With Mixing Or Agitating, E.g., Homogenizing, Etc. Patents (Class 426/519)
  • Publication number: 20140178536
    Abstract: An icing or coating composition for edible products comprises at least 30% by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present, and wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid.
    Type: Application
    Filed: December 24, 2012
    Publication date: June 26, 2014
    Inventors: Gerald Patrick McNeill, Anthony George Herzing, Donna Cindy Studenka
  • Publication number: 20140178554
    Abstract: A process for the preparation of a frozen dairy-based product such as ice-cream is described. In at least one embodiment, the product requires no addition of artificial emulsifiers, stabilisers or milk powder and exhibits an excellent mouthfeel, no sandiness and/or a long shelf-life.
    Type: Application
    Filed: June 29, 2012
    Publication date: June 26, 2014
    Applicant: SVANEKE IS APS
    Inventor: Jonas Bohn
  • Publication number: 20140178555
    Abstract: A soft candy is provided, which is less sticky to teeth, and has a light and rich eating texture and a sufficient chewability. A production method for the soft candy is also provided. The soft candy is produced by stretching a candy dough (12) containing 0.2 to 5 wt % of pullulan and 0.2 to 2 wt % of gelatin by an arm (10) of a pulling machine (3), and folding the stretched candy dough (12) by a rotary force of an arm (11) with an intermediate portion of the stretched candy dough (12) held by the arm (11). The stretching and folding step is repeatedly performed, whereby the candy dough (12) is impregnated with gas bubbles to reduce the specific gravity of the candy dough (12) to not greater than 1.2.
    Type: Application
    Filed: April 26, 2012
    Publication date: June 26, 2014
    Applicant: LOTTE CO., LTD.
    Inventors: Ichiro Fujimoto, Yo Higuchi, Hiroshi Yamamoto, Fumihiro Ozaki
  • Publication number: 20140161957
    Abstract: The present invention provides a non-interesterified fully hydrogenated oil:oil:emulsifier composition crystallized to beta polymorphic structure having less than 5% trans-fats. The shortening composition can be used as a shortening and as a roll-in shortening for manufacture of laminated dough products such as croissants and Danishes.
    Type: Application
    Filed: May 30, 2012
    Publication date: June 12, 2014
    Inventors: Nuria C. Acevedo, Alejandro G. Marangoni
  • Publication number: 20140120230
    Abstract: An easy-to-use, rapid method of making whipped cream without the use of a mechanical mixing means, and without any pressurized gas or propellant means.
    Type: Application
    Filed: October 25, 2012
    Publication date: May 1, 2014
    Inventors: Örn Almarsson, Bjarki Arnarson, Halldór Alex Arnarson
  • Publication number: 20140113048
    Abstract: Embodiments of the invention include instant food systems and methods regarding the same. In an embodiment, the invention includes a method for preparing a hot instant food product. The method can include adding a heated liquid to a container, adding a substantially dry food product mixture to the container, wherein the volume of the dry food product mixture is equal to at least 20% of the volume of heated liquid, placing a mixing head into the container, and rotating the mixing head for a period of less than sixty seconds in order to form a fully hydrated frothed food product. In an embodiment, an instant food preparation machine is included. In an embodiment, a mixing head is included. In an embodiment, an instant food preparation kit is included. Other embodiments are also included herein.
    Type: Application
    Filed: March 27, 2013
    Publication date: April 24, 2014
  • Publication number: 20140106055
    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: Application
    Filed: October 12, 2012
    Publication date: April 17, 2014
    Inventor: Aly Gamay
  • Patent number: 8697173
    Abstract: The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic, non-hydrogenated palm stearin oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, methods for manufacturing the peanut butter, and foods incorporating the peanut butter are also disclosed.
    Type: Grant
    Filed: April 5, 2012
    Date of Patent: April 15, 2014
    Assignee: Once Again Nut Butter, Inc.
    Inventors: Jeremy Thaler, Sandra Alexander, Elizabeth A. Blatz, Darin Carlin, Peter Carpenter, Lorraine Eurhardt, Mark Galton, Ellen Halbert, Esther Hinrich, David Howe, Stephen Jones, Lloyd Kirwan, Constance Potter, Richard Wilkins, Linda Zangerle
  • Patent number: 8691306
    Abstract: A process and an installation for the improved extraction and subsequent recovery of contents from sugar beets (Beta vulgaris) or from sugar beet cossettes.
