Freeze Drying Or Freeze Concentrating Patents (Class 426/384)
  • Patent number: 11889847
    Abstract: The present invention relates to a method for producing a coffee extract which comprises use of an enzyme having ?-1,3-galactanase activity and to a coffee extract which comprises at least 20% based on the total weight of soluble coffee solids of total galactose.
    Type: Grant
    Filed: August 15, 2014
    Date of Patent: February 6, 2024
    Assignee: Novozymes A/S
    Inventors: Nikolaj Spodsberg, Kristian Bertel Roemer M Krogh, Rune Nygaard Monrad, Jens Ekloef, Louise Rasmussen, Gitte Budolfsen Lynglev, Laure Coulomb
  • Patent number: 11849744
    Abstract: Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.
    Type: Grant
    Filed: January 29, 2021
    Date of Patent: December 26, 2023
    Assignee: CJ Cheiljedang Corporation
    Inventors: Chi Kwang Song, Dong Min Moon, Hye Won Shin, Byoung Seok Moon, Dae Ik Kang
  • Patent number: 11180722
    Abstract: One embodiment of the present invention is a nested fermentation method for making a beverage, such as an alcoholic or non-alcoholic beer, a wine, or the like, the method comprising the steps of: creating a first solution, wherein creating the first solution comprises fermenting first fermentation ingredients; creating a second solution, wherein creating the second solution comprises removing a first portion of alcohol from the first solution; creating a third solution, wherein creating the third solution comprises removing a first portion of water from the second solution; creating a fourth solution, wherein creating the fourth solution comprises adding second fermentation ingredients to the third solution and fermenting the second fermentation ingredients in the third solution.
    Type: Grant
    Filed: April 22, 2020
    Date of Patent: November 23, 2021
    Assignee: Sustainable Beverage Technologies Inc.
    Inventor: Patrick J. Tatera
  • Patent number: 10751308
    Abstract: The present invention relates to the use in a pregnant or lactating woman of SFCA ingredient, SCFA originating ingredients or mixtures thereof for preventing and/or treating trans epidermal water loss (TEWL) and/or TEWL-associated disorders and/or enhance skin barrier function in the off-spring or breast-fed infant.
    Type: Grant
    Filed: January 26, 2017
    Date of Patent: August 25, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Carine Blanchard, Chiara Nembrini
  • Patent number: 10716435
    Abstract: Methods and systems for processing foods includes providing a flexible package. A pre-processed food product (e.g., raw food) is provided and is processed by rapidly heating the food product. This processed food product is delivered into the flexible package for consumption by a user. Additionally, in other embodiments, methods and systems for processing frozen food products to shelf stable or refrigerated products are provided. A frozen food product is provided, converted to a pumpable state, and then processed by rapidly heating the food product. This processed food product is then delivered into a package.
    Type: Grant
    Filed: December 7, 2011
    Date of Patent: July 21, 2020
    Assignee: HBC Holding Company, LLC
    Inventors: James Michael Drozd, Michael Druga
  • Patent number: 10334870
    Abstract: Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.
    Type: Grant
    Filed: September 30, 2011
    Date of Patent: July 2, 2019
    Assignee: TROPICANA PRODUCTS, INC.
    Inventors: Jung H. Han, Sola Lamikanra, Teodoro Rivera, Jun Yang, Thomas A. Trezza, Laixin Wang
  • Patent number: 9913484
    Abstract: A method using a membrane-concentration method and a freeze-concentration method includes: a membrane-concentration step in which a fluid to be treated is cooled and a membrane-concentrated fluid is prepared by membrane-concentrating the solid content concentration thereof by more than 1.5 times; an ice crystal generation step in which said membrane-concentrated fluid is cooled, ice crystals of said membrane-concentrated fluid are generated in said membrane-concentrated fluid, and a mixed fluid to be treated is formed wherein said mixed fluid to be treated is comprised of said ice crystals and a concentrated fluid to be treated produced from said membrane-concentrated fluid by generating said ice crystals in said membrane-concentrated fluid thereby said membrane-concentrated fluid is concentrated; and an ice crystal separation step in which said mixed fluid is separated into said concentrated fluid to be treated and said ice crystals, and said separated concentrated fluid to be treated is retrieved.
