With Mixing Or Agitating, E.g., Homogenizing, Etc. Patents (Class 426/519)
  • Publication number: 20110212238
    Abstract: A tank for tempering cocoa butter containing mass is provided. This tank, which is equipped with a scraper and an impeller, is characterized in that the impeller induces a downward current of the cocoa butter containing mass in the tank. The tank allows for tempering cocoa butter containing mass in a single step wherein the temperature is decreased from an initial temperature of about 53° C. to about 57° C. to a final temperature of about 30° C. to about 32° C.
    Type: Application
    Filed: November 1, 2010
    Publication date: September 1, 2011
    Inventors: Mehran Rose, Uwe Riedel, Konstantinos Paggios, Martin Richard Thiele
  • Patent number: 8007847
    Abstract: A device for preparing a fluid food at a desired consumption temperature on demand, comprising two reservoirs of water, a container containing a formula, a data processor and a controller for dispensing water of the correct temperature from each of the reservoirs and the formula from the container into a vessel. Also provided are methods for preparing specialized foods at desired consumption temperatures on demand, and methods for marketing both foods and food-preparation devices.
    Type: Grant
    Filed: August 7, 2006
    Date of Patent: August 30, 2011
    Inventors: Eytan Biderman, Noam Ziv
  • Patent number: 8003148
    Abstract: A device for frothing and steaming milk has a steamer (1) and a steamer tube (3) connected to a steam conduit (2). The steam conduit (2) is provided with an air feeder port (6) which can be closed off. The steamer tube (3) has a temperature sensor (11) for sensing the milk temperature. The device has furthermore a controller (13) devised to open/close the air feeder port (6) as a function of the operating mode and/or sensed milk temperature. When the milk is steamed the air feeder port (6) remains closed whilst when frothing the milk it normally firstly remains closed until opened at a predefined milk temperature so that air can be mixed in the flow of steam.
    Type: Grant
    Filed: August 14, 2008
    Date of Patent: August 23, 2011
    Assignee: Cafina AG
    Inventor: Claudio Schödler
  • Patent number: 8003154
    Abstract: This application provides a process for producing a refried bean product. The refried bean product contains both homogenized cooked bean particles and larger sized cooked bean particles and provides a texture typical of refried beans. The present process includes hydrating dried beans in water a period of time sufficient to increase the moisture content of the beans, cooking the hydrated beans in water, coarse grinding the cooked beans to provide a bean slurry, dividing the bean slurry into first and second portions, milling the first bean portion to provide a milled bean portion, homogenizing the milled bean portion with water to provide an homogenized bean portion, combining the homogenized portion and the second coarse ground bean portion with water, spices and lard to provide a combined bean mixture, and mixing the combined bean mixture to provide a refried bean product.
    Type: Grant
    Filed: January 17, 2007
    Date of Patent: August 23, 2011
    Assignee: Fairbault Foods, Inc.
    Inventors: James S. Nelson, Judene Smahel
  • Publication number: 20110200730
    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: Application
    Filed: February 12, 2010
    Publication date: August 18, 2011
    Applicant: Fresh Express, Inc.
    Inventors: David K. Lewis, Ravi Kulkarni
  • Patent number: 7993694
    Abstract: The invention relates to an appliance (1) for cooking food, the appliance comprising firstly a receptacle (2) for containing the food and secondly a blade (8) placed within the receptacle (2), said receptacle (2) and blade (8) being designed to be driven with relative rotary motion so as to stir the food in the receptacle (2), the appliance being characterized in that the blade (8) includes turnover means (13) shaped to act under the effect of the relative rotary motion to cause at least a fraction of the food to turn over in a turnover direction (D) that presents, in the plane of the rotary motion, a majority component that is radial.
    Type: Grant
    Filed: February 1, 2007
    Date of Patent: August 9, 2011
    Assignee: SEB S.A.