    Type: Grant
    Filed: April 21, 2009
    Date of Patent: April 8, 2014
    Assignee: Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt
    Inventors: Jochen Arnold, Stefan Frenzel, Thomas Michelberger, Peter Scherer, Timo Scheuer, Matthias Weibel
  • Publication number: 20140093635
    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: Application
    Filed: October 1, 2012
    Publication date: April 3, 2014
    Inventors: R. Todd Smith, Alex Tipton
  • Patent number: 8685477
    Abstract: A method and apparatus for preparing a single serving of a frozen slurry beverage in a disposable drink container or cup by preparing a supply of fine frozen particles of water in the form of ice flakes and/or ice nuggets of compressed ice flakes, depositing a predetermined quantity or amount of the fine frozen particles of partially frozen water into a disposable single serving drinking cup or container, dispensing or adding a predetermined quantity or amount of flavored liquid beverage mix into the disposable single serving drinking cup or container and blending the fine frozen particles of partially frozen water and the flavored liquid beverage mix into a substantially uniform frozen slurry beverage of a predetermined consistency.
    Type: Grant
    Filed: January 17, 2008
    Date of Patent: April 1, 2014
    Assignee: Enodis Corporation
    Inventors: Robert Almblad, Jay Almblad
  • Publication number: 20140087044
    Abstract: Improved processes for the production of engineered feed or food ingredients by extrusion comprise the steps of directing a dry fraction and a byproduct slurry fraction in serial order through a preconditioner and twin-screw extruder in order to create a wet extrudate, which is thereafter dried. The dry fraction is selected from sources of plant-derived starch and/or protein, sources of animal-derived functional proteins, and mixtures thereof. The slurry fraction comprises aqueous byproduct slurries from meat, dairy, vegetable, and fruit processing. The extrusion processes yield high-quality ingredients without the need for conventional rendering.
    Type: Application
    Filed: October 26, 2012
    Publication date: March 27, 2014
    Inventors: LaVon Wenger, Marc L. Wenger
  • Patent number: 8679256
    Abstract: A soft, spreadable honey product is formed by feeding the honey in raw solid form through a side feed chute into a container defined by a vertical rotating auger with a clearance between the flight and the container. The auger flight drives the material to one discharge end of the container with a closed discharge valve at the discharge end to cause the honey to be admixed within the container and the crystals to fracture and to interact with one another so as to grind them down making them smooth and small. The mixing action is carried out until the crystals in the honey are broken down sufficiently to form the honey into the soft, spreadable honey product and carried out without the use of any heat at any time and without filtering the product.
    Type: Grant
    Filed: May 17, 2011
    Date of Patent: March 25, 2014
    Inventor: Dirk Heinen
  • Patent number: 8673379
    Abstract: Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension.
    Type: Grant
    Filed: September 13, 2012
    Date of Patent: March 18, 2014
    Assignee: Whirlpool Corporation
    Inventors: Lukasz D. Skalski, Timen T Van Dillen
  • Patent number: 8673382
    Abstract: A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of manufacture and the pulp or solids do not significantly change the smoothness or taste profile of the juice. The homogenized pulp and homogenized finisher-derived solids have an average particle size of less than 1000 microns and 1500 microns, respectively. Optionally, the juice beverage meets the standard of identity of a 100% juice, such as an orange juice.
    Type: Grant
    Filed: November 22, 2010
    Date of Patent: March 18, 2014
    Assignee: Tropicana Products, Inc.
    Inventors: Rachel L. Jordan, Bryan Hitchcock, Jeanette Stephen, Lisa Omueti, Jeffrey D. Mathews
  • Patent number: 8652553
    Abstract: A method, device, and knife system for producing purëed, cooked foodstuffs from piece-form raw material. The method includes pre-chopping of the piece-form raw material in a pre-chopping unit, cooking of the pre-chopped raw material in a cooking plant, and final processing of the cooked product in a final-processing unit. Before cooking, the piece-form raw material is cut into small pieces by the pre-chopping unit such that a pumpable mass is produced from the piece-form raw material.
