Basic Ingredient Is Starch Based Batter, Dough Product, Etc. Patents (Class 426/549)
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Patent number: 8372466Abstract: A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products.Type: GrantFiled: July 13, 2010Date of Patent: February 12, 2013Assignee: General Mills, Inc.Inventors: J. David Mingus, Robert T. Westercamp, Steven J. Cox, Dennis L. Schlueter, Sarah Woodling
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Publication number: 20130034627Abstract: The present invention provides a method for preparing a variant lipid acyltransferase enzyme by expressing a nucleotide sequence encoding a lipid acyltransferase which may comprise at least one modification at a position(s) which corresponds in the encoded amino acid sequence to an amino acid(s) located in a) the canyon region of the enzyme (i.e. preferably amino acid residues 31, 27, 85, 86, 119, and 120); and/or b) insertion site 1 (i.e. amino acid residues 22-36) and/or c) insertion site 2 (i.e. amino acid residues 74-88), wherein the canyon region, insertion site 1 and/or insertion site 2 are defined as that region which when aligned based on primary or tertiary structure corresponds to the canyon region, insertion site 1 or insertion site 2 (or the corresponding amino acid residues taught above) of the enzyme shown herein as SEQ ID No. 16 or 6 in a host organism.Type: ApplicationFiled: April 11, 2012Publication date: February 7, 2013Inventors: Janne Brunstedt, Jens Frisbæk Sorensen, Jørn Borch Søe, Charlotte Johansen Vedel, Birgitte Ø. Wittschieben, Jørn Dalgaard Mikkelsen, Charlotte Horsmans Poulsen, Lene B. Jensen, Lone B. Miller, Morten K. Larsen, Rikke H. Lorentzen, Charlotte R. Thoudahl, Marguerite A. Cervin, Richard R. Bott
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Patent number: 8367139Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.Type: GrantFiled: May 27, 2011Date of Patent: February 5, 2013Assignee: Kraft Foods Global Brands LLCInventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
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Publication number: 20130029025Abstract: The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt. % of a continuous fat phase and 35-61 wt. % of a dispersed aqueous phase, said aqueous phase having the following composition: 60-80 wt. % of water; 18-40 wt. % of maltodextrin with a DE in the range of 1-5; 0-5 wt. % of other hydrocolloids; 0-6 wt. % of dissolved components selected from acids, salts and combinations thereof; 0-2 wt. % of other edible ingredients; said continuous fat phase having the following composition: 94-99.5 wt. % of triglycerides; 0.5-5 wt. % of emulsifier; 0-2 wt. % of other edible ingredients; wherein the fat phase is characterized by the following solid fat profile: 25%?N20?50; 15%?N30?35%; 8%?N35?30%. The bakery emulsion of the present invention enables the preparation of low fat puff pastries of high quality.Type: ApplicationFiled: October 8, 2010Publication date: January 31, 2013Inventors: Laurent Marc Vessière, Marc Marcel Mathilde de Mol
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Patent number: 8361532Abstract: A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products.Type: GrantFiled: August 30, 2010Date of Patent: January 29, 2013Assignee: General Mills, Inc.Inventors: Mingus J. David, Robert T. Westercamp, Steven J. Cox, Dennis L. Schlueter, Sarah Woodling
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Publication number: 20130024982Abstract: A wheat cultivar, designated WB-139, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar WB-139, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar WB-139 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar WB-139, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar WB-139, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar WB-139 with another wheat cultivar.Type: ApplicationFiled: July 22, 2011Publication date: January 24, 2013Applicant: MONSANTO TECHNOLOGY LLCInventor: Benjamin Monreno-Sevilla
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Publication number: 20130024983Abstract: A wheat cultivar, designated WB-196, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar WB-196, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar WB-196 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar WB-196, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar WB-196, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar WB-196 with another wheat cultivar.Type: ApplicationFiled: July 22, 2011Publication date: January 24, 2013Applicant: MONSANTO TECHNOLOGY LLCInventor: Benjamin Monreno-Sevilla