    Inventors: Arnaud Goderiaux, Jean-Claude Bizard
  • Patent number: 7993053
    Abstract: A food blending apparatus and a method of blending food within a container with the object of providing a hygienic system whereby disposable containers are charged with product at a location remote from consumption. After filling with ingredients the container is sealed and then cooled. Containers include an integral blender which when connected to a drive enable the product to be blended at the point of consumption after location in driving connection with the drive means. Product is accessed through a sealed opening of the container after opening the seal. After consumption the container is disposed of and is constructed to make disposal economical.
    Type: Grant
    Filed: October 30, 2007
    Date of Patent: August 9, 2011
    Assignee: McGill Technology Limited
    Inventor: Shane R. McGill
  • Publication number: 20110189358
    Abstract: Disclosed herein is an apparatus for preparing frozen drinks. The apparatus comprises a platform configured to support a blender cup, the platform reversibly translatable between a first position beneath an ice shaver and a second position beneath a flavoring dispenser and a weight sensor mechanically coupled to the platform and configured to produce an output indicative of a weight of an object present on the platform.
    Type: Application
    Filed: February 1, 2011
    Publication date: August 4, 2011
    Applicant: ISLAND OASIS FROZEN COCKTAIL COMPANY, INC.
    Inventor: Michael Herbert
  • Patent number: 7987774
    Abstract: An improved extruder (10) is provided which permits successful introduction of very high quantities of injected steam into material being processed, on the order of 6-8% or more by weight steam. The extruder (10) includes an elongated extruder barrel (12) having at least one elongated, axially rotatable, helically flighted extrusion screw (16,18) therein. The barrel (12) is equipped with obliquely oriented steam injection ports (44, 46) along the length thereof, housing steam injectors (48, 50). The barrel (12) includes relatively high free volume steam injection heads (32 and 38, 40) having therein screw sections (78, 82) of relatively long pitch length, together with steam restriction heads (30, 34, and 42) on opposite sides of the injection heads (32, and 38, 40) having therein relatively short pitch length screw sections (76, 80, 84).
    Type: Grant
    Filed: March 16, 2007
    Date of Patent: August 2, 2011
    Assignee: Wenger Manufacturing, Inc.
    Inventors: LaVon Wenger, Galen J. Rokey, Allan Spellmeier
  • Patent number: 7976883
    Abstract: The invention relates to a method for delivering a flavored and/or nutritionally enhanced non-carbonated beverage on premise. The method comprises a step of providing at least one packaged source of a liquid premix base comprising at least one microbiologically, physically, enzymatically and/or chemically sensitive beverage component which is not solely carbohydrate, a water activity lowering component. The liquid premix based is formulated with a water activity and/or solid content effective to render it shelf stable at room temperature. The method comprises a step of separately providing a plurality of flowable additive packaged sources adapted to tailor the flavor, aroma, body and/or nutritional value of the beverage. The method comprises a step in which liquid premix base is mixed to hot or cold non-carbonated water to provide a beverage base which is dispensed to the cup and wherein at least one additive is delivered and mixed with the beverage base into the cup.
    Type: Grant
    Filed: November 30, 2005
    Date of Patent: July 12, 2011
    Assignee: Nestec S.A.
    Inventors: Arturo F. Guerrero, David J. Harrison, Roland A. MacHattie
  • Patent number: 7972639
    Abstract: Beverage dispensers and dispensing methods that facilitate mixing of one or more additives (e.g., flavorings) with a base liquid are described. In a preferred method of preparing a beverage, a base liquid is dispensed from a dispensing device (100) into a container (150). A flowable additive is dispensed from the dispensing device into the container to mix the flowable additive with the base liquid during the dispensing of the base liquid to provide the beverage. Preferably, the dispensing of the base liquid and the flowable additive is controlled to vary the relative concentration of the additive in the base liquid in the container during the dispensing.
    Type: Grant
    Filed: November 29, 2005
    Date of Patent: July 5, 2011
    Assignee: Nestec S.A.
    Inventors: Arturo F. Guerrero, David Harrison
  • Patent number: 7947321
    Abstract: A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters.