    Type: Grant
    Filed: August 19, 2011
    Date of Patent: February 18, 2014
    Assignee: Stephan Machinery GmbH
    Inventors: Dorothee Kloepping, Gerhard Brockmann, Henry Rose
  • Publication number: 20140044853
    Abstract: A liquid cream is caused to include microbubbles by combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there is no freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun.
    Type: Application
    Filed: June 15, 2012
    Publication date: February 13, 2014
    Inventors: Kiyoyuki Nakajima, Yasuhiro Ozawa, Takayo Yamada, Masaru Shoji
  • Publication number: 20140037784
    Abstract: The present invention provides methods and products made thereby, wherein a pre-expanded constituent, including an edible constituent, is thermally treated to melt it, preferably in a dynamic process environment, to produce products ranging from high to quite low densities and from very strong to soft to apparently dry textures. The wide range of textures enables the provision of food products such as low calorie, digestible and safe, long duration pet food chews. Non-food products suitable for use in manufacture may also be produced. Cooking is preferably carried in an extruder, preferably at low moisture or in the total absence of added water. The methods of dynamic cooking reduce cost in a number of ways including but not limited to decreased process steps, increased throughput, decreased capital expenses and decreased raw product cost.
    Type: Application
    Filed: January 31, 2013
    Publication date: February 6, 2014
    Applicant: Nestec SA
    Inventor: Nestec SA
  • Publication number: 20140037795
    Abstract: Disclosed herein are frozen and/or gelled fish food products having an increased buoyancy. The frozen and/or gelled fish food products include a food component comprising a frozen and/or gelled fish food composition that encompasses at least one air cavity. The overall density of the food product is less than or equal to the density of feeding water in which it is placed. Also disclosed herein are methods and apparatuses for preparing such frozen and/or gelled fish food products.
    Type: Application
    Filed: August 6, 2013
    Publication date: February 6, 2014
    Applicant: OMEGA SEA, LLC
    Inventor: Dennis G. Crews
  • Publication number: 20140023769
    Abstract: Mixing nozzle fitments and beverage devices containing the mixing nozzle fitments are provided. In an embodiment, the mixing nozzle fitment includes a first shaft defining an inlet passage, a second shaft defining a curved outlet passage and attached to the first shaft, and a coupling member attached to the second shaft. The coupling member defines a passage that leads into the curved outlet passage of the second shaft. The mixing nozzle fitment can be used in any suitable beverage dispensing device.
    Type: Application
    Filed: September 23, 2013
    Publication date: January 23, 2014
    Applicant: NESTEC S.A.
    Inventor: Balakrishna Reddy
  • Patent number: 8627967
    Abstract: A drinking container has an interior space (5) for receiving a drinking liquid (14) and a container opening (4) preferably arranged on the top side of the container, into which a closure device (3) with a receiving chamber (9) is provided. The content of the receiving chamber can be selectively released into the interior space (5). The closure device (3) has an externally threaded upper part (6) and a bottom part (7) as well as connection elements (8) disposed therebetween. The receiving chamber (9) is formed between the upper part and the lower part, and has an introduction opening (22) leading to the interior space. Thus, the content of the receiving chamber (9) is releasable into the interior space by a turning-in process of the closure device. The drinking container is suitable for preparing an unstable mixed drink of creatine powder (13) and an aqueous drinking solution (14).
    Type: Grant
    Filed: September 28, 2006
    Date of Patent: January 14, 2014
    Inventor: Florian Enghard
  • Patent number: 8628812
    Abstract: The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.
    Type: Grant
    Filed: December 17, 2009
    Date of Patent: January 14, 2014
    Assignee: PepsiCo, Inc.
    Inventor: Richard T. Smith
  • Patent number: 8628811
    Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.
    Type: Grant
    Filed: March 13, 2009
    Date of Patent: January 14, 2014
    Assignee: Nestec S.A.
    Inventors: Dinakar Panyam, Madansinh Nathusinh Vaghela, Nishant Ashok Joshi, Hoo Tung Vincent Chan
  • Publication number: 20130344221
    Abstract: A blender for home or commercial use that is rugged enough to blend frozen beverages, simple to use and safe. The blender includes an upper housing with a front housing door that covers the moving blending machinery. The blender also includes a cupholder receiving area which allows the user to safely insert a frozen food or beverage cup inside a cupholder for blending. After the start button is pressed, the cup and cupholder will be lifted together for blending in a balanced, linear motion by an elevator assembly. Dual lead screws or a dual belt drive are preferably used in the elevator assembly to achieve this balanced, linear motion. As the cupholder is lifted upward, a cover will be pressed over the top opening of the inserted cup to prevent spillage during blending. The elevator assembly continues to lift the cupholder upward until the rotating cutter blades of a spindle assembly cut through successive layers of the frozen food or beverage.
