With Mixing Or Agitating, E.g., Homogenizing, Etc. Patents (Class 426/519)
  • Publication number: 20130171313
    Abstract: The present invention provides an improved process for production of gelatin-containing confectionery, in which a mass composed of starch and syrup is liquefied at low temperature and admixed with a gelatin solution.
    Type: Application
    Filed: June 24, 2011
    Publication date: July 4, 2013
    Inventor: Alois Thelen
  • Patent number: 8475854
    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: June 22, 2012
    Date of Patent: July 2, 2013
    Assignee: Whirlpool Corporation
    Inventors: Lukasz D. Skalski, Tiemen T. Van Dillen
  • Patent number: 8470383
    Abstract: A liquid additive is sprayed over liquid nitrogen to form discrete solid particles of the additive in liquid nitrogen. The mixture of additive particles and liquid nitrogen is mixed with a flow of liquid nitrogen at an eductor pump to provide a food treatment composition comprising additive particles. The food treatment composition flows into an interior of food processing equipment to come into contact with food items contained therein.
    Type: Grant
    Filed: December 31, 2010
    Date of Patent: June 25, 2013
    Assignees: American Air Liquide, Inc., Air Liquide Industrial U.S. L.P.
    Inventors: Vasuhi Rasanayagam, David C. Braithwaite
  • Patent number: 8465783
    Abstract: Provided is a magnesium rich composition including potassium, magnesium and citrate, a method for producing such a composition and food or nutritional product including the composition.
    Type: Grant
    Filed: June 2, 2009
    Date of Patent: June 18, 2013
    Assignee: Gadot Biochemical Industries Ltd.
    Inventors: Michael Paikin, Nissim Guigui
  • Publication number: 20130150463
    Abstract: The present invention relates to a particulate water-soluble polymeric polyol that is treated with a compound represented by formula (I), CR1?(OR2)4-x (I) wherein R1 is selected from hydrogen, a C1-C20 alkyl group and an aryl group, R2 is independently at each occurrence selected from a C1-C20 alkyl group and an aryl group, and x is selected from the integer 0 and 1; or with a combination of said compounds, to a method for treating a particulate water-soluble polymeric polyol with the above compound and to a method for the preparation of an aqueous solution of the treated particulate water-soluble polymeric polyol.
    Type: Application
    Filed: June 8, 2010
    Publication date: June 13, 2013
    Applicant: DOW GLOBAL TECHNOLOGIES LLC
    Inventors: Meinolf Brackhagen, Charles B. Mallon, Emmett M. Partain, Hans-Peter Schneider, Eric P. Wasserman
  • Publication number: 20130129896
    Abstract: The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
    Type: Application
    Filed: July 22, 2011
    Publication date: May 23, 2013
    Applicant: NESTEC S.A.
    Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali
  • Publication number: 20130122178
    Abstract: The present invention relates to a liquid creamer with good whitening effect, pleasant sensory characteristics, and which is stable during aseptical processing and subsequent storage at ambient temperature. The creamer is useful e.g. for adding to a hot or cold beverage. The creamer comprising, among others, vegetable oil, protein, maltodextrin, lambda carrageenan, gum arabic and emulsifiers.
    Type: Application
    Filed: June 21, 2011
    Publication date: May 16, 2013
    Applicant: NESTEC S.A.
    Inventors: Alexander A. Sher, Christine Ann Beeson, Winnie Octavia, J. Antonio Gutierrez
  • Publication number: 20130115355
    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: Application
    Filed: May 17, 2011
    Publication date: May 9, 2013
    Applicant: ABBOTT LABORATORIES
    Inventors: Chron-Si Lai, Joseph E. Walton, Charles R. Helmke, Kati E. Shearer
  • Patent number: 8435582
    Abstract: The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to 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.
    Type: Grant
    Filed: June 2, 2010
    Date of Patent: May 7, 2013
    Assignee: PepsiCo, Inc.
    Inventor: Richard T. Smith
  • Publication number: 20130108763
    Abstract: This invention provides an emulsified composition comprising (A) edible oil material, (B) sucrose diacetate hexaisobutyrate (SAIB), (C) octenylsuccinic acid-modified gum arabic, (D) polyalcohol and (E) water, in which the particles are finer and more uniform than those in conventional emulsions prepared with gum arabic, and which is easy of preparation.
