With Mixing Or Agitating, E.g., Homogenizing, Etc. Patents (Class 426/519)
  • Publication number: 20150140163
    Abstract: Compositions and methods are provided for evenly coating or glazing dry pet food kibbles for improved palatability without loss of crunchiness of the dry kibbles over an extended time period. The coating compositions comprise water and at least one of a gum or a modified starch. The coating composition can comprise an additional ingredient such as one or more of a flavor, a color, an emulsified or particulate meat, an emulsified or particulate fruit or vegetable, an antioxidant, a vitamin, a mineral, a non-replicating microorganism, a fiber or a prebiotic. In an embodiment, the coating composition can include dextrose and/or glycine. After mixing and retorting, the coating composition can be a viscous paste with a viscosity of 2500 to 4000 centipoises, preferably 3000 to 3500 centipoises, as measured at room temperature.
    Type: Application
    Filed: November 12, 2014
    Publication date: May 21, 2015
    Inventors: Maquel Deckard, Jean Luz Rayner, Michael G. Rayner, Peggy Haukap
  • Patent number: 9028894
    Abstract: Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.
    Type: Grant
    Filed: May 30, 2012
    Date of Patent: May 12, 2015
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jim Olejarski, Joseph Roarty, Arthur W. Upmann, James A. Duggan
  • Publication number: 20150118384
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Application
    Filed: December 29, 2014
    Publication date: April 30, 2015
    Applicant: CONOPCO INC., D/B/A UNILEVER
    Inventors: Sandra Petronella BARENDSE, Eckhard Floter, Wim Theodorus HOGERVORST, Dirk Simon Hendriks VAN HORSEN, Hindrik HUIZINGA, Gijsbert Michiel Peter van KEMPEN
  • Patent number: 9005691
    Abstract: A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for simultaneously grinding and mixing at least some of the ingredients of the semifinished product, and which includes an elongated processing chamber with a substantially horizontal axis, at least one inlet for the ingredients to be processed and one outlet for the processed ingredients, and a powered shaft fitted inside the processing chamber, coaxially with the axis, and fitted with a succession of radial appendixes arranged between the inlet and the outlet; the method including the steps of loading at least a first ingredient of the semifinished product through the inlet; grinding the first ingredient inside the grinding and mixing unit by rotating the shaft at a first speed; loading at least a second ingredient through the inlet, after grinding; rotating the shaft at a second speed to grind and mix the ingredients to form a mixture of the same grain size as the semifinished produ
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: April 14, 2015
    Assignee: Soremartec S.A.
    Inventor: Fabio Federici
  • Patent number: 8993017
    Abstract: The present invention relates to animal food products and methods of producing thereof. The methods of the present invention comprise mixing a binding agent with feed meal at a temperature of between about 10° C. and about 70° C. to produce a mash, passing the mash through an extruder to form an animal feed product, and drying the animal feed product. In certain embodiments, the temperature of the meal, mash and final product is kept at 70° C. or below.
    Type: Grant
    Filed: December 18, 2009
    Date of Patent: March 31, 2015
    Assignees: Hill's Pet Nutrition, Inc., Kansas State University Research Foundation
    Inventors: Xiuzhi Susan Sun, Jihong Li, Pavinee Chinachoti, Luis J. Montelongo
  • Patent number: 8993025
    Abstract: A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular portion thereof. The fryer also includes a heater, and at least one mixing blade inside the tank.
    Type: Grant
    Filed: May 25, 2010
    Date of Patent: March 31, 2015
    Assignee: De' Longhi Appliances S.R.L.
    Inventor: Giuseppe De'Longhi
  • Publication number: 20150086700
    Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability without the need for low molecular emulsifiers. The creamer comprises protein and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition.
    Type: Application
    Filed: March 25, 2013
    Publication date: March 26, 2015
    Inventors: Christine Ann Beeson, Alexander A. Sher
  • Patent number: 8980362
    Abstract: The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to compositions comprising dry fruit or vegetable pulp and sugar powder, wherein the size of the sugar powder particles and pulp particles is selected in a way that, e.g., segregation of low density pulp particles is avoided during transportation and storage time.