    Type: Grant
    Filed: August 29, 2014
    Date of Patent: March 13, 2018
    Assignee: MEIJI CO., LTD.
    Inventors: Kazunori Kashiwagi, Takefumi Ichimura, Yoshinori Satake, Tetsu Kamiya, Toshihiro Omori, Hiroki Matsubara
  • Patent number: 9682195
    Abstract: A method of reconstituting and administering an injectable fluid distributed to practitioners in dry-form includes receiving a drug or medicine in dry form, selecting a reconstitution concentration for the drug or medicine, reconstituting a desired number of units of the drug or medicine by adding diluent to the dry-form drug or medicine, selecting a syringe having units marked according to the selected reconstitution concentration, drawing up a desired number of drug or medicine units using the selected syringe, and administering a desired number of units according to the unit markings on the selected syringe. Such a syringe includes a barrel, a plunger assembly that has a plunger handle and a piston, a needle, and a needle cap. The syringe includes a visual indicia, representing a first drug concentration contained in the barrel, that is distinguishable from a corresponding visual indicia, on a second syringe, representing a second drug concentration.
    Type: Grant
    Filed: January 28, 2013
    Date of Patent: June 20, 2017
    Inventor: Peter L. Tucker
  • Patent number: 9487743
    Abstract: One embodiment of the present invention is a method for making a beverage, such as an alcoholic or non-alcoholic beer, the method comprising performing a first fermentation step using a first set of fermentation ingredients to create a first fermented solution; removing a first collection of alcohol and aromatics from the first fermented solution to create a first de-alcoholized solution; adding a second set of fermentation ingredients to the first de-alcoholized solution; performing a second fermentation step using the second set of fermentation ingredients in the first de-alcoholized solution to create a second fermented solution; creating a beverage, wherein creating the beverage comprises using the second fermented solution and at least a portion of a previous collection of alcohol and aromatics.
    Type: Grant
    Filed: November 4, 2014
    Date of Patent: November 8, 2016
    Inventor: Patrick J. Tatera
  • Patent number: 9238788
    Abstract: Method for producing extract of Quillaja saponaria Molina saponins comprising the treatment of a commercial product of saponins from Quillaja saponaria Molina with an enzymatic pool of pectinase, protease, glycosidases and hemicellulitic enzymes, the filtering and the mixing with co-adjuvants, and the use of this extract to stabilize beer foam.
    Type: Grant
    Filed: July 16, 2009
    Date of Patent: January 19, 2016
    Assignees: Universidad Mayor, Natural Response S.A.
    Inventors: John Gabriel Alarcon Camacho, Javier Ignacio Sainz Lobo
  • Patent number: 8808710
    Abstract: The disclosure provides a method of preparing an immunologically-active adjuvant-bound freeze dried vaccine composition. A specific embodiment provides a stable vaccine composition comprising an aluminum-salt adjuvant, a recombinant Clostridium botulinum neurotoxin protein and a glass-forming agent. These vaccine compositions are useful in the treatment of humans and other animals at risk of infection from Clostridium botulinum neurotoxin.
    Type: Grant
    Filed: May 20, 2013
    Date of Patent: August 19, 2014
    Assignee: The Regents of the University of Colorado, A Body Corporate
    Inventors: Theodore Randolph, Amber Clausi, John F Carpenter, Daniel K. Schwartz
  • Patent number: 8795758
    Abstract: The present invention relates to a process to prepare a dried vegetable product comprising the steps of —subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the vegetable with (in) a hypertonic heat shock solution comprising at least one edible salt, at a temperature of 101 to 112 degrees C.; —coating the hypertonically heat shocked vegetable with a coating mix and —drying the coated hypertonically heat shocked vegetable.
    Type: Grant
    Filed: July 13, 2009
    Date of Patent: August 5, 2014
    Assignee: Conopco, Inc.
    Inventors: El-Sayed Abdel-Fattah, Rudi Günter Mueller, Vicki Clarissa Dey-Weisbecker
  • Publication number: 20140170266
    Abstract: The present invention relates to method to produce a dairy based food composition comprising protein comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed, (b) Treating the milk with a microfilter of a poresize of 0.01-2 micron such that at least a casein rich fraction and a serum protein rich fraction is obtained, wherein the milk is subjected to a heating treatment before or after the microfiltration and wherein during the production the milk and products obtained from the milk are not subjected to a heat treatment at a temperature above 90° C., and wherein the serum protein rich fraction and/or the casein rich fraction is processed into a food product. The invention also is directed to products made by the process.