    Type: Application
    Filed: July 8, 2011
    Publication date: May 2, 2013
    Inventors: Masanori Saitoh, Hayato Hori, Hiromu Sasakura
  • Patent number: 8414945
    Abstract: The invention relates to a wet grinding method for producing sterol formulations having good wettability. According to said method, a) an additive selected from the group consisting of proteins, proteinaceous adjuvants, carbohydrates, cellulose derivatives, sugar alcohols, fruit concentrates and vegetable concentrates is dissolved or dispersed in water or in an aqueous suspension medium, b) sterol and/or stanol particles having a median particle size of at least 1 mm are added to this solution/dispersion, c) the dispersion thus obtained is homogenized and size-reduced in a mill that works according to the rotor/stator principle, and d) is then optionally dried, with the proviso that the sterol and/or stanol particles are present in the final formulation with a particle size distribution of D90% of not more than 50 ?m.
    Type: Grant
    Filed: November 24, 2007
    Date of Patent: April 9, 2013
    Assignee: Cognis IP Management GmbH
    Inventors: Peter Horlacher, Dieter Hietsch, Jorg Schwarzer, Bernd Jenzer
  • Publication number: 20130084364
    Abstract: A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels of lactose in moisture phase than previously found possible and still retain low crystal sizes in a finished product to maintain a smooth and creamy texture.
    Type: Application
    Filed: September 30, 2011
    Publication date: April 4, 2013
    Inventors: Gary Francis Smith, Andrew Thomas Mackey, Amanda Jane Criezis
  • Patent number: 8404295
    Abstract: The invention concerns a method for processing fermented milk products, in which the milk product passes through processing equipment executed with a plurality of openings from a retentate side toward a permeate side, in which the milk product is forced through the processing equipment with an insert feature preferably moved in a rotating arrangement along a retentate-side boundary surface of the processing equipment.
    Type: Grant
    Filed: June 24, 2010
    Date of Patent: March 26, 2013
    Assignee: Molkerei Alois Muller GmbH & Co. KG
    Inventors: Ricardo Pires, Harald Winterwerber, Reinhard Bohme, Sebastian Kramer
  • Publication number: 20130059059
    Abstract: The invention provides a stable liquid composition of less than 7500 cP comprising an edible gum/s and viscosity inhibiting carriers, wherein addition of the composition to a hot or cold foodstuff increases the viscosity of the foodstuff to greater than 400 cP. The invention also provides a method of manufacturing the liquid composition and method of using the composition to thicken foodstuff.
    Type: Application
    Filed: May 11, 2011
    Publication date: March 7, 2013
    Applicant: TRISTRAM PTY LTD
    Inventors: Ian Tristram, Peter Skarshewski
  • Publication number: 20130059044
    Abstract: To cut food material, in particular potatoes and sweet potatoes, into continuous close-loop shapes, a cutting blade assembly is used. The cutting blade assembly consists of an outer and at least one inner concentrically arranged cutting blade, where each cutting blade has a close-loop cross-sectional shape. The space between adjacent cutting blades forms a cutting tube. The cutting tubes ultimately form the cross-sectional shapes of the cut food material. Supports, such as blade guides and plungers are slidably positioned between the cutting blades in the cutting tubes. These supports maintain the distance between adjacent cutting blades and assist in separating cut food material from the cutting blades. This cutting blade assembly may be used in a method and system for cutting food material into continuous close-loop shapes.
    Type: Application
    Filed: September 7, 2011
    Publication date: March 7, 2013
    Applicant: CAVENDISH FARMS CORPORATION
    Inventor: Alan THORPE
  • Patent number: 8383184
    Abstract: The invention concerns a method for hygienically and automatically producing from a beverage dispensing device a frothed whitened beverage in a receptacle comprising upon the actuation of a command on the device the following operations controlled by a control unit of said device: —a. metering and delivering a pre-warming volume of heated water in a receptacle for prewarming a whitening food component already contained in the receptacle and forming a warmed liquid in said receptacle, —b. metering and delivering a frothing volume of heated water in the form of at least a pressurized jet directed toward the receptacle for frothing the warmed liquid, —c. producing and delivering in the receptacle a liquid mixture made of a second food component and a metered mixing volume of water. The invention also concerns a device for implementing said method.
    Type: Grant
    Filed: May 26, 2009
    Date of Patent: February 26, 2013
    Assignee: Nestec S.A.