    Type: Grant
    Filed: July 20, 2006
    Date of Patent: May 24, 2011
    Inventors: James S. Brophy, Linda Brophy
  • Publication number: 20110104335
    Abstract: A process for preparing a confectionery product comprising a dispersion of a powder in a matrix comprises: i) providing a liquid matrix material in a container, ii) combining a powder with the liquid matrix material in the container, iii) mixing the powder and the liquid matrix material in the container using a low shear mixer to form a mixture; iv) removing the mixture from the container; and v) optionally, passing the mixture through a filter and/or a magnetic field; wherein the process is operated on a continuous or semi-continuous basis with continuous or semi-continuous supply of liquid matrix material to the container in (i), and the matrix material is selected from chocolate, chocolate-like products and fat continuous confectionery fillings.
    Type: Application
    Filed: August 19, 2008
    Publication date: May 5, 2011
    Inventors: Luc Rumbaut, Alex Landuyt, Maaike Minnaert, Dirk De Clercq
  • Publication number: 20110104350
    Abstract: The invention relates to a method and a device for heat-treating and/or cooling liquid foods, in particular drinks. According to the invention, the liquid food is heated by at least one heat transfer medium during heat exchange and the foods and/or the heat transfer medium is guided along a spiral- and/or helical-shaped fluid channel (1; 2, 3).
    Type: Application
    Filed: July 10, 2009
    Publication date: May 5, 2011
    Inventors: Ludwig Clüsserath, Bernd Bruch
  • Publication number: 20110097468
    Abstract: The rotisserie chili roaster includes a cylindrical perforated cage having opposite open ends capped by a cover. The perforated cage includes a door panel pivotally attached to the cage by a hinge mechanism. The door panel is selectively closed by a latch mechanism. Each cover includes a centrally disposed collar having a bore therethrough, and a locking mechanism is operatively attached thereto. A rotatable rod is inserted through the collars and locked by the locking mechanism. A plurality of chili or other food products may be placed inside the cage, and the rod may be operatively attached to a motor or a handle such that rotation of the rod concurrently rotates the cage placed over a source of heat to thereby roast the food products.
    Type: Application
    Filed: June 21, 2010
    Publication date: April 28, 2011
    Inventors: Patrick I. Driscoll, Cindy L. Myers
  • Publication number: 20110086924
    Abstract: A method of manufacturing an eutectic crystalline sorbitol/maltitol that represents a single melting peak obtained by differential scanning calorimetry. The method includes combining a liquid composition containing two or more kinds of the sugar alcohol at a predetermined ratio with a powder containing crystals of the same two or more kinds of the sugar alcohol at substantially the same usage ratio as that of the sugar alcohol to obtain a mixture, and kneading and aging the mixture.
    Type: Application
    Filed: October 21, 2010
    Publication date: April 14, 2011
    Applicant: B Food Science Co., Ltd.
    Inventors: Satoshi Okazaki, Yoshinori Toda, Yoshinobu Nakamura, Kazunori Shinji, Tatsuya Uraji
  • Publication number: 20110086158
    Abstract: Mouthfeel can be improved by processing a beverage product having an insoluble food component with a static mixer. The beverage product can be a soy beverage containing insoluble protein components. The static mixer serves to reduce the average particulate size of the insoluble food component.
    Type: Application
    Filed: December 17, 2010
    Publication date: April 14, 2011
    Applicant: PepsiCo, Inc.
    Inventors: Babatunde Aremu, Christopher Graham
  • Publication number: 20110076378
    Abstract: An apparatus and method of flash freezing an energy beverage liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired and then reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads.
    Type: Application
    Filed: September 17, 2010
    Publication date: March 31, 2011
    Inventors: Curt D. Jones, Robert Lynn
  • Publication number: 20110076380
    Abstract: Methods for processing a starch-based material are provided. Snack based products can be prepared using the methods herein.