    Type: Application
    Filed: July 13, 2012
    Publication date: June 19, 2014
    Applicant: FRIESLAND BRANDS B.V.
    Inventors: Andries Dirk Siemensma, Gijsbert Klarenbeek, Christina Josephina Antonia Maria Timmer-Keetels, Ynte Piet de Vries, Albert van der Padt, Albert Thijs Poortinga
  • Patent number: 8648177
    Abstract: Method for lyophilization is provided, in particular methods for lyophilization of formulations comprising AT III. Also provided are compositions prepared by therefrom. Also provided are kits comprising the compositions and/or lyophilized products.
    Type: Grant
    Filed: November 23, 2010
    Date of Patent: February 11, 2014
    Assignee: Grifols Therapeutics Inc.
    Inventors: Jianxin Guo, Anthony Klos, Deborah Barnette
  • Publication number: 20130344195
    Abstract: Stable and bioavailable formulations and methods for lycopene extraction are disclosed and described. In particular, methods to extract plant lycopene without the use of organic (chemical) solvents, to produce a water soluble food ingredient and colorantant, which are stabilized by natural, antioxidants (vit E, vit C, beta-carotene). In some aspects, the formulation can include concentrate, or dry powder of the aril of momordica conchinchinensis spreng (gac), in combination of at least one other antioxidant. Formulations described herein are palatable and less acidy than, tomatoes' products. The methods do not involve use of chemical solvents, no alcohol, therefore is safe for consumption, and produces no toxic residue, nor toxic waste. This invention provides stable and bioavailable lycopene to populations whose intake of lycopene is low, or for those who have problems with high acid foods, and can be used, in beverage, food, supplements, cosmeticals and nutraceuticals.
    Type: Application
    Filed: May 17, 2013
    Publication date: December 26, 2013
    Inventor: Le Thuy Vuong
  • Publication number: 20130345309
    Abstract: Malic acid-enriched plant extracts useful as food additives are described.
    Type: Application
    Filed: March 13, 2013
    Publication date: December 26, 2013
    Applicant: EPC (Beijing) Natural Products Co., Ltd.
    Inventors: Jingang Shi, Wenchao Lu
  • Publication number: 20130251855
    Abstract: The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule include at least one hydrophobic substance and a layer around the at least one hydrophobic substance. The layer includes polysaccharide glycated protein. Methods for producing the microcapsules are also disclosed here.
    Type: Application
    Filed: March 21, 2012
    Publication date: September 26, 2013
    Applicant: PepsiCo, Inc.
    Inventors: Peter S. Given, JR., Robert Hans Tromp
  • Patent number: 8481101
    Abstract: A process for preparing a maté extract, a maté beverage base formulation and a maté beverage are disclosed. The maté extract is rich in natural caffeine, theobromine, theophylline and antioxidant compounds without the addition of preservatives and synthetic materials and is used to make a maté beverage base formulation. The maté beverage base formulation may be used to make maté beverages, such as carbonated maté beverages.
    Type: Grant
    Filed: May 11, 2007
    Date of Patent: July 9, 2013
    Assignee: Sol Mate AG
    Inventors: Gerhard Latka, John Warner
  • Publication number: 20130142925
    Abstract: A method of producing an extract enriched with trigonelline (TRIG) and/or chlorogenic acids (CQA) from a TRIG and/or CQA containing organic plant material like Rubiacea plants, mate plants or the like, the method comprises the steps of: providing an amount of the TRIG and/or CQA containing organic plant material in a container, treating said amount of TRIG and/or CQA containing organic plant material with steam for a defined vaporisation period, exposing the TRIG and/or CQA containing organic plant material steamed in the above step to hot water for least two times for extraction, and removing said extract enriched with trigonelline (TRIG) and/or chlorogenic acid (CQA) from the residue.
