publication date: May 10, 2012
    Inventors: Ana Lucia Wiessel, Allen Bruce Zerlaut, Frank Karl Welch
  • Publication number: 20120070537
    Abstract: The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the steps of inoculating milk with a bacterial starter culture, adding rennet to form a curd, and subjecting the curd to a salting step by the addition of salt wherein a hydrocolloid or mixture thereof is added to the curd during the salting step and the hydrocolloid or mixture thereof replaces at least part of the salt or is in addition to the salt used during the salting step. There is also provided the use of such a salt and hydrocolloid mixture as a process aid during the salting step of natural cheese production.
    Type: Application
    Filed: August 16, 2011
    Publication date: March 22, 2012
    Applicant: FUSION SPECIALTY INGREDIENTS LIMITED
    Inventors: Conor Buckley, Kieran Lonergan
  • 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
  • Publication number: 20120064209
    Abstract: Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes.
    Type: Application
    Filed: September 15, 2010
    Publication date: March 15, 2012
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Andres Victor ARDISSON-KORAT, Chien-Seng HWANG, James William STALDER
  • Publication number: 20110269671
    Abstract: The present invention relates to a nisin derivative comprising amino acid substitutions in the peptide sequence encoding the hinge region of the protein, wherein the derivative exhibits an increased anti-microbial activity.
    Type: Application
    Filed: May 8, 2009
    Publication date: November 3, 2011
    Applicant: UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORK
    Inventors: Paul Cotter, Colin Hill, Desmond Field
  • Publication number: 20110212235
    Abstract: Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt.
    Type: Application
    Filed: September 30, 2010
    Publication date: September 1, 2011
    Inventors: Robert Scott KOEFOD, Timothy Freier
  • Publication number: 20100292315
    Abstract: The present invention provides an aqueous antifungal composition comprising a polyene antifungal compound and a thickening agent. The composition can be used in the protection against the development of fungi on food, feed and agricultural products.
    Type: Application
    Filed: July 17, 2008
    Publication date: November 18, 2010
    Applicant: DSM IP Assets B.V.
    Inventors: Pim Van Hee, Laurentius Cornelis Adrianus Van Santen, John Mark Faragher
  • Publication number: 20100215819
    Abstract: The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid, or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese with a solids content ?40%, for increasing the firmness of the processed cheese product. The invention also relates to processed cheese products with a solids content ?40% and including an anionic emulsifier, and also to a method for the production of such processed cheeses products.
    Type: Application
    Filed: October 9, 2008
    Publication date: August 26, 2010
    Applicant: FROMAGERIES BEL
    Inventor: Remy Manera
  • Publication number: 20100104712
    Abstract: A method of producing intact particles creating appearance of cheese particulates in a shelf stable pasteurized sauce is provided. A gelling agent is included in an oil-in-water emulsion, which is submerged in an ionic bath, to form particulates having the appearance of cheese but which do not melt when incorporated in a pasteurized sauce.
    Type: Application
    Filed: October 29, 2008
    Publication date: April 29, 2010
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Michael Charles BUDD, Richard POYE
  • 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: 20100055262
    Abstract: A process for thickening human breast milk, the process comprising admixing the human breast milk with an effective amount of an aqueous thickener concentrate. Preferably, the aqueous thickener concentrate is contained in a package and consists essentially of fully hydrated xanthan gum and water.
    Type: Application
    Filed: November 5, 2009
    Publication date: March 4, 2010
    Applicant: SIMPLY THICK LLP
    Inventor: John L. Holahan
  • Publication number: 20100021595
    Abstract: The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.
    Type: Application
    Filed: August 28, 2007
    Publication date: January 28, 2010
    Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED
    Inventor: Ganugapati Vijaya Bhaskar
  • Publication number: 20090311394
    Abstract: The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also relates to the food compositions thus obtained.