    Type: Application
    Filed: July 28, 2010
    Publication date: March 31, 2011
    Inventor: Andrew Dyhin
  • Publication number: 20110064858
    Abstract: Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable agitator, such that the agitator extends into confectionery mix in the container. A valve controllably dispenses liquid gas into the confectionery mix in the container while relative motion is imparted to the container and agitator to agitate and admix the confectionery mix and liquid gas while the liquid gas mix evaporates to cool and freeze the confectionery mix, through a transfer of heat from the confectionery mix to the liquid gas and through the latent heat of evaporation of the liquid gas, to produce the frozen confectionery product.
    Type: Application
    Filed: July 12, 2010
    Publication date: March 17, 2011
    Inventors: David Waletzko, Daniel Celotta, Jonathan Paul Robelia, Micah Todd Cook, Rupa Kilaparti, Paul Joseph Henry, Daniel Theodore Noes, William K. Durfee
  • Publication number: 20110064865
    Abstract: A batch of animal feed from a plurality of ingredients is prepared in a mixer/feeder wagon (1) where the ingredients require respective predefined mixing periods during a mixing cycle in the mixer/feeder wagon (1). The mixer/feeder wagon (1) comprises a mixing compartment (14) in which a mixing rotor provided by a paddle mixer (17) is rotatably mounted. Stationary chopping blades (42) mounted in a base (43) of the mixing compartment (14) cooperate with the paddle mixer (17) for chopping fibrous material during the mixing cycle. The appropriate predefined mixing periods required for the respective ingredients are determined in order to avoid over-mixing and under-mixing of the ingredients, and the predefined mixing period is defined as the number of revolutions of the paddle mixer (17) to which that ingredient is to be subjected.
    Type: Application
    Filed: March 6, 2009
    Publication date: March 17, 2011
    Inventors: John Joseph McCurdy, Oliver Thomas O'Neill, Hugh Mc Nab Kerr, Jerome Jean-Yves Eon, Seth Daniel Wareing, Timothy John Penfare
  • Publication number: 20110064859
    Abstract: A frozen confection having a pH of from 2.7 to 4.7 is provided. The frozen confection comprises at most 1.0 wt % milk protein, 0.1 to 5.0 wt % of calcium sulphate and 0.1 to 5.0 wt % of citric acid or malic acid or a mixture thereof. A process for manufacturing the frozen confection is also provided.
    Type: Application
    Filed: September 17, 2009
    Publication date: March 17, 2011
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventor: Loyd Wix
  • Publication number: 20110065791
    Abstract: The invention concerns a process for preparing particles, which particles contain one or more spaces in which a gas phase is present which comprises at least one active ingredient, in particular at least one aroma, flavor or precursor for an aroma or flavor, and which space or spaces are at least substantially surrounded by an enveloping phase which at ambient temperature is at least substantially solid and at least substantially impermeable to the active ingredient, comprising allowing the gaseous active ingredient to migrate from or through the enveloping phase into the space or spaces at a temperature at which the enveloping phase is permeable to the gaseous active ingredient; and then cooling the particles to a temperature at which the enveloping phase of the particles is at least substantially impermeable to the active ingredient in the particles.
    Type: Application
    Filed: February 25, 2009
    Publication date: March 17, 2011
    Inventors: Albert Thijs Poortinga, Paul Bastiaan van Seeventer, Mathijs Hendrikus Johannes Martens, Derrick Adriaan Johannes Kirpestein
  • Publication number: 20110059216
    Abstract: An accessory straw is provided for use with containers for consumable beverages, in which the accessory straw can be used to mix and/or consume the beverage and to prevent or at least minimize separation of the beverage into component phases or layers.
    Type: Application
    Filed: November 8, 2010
    Publication date: March 10, 2011
    Inventor: Maluki C. Takumah
  • Publication number: 20110059223
    Abstract: The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: —a dry conching step performed at a temperature of between 50° C. and 70° C., —and subsequent a wet conching step performed at a temperature of between 60° C. and 110° C., more in particular at a temperature between 60° C. and 90° C., wherein the dry conching temperature and the wet conching temperature are comprised within the range(s) defined by the graph of FIG. 13 (see shaded or hatched regions). Most preferably the dry conching step is performed at about 60° C. and the wet conching step at about 60° C. or about 90° C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate, in particular a dark chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.