    Inventors: Raphael Gugerli, Jean-Luc Thuliez
  • Publication number: 20130045315
    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: Application
    Filed: February 26, 2010
    Publication date: February 21, 2013
    Applicant: CONAGRA FOODS RDM, INC.
    Inventors: Jorge K. Succar, Jerry J. Costales, Khaled Khatib, Jennifer R. Mancuso
  • Patent number: 8376608
    Abstract: An energy-saving static stirring apparatus for automatically stirring a fluid includes a deflector adapted for stationary placement in a container that holds a fluid for boiling. The deflector may include at least one friction contact point for frictionally engaging the container to prevent movement of the deflector. An inner portion of the deflector may be configured for placement proximate to a center of the container. An outer portion of the deflector may be configured for placement proximate to a side of the container. One or more deflector ramps define one or more vent openings to impart lateral movement to heated fluid currents and/or vapor bubbles moving upwardly away from a heat source below the container and to redirect the fluid currents and/or vapor bubbles into a swirling motion that stirs the fluid without movement of the deflector.
    Type: Grant
    Filed: October 31, 2011
    Date of Patent: February 19, 2013
    Inventor: Israel Harry Zimmerman
  • Patent number: 8372458
    Abstract: Objects of the present invention are to provide a continuous emulsification process and equipment therefor in which exact viscosity is measured inline and production conditions are controlled automatically, and a continuous production method for process cheese type and equipment therefor.
    Type: Grant
    Filed: November 11, 2009
    Date of Patent: February 12, 2013
    Assignee: Morinaga Milk Industry Co., Ltd.
    Inventors: Hideo Shidara, Junichi Otsuji, Kiyotaka Takahashi, Takeshi Goto
  • Publication number: 20130029015
    Abstract: Food composition for making sausages or hamburgers comprising a vegetable, selected from among Swiss chard, spinach, mushroom, sweetcom or another, a proteinaceous material, salt and water and, optionally, antioxidants and flavourings, both thereof in particular of natural origin. The proteinaceous material used comprises a combination of proteins isolated from soya and proteins isolated from whey. The method of preparation of the composition comprises mixing the proteinaceous material with water, adding ice in flakes and forming an emulsion, to which are added the vegetable and the salt and, in an optional manner, antioxidants and/or flavourings.
    Type: Application
    Filed: February 24, 2011
    Publication date: January 31, 2013
    Inventor: Alberto Susbielles Repetto
  • Patent number: 8361533
    Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterized by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Grant
    Filed: July 13, 2010
    Date of Patent: January 29, 2013
    Assignee: Palsgaard A/S
    Inventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
  • Publication number: 20130022730
    Abstract: Disclosed is a cellulose composite which comprises cellulose and a hydrophilic gum, the cellulose composite giving a 1-mass % aqueous dispersion thereof which has a storage modulus (G?) of 0.06 Pa or more when the pH thereof is 4.
    Type: Application
    Filed: March 30, 2011
    Publication date: January 24, 2013
    Applicant: ASAHI KASEI CHEMICALS CORPORATION
    Inventors: Haruko Obata, Naoaki Yamasaki
  • Publication number: 20130022726
    Abstract: An apparatus for forming a single extrudable food stream such as a cooked cereal dough into a plurality of differently colored and/or flavored dough streams is disclosed including an extruder having screw augers for advancing a plastic food mass, a head or manifold for dividing the plastic food mass into a plurality of substreams each in turn in fluid communication with a plurality of sub-divided dough passageways, and a die head having a plurality of die ports. Each subpassage is separately supplied an additive and has disposed therein a multiplicity of in-line static mixer elements to admix the additive into the substreams of the plastic food mass before passage through the die ports. In a preferred form, first and second substreams are intermixed in a non-homogenous manner before reaching the exit ports. The extrudates are severed into individual pieces by a rotary cutter.
