With Mixing Or Agitating, E.g., Homogenizing, Etc. Patents (Class 426/519)
  • Patent number: 11950609
    Abstract: A method of forming a low moisture block with cold flow resistance proceeds by subjecting a feed mixture containing molasses-like liquids to mixing to form a homogenous mixture; dehydrating the molasses-like mixture to less than about 2.0% moisture using heating; adding to the dehydrated molasses-like liquid mixture one or more feed ingredients in dry ingredient form, comprising 10% to 50% by weight of the resulting mixture; and adding to the dehydrated molasses-like mixture a composition comprising CaO or reactive MgO or combinations thereof, with the composition comprising 0.1% to 10% by weight of the resulting mixture. The composition is mixed in to form a homogenous mixture.
    Type: Grant
    Filed: October 5, 2020
    Date of Patent: April 9, 2024
    Assignee: RIDLEY USA INC.
    Inventors: Chunjiang Fu, Dan Dhuyvetter
  • Patent number: 11925298
    Abstract: A bowl assembly for a micro puree machine including an inner beaker and an outer bowl. The inner beaker is configured to receive ingredients and has an exterior bottom surface that includes a beaker alignment feature. The outer bowl is configured to receive the inner beaker therein. The outer bowl includes an interior bottom surface that includes a bowl alignment feature and an exterior bottom surface that includes a bowl securing element. The beaker alignment feature of the inner beaker exterior bottom surface is complementary to the bowl alignment feature of the outer bowl interior bottom surface such that, at times the inner beaker is positioned in the outer bowl, the complementary bowl alignment feature and inner beaker alignment feature prevent rotation of the inner beaker relative to the outer bowl. The bowl securing element is configured to receive and attach to a platform of a micro puree machine.
    Type: Grant
    Filed: December 31, 2020
    Date of Patent: March 12, 2024
    Inventors: Jared James Proulx, Christopher William Hedges, Pierce James Barnard, Ming Li Shi, Xu Sheng Deng
  • Patent number: 11864563
    Abstract: Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.
    Type: Grant
    Filed: May 4, 2021
    Date of Patent: January 9, 2024
    Inventors: Peter Machado, Julie Hickey, Yvette Pascua Cubides
  • Patent number: 11441088
    Abstract: Automated methods and systems for blending high sulfur hydrocarbons, particularly those derived from transmix, into low sulfur hydrocarbon streams are provided. Also provided are methods for splitting transmix into usable hydrocarbon fractions and blending the fractions back into defined hydrocarbon streams.
    Type: Grant
    Filed: March 11, 2020
    Date of Patent: September 13, 2022
    Assignee: Texon Ip
    Inventors: John Colin Robbins, Gary S. Wawak
  • Patent number: 11390694
    Abstract: A gellan gum product having double setting temperatures, its preparation method and use thereof are provided.
    Type: Grant
    Filed: March 29, 2018
    Date of Patent: July 19, 2022
    Assignee: DSM IP ASSETS B.V.
    Inventors: Chienkuo Yuan, Jie Zhao, Guojun Liu
  • Patent number: 11272715
    Abstract: An almond based dispersion including water; an almond butter base homogeneously dispersed in the water; and nisin derived from a non-dairy source of Lactococcus lactis that is homogeneously dissolved in the water. The dispersion has a shelf life of at least 28 days and up to 45 days when stored at 4° C., maintains a pH ranging from 6.1 to 7.0 while stored, and is satisfactory for human consumption.
    Type: Grant
    Filed: August 28, 2019
    Date of Patent: March 15, 2022
    Assignee: PURE NUT MYLK LLC
    Inventor: Vicki Leah Cleaves-Gregory
  • Patent number: 11229227
    Abstract: A tumbler for food, including a container designed for receiving the food, which comprises a fluid channel for a fluid provided on the jacket side, a removal opening for the food provided on a first end face, a supply opening for the food provided on a second end face situated opposite the first end face and an extraction opening for a gas provided in the container, including a drive for rotating the container around a rotation axis and including a rotary leadthrough assigned to the second end face, which comprises a connection module, a rotary module, which is provided to be rotatable with respect to the connection module and is rotatable around the rotation axis together with the container.