    Type: Application
    Filed: August 16, 2007
    Publication date: March 10, 2011
    Applicant: Puratos N.V.
    Inventors: Bram Beheydt, Caroline Ouwerx, Sonia Collin, Catherine Deledicque, Fanny Nguyen
  • Publication number: 20110045161
    Abstract: A dispensing nozzle assembly for dispensing a number of micro-ingredients into a fluid stream. The dispensing nozzle assembly may include a micro-ingredient mixing chamber, a number of micro-ingredient lines in communication with the micro-ingredient mixing chamber such that the micro-ingredients mix therein, and a mixed micro-ingredient exit such the mixed micro-ingredients are dispensed into the fluid stream.
    Type: Application
    Filed: November 2, 2010
    Publication date: February 24, 2011
    Applicant: THE COCA-COLA COMPANY
    Inventor: Lawrence B. Ziesel
  • Publication number: 20110038901
    Abstract: This invention relates to a method for the mechanically protective production of finely dispersed micro-/nanoemulsions with narrow droplet size distribution, whereby drops are produced on the surface of a membrane or of a filter fabric, and the drops are detached from the membrane or filter fabric surface by motion of the membrane or of the filter fabric in a first immiscible liquid phase in which pronounced stretching flow components in particular, besides shear flow components, bring about the detachment of the drops formed on the membrane surface especially efficiently and protectively. The invention also relates to a device for implementing the method according to the invention with a membrane or filter unit that is positioned to move, in particular to be able to rotate, in a housing with a gap that may be eccentric toward the inner wall of the housing and/or provided with flow baffles that produce stretching flow components.
    Type: Application
    Filed: August 19, 2005
    Publication date: February 17, 2011
    Applicants: ETH-ZURICH, INSTITUT FUR LEBENSMITTELWISSENSCHAFT,, KINEMATICA AG, ION BOND AG, PROCESSTECH GMBH
    Inventors: Erich J. Windhab, Verena Schadler, Beat Troxler, Andreas Kurt Dürig, Fred-Rainer Grohmann
  • Patent number: 7879385
    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: May 3, 2007
    Date of Patent: February 1, 2011
    Assignee: Basic American, Inc.
    Inventors: Peter Dennis Jensen, Henry J. Camin, Paul William Gover, Dennis Salvatore Greco
  • Publication number: 20110020515
    Abstract: A frozen beverage device (10) has a container (20) and sealable cover (30) to convert a liquid (60), such as a non-alcoholic or alcoholic beverage into an at least semi-frozen slurry containing ice crystals (61). Freezing device(s) (50), which may have a range of shapes, contain refrigerant to from a thin layer of ice/ice crystals on the deformable wall(s) of the freezing device(s) (50), the ice crystals (61) being released therefrom due to agitation of the liquid (60) by shaking/rotation and/or squeezing on the container (20) and/or cover (30).
    Type: Application
    Filed: December 22, 2008
    Publication date: January 27, 2011
    Inventor: Alfio Bucceri
  • Publication number: 20110008485
    Abstract: Protein-dense micellar casein-based liquid enteral nutritional composition are provided that contain micellar casein and optionally caseinate. Liquid enteral nutritional compositions are disclosed comprising 10 to 20 g of protein per 100 ml of the composition, in which all or a major part of said protein comprises native micellar casein. Also, a method is disclosed for producing the composition according to the invention, comprising a step wherein an aqueousprotein solution in which all or a major part of said protein comprises native micellar casein, is subjected to an evaporation step.
    Type: Application
    Filed: December 5, 2008
    Publication date: January 13, 2011
    Inventors: Marcel Minor, Edward Lucian Sliwinski, Natalie Elizabeth Hotrum, Wynette Hermina Agnes Kiers, Suzanne Van Steenis, Arjan Waterink, Esther Jacqueline De Kort
  • Patent number: 7857500
    Abstract: A system and method for making processed meat products without the need for a vacuum system is disclosed. Meats and other meat product constituents are forced into a mixer having rotating elements for directing the constituents through a housing. The system limits the amount of air that is in contact with the constituents while resident within the housing, and provides high shear force to reduce the necessary mixing time.