    Type: Grant
    Filed: March 25, 2011
    Date of Patent: March 17, 2015
    Assignee: Nestec S.A.
    Inventors: Si-Ze Du, Yongcheng Liao, Hua Bai
  • Patent number: 8974849
    Abstract: The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.
    Type: Grant
    Filed: October 12, 2012
    Date of Patent: March 10, 2015
    Inventor: Aly Gamay
  • Publication number: 20150059289
    Abstract: An appliance and method for increasing the flavor and shelf life of a blended food product by purging the air from the airspace surrounding the food product and replacing the air with another gas such as carbon dioxide that is compatible with food preparation and reduces the oxidation that the food product undergoes in the normal blending process.
    Type: Application
    Filed: August 27, 2014
    Publication date: March 5, 2015
    Inventor: Trace Cody
  • Patent number: 8968812
    Abstract: The invention relates to a method for producing a liquid mixed product from at least one liquid base component and at least one liquid additive, which is added to the base component in a metered manner, wherein the at least one liquid additive is metered into the base component depending on the amount of the mixed product removed from the mixing chamber (2.3).
    Type: Grant
    Filed: September 7, 2010
    Date of Patent: March 3, 2015
    Assignee: KHS GmbH
    Inventor: Klaus Ehrlinger
  • Patent number: 8962053
    Abstract: The present invention relates to a device for heating and/or frothing a beverage (19), including: a first duct (21) connectable to an upstream steam source and having a first valve (31) configured to be opened and closed and to enable or prevent steam flow into the duct; a second duct (22) connectable to the upstream steam source and having a second valve (32) configured to be opened and closed and to enable or prevent steam flow into the duct; mixing means (14), which are connected to a common point of the first and second ducts (21, 22), are located downstream of the first duct (21) and the first valve (31) and downstream of the second duct (22) and the second valve (32) and are arranged to introduce and mix at least steam into the beverage. The device further comprises a Venturi assembly (22a) configured to operate by Venturi effect in order to mix air with steam in one the two ducts when the other of the two ducts is closed.
    Type: Grant
    Filed: January 3, 2008
    Date of Patent: February 24, 2015
    Assignee: Rancilio Group SpA
    Inventor: Carlo Carbonini
  • Patent number: 8962056
    Abstract: Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.
    Type: Grant
    Filed: February 26, 2010
    Date of Patent: February 24, 2015
    Assignee: ConAgra Foods EDM, Inc.
    Inventors: Jorge K. Succar, Jerry J. Costales, Khaled Khatib, Jennifer R. Mancuso
  • Publication number: 20150050405
    Abstract: An individual drink container has a lower container having a void formed therein for holding a liquid; a divider disposed in the void of the lower container, the divider compartmentalizing the void into a plurality of compartments, each compartment being configured to separately hold a liquid, the compartments having open top portions; a foil sealing the top portions of each of the plurality of compartments; a upper container configured to sealingly join to the lower container; and a cutter assembly having a plurality of cutting members, the cutter assembly being held on an internal surface of the upper container with the cutting members facing the foil. When the upper container is rotated, the cutting members are moved into the foil and tearing the foil.
    Type: Application
    Filed: August 16, 2013
    Publication date: February 19, 2015
    Inventors: Craig M. Trager, Chad Donella
  • Patent number: 8956676
    Abstract: The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.
    Type: Grant
    Filed: January 22, 2009
    Date of Patent: February 17, 2015
    Assignee: Hamlet Protein A/S
    Inventors: Ole Kaae Hansen, Tommas Neve
  • Patent number: 8956680
    Abstract: The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabilizer system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.
    Type: Grant
    Filed: July 3, 2008
    Date of Patent: February 17, 2015
    Assignee: Nestec S.A.
    Inventors: Maylis Quessette, Karl Wilhelm Silberzahn
  • Publication number: 20150044344
    Abstract: Described herein is a blender with noise damping elements. In one embodiment, the device may include a base unit having a motor coupled to a drive mechanism. The device may include a food container including an outer shell removably attached, at a bottom portion of the outer shell, to the drive mechanism at a first ring. The food container may include an inner shell removably attached, at a bottom portion of the inner shell, to the drive mechanism at a second ring that is smaller than the first ring. The food container may include a gap between the outer and inner shells. The device may include a top cover removably attached to a top end of the food container.