    Type: Application
    Filed: July 20, 2007
    Publication date: December 17, 2009
    Applicant: NESTEC S.A.
    Inventors: Gunter Kirchner, Derrick Bautista, Kathrin Benz, Guillermo Eduardo Napolitano
  • Publication number: 20090281038
    Abstract: The present invention relates to plant proteins produced by a plant's epidermal layer that contribute to the innate pest/disease resistance of the plant (“phylloplanins’), compositions comprising the phylloplanins and methods of using the them. In particular the methods relate to inhibiting or prevent microbial, e.g., fungal or bacterial, growth on a subject, organism or surface, particularly inhibiting or preventing spoilage of food products due to microbial infection and growth. The invention also relates to transformed host cells that produce the phylloplanins, and to transgenic plants producing phylloplanins conferring increased resistance to microbial infections/growth.
    Type: Application
    Filed: May 8, 2009
    Publication date: November 12, 2009
    Applicant: University of Kentucky Research Foundation
    Inventors: George J. Wagner, Brian C. King, Ryan W. Shepherd
  • Publication number: 20090191320
    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: February 25, 2008
    Publication date: July 30, 2009
    Inventors: JIANXIN GU, Xiaojing Yun, Xiaoning Chen, Si Zhang, Junwu Yang, Yihong Wu
  • Publication number: 20090123620
    Abstract: A method for applying a powdered antimycotic composition to a foodstuff, the method including mixing a powdered antimycotic composition in an air stream, applying a uniform coating of antimycotic composition to each surface of a bulk foodstuff and slicing the foodstuff into a plurality of slices having the desired antimycotic surface concentration on each surface thereof.
    Type: Application
    Filed: November 14, 2007
    Publication date: May 14, 2009
    Inventors: Thomas R. Hiti, Gerald Kraus
  • Publication number: 20080286427
    Abstract: This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients.
    Type: Application
    Filed: July 31, 2008
    Publication date: November 20, 2008
    Inventors: Joan Baptista URGELL BELTRAN, Joan Seguer Bonaventura
  • 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
  • Publication number: 20080145497
    Abstract: Described herein are organic acid reduced food ingredients and methods of making organic acid reduced food ingredients having a less sour taste and better organoleptic properties at low pH than conventional food ingredients with higher total organic acid content. Reduced sourness of the food ingredients of the present invention may be achieved by subjecting the food ingredients to organic acid/organic acid salt reduction methods.
    Type: Application
    Filed: December 15, 2006
    Publication date: June 19, 2008
    Inventors: Jimbay Peter Loh, Yeong-Ching Albert Hong, Alice Shen Cha
  • Publication number: 20080145498
    Abstract: An acidified food composition includes a cheese component, a condensed phosphate emulsifying system, and one or more additional additives that are different than the condensed phosphate emulsifying system. A method for forming the acidified food compositions is also provided.
    Type: Application
    Filed: December 14, 2006
    Publication date: June 19, 2008
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Suma Jayaratnam, Gary W. Trecker, Scot Irvin, Walter E. Howard
  • Patent number: 7354613
    Abstract: Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contamination and retards bacterial growth on the product, without substantial detriment to the organoleptic properties of the product.
    Type: Grant
    Filed: December 17, 2003
    Date of Patent: April 8, 2008
    Assignee: Danisco A/S
    Inventors: Fredric G. Bender, George Weber
  • Publication number: 20080075816
    Abstract: A dairy-based product comprises an aerated, non-cultured dairy-based component, and a stabilizer for stabilizing at least one air cell within the aerated, non-cultured dairy-based component.
    Type: Application
    Filed: September 21, 2007
    Publication date: March 27, 2008
    Inventors: Mark W. Jensen, Jess Sweley, Jennifer Fichter Smith, Rudolph Carlson, Gabrielle Egli, Carl Jalowitz, Scott Jobman, Roger Anderson
  • Publication number: 20080050486
    Abstract: Disclosed is a method for quenching the aldyhyde products of lipid autoxidation. The method includes providing a source of amino acids that are capable of binding the aldyhyde products to thereby quench them. The method finds particular use in the food industry wherein the quenching of autoxidation products is useful in maintaining food appeal to consumers and food product shelf life, especially when incorporating long chain polyunsaturated fatty acids into the food product.