    Type: Grant
    Filed: February 18, 2005
    Date of Patent: December 28, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Paul G. Morin, Michele L. Reeve, Jennifer L. Tomey, Daniel B. Wilke
  • Publication number: 20100323071
    Abstract: An integrated beverage dispensing and cleaning system comprising: at least one blender module which blends and/or mixes ice, at least one other ingredient, and/or at least one mixin within a beverage container, thereby producing the beverage; and a cleaning assembly integrated with the blender module, wherein, upon removal of the beverage container from the blender module, a cleaning mode is initiated.
    Type: Application
    Filed: December 8, 2009
    Publication date: December 23, 2010
    Inventors: Roberto Nevarez, William E. Smith, Jan Claesson
  • Publication number: 20100297329
    Abstract: The invention concerns a shelf stable spread that includes sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and preferably 5% to 15% by weight wherein the spread is substantially free of emulsifiers and thickeners, is not caramelised and is thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured at 25° C. by a Texture Analyser equipped with a 5 kg load cell and a 20 mm diameter cylinder probe with a penetration into the sample at a constant speed 1 mm/s during 10 s.
    Type: Application
    Filed: December 20, 2007
    Publication date: November 25, 2010
    Applicant: NESTEC S.A.
    Inventors: Ernst Beutler, Caroline Niederreiter, Sylvie Langorieux, Carla Delannoy
  • Patent number: 7838054
    Abstract: A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wall at least one-quarter of the distance across the chamber. A drive moves the container so that the rib brings the food products into and out of contact with the liquid, and a vacuum source creates a partial vacuum within the chamber.
    Type: Grant
    Filed: January 10, 2006
    Date of Patent: November 23, 2010
    Assignee: Grovac Systems International, L.C.
    Inventors: Edward Thornton, Billy Groves
  • Patent number: 7832184
    Abstract: A container has a product chamber for containing a product. The product chamber has a product opening that opens into the exterior. A closure member is releasably mounted on the product opening. The container further includes an additive chamber for containing an additive, and a pressure valve that connects the additive chamber and the product chamber with each other. The pressure valve has a closed position when the pressure inside the product chamber is higher than the pressure inside the additive chamber, and an open position for discharging additive from the additive chamber into the product chamber when the pressure inside the product chamber is lower than the pressure inside the additive chamber. The pressure inside the product chamber is higher than the ambient pressure and the pressure inside the additive chamber is both lower than the pressure inside the product chamber and higher than the ambient pressure.
    Type: Grant
    Filed: January 12, 2007
    Date of Patent: November 16, 2010
    Assignee: Packaging & Product Innovations Europe B.V.
    Inventor: Mark Erich Sillince
  • Publication number: 20100284944
    Abstract: Disclosed are Compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, Saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A.
    Type: Application
    Filed: March 27, 2008
    Publication date: November 11, 2010
    Inventors: Ioana Maria Ungureanu, Nicole Erna Irene Brune, Jay Patrick Slack, Kimberley Gray, Christopher Todd Simons, Jenny Ellen Evans Pennimpede
  • Publication number: 20100278976
    Abstract: The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of 5 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 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: Application
    Filed: July 13, 2010
    Publication date: November 4, 2010
    Applicant: Palsgaard A/S
    Inventors: Viggo Creemers NORN, Hanne Kranold Ludvigsen
  • Publication number: 20100278978
    Abstract: A reduced milk fat, reduced sugar, improved health characteristic, higher antioxidant content, improved taste, texture, melt, and creaminess non-standardized milk chocolate that can have a milk fat content of 0% to 8% and is blended with a standardized chocolate, an edible oil blend, 100% Cocoa Powder, Confectionery Sugar, Cocoa Seed Butter Crystals, and synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. A standardized milk chocolate product with 3.69% or higher milk fat that has improved health characteristics , higher antioxidant content, improved taste, texture, melt, and creaminess from a synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry.