    Type: Application
    Filed: August 7, 2013
    Publication date: February 12, 2015
    Applicant: Tribest Corporation
    Inventor: William Wooram Choi
  • Publication number: 20150037481
    Abstract: Methods and apparatuses for mixing food are disclosed. In an embodiment, a mixing device includes a housing including a cavity configured to hold an item and at least one cord attached to the housing. The at least one cord is configured to cause the housing to rotate when the at least one cord is pulled in a direction away from the housing. In another embodiment, a method of mixing includes placing an item inside of a housing, rotating the housing in a first direction to create tension, and releasing the tension so that the housing rotates in a second direction and mixes the item.
    Type: Application
    Filed: August 4, 2014
    Publication date: February 5, 2015
    Inventor: Geraint Godfellow Krumpe
  • Patent number: 8945656
    Abstract: This invention is related to a shelf stable jamun juice composition comprising of jamun pulp, water and juice concentrate, wherein the juice concentrate is deionized fruit juice concentrate. This invention is also related to a process of preparation of the said composition. This invention also relates to a process of preparation of jamun pulp. The composition wherein, it is without added sugar and preservative is more delectable.
    Type: Grant
    Filed: August 26, 2008
    Date of Patent: February 3, 2015
    Assignee: ITC Limited
    Inventors: Arunachalam Nandaa Kumar, Usha Nandaa Kumar
  • Publication number: 20150024087
    Abstract: A method for preparing a food that is less allergenic from a particulate solid food matrix that is more allergenic and contains allergenic proteins, in particular a peanut and/or tree-nut matrix. The method comprises the step of processing dispersion of the solid food matrix in an aqueous medium by high-pressure homogenization to obtain a homogenate consisting of a dispersion of allergenic proteins initially contained in the matrix mixed with solid particles of the matrix. The homogenization step can be preceded by a step of grinding the matrix, and followed by a step of processing the homogenate with a protein-degrading agent, in particular with a probiotic microorganism.
    Type: Application
    Filed: February 1, 2013
    Publication date: January 22, 2015
    Inventors: Etienne Brunet, Annick Barre, Stephanie Caze-Subra, Nicolas Cormouls-Houles, Vincent Le Mouel, Pierre Rouge
  • Publication number: 20150024110
    Abstract: A method of producing chocolate comprising mixing for 10-120 minutes a composition having a temperature of 35-50 C, the composition comprising: chocolate base mass; and one or more surfactants; wherein the composition has a fat content of 22-30 wt. % and a water content of at least 1.1 wt. % relative to the total mass of the composition.
    Type: Application
    Filed: September 11, 2012
    Publication date: January 22, 2015
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Konstantinos Paggios, Martin Thiele, Hartmut Balzer, Imola Zsigmond
  • Patent number: 8932657
    Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.
    Type: Grant
    Filed: December 13, 2013
    Date of Patent: January 13, 2015
    Assignee: Johnson Industries International, Inc.
    Inventors: Peter F. Nelles, Gary L. Nesheim, Grant L. Nesheim
  • Patent number: 8916219
    Abstract: A method and an apparatus (1) serve for the automatic batch-wise production of a slurry containing a sugar component, i.e. sugar or a sugar substitute, for producing confectioneries. A liquid is fed into a weighing and mixing container (2) in a batch-wise and weight-accurate way. A sugar component as a dry material is fed into the container (2) in a batch-wise and weight-accurate way to produce a mixture. The liquid and the dry material are fed into container (2) and the mixture is mixed such that a slurry having a share of dry substance of at least 85% is produced. The liquid, the dry material, the mixture and/or the slurry is/are heated such that the slurry has a temperature of at least 70° C.