    Type: Application
    Filed: June 26, 2013
    Publication date: December 26, 2013
    Inventors: James J. Farrell, Jens P. Voges, Chris M. Bradley, Gage C. Cauchois, Steve T. Connell, Clayton G. Gardner, Shek Fai Lau, Joseph M. Lehman
  • Publication number: 20130344204
    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: Application
    Filed: January 28, 2013
    Publication date: December 26, 2013
    Inventor: Mark E. Goodson
  • Publication number: 20130337137
    Abstract: A composition is disclosed comprising at least one acid and at least one sugar for use as an additive for animal feed products. The composition may be used as an alternative to molasses and other sweeteners within the animal feed. The composition disclosed herein may be prepared from discarded and surplus food products. A process for preparing the disclosed composition is also provided.
    Type: Application
    Filed: June 14, 2013
    Publication date: December 19, 2013
    Inventor: Eric E. Lofquist
  • Patent number: 8609171
    Abstract: Circumferential pasteurizers and related methods are disclosed. A circumferential pasteurizer includes a vessel having an inner guide surface, a thermal medium inlet disposed on a first side of the vessel, a thermal medium outlet disposed on a second side of the vessel, a food product inlet disposed on the second side of the vessel, a food outlet disposed on the first side of the vessel, and a rotating paddle wheel suspended for rotation in the vessel. The paddle wheel includes a hub and a plurality of paddles distributed around the hub and extending outwardly therefrom to adjacent the vessel inner guide surface to form food receiving pockets extending the length of the hub. The paddle wheel conveys the food product from the food product inlet to the food product outlet along the vessel inner guide surface and counter to the flow of the thermal medium.
    Type: Grant
    Filed: February 12, 2010
    Date of Patent: December 17, 2013
    Assignee: Fresh Express Incorporated
    Inventors: David K. Lewis, Ravi Kulkarni
  • Patent number: 8603558
    Abstract: The waste food recycling machine includes an elongate, vertical housing divided into three stages. In the first stage, waste food is collected and sanitized by steam. After sanitation, the sanitized waste food passes into the second stage where the sanitized waste food is cut into smaller portions and dried. In the third stage, the dried waste food is cooled and mixed. An optional supplement infuser is provided to add additional nutrients. The final mixture is then packaged and further processed.
    Type: Grant
    Filed: March 27, 2013
    Date of Patent: December 10, 2013
    Inventor: Jarrah Ali Abdullah Ali Jaddan Almutairi
  • Patent number: 8591978
    Abstract: Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension.
    Type: Grant
    Filed: January 31, 2012
    Date of Patent: November 26, 2013
    Assignee: Whirlpool Corporation
    Inventors: Lukasz D. Skalski, Timen T. Van Dillen
  • Patent number: 8591977
    Abstract: A method for filtering beer, wherein the beer to be produced is guided into a filter. For the improvement of the filtering output, the beer to be produced is subjected to a shaking process before being introduced into the filter.
    Type: Grant
    Filed: January 31, 2008
    Date of Patent: November 26, 2013
    Assignee: Krones AG
    Inventor: Ralf Schneid
  • Publication number: 20130302494
    Abstract: An apparatus is disclosed. The apparatus includes a bubble implosion reactor cavitation device. The bubble implosion reactor cavitation device includes a tube-shaped cylindrical body including an upstream, a distal end surface and a downstream, proximal end surface. The tube-shaped cylindrical body defines an axial passage that extends through the tube-shaped cylindrical body between the upstream, distal end surface and the downstream, proximal end surface. The apparatus also includes a bubble generator subassembly connected to the tube-shaped cylindrical body. The bubble generator subassembly is at least partially disposed within the axial passage defined by the tube-shaped cylindrical body. The apparatus also includes a retaining member connected to the tube-shaped cylindrical body for retaining the bubble generator subassembly within the axial passage defined by the tube-shaped cylindrical body.