    Type: Application
    Filed: April 22, 2010
    Publication date: November 4, 2010
    Inventor: Gary Ervin
  • Patent number: 7820215
    Abstract: An apparatus and associated method for varying the color and/or flavor of an extruded food product during a single production run of a single extrusion device. The apparatus includes a multi-additive injection system, which is attached to a fluid supply line of an extrusion device. The injection system is comprised of a plurality of additive supply tanks, which are each in fluid communication with the fluid supply line via an injection manifold, and a metering mechanism which selectively controls the amount of additive injected into the supply line by each individual supply tank. The injection system may also include a central control mechanism for calibrating the amount of additive injected into the supply line and for maintaining a constant fluid volume added to the extrusion device. Each of the additive supply tanks may contain a different colorant and/or flavoring. Two variants of the injection manifold are provided as well as a novel injection sequence for use with the disclosed system.
    Type: Grant
    Filed: October 26, 2007
    Date of Patent: October 26, 2010
    Assignee: Frito-Lay North America, Inc.
    Inventors: Eugenio Bortone, Perry Hanson, Devang Jitendra Sutaria
  • Publication number: 20100266735
    Abstract: This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising: —from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product.
    Type: Application
    Filed: October 31, 2008
    Publication date: October 21, 2010
    Applicant: UNIVERSITY COLLEGE DUBLIN, NATIONAL UNIVERSITY OF IRELAND, DUBLIN
    Inventors: Dolores O'Riordan, Michael O'Sullivan, James Lyng, Elaine Duggan
  • Patent number: 7799363
    Abstract: An improved protein beverage which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink. The protein beverage may be prepared from a protein beverage concentrate, which may be in the form of a syrup concentrate or a powder concentrate.
    Type: Grant
    Filed: March 7, 2007
    Date of Patent: September 21, 2010
    Assignee: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, David A. Jenkins, Steven A. Rittmanic
  • Publication number: 20100233347
    Abstract: The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectant plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.
    Type: Application
    Filed: March 13, 2009
    Publication date: September 16, 2010
    Inventors: Richard B. Uhrhan, David W. Kuehnle
  • Patent number: 7794134
    Abstract: Improved, low- or no-waste control methods for food processing systems including a preconditioner (14) and a downstream processing device such as an extruder (16) are provided. The control methods include both startup and shutdown sequences, and an optional flush sequence. During startup, a gate (64) of preconditioner (14) is initially closed and is thereafter sequentially opened to a full open, normal operating position after predetermined preconditioner temperature and/or weight set points are achieved. Shutdown involves terminating the flow of ingredients to the preconditioner (14) while the gate (64) remains open, with the preconditioner operated to deliver the preconditioned material within the preconditioner (14) to the extruder (16) for as long as possible in order to minimize any residual waste within the preconditioner.
    Type: Grant
    Filed: April 27, 2010
    Date of Patent: September 14, 2010
    Assignee: Wenger Manufacturing, Inc.
    Inventor: William A. Henry
  • Patent number: 7794764
    Abstract: A process for preparing an energy food product comprising the steps of (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixing at least one process sensitive component with said homogeneous base energy food matrix at a temperature and shear that does not deleteriously effect said process sensitive component.
    Type: Grant
    Filed: October 15, 2002
    Date of Patent: September 14, 2010
    Assignee: Mars Incorporated
    Inventors: Edward L. Rapp, Ralph Lee, Jamie Troy, Jeannette Dido, Douglas Mann, Thomas Collins, Kevin Rabinovitch
  • Publication number: 20100227038
    Abstract: A kitchen shaking apparatus includes a housing, a controllable oscillating actuator contained in the housing, a platform mechanically coupled to the controllable oscillating actuator, and a plurality of adjustable coacting restraining arms operably coupled to the housing. Each of the restraining arms including a vertical segment and a horizontal segment and is positioned and configured to allow the vertical segment to contact an object on the platform. A speed control is configured to control frequency of oscillation of the actuator. A timer control is configured to control duration of operation of the actuator. A locking mechanism releasably locks at least one adjustable restraining arm at a user-selectable position. A removable pad is attached to the top surface of the platform. After shaking mixed ingredients using the apparatus, the ingredients are devoid of substantial air pockets and the consistency is improved for an enhanced processed food product.