    Type: Grant
    Filed: September 13, 2011
    Date of Patent: December 23, 2014
    Assignee: CHOCOTECH GmbH
    Inventor: Sieghart Philipp
  • Publication number: 20140370157
    Abstract: An assembly and method are provided for storing and dispensing a soluble substance, such as a flavoring, into a liquid. A useful application of the subject invention includes the case where lime-flavored liquid is contained in a foam artificial lime stored in the neck of a beer bottle, attached to a beer bottle or can, or attached to the 6-pack or 12-pack carton. The artificial lime may be retrieved from the neck or a protective covering and acted upon so it diffuses the lime-flavored liquid into the beer when it is inserted into the beer bottle. Alternately, juice from the artificial lime may be squeezed into the beer, or the artificial lime may be simply retrieved and discarded. Rather than needing to buy a natural lime, cut it up and push a wedge into a beer bottle, an artificial lime, or a packaged natural lime, may be stored directly in or with the beer bottle and placed in functional contact with the beer at time of consumption.
    Type: Application
    Filed: July 16, 2014
    Publication date: December 18, 2014
    Inventor: James F. Kramer
  • Patent number: 8887628
    Abstract: A cup device for heating, stirring and foaming liquid foods comprises a cup, a cup lid, a handle, a stirrer, a motor drive disk, a plurality of magnets, an electric motor, a hot plate, a boil dry thermostat, a thermostat, a micro switch, a transformer, a controller, a heating base, a button, a button circuit board, connecting wires and bolts. The controller controls the work of the hot plate and the stirrer to input air into liquid foods, and therefore producing a lot of foams. The cup can be separated from the heating base, which enables it to be cleaned by a dishwasher. The stirrer turns along with the electric motor by magnetic attraction. The stirrer of removed cup will not naturally get off. The heating base only supplies power when the cup is put on it and it automatically cuts off power supply when the cup is removed.
    Type: Grant
    Filed: August 7, 2009
    Date of Patent: November 18, 2014
    Inventor: Jianming Cai
  • Patent number: 8889209
    Abstract: The present invention relates to a method of treating a whey protein by microparticulation. The microparticulation comprises heat treatment and mechanical processing of the whey protein. The method comprises the steps that the protein concentrate is caused to pass a high pressure pump and that the protein concentrate, at elevated pressure, is thereafter heat treated. After the heat treatment, the protein concentrate undergoes a mechanical processing.
    Type: Grant
    Filed: November 21, 2007
    Date of Patent: November 18, 2014
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventors: Dieter Kruesemann, Jan Nordanger
  • Publication number: 20140335238
    Abstract: A pouch for dispensing of a usable liquid comprises at least first and second compartments, the first and second compartments separated from each other by a first rupturable seal; which ruptures upon application of a force so that the first and second compartments are in communication with each other. The first compartment has a fill port with a tamperproof seal and is either empty or contains a gas such as air or an inert gas. The second compartment has at least a first material therein to be mixed with one or more liquids to be introduced into the first compartment via the fill port to form the usable liquid.
    Type: Application
    Filed: May 27, 2014
    Publication date: November 13, 2014
    Applicant: teVenti, LLC
    Inventor: Charles H. JONES
  • Patent number: 8877278
    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: Grant
    Filed: November 21, 2013
    Date of Patent: November 4, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ponnattu Kurian Joseph, Renu Mathew, Sheyla Rivera Ramsay
  • Publication number: 20140322415
    Abstract: A device for processing milk foam for use in an automatic hot and/or cold beverage machine includes a milk pump to pump the milk foam, and a secondary processing device coupled to the milk foam pump to change the consistency of the milk foam. The secondary processing device includes a homogenizer to break up and distribute air bubbles in the milk foam. The homogenizer has a reducing region including a plurality of impact bodies arranged to define a channel labyrinth through which the milk foam is flowable. Additionally, there is provided a process for homogenizing milk foam utilizing the above device, includes steps of a) impacting divided partial flows of the milk foam with the impact surfaces to divide the air bubbles of the milk foam; and b) mixing the divided partial flows with the divided air bubbles together to form new partial flows.
    Type: Application
    Filed: April 29, 2014
    Publication date: October 30, 2014
    Applicant: Melitta SystemService GmbH & Co.