    Type: Application
    Filed: September 26, 2012
    Publication date: January 24, 2013
    Applicant: GENERAL MILLS IP HOLDINGS II, LLC
    Inventor: General Mills IP Holdings II, LLC
  • Publication number: 20130004604
    Abstract: An edible, chewable dark chocolate candy for the oral delivery of dietary supplements and pharmaceutical compounds. The-chocolate formed or molded solid candy contains at least one active ingredient that is blended with the chocolate candy during conching of the chocolate candy. A method for manufacturing the chewable chocolate candy is also disclosed. In the blending phase, a chocolate liquor is blended with additional ingredients to obtain the desired individual chocolate recipe for the chocolate delivery vehicle. The selected dietary supplement and/or pharmaceutical compounds are then added to the chocolate liquor, which is then conched for the desired time period. When the conching phase is completed, the conched chocolate is tempered, after which the tempered chocolate having 60% or more cacao mass may be formed into various sizes and shapes for individually-wrapped pieces, or formed into large blocks for storage and shipment.
    Type: Application
    Filed: June 7, 2012
    Publication date: January 3, 2013
    Applicant: HERO NUTRITIONAL PRODUCTS LLC
    Inventor: Judy Davis
  • Patent number: 8334004
    Abstract: The present invention involves an intelligent cooking method, especially a cooking method defined as oil stir-fry in Chinese cuisine. The present cooking method is comprised of the following steps: feeding heat transfer medium, feeding cooking materials, dispersing and/or turning-over cooking materials, separating cooking materials from oil, re-feeding cooking materials, stir-frying and/or turning-over cooking materials, etc. The method can perform intelligent cooking and can accurately control the duration and degree of heating to achieve the effect of stir-fry which is one of main cuisine techniques.
    Type: Grant
    Filed: November 21, 2005
    Date of Patent: December 18, 2012
    Inventor: Xiaoyong Liu
  • Patent number: 8329243
    Abstract: A process for producing chocolate or a chocolate-like product comprises: (i) forming a first mixture comprising components of the chocolate or chocolate-like product; (ii) grinding the first mixture in first grinding means; (iii) forming a second mixture comprising components of the chocolate or chocolate-like product; (iv) grinding the second mixture in second grinding means different from the first grinding means; (v) combining the first and second mixtures to form a third mixture; and (vi) conching the third mixture to form the chocolate or chocolate-like product.
    Type: Grant
    Filed: July 17, 2008
    Date of Patent: December 11, 2012
    Assignee: Barry Callebaut AG
    Inventor: Luc Joseph Paul Antonie Marie Rumbaut
  • Patent number: 8329242
    Abstract: A process for producing a chocolate or chocolate-like product comprises: (i) mixing a part of the components of the chocolate or chocolate-like product to form a mixture; (ii) homogenizing the mixture with fat using a rotor/stator homogenizer; and (iii) conching the homogenized mixture.
    Type: Grant
    Filed: July 17, 2008
    Date of Patent: December 11, 2012
    Assignee: Barry Callebaut AG
    Inventors: Luc Joseph Paul Antonie Marie Rumbaut, Rik Jan Theo Weetjens
  • Publication number: 20120308704
    Abstract: An emulsion as an ingredient or additive for producing food products including omega-3 fatty acids, the emulsion including an outer water phase including at least one water soluble antioxidant that is dissolved in water; and an inner fat or oil phase which includes plant oil droplets provided with at least one fat or oil soluble antioxidant and with omega-3 fatty acid ester, wherein the plant oil droplets are respectively provided with a shell made from plant protein.
    Type: Application
    Filed: December 2, 2011
    Publication date: December 6, 2012
    Inventors: Peter Eisner, Christian Zacherl, Andreas Nuske
  • Patent number: 8322693
    Abstract: A milk froth machine includes a base and a top cover. A heating element is electrically connected to a controller mounted in the base. First and second electric connectors are respectively mounted to the base and top cover and electrically connected to the controller. The first and second electric connectors are coupled together when an agitator on the top cover is aligned with a supporting top face of the base. A motor is mounted in the top cover and electrically connected to the second electric connector. A container can be placed on the supporting top face with the agitator extending into the container and with the first and second electric connectors electrically coupled together. The controller controls the motor to drive the agitator to agitate milk in the container to form milk froth or controls the heating element to heat the milk.
    Type: Grant
    Filed: July 11, 2010
    Date of Patent: December 4, 2012
    Assignee: Uni-Splendor Corp.
    Inventor: Yu-Yuan Lin
  • Patent number: 8309157
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Grant
    Filed: September 27, 2007
    Date of Patent: November 13, 2012
    Assignee: Del Monte Corporation
    Inventors: Robert Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
  • Publication number: 20120282384
    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: Application
    Filed: May 2, 2012
    Publication date: November 8, 2012
    Inventor: Hideyasu TSUJI
  • Patent number: 8304011
    Abstract: Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more dried potato pieces and, optionally, freshly cooked potatoes, forming the mixture into pellets, and drying them.