    Type: Application
    Filed: March 15, 2013
    Publication date: November 14, 2013
    Applicant: Caisson Technology Group LLC
    Inventor: Alexander E. Kravtsov
  • Patent number: 8580323
    Abstract: A method for removing lactose from milk comprising the steps of precipitation, ultrafiltration, re-dissolving, mixing, and restoration, with or without a step of degreasing prior to precipitation. The lactose-removed diary product can be liquid milk, milk powder, or combined with other products to make sugar-free or low-sugar healthy food. The milk used in the method can be milk from any mammals or milk obtained by dissolving milk powder in drinking water.
    Type: Grant
    Filed: January 16, 2009
    Date of Patent: November 12, 2013
    Assignee: Shanghai Shanglong Dairy Co., Ltd.
    Inventors: Yiqian Yan, Haixia Wang, Meiying Cao, Yimou Yan
  • Publication number: 20130287912
    Abstract: The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of vegetable protein, optionally homogenise the vegetable protein solution, heat vegetable protein solution at a temperature of from 100 to 155° C. for 0.1 seconds to 60 minutes. The present invention is also directed to a glazing agent obtainable by the method and to a glazing agent comprising a solution of 5 to 15 wt % of vegetable protein with a viscosity of 35 m Pa·s or lower. Furthermore the present invention is directed to the use of a vegetable protein solution as a glazing agent for baked goods.
    Type: Application
    Filed: July 27, 2011
    Publication date: October 31, 2013
    Applicant: DAWN FOODS B.V.
    Inventors: Erwin Theofiel De Waele, Joyce Allegonda Johanna Kox
  • Patent number: 8568810
    Abstract: The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.
    Type: Grant
    Filed: March 8, 2013
    Date of Patent: October 29, 2013
    Assignee: Tsann Kuen (Zhanghou) Enterprise Co., Ltd.
    Inventors: Chih Ming Wen, Shangqian Gao
  • Publication number: 20130251845
    Abstract: The present invention provides a process for the manufacture of a dairy product or nutritional formula, such as an infant formula, which has a fat particle distribution with resembles human breast milk The process comprises mixing vegetable fat, protein and carbohydrates in a high shear rotor stator mixer and subsequently subjecting said mixture to homogenization so as to provide a composition with a monomodal fat particle size distribution and a low proportion of fat particles below 1 ?m. further aspects of the invention relates to the dairy product or nutritional formula per se and the use of said dairy product or nutritional formula.
    Type: Application
    Filed: December 13, 2011
    Publication date: September 26, 2013
    Applicant: NESTEC S.A.
    Inventors: Peter Erdmann, Juan Carlos Brugger, Peter Fankhauser, Siripop Singtokaew
  • Publication number: 20130236627
    Abstract: Coffee whiteners prepared by using, as the aqueous phase thereof, a casein-containing milk protein solution that has been deamidated with a protein deamidating enzyme, exhibit excellent storage stability and dispersibility in coffee without the use of synthetic emulsifiers.
    Type: Application
    Filed: August 31, 2012
    Publication date: September 12, 2013
    Inventor: Noriko MIWA
  • Publication number: 20130230629
    Abstract: A method and system for forming a beverage mixture comprising protein is disclosed. The method comprises heating the beverage in a heat exchanger, transferring the beverage to a hold loop located outside of the heat exchanger, and denaturizing the protein within the hold loop for a residence time, after the beverage is heated in the heat exchanger such that the denaturizing occurs outside of the heat exchanger to prevent fouling of the heat exchanger. The system comprises a beverage forming tank, a heat exchanger for heating the beverage, and a first hold loop separate from the heat exchanger, which is configured to hold the beverage for a residence time to denaturize a protein in the beverage.