    Inventors: BERND BUCHHOLZ, Thomas Diester
  • Publication number: 20140314930
    Abstract: Accelerated aging of a product is provided by submerging in a body of water a container having a product to be aged therein. The container is coupled to anchoring device(s) via a coupling apparatus. The anchoring device(s) and the coupling apparatus are operatively configured to limit movement of the container relative to the anchoring device(s) when the container is at least partially submerged in the body of water. Movement of the body of water causes agitation of the container when the container is submerged in the body of water, and the agitation accelerates an aging process of the product in the container. Example products that may benefit from accelerated aging as described herein include alcoholic beverages.
    Type: Application
    Filed: April 10, 2014
    Publication date: October 23, 2014
    Inventor: Alexander NASSIEF
  • Patent number: 8846122
    Abstract: Process for producing a chocolate or chocolate-like product comprising mixing together components of chocolate or chocolate-like product to give a flowable powder mixture, and feeding the flowable powder mixture to a roller compactor whereby the powder mixture is compressed to give the chocolate or chocolate-like product. The process can produce a chocolate or chocolate-like product comprising a compressed mass of particles of chocolate components.
    Type: Grant
    Filed: November 27, 2008
    Date of Patent: September 30, 2014
    Assignee: Barry Callebaut AG
    Inventors: Luc Joseph Paul Antoine Marie Rumbaut, Maiike Geri Minnaert
  • Publication number: 20140272062
    Abstract: Muddler machines and methods for muddling ingredients of a beverage in a container. The machine includes a muddler having at least one head. A drive assembly is attached to the upper end of the muddler for rotating reciprocatively and moving the muddler extensively away from the drive assembly to advance the muddler head within the container and into engagement with the ingredients therein. The drive assembly rotates the muddler about its axis through a given rotation for mashing the ingredients. The drive assembly then rotates reciprocatively and retracts the muddler.
    Type: Application
    Filed: March 11, 2014
    Publication date: September 18, 2014
    Inventor: Braxton P. Hogan
  • Publication number: 20140255584
    Abstract: Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
    Type: Application
    Filed: March 7, 2013
    Publication date: September 11, 2014
    Applicant: Kraft Foods Group Brands LLC
    Inventors: Jennifer Louise Kimmel, Amanda Jane Criezis, Olugbenga Diyaolu, Tracy Joella Sanborn
  • Patent number: 8821952
    Abstract: Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.
    Type: Grant
    Filed: August 2, 2011
    Date of Patent: September 2, 2014
    Assignee: CP Kelco ApS
    Inventors: Yoko Izumi, Irene Ding
  • Patent number: 8815322
    Abstract: The invention relates to the processing of cheese, and in particular to a method of liquefying cheese to produce a low viscosity product with enhanced handling properties. The invention also relates to various cheese products prepared from such liquefied cheese, those products retaining varietal characteristics of the cheese subjected to liquefaction, as well as exhibiting useful storage longevity.
    Type: Grant
    Filed: April 10, 2008
    Date of Patent: August 26, 2014
    Assignee: Food Mechanique Australia Pty Limited
    Inventor: Stanley Alan Robert Kilroy
  • Patent number: 8815324
    Abstract: An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°.
    Type: Grant
    Filed: October 26, 2009
    Date of Patent: August 26, 2014
    Assignee: Tropicana Products, Inc.
    Inventors: Patrick Patterson, Denise Fong
  • Patent number: 8815319
    Abstract: A method for producing low Glycemic Index bread and baked products for diabetic dieting and Metabolic Syndrome patients using a selection of ancient cereals, pseudo cereals and grain varieties with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage.
    Type: Grant
    Filed: November 6, 2012
    Date of Patent: August 26, 2014
    Inventor: Jorge Luis Zapp Glauser
  • Patent number: 8808775
    Abstract: Systems, methods and cartridges for carbonating a precursor liquid, such as water, to form a beverage. A carbon dioxide source can be provided in a cartridge which is used to generate carbon dioxide gas that is dissolved into the precursor liquid. A beverage medium, such as a powdered drink mix or liquid syrup, may be provided in the same, or a separate cartridge as the carbon dioxide source and mixed with the precursor liquid to form a beverage. The use of one or more cartridges for the carbon dioxide source and/or beverage medium may make for an easy to use and mess-free system for making carbonated beverages, e.g., in the consumer's home.