    Type: Grant
    Filed: August 11, 2011
    Date of Patent: November 6, 2012
    Assignee: Basic American, Inc.
    Inventors: William H. McArthur, Steven D. Elliott, Kimberly A. Killian
  • Publication number: 20120269936
    Abstract: A method of controlling an integrated beverage system that comprises a dispensing module that dispenses one or more ingredients into a beverage container and a blending/mixing module that blends and/or mixes the ingredients in the beverage container, the method comprising: controlling the dispensing module and the blending/mixing module to prepare first and second beverages concurrently or sequentially.
    Type: Application
    Filed: July 3, 2012
    Publication date: October 25, 2012
    Inventors: Jan Claesson, William E. Smith, Roberto Nevarez
  • Patent number: 8293313
    Abstract: The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 ?m and the microfoamed fruit or vegetable purée being stable for at least 28 days at a temperature ranging between 1 and 10° C. The invention also concerns a method for preparing same.
    Type: Grant
    Filed: October 26, 2006
    Date of Patent: October 23, 2012
    Assignee: Compagnie Gervais Danone
    Inventors: Sophie Vaslin, Céline Valentini, Céline Balerin
  • Patent number: 8282978
    Abstract: A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil, and drying the dispersion. Also, the substitute made by the method and a dehydrated refried bean product made using the oil substitute.
    Type: Grant
    Filed: January 28, 2011
    Date of Patent: October 9, 2012
    Assignee: Basic American, Inc.
    Inventors: Peter Dennis Jensen, Henry J. Camin, Paul William Gover, Dennis Salvatore Greco
  • Publication number: 20120251681
    Abstract: A method of manufacturing a beverage product, including mixing at least two product flows, wherein at least one of the at least two product flows is sterilized before mixing without heating.
    Type: Application
    Filed: March 23, 2012
    Publication date: October 4, 2012
    Applicant: KRONES AG
    Inventor: Jörg Zacharias
  • Publication number: 20120244263
    Abstract: The invention allows for a reduction in the amount of sodium chloride applied to a food product, without adversely affecting the taste of the food product. Sodium chloride particles with bi-modal particle size distribution are combined with particles of another edible salt with a particle size distribution peak that falls between the bi-modal peaks of the sodium chloride particles. In this way, any off-flavors exhibited by the other edible salt are masked by the initial and final pure sodium chloride saltiness flavors provided by the composition.
    Type: Application
    Filed: March 22, 2011
    Publication date: September 27, 2012
    Applicant: The Smith's Snackfood Company Limited
    Inventors: Richard Durno MURRAY, Kim WOOLLETT
  • Patent number: 8263166
    Abstract: An in-shell-scrambled-egg is shown. The scrambled egg includes a natural poultry natural egg wherein the nested layers of the egg are scrambled and the shell of the egg is unbroken. In addition an in-shell egg scrambler is also shown and includes a rotation unit operatively connected to an egg retention portion designed adapted to rotate the egg retention portion such that an egg retained therein is scrambled without breaking the shell thereof. The egg rotation can be controlled by a controller and a sensor can recognize that the egg is scrambled.
    Type: Grant
    Filed: May 6, 2008
    Date of Patent: September 11, 2012
    Assignee: Eggnology Ltd.
    Inventor: Assaf Gurner
  • Publication number: 20120207901
    Abstract: An inflatable cushion useable for an ice cream maker. The ice cream maker can be spherical in shape and the inflatable cushion can approximate a spherical or dodecahedron shell. The inflatable cushion can be comprised of two half-shell portions that are pivotable with respect to one other to be selectively placed in a closed or open position. The ice cream maker can be snugly inserted within the inflatable cushion.
    Type: Application
    Filed: February 15, 2011
    Publication date: August 16, 2012
    Inventor: Keith S. JACKSON
  • Patent number: 8231920
    Abstract: The present invention relates to an animal chew including a resin and a method of direct injection molding the animal chew using a modified screw. The screw may incorporate, for example, additional flights or a larger transition zone. The formed resin may exhibit voids of about 1-100 ?m in diameter.
    Type: Grant
    Filed: April 5, 2006
    Date of Patent: July 31, 2012
    Assignee: T.F.H. Publications, Inc.