    Type: Application
    Filed: March 1, 2013
    Publication date: September 5, 2013
    Inventors: Hoang Hathuc, Arnab Sarkar, Rei-Young Amos Wu, Bozena Malmgren
  • Patent number: 8523151
    Abstract: A fine bubble generating apparatus that efficiently generates fine bubbles on the nanometer level. A cylindrical member has a cylindrical inner peripheral surface, a first end wall member closing one end of the cylindrical member, and a second end wall member closing the other end of the cylindrical member. The cylindrical member and the first and second end wall members define a fluid swirling chamber. The cylindrical member has a fluid inlet hole at a position close to the second end wall member to supply a gas-liquid mixed fluid in the tangential direction of the peripheral surface of the fluid swirling chamber. The second end wall member has a fluid outlet hole extending therethrough along the center axis of the inner peripheral surface of the fluid swirling chamber. The gas-liquid mixed fluid is introduced into the fluid swirling chamber at a position close to the second end wall member.
    Type: Grant
    Filed: May 2, 2012
    Date of Patent: September 3, 2013
    Assignee: Ligaric Co., Ltd.
    Inventor: Hideyasu Tsuji
  • Publication number: 20130224358
    Abstract: The present invention relates to a method for an accelerated fermentation in a fermentation tank 2 with at least a tank cone 2a and a connection flange 4, in particular for beer production. The method comprises the steps: a) sucking in of fermentation fluid M1 from the tank 2 via a first circulation pipe 40 by means of a circulation pump 30; b) inducing of the drive fluid M1 that is now pumped by the circulation pump 30 via a second circulation pipe 50 in a mixing member 10 that is arranged within the tank cone 2a at a height L of 350 mm-1800 mm between the bottom edge of the connection flange 4 and the bottom edge of the mixing member 10; and c) generating of a jet directed upwards and exiting through an outlet opening 18 of the mixing member 10, so that the yeast cells stay for a longer time in suspension in the tank 2 by means of an in such a way improved convective current. The invention relates moreover to a corresponding device.
    Type: Application
    Filed: May 27, 2011
    Publication date: August 29, 2013
    Inventors: Rudolf Michel, Thomas Wünsche, Daniel Kontny
  • Publication number: 20130216665
    Abstract: The present invention is related to a multiple emulsion of the water-in-oil-in-water (W/O/W) type for stabilization of natural coloring agents, such as anthocyanin, phycocyanin, carthamus, huito, calcium carbonate, carmine and carminic acid, against changes in pH values, oxidation and light as well as against ingredient interactions.
    Type: Application
    Filed: November 4, 2011
    Publication date: August 22, 2013
    Inventors: Sarah Louise Mason, Marie Bonnet
  • Patent number: 8512785
    Abstract: In order to specify a device (1) and a method for the micro-particulation of filtration residues comprising a mechanical treatment and a heat treatment, in particular of whey proteins in ultra-filtration whey concentrates, which in each case permit a particularly high yield of particles in a preselectable size range in a manner which spares resources, it is suggested to provide a separate heat treatment device (5) as well as a separate mechanical treatment device (9) or for the heat treatment and the mechanical treatment to be carried out separately from one another with respect to space and time.
    Type: Grant
    Filed: August 17, 2005
    Date of Patent: August 20, 2013
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventor: Dieter Krüsemann
  • Publication number: 20130209527
    Abstract: Process for the preparation of a water-in-oil or oil-in-water nanoemulsion wherein the dispersed phase is distributed in the dispersing phase in the form of droplets having a diameter ranging from 1 to 500 nm, comprising: 1) the preparation of a homogeneous water/oil blend (I) characterized by an interface tension lower than 1 mN/m, comprising water in an amount of 30 to 70% by weight, at least two surface-active agents having a different HLB, selected from non-ionic, anionic, polymeric surface-active agents, said surface-active agents being present in such a quantity as to make the blend homogeneous; 2) the dilution of the blend (I) in a dispersing phase consisting of oil or water with the addition of a surface-active agent, selected from non-ionic, anionic, polymeric surface-active agents, the quantity of the dispersing phase and surface--active agent being such as to obtain a nanoemulsion having a HLB different from that of the blend (I).
    Type: Application
    Filed: March 18, 2013
    Publication date: August 15, 2013
    Inventors: Lucilla DEL GAUDIO, Thomas Paul Lockhart, Alessandra Belloni, Rossella Bortolo, Roberto Tassinari
  • Publication number: 20130202740
    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 includes at least one hydrophobic substance and a layer around the at least one hydrophobic substance. The layer includes protein aggregates and a negatively charged polymer having blockwise charges, such as pectin. Methods for producing the microcapsules are also disclosed here.