    Type: Grant
    Filed: January 31, 2011
    Date of Patent: August 19, 2014
    Assignee: Keurig Green Mountain, Inc.
    Inventors: Thomas J. Novak, Ross Packard, Peter Peterson, Shawn Gulla
  • Publication number: 20140227422
    Abstract: Disclosed are sterilized liquid protein supplements including extensively hydrolyzed casein for use with human milk and other infant feeding formulas. The sterilized liquid protein supplements have a low pH, thereby inhibiting protein denaturation and reducing microbial growth.
    Type: Application
    Filed: October 12, 2012
    Publication date: August 14, 2014
    Inventors: Catherine S. Lamb, Steven T. Luebbers, Kandice T. Tucker, Paul W. Johns, Bridget Barrett-Reis
  • Patent number: 8802181
    Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.
    Type: Grant
    Filed: November 5, 2012
    Date of Patent: August 12, 2014
    Assignee: S & P Ingredient Development, LLC
    Inventors: Dustin Grossbier, Marcello Bermea, Sambasiva Rao Chigurupati
  • Publication number: 20140220211
    Abstract: The invention concerns a method for producing beverages by mixing a beverage concentrate powder (2) with a diluent in a receptacle (1), comprising the steps of successively: 1) delivering a dose of beverage concentrate powder in the receptacle, 2) introducing a dose of diluent in the receptacle,
    Type: Application
    Filed: September 5, 2012
    Publication date: August 7, 2014
    Applicant: NESTEC S.A.
    Inventors: Yann Brunner, Michael (Mischa) Stieger
  • Patent number: 8795749
    Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.
    Type: Grant
    Filed: March 8, 2011
    Date of Patent: August 5, 2014
    Assignee: Conopco, Inc.
    Inventors: Mia Claire Benjamin, Jadwiga Malgorzata Bialek, Daniel Anthony Jarvis, Hendrikus Theodorus W M van der Hijden
  • Publication number: 20140212560
    Abstract: The invention relates to a device for centrifuging at least one food product comprising at least one conveyance means (7, 7a, 7b) and at least one centrifuge element (9a, 9b) having an interior space (15a, 15b) to receive the food product and being adapted to be spun around a first rotational axis, wherein the food product is conveyable into the internal space via the conveyance means, wherein the conveyance means is at least partly insertable into and extricable out of the interior space, as well as a method for centrifuging at least one food product, especially utilizing an inventive device, wherein the food product is conveyed to at least one centrifuge element, having an interior space to receive the food product and being adapted to be spun around a first rotational axis, by at least one conveyance means, wherein furthermore the food product is conveyed to and/or from the centrifuge element such that it is transferred to the conveyance means, transferred from one element of the conveyance means to anothe
    Type: Application
    Filed: July 20, 2012
    Publication date: July 31, 2014
    Inventors: Mirko Loehn, Erik Van Loon
  • Publication number: 20140212558
    Abstract: A method and installation for processing a mass of pumpable foodstuff material, for example a ground meat mass. The installation comprises a hopper and a positive displacement pump having an inlet and an outlet. A tube structure connects to the outlet of the pump and has a mouth, e.g. leading to a moulding device or a sausage machine. A controllable vacuum assembly is provided to cause controlled evacuation of air from the mass in the trajectory of the mass from and including the hopper to and including a pump chamber at a position where it is in communication with the pump inlet. A controllable aeration assembly is provided to cause controlled introduction of a gas into the mass at one or more locations in the trajectory of the mass between the pump outlet and the mouth.
    Type: Application
    Filed: June 15, 2012
    Publication date: July 31, 2014
    Applicant: MAREL TOWNSEND FURTHER PROCESSING B.V.