    Type: Application
    Filed: December 5, 2012
    Publication date: June 6, 2013
    Applicant: PLANTEXTRAKT GMBH & CO. KG
    Inventor: Plantextrakt GmbH & Co. KG
  • Patent number: 8444991
    Abstract: The disclosure provides a method of preparing an immunologically-active adjuvant-bound freeze dried vaccine composition. A specific embodiment provides a stable vaccine composition comprising an aluminum-salt adjuvant, a recombinant Clostridium botulinum neurotoxin protein and a glass-forming agent. These vaccine compositions are useful in the treatment of humans and other animals at risk of infection from Clostridium botulinum neurotoxin.
    Type: Grant
    Filed: March 18, 2008
    Date of Patent: May 21, 2013
    Assignee: The Regents of the University of Colorado, A Body Corporate
    Inventors: Theodore W. Randolph, Amber Clausi, John F. Carpenter, Daniel K. Schwartz
  • Publication number: 20130064945
    Abstract: The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.
    Type: Application
    Filed: October 2, 2012
    Publication date: March 14, 2013
    Applicant: NESTEC S.A.
    Inventor: Nestec S.A.
  • Publication number: 20120251665
    Abstract: A system and method for processing a plant material derived juice, comprising, substantially without a required pH modification, and substantially without a thermal antimicrobial process extracting a juice from plant material with a juice extractor, and filtering the juice through at least two tangential flow filter stages having a pore size of less than about 0.2 microns, to produce a substantially aseptic juice, which is substantially absent thermal decomposition products of sugars.
    Type: Application
    Filed: April 3, 2012
    Publication date: October 4, 2012
    Applicant: KANASAO BV
    Inventors: Kim Dorrell Larsen, Moise Augis, Frederic Loret
  • Publication number: 20120207892
    Abstract: A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.
    Type: Application
    Filed: April 20, 2012
    Publication date: August 16, 2012
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ponnattu Kurian JOSEPH, Renu MATHEW, Donald Vaughn NEEL, Sheyla Rivera RAMSAY
  • Publication number: 20120128845
    Abstract: A system for cryoencapsulating a natural or manmade biological specimen which is capable of enabling the nucleation of at least one of benign polycrystalline or vitreous ice in the specimen via the introduction of particulate nuclei and cryoprotectant into the specimen including: (a) one or more specimen cooling modules or stations; (b) one or more specimen particulate or particulate-former introduction modules or stations; (c) one or more specimen cryoprotectant-introduction modules or stations; and (d) a system control unit and necessary system utilities, wherein the system is to implement a combined process of specimen cooling, specimen particulate introduction or formation, and specimen cryoprotectant introduction, and wherein the introduced particulate is to favorably enable the nucleation of one or both of encapsulating polycrystalline or vitreous ice resulting in ice formation with at least one of reduced ice damage or cryoprotectant toxic damage to the specimen during cryoencapsulation or during event
    Type: Application
    Filed: November 22, 2010
    Publication date: May 24, 2012
    Inventor: Carol Ann Tosaya
  • Publication number: 20120114798
    Abstract: A method of producing a aerated food product which may be frozen, freeze dried, or dried. The method includes providing a raw ingredient composition having a desired first viscosity, aerating the composition to a desired second viscosity with a desired amount of aeration, shaping the aerated composition, and depending on the food product, freezing the shaped aerated composition, freeze-drying the shaped aerated composition or drying the shaped aerated composition.
    Type: Application
    Filed: November 7, 2011
    Publication date: May 10, 2012
    Inventor: Jeremy Zobrist
  • Publication number: 20120071567
    Abstract: A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component and the acidic pH of the confection results in a vibrant fruit flavor profile.
    Type: Application
    Filed: November 21, 2011
    Publication date: March 22, 2012
    Inventors: Brian Crowley, Christopher Najmeddine
  • Patent number: 8067050
    Abstract: An aromatic vinegar is produced from wine or fruit vinegar and cooked or concentrated musts, by freeze concentrating the vinegar in a freeze concentration system (1) and mixing it together with concentrated must to obtain an aromatic vinegar with an acidity of at least 6 g/100 ml and high sugar content without the addition of additives.