    Type: Application
    Filed: August 23, 2007
    Publication date: February 28, 2008
    Inventors: Shengying Zhou, Barbara Garter, Allison Brown
  • Patent number: 7074447
    Abstract: The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preservation of all perishable food products. The action of LAE can be further improved by combining the product with a second component selected from the group consisting of potassium sorbate, sodium sorbate and sorbic acid. The weight ratio of LAE to the second component is preferably in the range of 1:50 to 50:1. The combination of the two products leads to a synergistic combined activity against such microorganisms as Bacillus subtilis, Staphylococcus aureus, Bacillus megaterium, Citrobacter intermedium, Enterobacter aerogenes, Escherichia coli, Candida albicans, Penicillium camemberti and Cladosporium cladosporioides.
    Type: Grant
    Filed: April 28, 2001
    Date of Patent: July 11, 2006
    Assignee: Laboratories Miret, S.A.
    Inventors: Joan Seguer Bonaventura, Sergi Figueras Roca, Joan Bta. Urgell Beltran
  • Patent number: 7018665
    Abstract: The present invention relates to new processes useful for separating whey proteins from whey protein-containing solutions using a novel anion exchanger which comprises a water insoluble, hydrophilic, water swellable, hydroxy (C2–C4) alkylated and cross-linked regenerated cellulose, derivatized with quaternary amino (QA) groups where the level of substitution of the QA groups is 1.4 milli-equivalents per dry gram of anion exchanger (meq/g) or greater.
    Type: Grant
    Filed: December 8, 2000
    Date of Patent: March 28, 2006
    Assignees: Massey University, New Zealand Dairy Board
    Inventors: John Stephen Ayers, David Francis Elgar, Kay Patricia Palmano, Mark Pritchard, Ganugapati Bijaya Bhaskar
  • Patent number: 6905721
    Abstract: An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulents in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, no more than 1% protein is present, and/or the acidulent is in a total titrateable amount of less than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product.
    Type: Grant
    Filed: June 25, 2002
    Date of Patent: June 14, 2005
    Assignee: AFP advanced food products, llc
    Inventors: Michael R. Jacobson, Stephan M. Schalow
  • Patent number: 6673382
    Abstract: Addition of a specific sugar compound to an iron-containing protein composition solution can provide an excellent freezing and thawing stability and restrained precipitate productivity in a thawed solution of its frozen product and increase the efficiency in the use of the iron-containing protein useful for enrichment of iron in a food or drink, production of iron preparations.
    Type: Grant
    Filed: June 19, 2001
    Date of Patent: January 6, 2004
    Assignee: Snow Brand Milk Products Co., Ltd.
    Inventors: Toshihiro Kawama, Kaoru Sato, Akihito Ikenaga
  • Patent number: 6589580
    Abstract: A method and apparatus for applying a material to food products in a high speed packaging line at a controlled rate in compliance with applicable food-handling equipment standards, preferably in a liquid spray, without immersion, wherein the rate of application is sufficient for efficacy of the material without resulting in transfer of unacceptable quantities of the material or carrier to adjacent line components. The invention is particularly useful for spray application of a liquid antimycotic agent to cheese chunks, at a regulated rate that provides a sufficient surface concentration to inhibit mold growth on the surfaces of the cheese chunks after extended periods of exposure to ambient air, without unacceptable transfer of residue to adjacent components in the packaging line. The invention is preferably employed in application of natamycin to cheese chunks wherein a disk spray system applies a suspension of natamycin in an aqueous saline solution.