    Inventors: Leon Spierts, Thomas W. Dekker, Martinus J. Willebrordus
  • Publication number: 20140212559
    Abstract: A machine for the homogenization and thermal treatment of liquid and semi-liquid food products comprises, in combination: a tank for containing the food products; electric first heating means, operating on the food product to heat it and so thermally treat it; a heating plant with thermodynamic cycle comprising at least a first heat exchanger; second heating means comprising said first heat exchanger, operating on the food product to heat it and so thermally treat it.
    Type: Application
    Filed: January 17, 2014
    Publication date: July 31, 2014
    Applicant: ALI S.p.A. - CARPIGIANI GROUP
    Inventors: Andrea COCCHI, Roberto LAZZARINI
  • Patent number: 8790736
    Abstract: The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.
    Type: Grant
    Filed: October 1, 2012
    Date of Patent: July 29, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: R. Todd Smith, Alex Tipton
  • Patent number: 8778436
    Abstract: Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable agitator, such that the agitator extends into confectionery mix in the container. A valve controllably dispenses liquid gas into the confectionery mix in the container while relative motion is imparted to the container and agitator to agitate and admix the confectionery mix and liquid gas while the liquid gas mix evaporates to cool and freeze the confectionery mix, through a transfer of heat from the confectionery mix to the liquid gas and through the latent heat of evaporation of the liquid gas, to produce the frozen confectionery product.
    Type: Grant
    Filed: July 12, 2010
    Date of Patent: July 15, 2014
    Inventors: David Waletzko, Daniel Celotta, Jonathan Paul Robelia, Micah Todd Cook, Rupa Kilaparti, Paul Joseph Henry, Daniel Theodore Noes, William K. Durfee
  • Patent number: 8778434
    Abstract: A method and system for preparing a granulated product, whereby one or more ingredients are first ground in a centrifugal grinding unit, and then granulated in a centrifugal granulating unit before being fed to a centrifugal mixing and flavoring unit; each of the centrifugal units having a tubular outer shell having an axis and defining a processing chamber; and a powered shaft housed in the shell, coaxially with the axis, and fitted with a row of appendixes projecting radially from, and connected integrally and interchangeably to, the shaft.
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: July 15, 2014
    Assignee: Soremartec S.A.
    Inventor: Fabio Federici
  • Patent number: 8778439
    Abstract: Disclosed is a method of making nutritional emulsions, comprising: (A) heating and blending together an emulsifying agent having a melt point above about 25 C and oil having hydrophobic off-notes (e.g. non-encapsulated polyunsaturated fatty acid) in a weight ratio of at least about 1:15; (B) adding the heated blend to a fat, protein, and carbohydrate mixture comprising a maltodextrin (DE of about 10 or less), in a weight ratio of the maltodextrin to the oil having hydrophobic off-notes of at least about 1:2; and (C) homogenizing, and then cooling the combination below the melt point of the emulsifying agent to form a nutritional emulsion comprising from about 0.01% to about 5% by weight of process-encapsulated polyunsaturated fatty acid. The resulting nutritional emulsions effectively mask off-notes commonly associated with certain oils, e.g., polyunsaturated fatty acids, soy oil, beta-hydroxy-beta-methylbutyrate oils.
    Type: Grant
    Filed: May 17, 2011
    Date of Patent: July 15, 2014
    Assignee: Abbott Laboratories
    Inventors: Chron-Si Lai, Joseph E. Walton, Charles R. Helmke, Kati E. Shearer
  • Publication number: 20140186507
    Abstract: A beverage container includes a first chamber having a bottom wall with a hole extending therethrough and adapted to hold a first liquid and a second chamber that mates with the first chamber and is adapted to hold a second liquid. A dispensing mechanism that dispenses at least a portion of the second liquid into the first chamber through the at least one hole includes a tube, a plunger located within the tube and a first check valve. The plunger is movable between a first position and a second position to fill the tube with at least a portion of the second liquid and is movable between the second position and the first position to expel the second liquid into the first chamber. The first check valve prevents the second liquid from entering back into the second chamber when the plunger is moved back into the first position.
    Type: Application
    Filed: December 27, 2013
    Publication date: July 3, 2014
    Inventor: Lawrence William Wales