    Type: Grant
    Filed: February 8, 2002
    Date of Patent: November 29, 2011
    Inventor: Davide Maletti
  • Patent number: 8053248
    Abstract: A suitable container for plasma lyophilization has been designed for lyophilization (lyo-bag), storage, reconstitution and administering of blood products. A rigid support frame for use with a lyo-bag with sidewalls was designed as an external removable supportive system, which provides the necessary stability for the flexible container during lyophilization. A removable bottom wall support sheet was designed for use with any flexible container for lyophilization.
    Type: Grant
    Filed: August 12, 2005
    Date of Patent: November 8, 2011
    Assignee: The United States of America as represented by the Secretary of the Army
    Inventors: Irina Bakaltcheva, Donna Wilder, Peter Hmel, Anne-Marie O'Sullivan, Lloyd Ketchum
  • Patent number: 8012313
    Abstract: This technology relates to a process and associated apparatus for use in spray freeze drying a fluid substance such as fruit juice, pharmaceuticals, nutraceuticals, tea and coffee. The method includes the steps of: holding a chamber at a temperature and pressure below the triple-point of the liquid substance; injecting and/or atomizing the liquid substance into the chamber through at least one injection port to generate a frozen liquid substance portion having a predetermined particle size and a first evaporated liquid substance portion; collecting the FLS portion as a layer on a conveying surface; and exposing the collected layer of FLS portion to a heating means thereby inducing sublimation and generation of a second evaporated liquid substance portion and a product, wherein the conveying surface conveys the collected FLS portion at a rate which achieves substantially a monolayer thickness of the FLS portion to accumulate on the conveying surface.
    Type: Grant
    Filed: May 2, 2005
    Date of Patent: September 6, 2011
    Assignee: Agresearch Limited
    Inventors: James Kenneth Carson, Harold Keith Hill, Donald Michael Graham, Grant Brian Schou
  • Patent number: 7943189
    Abstract: A system for preserving food, including a substantially anhydrous food mass, a substantially vitreous layer surrounding the substantially anhydrous food mass and defining an enclosure, and a partial vacuum formed within the enclosure. The substantially anhydrous food mass is typically a freeze-dried and compacted body, and the enclosure is typically defined by a contiguous glass shell, more typically a non-porous glass shell, enveloping the food mass.
    Type: Grant
    Filed: October 26, 2007
    Date of Patent: May 17, 2011
    Inventor: Lee Ferrell
  • Patent number: 7901720
    Abstract: A process for producing a tea extract containing non-polymer catechins, which includes immersing unfermented tea leaves in ethanol or an ethanol-water solution having an ethanol concentration of from 85 to 99.5 vol % to obtain unfermented tea leaves having a percentage catechin residue of at least 80 wt % based on a catechin content of the unfermented tea leaves before the immersion in the ethanol or ethanol-water solution, and then extracting the unfermented tea leaves with warm water or hot water. The highly-efficient extraction of non-polymer catechins makes it possible to obtain a tea extract, which has an improved taste and does not produce sediment when added to beverages.
    Type: Grant
    Filed: August 3, 2005
    Date of Patent: March 8, 2011
    Assignee: Kao Corporation
    Inventors: Masahiro Fukuda, Hirokazu Takahashi, Atsushi Konishi
  • Patent number: 7851007
    Abstract: The present invention provides a rush juice powder which is mainly made from rush containing a high percentage of dietary fiber and having an antibacterial function and an anti-inflammatory function, has an extremely high function to eliminate active oxygen through interaction with a matcha (powdered green tea) in addition to the original functions of rush, and further is easy to drink. A rush juice powder contains a powdered rush which is made by soaking a rush in hot water for a blanching treatment, drying the blanched rush by hot-air and then pulverizing the dried rush. Both a matcha (powdered green tea) and a cyclic oligosaccharide are blended at a respectively determined ratio to the powdered rush.
    Type: Grant
    Filed: November 8, 2007
    Date of Patent: December 14, 2010
    Assignee: Kabushiki Kaisha Toshiba
    Inventor: Osamu Shimada
  • Patent number: 7842327
    Abstract: It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and/or a stem of tea plant (scientific name Camellia sinensis), followed by freeze-drying and subsequent milling the same; a processed and treated tea leaf, a treated vegetable, a treated fruit or a treated flower obtained by treating a tea leave, a vegetable, a fruit or a flower with the above-described fresh tea leaf powder; a tea extract, a vegetable extract, a fruit extract (fruit juice) or a flower extract (oil) prepared from the above-described processed and treated tea leaf, treated vegetable, treated fruit or treated flower; and tea aroma, vegetable aroma, fruit aroma or flower aroma obtained from the above-described tea extract, vegetable extract, fruit extract or flower extract by the process of collecting aroma compounds.