    Inventors: Glen S. Axelrod, Ajay Gajria
  • Publication number: 20120189746
    Abstract: A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate fixed to an interior wall of the vessel. The stirring apparatus, includes: a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel; a shaft connected to the motor and extending into an interior space of the vessel; and a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel.
    Type: Application
    Filed: April 6, 2011
    Publication date: July 26, 2012
    Inventor: Timothy DeLong
  • Publication number: 20120189754
    Abstract: An arrangement (20,120,220,320,420,520,620,720,820,920) to hold a dissolvable and/or dispersible beverage flavouring ingredient in a liquid carrier (105,205,405,505) contained in a device (1,100,200,300,400,500,900) has: a tank (11) for containing this liquid carrier; and an impeller (14,214,214?,514,914) located in this tank for circulating this liquid carrier relative to this ingredient to promote dissolution and/or dispersion of this ingredient in the carrier. Such arrangement has means (26,126,226,326,426,526,626,726,826,926) for securing a self-sustaining body (2,102,202,302,402,502,602,702,802,902) of this ingredient and means (21,121,221,321,421,521,621,721,821,921) for positioning the securing means in this tank so as to secure a position of this self-sustaining body spaced apart from this impeller.
    Type: Application
    Filed: September 29, 2010
    Publication date: July 26, 2012
    Applicant: NESTEC S.A.
    Inventors: Fabien Ludovic Agon, Alexa Perrin, Alexandre Perentes
  • Publication number: 20120189745
    Abstract: A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate connected to an interior wall of the vessel, and a space between the baffle and the wall. The stirring apparatus includes a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel, and a shaft removeably connected to the motor and extending into an interior space of the vessel. The stirring apparatus includes a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel; and a multi-bladed propeller secured to the shaft. A position of the propeller along a length of the shift is adjustable.
    Type: Application
    Filed: January 20, 2011
    Publication date: July 26, 2012
    Inventor: Timothy DeLong
  • Patent number: 8227000
    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: December 18, 2008
    Date of Patent: July 24, 2012
    Assignee: Whirlpool Corporation
    Inventors: Lukasz D. Skalski, Tiemen T. Van Dillen
  • Patent number: 8226401
    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: January 12, 2009
    Date of Patent: July 24, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jim Olejarski, Joseph Roarty, Arthur W. Upmann, James A. Duggan
  • Publication number: 20120183665
    Abstract: A method for producing a cheese-containing food, the method including a step (1) of heating a soft cheese-containing mixture that contains 70 to 100% by mass of a soft cheese using a Joule heater, and a step (2) of stirring the heated soft cheese-containing mixture under shearing in a high speed shear cooker, wherein the series of steps including the steps (1) and (2) is performed at least twice. With this method, a cheese-containing food having satisfactory quality in terms of smoothness in the mouth and flavor and the like can be produced by using a raw material having a high soft cheese content.
    Type: Application
    Filed: September 22, 2010
    Publication date: July 19, 2012
    Applicant: Morinaga Milk Industry Co., Ltd.
    Inventors: Hiroshi Koishihara, Tadahiro Abe, Nobuaki Shirashoji, Asashi Imagawa, Osamu Kawasaki, Akira Misu
  • Patent number: 8221820
    Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Grant
    Filed: November 27, 2006
    Date of Patent: July 17, 2012
    Assignee: Palsgaard A/S
    Inventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
  • Patent number: 8221811
    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: December 18, 2008
    Date of Patent: July 17, 2012
    Assignee: Whirlpool Corporation
    Inventors: Lukasz D. Skalski, Tiemen T. Van Dillen
  • Publication number: 20120178629
    Abstract: Disclosed herein are apparatus and methods for producing emulsions, and, in particular, for maintaining laminar flow during production of emulsions containing microsuspensions.
    Type: Application
    Filed: December 22, 2011
    Publication date: July 12, 2012
    Inventors: Bruce W. Hudson, Gary W. Opperman, Adrian T. Raiche
  • Patent number: 8216626
    Abstract: Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more dried potato pieces and, optionally, freshly cooked potatoes, forming the mixture into pellets, and drying them.
    Type: Grant
    Filed: August 11, 2011
    Date of Patent: July 10, 2012
    Assignee: Basic American, Inc.
    Inventors: William H. McArthur, Steven D. Elliott, Kimberly A. Killian