    Type: Application
    Filed: February 8, 2012
    Publication date: August 8, 2013
    Applicant: PepsiCo, Inc.
    Inventors: Peter S. Given, JR., Robert Hans Tromp
  • Patent number: 8501263
    Abstract: The invention relates to a stable beverage comprising at least one texture component selected from the group consisting of unhomogenised vegetable puree, fruit pulp and fruit puree, optionally unhomogenised vegetable juice and/or fruit juice, optionally homogenised vegetable material and/or fruit material, and a plant sterol ester and/or plant stanol ester in an amount of from 0.2 to 25% by weight of the beverage. Additionally the invention relates to a method for preparing the stable beverage.
    Type: Grant
    Filed: July 24, 2008
    Date of Patent: August 6, 2013
    Assignee: Raisio Nutrition Ltd.
    Inventors: Leena Koponen, Ritva Lahtinen, Ingmar Wester
  • Publication number: 20130196049
    Abstract: There is provided a process for preparing a reduced sodium salt composition, the process comprising the steps of mixing sodium chloride with one or more sodium chloride substitute complexes, heating the so-formed mixture to form a melt, and cooling the melt to form a solid. The so-formed solid is a fused granular matrix of sodium chloride and one or more sodium chloride substitute complexes. An alternative process is provided in which the sodium chloride and the sodium chloride substitute complex are heated to the liquid phase before they are combined. A reduced sodium salt composition is also provided, in particular a reduced sodium chloride salt obtained from these processes.
    Type: Application
    Filed: April 14, 2010
    Publication date: August 1, 2013
    Inventors: Douglas Hugh Brown, Michael Klinge, Stephan Klinge
  • Patent number: 8496983
    Abstract: A combined particulate solid and liquid container includes a base for holding a particulate solid; and a top removably attached to the base. The top includes a reservoir for holding a liquid and has an opening defined by a lower part projecting downwardly from the reservoir. The top also includes a port door removably attached to the opening and having a thermally-conductive insert projecting upwardly from the port door and into the reservoir when the port door covers the opening.
    Type: Grant
    Filed: September 23, 2008
    Date of Patent: July 30, 2013
    Assignee: Guateplast S.A.
    Inventors: Susan Rybar Michaeli, Roberto Tomas Rybar
  • Publication number: 20130189415
    Abstract: A novel food composition is provided in which eggs whites are combined with phytosterols. Other ingredients, such as omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may also be present in the product. Methods for producing these compositions are also provided.
    Type: Application
    Filed: March 11, 2013
    Publication date: July 25, 2013
    Applicant: RADLO FOODS LLC
    Inventor: RADLO FOODS LLC
  • Publication number: 20130183426
    Abstract: A blending and dispensing appliance is provided which includes a blending container, a housing having a recess for receiving and supporting the blending container, and an agitator to agitate contents placed therein. A conduit is disposed on an outer sidewall of the blending container and fluidly connected to the blending container. An auger is disposed in the conduit and is rotated within the conduit when a dispensing arm is depressed. The rotating auger extrudes blended contents through the conduit from the blending container to a dispensing spout for further directing the blended contents into a beverage container. A motorized base containing both an agitator and auger motor selectively provide rotary power to the agitator and auger, respectively. A control system is provided for controlling the operation of the auger and the agitator so that the contents placed into the beverage container are blended to a desired consistency.
    Type: Application
    Filed: February 23, 2011
    Publication date: July 18, 2013
    Inventors: Scott Ledger, Augusto Picozza, David Swett
  • Publication number: 20130183428
    Abstract: The present invention relates chocolate products comprising a water-in-oil emulsion, characterised in that: the water-in-oil emulsion comprises an aqueous phase dispersed throughout a lipid phase in the form of droplets, said droplets being encapsulated by substantially crystalline shells; and in that the aqueous phase comprises a sweetener.
    Type: Application
    Filed: September 30, 2011
    Publication date: July 18, 2013
    Applicant: Cargill, Incorporated
    Inventors: Fabien Declercq, Jeroen De Paepe, Paul Smith
  • Patent number: 8481097
    Abstract: Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension.
    Type: Grant
    Filed: January 31, 2012
    Date of Patent: July 9, 2013
    Assignee: Whirlpool Corporation
    Inventors: Lukasz D. Skalski, Timen T Van Dillen