    Type: Grant
    Filed: October 22, 2004
    Date of Patent: November 30, 2010
    Assignee: Takasago International Corporation
    Inventors: Tadahiro Hiramoto, Kenji Saiki, Satoshi Masumura
  • Publication number: 20100233328
    Abstract: A system for preserving food, including a substantially anhydrous food mass, a substantially vitreous layer surrounding the substantially anhydrous food mass and defining an enclosure, and a partial vacuum formed within the enclosure. The substantially anhydrous food mass is typically a freeze-dried and compacted body, and the enclosure is typically defined by a contiguous glass shell, more typically a non-porous glass shell, enveloping the food mass.
    Type: Application
    Filed: October 26, 2007
    Publication date: September 16, 2010
    Applicant: LONG LIFE FOOD DEPOT, LLC
    Inventor: Lee Ferrell
  • Publication number: 20100159094
    Abstract: A process for preparation of KOFTA comprising steps of boiling potato and vegetables etc, mixing with binder such as gram flour and salt, spices, condiments etc to obtain a mixture subjected to freeze drying and/or vacuum frying. A process for preparation of lentil/cereal/vegetables preparation comprising steps of soaking, boiling, freeze drying and vacuum frying. A method of preparing snack comprising steps of partially cooking the snack followed by vacuum frying. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. The ingredients are freeze dried and/or vacuum fried wherever required.
    Type: Application
    Filed: December 19, 2008
    Publication date: June 24, 2010
    Inventor: Ghanshyam Das Agrawal
  • Publication number: 20100143564
    Abstract: A process for the production of frozen foods, particularly vegetables or fruits, including the stages of subjecting the food to a slight and slow dehydration, preferably by air convection, to partially eliminate its water content by between approximately 2 and 10% by weight, especially its outermost layer; allowing the food to rest to favor the redistribution of the free water contained therein and subjecting the food, after its packaging, to a rapid convection freezing treatment, either by immersion in an aqueous solution of salts or by the use of liquid nitrogen. In the case of chopped fruits, before the dehydration stage the portions are sprayed with an antioxidant product.
    Type: Application
    Filed: May 21, 2008
    Publication date: June 10, 2010
    Applicant: UNIVERSITAT POLITECNICA DE CATALUNYA
    Inventor: Jose Maria Nacenta Anmella
  • Publication number: 20100129519
    Abstract: Cocoa liquor is subjected to a process whereby the cocoa butter is immobilized by the cocoa solids. This is achieved by forming a suspension of cocoa liquor in an aqueous medium and removing the aqueous medium component of the suspension. The resulting processed cocoa liquor does not leach cocoa butter when subjected to a temperature of 50° C. overnight. The processed cocoa liquor is a useful ingredient in the food industry. It is a particularly useful ingredient for food stuffs where cocoa butter migration causes fat bloom. Replacement of standard cocoa liquor with the processed cocoa liquor of the invention greatly reduces fat bloom in confectionery products.
    Type: Application
    Filed: November 17, 2009
    Publication date: May 27, 2010
    Inventors: Jozef Christiaan Hennen, Stephan Dieter Simbuerger, Maria Florencia Williams
  • Patent number: 7713559
    Abstract: Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liquid compositions fortified with calcium citrate according to this invention have superior dispersability, solubility, appearance, and storage stability. These liquid compositions are prepared by new methods that provide and preserve a stable amorphous character in the dry powdered product salts. The present invention also is directed to a method of administering such calcium citrate-fortified liquid compositions to increase the dietary calcium intake in individuals.
    Type: Grant
    Filed: July 27, 2007
    Date of Patent: May 11, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Bary Lyn Zeller, Robert Charles Dinwoodie, Ahmad Akashe, Cheryl Jean Baldwin
  • Publication number: 20100034950
    Abstract: An apparatus and method of flash freezing a coffee-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a coffee beverage base as needed. In particular, a cold coffee-based beverage may be easily and affordably created using the frozen beads.