    Type: Application
    Filed: March 4, 2010
    Publication date: September 9, 2010
    Inventor: Stephen L. Carroll, JR.
  • Patent number: 7784397
    Abstract: The invention relates to a method and a product for heating or cooling including freezing of food items in a rotating closed pipe serpent. The technology includes a closed non-circular rotating pipe serpent for processing of food items, where the food items are transported in a preparation liquid through the pipe serpent during either heating or cooling. The invention secures a gentle but efficient mixture of the food items that prevents clogging, which secures a homogeneous thermal processing of the individual food items, which again secures a high quality of the final food items. Simultaneously the products used for processing are easy to clean, which results in low costs. The process can be run entirely automatic without the involvement of manual labor, which results in minimal demands for process resources and ensures a high standard of hygiene.
    Type: Grant
    Filed: February 25, 2005
    Date of Patent: August 31, 2010
    Assignee: Laitram, L.L.C.
    Inventors: Lars Vedsted, Soren Vedsted, Kjeld Holmstrup
  • Patent number: 7781006
    Abstract: The present invention generally relates to frozen foods, for example, frozen desserts such as ice cream. One aspect of the invention is directed to carbonated frozen desserts and other carbonated frozen foods. Another aspect is directed to methods of making frozen foods, such as carbonated frozen desserts and other foods, as well as methods of freezing other fluids, such as water. A carbonated frozen dessert can be made, for example, by introducing carbon dioxide (CO2) into dessert mix prior to freezing the dessert mix. Yet another aspect of the invention is directed to cooling dessert mixes and other food products by introducing a fluid, such as a refrigerant, into the dessert mix or food product that cools and/or freezes the dessert mix or food product. The fluid may also become incorporated into the frozen dessert or other food product. Still another aspect of the invention is directed to frozen foods, such as ice creams and similar frozen desserts, having smooth consistencies.
    Type: Grant
    Filed: November 17, 2005
    Date of Patent: August 24, 2010
    Assignee: Massachusetts Institute of Technology
    Inventors: John G. Brisson, II, Joseph L. Smith, Jr., Teresa S. Baker
  • Patent number: 7776374
    Abstract: The invention relates to a method of thawing one or more frozen blocks of meat, said blocks of meat being composed of units of meat frozen together. This object is achieved in that the frozen blocks of meat are placed in a drum of a massage system, said drum comprising carriers, and a liquid having a temperature higher than that of the frozen blocks of meat is supplied in the interior of the massage wings, and that brine having a temperature higher than that of the frozen blocks of meat is supplied to the drum. The drum rotates/revolves, and the blocks of meat are continuously broken up into smaller units of meat. Preferably, a negative pressure is established in the drum during thawing.
    Type: Grant
    Filed: October 8, 2002
    Date of Patent: August 17, 2010
    Assignee: SFK Systems A/S
    Inventor: Bjarne Nielsen
  • Publication number: 20100196549
    Abstract: Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.
    Type: Application
    Filed: February 3, 2009
    Publication date: August 5, 2010
    Applicant: Tropicana Products, Inc.
    Inventors: Teodoro Rivera, Jeremy Crouse, Peter S. Given, JR.
  • Publication number: 20100196532
    Abstract: The present invention relates to a fluid or semifluid food product, stable over time, containing a ternary mixture of viscosifying and non-viscosifying hydrosoluble fibres, and non-hydrosoluble fibres, and maintaining significant viscosity during digestion.
    Type: Application
    Filed: June 27, 2008
    Publication date: August 5, 2010
    Inventors: Pierre Aymard, Olivier Noble, Arnaud Lyothier