    Type: Grant
    Filed: March 7, 2019
    Date of Patent: January 25, 2022
    Assignee: Ferdinand Henneken GmbH
    Inventors: Kai Henneken, Volker Ferdinand Henneken
  • Patent number: 11076606
    Abstract: The invention relates to a device and a method that can be carried out using said device, for producing meat products using pieces of raw meat that are joined together and subsequently cooked and/or that absorb a liquid composition. The device has working surfaces that encompass an inner volume, at least one of said working surfaces having a drive for back-and-forth motion and for pressing the at least one working surface against pieces of raw meat situated in the inner volume that is encompassed by the working surfaces.
    Type: Grant
    Filed: January 30, 2015
    Date of Patent: August 3, 2021
    Assignee: hs-tumblerGmbH
    Inventor: Bernhard Hukelmann
  • Patent number: 10926233
    Abstract: A beverage mixing system/method allowing faster mixing/blending of frozen beverages is disclosed. The system/method in various embodiments utilizes inductive coupling to introduce heat into the frozen beverage during the mixing/blending process via a rotating driveshaft and attached mechanical agitator to speed the mixing/blending process. Exemplary embodiments may be configured to magnetically induce heat into the driveshaft and/or mechanical agitator mixing blade to affect this mixing/blending performance improvement. This heating effect may be augmented via the use of high power LED arrays aimed into the frozen slurry to provide additional heat input. The system/method may be applied with particular advantage to the mixing of ice cream type beverages and other viscous beverage products.
    Type: Grant
    Filed: September 14, 2018
    Date of Patent: February 23, 2021
    Inventor: Mark E. Goodson
  • Patent number: 10555543
    Abstract: The present invention relates to the use of pea proteins to substitute at least partially the milk proteins in confectionery traditionally made with milk. It also relates to the confectionery product obtained after this substitution.
    Type: Grant
    Filed: February 3, 2011
    Date of Patent: February 11, 2020
    Assignee: Roquette Freres
    Inventors: Pierre Choromanski, Elsa Muller, Thomas Parady
  • Patent number: 10480856
    Abstract: A device (1) for drying and sanitising organic waste materials, comprising a container body (10) for housing the waste materials to be dried and provided with an inlet (16) for the materials to be dried and an outlet (17) for the dried materials, mixing elements (20) located in the container body (10) and provided with at least a blade (21) able to mix the materials to be dried and sanitised, projectingly supported by a rotating shaft (23), a ventilation circuit (30) able to generate a forced ventilation of air internally of the container body (10), and comprising generator means (33) of an air flow located externally of the container body (10) communicating with at least a dispenser nozzle (34) located internally of the container body (10), in which the at least a dispenser nozzle (34) is associated to the at least a blade (21) able to mix the waste materials located in the container body (10) wherein it comprises at least a temperature sensor (42) configured such as to measure a temperature internally of th
    Type: Grant
    Filed: November 5, 2015
    Date of Patent: November 19, 2019
    Assignee: CRI-MAN S.P.A.
    Inventor: Oreste Massari
  • Patent number: 10390543
    Abstract: Provided are methods for processing milk using one or more procedures that include at least one high pressure treatment, such as High Pressure Jet Processing at a hydrostatic pressure of at least 400 MPa. Food additives and food products that contain processed milk components are also provided, and may be dairy or non-dairy products.
    Type: Grant
    Filed: June 17, 2016
    Date of Patent: August 27, 2019
    Assignees: The Penn State Research Foundation, University of Tennessee Research Foundation
    Inventors: Federico Miguel Harte, Marta Corzo Martinez, Maneesha S. Mohan
  • 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
    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: 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
  • 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
  • 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: 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: 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: 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: 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