    Type: Application
    Filed: August 11, 2009
    Publication date: February 11, 2010
    Inventors: Curt Jones, Robert Lynn
  • Patent number: 7640756
    Abstract: An integrated industrial plant includes various systems, all of which use a cryogenic liquid obtained from a common source. One system includes a fermentation unit, in which cold air, chilled by heat exchange with the cryogenic liquid, absorbs excess heat generated by the fermentation. Another system is a lyophilization unit, in which a refrigeration step is performed through the use of air that has been chilled by heat exchange with the cryogenic liquid. Another system is a device for freezing discrete samples of biological products, the samples being frozen by partial immersion in the cryogenic liquid. The invention substantially reduces the use of electric power, and provides systems which operate economically and reliably.
    Type: Grant
    Filed: March 30, 2006
    Date of Patent: January 5, 2010
    Assignee: American Air Liquide, Inc.
    Inventor: Sudhir R. Brahmbhatt
  • Publication number: 20090246347
    Abstract: A process for preparing a maté extract, a maté beverage base formulation and a maté beverage are disclosed. The maté extract is rich in natural caffeine, theobromine, theophylline and antioxidant compounds without the addition of preservatives and synthetic materials and is used to make a maté beverage base formulation. The maté beverage base formulation may be used to make maté beverages, such as carbonated maté beverages.
    Type: Application
    Filed: May 11, 2007
    Publication date: October 1, 2009
    Inventors: Gerhard Latka, John Warner
  • Publication number: 20080311174
    Abstract: The present invention retains the original shape, color, taste, flavor and texture, suppresses liquating out nutritional contents, can easily adjust the hardness of a food, can efficiently manufacture a processed food which uses a wide variety of food materials, can preserve by suppressing microbial deterioration due to its hygienic manufacture, and can easily and manufacture a processed food in a short period of time, wherein the food is capable of supplying nutritious substance according to need. The method of manufacturing a food of the present invention including bringing either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material into contact with the surface of a food material, and performing a pressure treatment, such that the food retains the shape of the food material and uniformly includes either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material inside.
    Type: Application
    Filed: February 1, 2007
    Publication date: December 18, 2008
    Applicant: HIROSHIMA PREFECTURE
    Inventors: Koji Sakamoto, Kenya Shibata, Masako Ishihara, Sayaka Nakatsu
  • Publication number: 20080254153
    Abstract: The invention pertains to a water dispersible, preferably a powder composition of water extractible bioactive components of exclusively fruit or vegetable or plant origin. These components are obtainable by: a) subjecting a selected fruit or vegetable or plant material to homogenisation in weak alkaline conditions and at moderate temperature; b) separating the liquid extract from the homogenised mass and subsequently bringing it to neutrality; and c) eventually concentrating or drying, preferably by freeze drying, the neutralized liquid extract. The composition can be used as primary composition in the preparation of a food product for oral administration, a food supplement, a pet food product, a pet food supplement, a cosmetic preparation or a pharmaceutical preparation.
    Type: Application
    Filed: September 19, 2006
    Publication date: October 16, 2008
    Inventors: Junkuan Wang, Raymond Bertholet, Pierre Ducret
  • Patent number: 7422726
    Abstract: An apparatus to lyophilize, store, transport, rehydrate, and process aqueous biological materials in a container which maintains sterility of its contents, allows container shrinkage after lyophilization, and optimally permits filtration or dialysis of the contents in situ, without the need for a second or series of additional containers. These benefits are met by a microporous container constructed of a membrane that is water vapor permeable, yet water impermeable.
    Type: Grant
    Filed: October 23, 2002
    Date of Patent: September 9, 2008
    Assignee: Blood Cell Storage, Inc.