    Type: Grant
    Filed: May 3, 1999
    Date of Patent: July 8, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Hiren H. Thakar, John M. Arnold
  • Patent number: 6521276
    Abstract: A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.
    Type: Grant
    Filed: January 11, 1996
    Date of Patent: February 18, 2003
    Assignee: Raffinerie Tirlemontoise S.A.
    Inventor: Anne Frippiat
  • Publication number: 20030017242
    Abstract: An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and an acidulents in an amount that causes a pH of the composition to be not greater than 4.6. The composition is sufficiently firm such that it can be at least one of sliced, cut, shredded or grated. Preferably, no more than 1% protein is present, and/or the acidulent is in a total titrateable amount of less than 1.5% by weight of the composition, resulting in an imitation cheese having a flavor, texture and consistency that was only previously attainable in a pasturized process cheese product.
    Type: Application
    Filed: June 25, 2002
    Publication date: January 23, 2003
    Applicant: AFP advanced food products llc
    Inventors: Michael R. Jacobson, Stephan M. Schalow
  • Patent number: 6475545
    Abstract: The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded cheese, tomato sauce, and uncooked lasagna. The method of stabilizing the ricotta blend includes the step of treating the blend at a temperature in the range of 160° F. to 170° F. for a time sufficient to confer to the blend a shelf life stability against the growth of Clostridium botulinum for at least 20 weeks. In additional aspects of the method, the cheese blend, and the kit, the cheese blend further includes an additive chosen from among a second cheese other than ricotta, salt, spices, herbs, an edible acid, and a preservative, or a mixture of any two or more of these additives.
    Type: Grant
    Filed: April 30, 1999
    Date of Patent: November 5, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Christine Borwankar, Sandra Elaine Kelly-Harris, Bennett Lee Brenton, John Yen Hown Li
  • Publication number: 20020039613
    Abstract: The invention is directed toward a shelf stable dairy product and improved process for making the same. The shelf stable dairy product contains a substantial amount of real cream cheese, at least 55% by weight of the shelf stable dairy product, water binder, preserving agent and acidulant. The shelf stable dairy product is prepared by heating the real cream cheese to a temperature of at least about 90° F. and not greater than about 110° F.; mixing real cream cheese with water binder and preserving agent in a mixing vessel; pumping this cream cheese mixture through a recycle loop which includes a multiple blade blender while adding additional ingredients, such as an acidulant, additional water binders and flavorings; and pumping the cream cheese mixture through a homogenization system and a cooling system to form a shelf stable dairy product.
    Type: Application
    Filed: February 7, 1995
    Publication date: April 4, 2002
    Applicant: The Pillsbury Company
    Inventors: USHA B. BHATIA, ROBERT Y. J. YOUNG
  • Patent number: 6355297
    Abstract: The invention relates to the use of a protein component based on conventional proteins used for the production of foods, at least 20 wt-% thereof having a phosphate residue, which is covalently bound to the protein, whereby 50 to 100 wt-% of the proteins including at least one covalently bound phosphate residue, are subjected to a dephosphorylation reaction wherein 20 to 100% of the covalently bound phosphate residues were removed, for a treatment of adult and adolescent patients, as well as of babies and small children suffering from a disturbed gastrointestinal motility and of reflux-predisposed patients. The use of said protein component not only allows for a sufficient protein supply but it also passes rapidly through the stomach and prevents the stomach contents from flowing back into the oesophagus.
    Type: Grant
    Filed: February 6, 2001
    Date of Patent: March 12, 2002
    Assignee: N.V. Nutricia
    Inventors: Günther Sawatzki, Gilda Georgi, Günther Böhm
  • Patent number: 6303172
    Abstract: A method of treating antimicrobial products, dairy products, pharmaceutical products and other products having offensive tastes or odors to remove the off-odors and off-tastes from the products. The method involves exposing a selected commercial grade product that contains a small amount of free acid impurities to an ammonia gas. The ammonia gas reacts with the free acid impurities to convert the free acids into ammonium salts, thereby reducing or eliminating the off-flavor and off-odor of the product.
    Type: Grant
    Filed: September 26, 2000
    Date of Patent: October 16, 2001
    Assignee: Tillin, Inc.
    Inventor: Dale F. Kuhn
  • Patent number: 6298865
    Abstract: An apparatus and method for washing a plurality of cored lettuce heads as they are harvested in the field is disclosed. The apparatus incorporates a multi-segment hinged conveyer forming a loop, at least one support platform having an opening, at least one lettuce head guide connected to the support platform and an aqueous solution spraying system. Workers harvest lettuce heads, core the lettuce heads and then place them on the lettuce head guides which are moving along the conveyer. The lettuce heads are conveyed to an aqueous solution spraying system which washes the cored areas of the lettuce heads. The lettuce heads are then removed from the conveyer into a produce bin.
    Type: Grant
    Filed: April 20, 1999
    Date of Patent: October 9, 2001
    Inventors: Richard S. Brown, Eugene D. Rizzo
  • Publication number: 20010018089
    Abstract: The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded cheese, tomato sauce, and uncooked lasagna. The method of stabilizing the ricotta blend includes the step of treating the blend at a temperature in the range of 160° F. to 170° F. for a time sufficient to confer to the blend a shelf life stability against the growth of Clostridium botulinum for at least 20 weeks. In additional aspects of the method, the cheese blend, and the kit, the cheese blend further includes an additive chosen from among a second cheese other than ricotta, salt, spices, herbs, an edible acid, and a preservative, or a mixture of any two or more of these additives.
    Type: Application
    Filed: April 30, 1999
    Publication date: August 30, 2001
    Applicant: KRAFT FOODS, INC.
    Inventors: CHRISTINE BORWANKAR, SANDRA ELAINE KELLY-HARRIS, BENNETT LEE BRENTON, JOHN YEN HOWN LI
  • Patent number: 6278008
    Abstract: Disclosed are a fatty acid esters composition of a polyglycerine containing more than 70% of a fatty acid monoester which is defined by a specified analysis method, a process for the preparation thereof, a process for the preparation of a highly-purified fatty acid esters composition of a polyglycerine, and a highly-purified fatty acid esters composition of a polyglycerine having an oxirane oxygen concentration of below 100 ppm which is defined by a specified analysis method. The fatty acid esters compositions of a polyglycerine are useful as additives for a variety of food-stuffs, additives for a variety of thermoplastic resins, and as additives for a variety of cosmetics or detergents.
    Type: Grant
    Filed: March 19, 1996
    Date of Patent: August 21, 2001
    Assignee: Daicel Chemical Industries, Ltd.
    Inventors: Toshio Endo, Terumasa Daito
  • Patent number: 6274185
    Abstract: A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one noble gas, thereby controlling the browning reaction.
    Type: Grant
    Filed: December 20, 1993
    Date of Patent: August 14, 2001
    Assignee: American Air Liquide
    Inventor: Kevin C. Spencer
  • Patent number: 6238717
    Abstract: An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then blended with cottage cheese curd to form the improved cottage cheese product which is then packed into individual containers. At the pH of the cottage cheese product, the calcium carbonate is converted to carbonic acid which is then converted to carbon dioxide, normally over about a two week period at refrigeration temperatures within the package. Conventional cold pack cottage cheese has an average shelf life of about 20 to about 30 days at refrigeration temperatures. The improved cottage cheese described herein has an average shelf life of about 30 to 40 days or longer at refrigeration temperatures. The increased stability is obtained without loss of organoleptic properties and without extensive process modifications.
    Type: Grant
    Filed: January 10, 2000
    Date of Patent: May 29, 2001
    Assignee: Kraft Foods, Inc.
    Inventors: David K. Hayashi, Kaiser Rajinder Nauth