    Inventors: Roy H. Hammerstedt, Stephen S. Schwartz
  • Publication number: 20080213412
    Abstract: It is intended to provide a stable and safe edible material. By mixing a dehydrated edible fiber mass and an edible non-fiber material, an edible material, which is superior in shape retention properties to the dehydrated edible fiber mass and the edible non-fiber material, can be obtained. This edible material has a high stability and a high safety because of having a reinforced concrete-like structure wherein the edible fiber serves as the reinforcing steel while the edible non-fiber material serves as the concrete. A liquid oil such as EV olive oil, rapeseed oil, sesame oil or soybean oil can be easily and safely converted into a solid fat merely by adding from 2 to 3% of a popular food material that has been naturally and safely taken since early times. In producing the above edible material, no trans processing that has been warned as the dangerousness thereof by the governments and public corporations in Europe, USA and Canada is needed.
    Type: Application
    Filed: January 31, 2008
    Publication date: September 4, 2008
    Inventor: Yasuyuki YAMADA
  • Publication number: 20080187619
    Abstract: The present invention relates to a human milk fortifier as well as to several uses and a method for the production of such a fortifier. A particularly beneficial fortifier can be realised in that at least one human component based on a product directly or indirectly derived from human mammary secretion during non-pregnant, pregnant, lactating and/or involuting periods is used, giving rise to an optimally adapted fortifying effect which is particularly useful in the context of feeding preterm infants.
    Type: Application
    Filed: September 2, 2005
    Publication date: August 7, 2008
    Applicant: Medela Holding AG
    Inventors: Peter Edwin Hartmann, Ching Tat Lai, Jillian Lois Sherriff, Karen Norrie Simmer, Michelle Anne Lewis, Leon Robert Mitoulas, Bronwyn Isabelle Davis
  • Publication number: 20080166447
    Abstract: The present invention relates to methods for the separation of various components from eggs. More particularly, the present invention relates to methods for the separation of proteins and lipids from eggs, including technical eggs (inedible) or edible eggs, yolks or whites, which comprises cross-linking the lipids of eggs with a cross-linking reagent. In an embodiment, the method includes separating the proteins from the cross-linked lipids. In an embodiment, the method includes the separation of various components associated with the cross-linked lipids. The methods disclosed herein allow for the isolation of multiple different components from the egg in an efficient, cost-effective manner without compromising the recovery process of the components or their subsequent utility in various applications or compositions. The compositions and isolated components obtained by the methods of the invention can be used in pharmaceutical, medical, nutritional, cosmetic or health applications.
    Type: Application
    Filed: January 9, 2008
    Publication date: July 10, 2008
    Applicant: BIOVA, L.L.C.
    Inventors: RONALD E. STROHBEHN, JESSE I. FIGGINS
  • Publication number: 20080139499
    Abstract: Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant formulas. Infant formulas containing beta-serum are also claimed. “Beta-serum” means an aqueous dairy ingredient separated from dairy streams containing greater than 60% fat which have been through phase inversion from an oil-in- water to a water-in-oil emulsion, such as the serum produced during the production of butter oil.
    Type: Application
    Filed: October 12, 2005
    Publication date: June 12, 2008
    Applicant: Fonterra Co-operative Group Limited
    Inventors: Katrina Fletcher, Owen Catchpole, John Bertram Grey, Mark Pritchard
  • Patent number: 7267832
    Abstract: Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liquid compositions fortified with calcium citrate according to this invention have superior dispersability, solubility, appearance, and storage stability. These liquid compositions are prepared by new methods that provide and preserve a stable amorphous character in the dry powdered product salts. The present invention also is directed to a method of administering such calcium citrate-fortified liquid compositions to increase the dietary calcium intake in individuals.
    Type: Grant
    Filed: February 18, 2004
    Date of Patent: September 11, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Bary Lyn Zeller, Robert Charles Dinwoodie, Ahmad Akashe, Cheryl Jean Baldwin
  • Patent number: 7201917
    Abstract: A method of making an implantable scaffold for repairing damaged or diseased tissue includes the step of suspending pieces of an extracellular matrix material in a liquid. The extracellular matrix material and the liquid are formed into a mass. The liquid is subsequently driven off so as to form interstices in the mass. The scaffold may further comprise biological agents that promote tissue repair and healing. Porous implantable scaffolds fabricated by such a method are also disclosed.
    Type: Grant
    Filed: July 15, 2002
    Date of Patent: April 10, 2007
    Assignee: Depuy Products, Inc.
    Inventors: Prasanna Malaviya, Herbert E. Schwartz, Pamela L. Plouhar, Janine M. Orban