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Publication number: 20130024981Abstract: A wheat cultivar, designated WB-112, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar WB-112, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar WB-112 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar WB-112, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar WB-112, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar WB-112 with another wheat cultivar.Type: ApplicationFiled: July 22, 2011Publication date: January 24, 2013Applicant: MONSANTO TECHNOLOGY LLCInventor: Benjamin Monreno-Sevilla
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Publication number: 20130024980Abstract: A wheat cultivar, designated WB-249, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar WB-249, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar WB-249 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar WB-249, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar WB-249, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar WB-249 with another wheat cultivar.Type: ApplicationFiled: July 22, 2011Publication date: January 24, 2013Applicant: MONSANTO TECHNOLOGY LLCInventor: Benjamin Monreno-Sevilla
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Publication number: 20130022711Abstract: Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, ?-glucosidase, ?-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.Type: ApplicationFiled: August 11, 2010Publication date: January 24, 2013Applicant: GLICO FOODS CO., LTD.Inventors: Takashi Ichihara, Junya Fukuda, Masakazu Kimura, Kenichi Kurita
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Patent number: 8354131Abstract: The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.Type: GrantFiled: November 5, 2008Date of Patent: January 15, 2013Assignee: Kraft Foods Global Brands LLCInventors: Renee Gan, Gary Smith, Ya-yu Pai, Keith Forneck
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Publication number: 20130011884Abstract: Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, ?-glucosidase, ?-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.Type: ApplicationFiled: August 1, 2012Publication date: January 10, 2013Applicant: GLICO FOODS CO., LTD.Inventors: Takashi ICHIHARA, Junya FUKUDA, Masakazu KIMURA, Kenichi KURITA
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Publication number: 20120328732Abstract: The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.Type: ApplicationFiled: July 18, 2012Publication date: December 27, 2012Applicant: FIRMENICH SAInventor: Pierre-Etienne Bouquerand
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Publication number: 20120328758Abstract: The disclosure provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and uses are described.Type: ApplicationFiled: August 31, 2012Publication date: December 27, 2012Inventors: Jagannadh V. Satyavolu, David E. Garlie, Kevin R. Anderson, John T. McDonald, Paula R. Krogmann
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Patent number: 8338153Abstract: A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care products and in the manufacturing of lactones. Suitable sources of DNA coding for the enzyme are marine algal species including Chondrus crispus, Iridophycus flaccidum and Euthora cristata. In useful embodiments, the recombinant hexose oxidase is produced by Pichia pastoris, Saccharomyces cerevisiae or E. coli.Type: GrantFiled: June 29, 2010Date of Patent: December 25, 2012Assignee: DuPont Nutrition Biosciences APSInventors: Peter Stougaard, Ole Cai Hansen
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Publication number: 20120315343Abstract: A synchronized water is disclosed, in which all single water molecules at the same time are arranged in an identical way to a stable homogeneous microstructure, wherein said synchronized water in a distilled condition and at atmospheric pressure has a) a density of from 0.997855 to 0.998836 g/ml at 22° C., b) a water temperature at the freezing point of from ?6.7° C. to ?8.2° C., c) a melting point of from 0.1° C. to 0.2° C., d) a surface tension of from 72.3 to 72.7 dyn/cm at 22 and e) a dielectric constant of from 82.4 to 82.6 F/m, as well as a method for preparation thereof and different uses thereof.Type: ApplicationFiled: June 12, 2012Publication date: December 13, 2012Inventor: Benny JOHANSSON
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Publication number: 20120315345Abstract: One or more embodiments of the present invention describe a novel use of capsanthin and/or fatty-acyl ester of capsanthin to inhibit both the differentiation of pre-adipocytes to adipocytes and the accumulation of fat in the adipocytes. One or more embodiments of the present invention are based on findings that capsanthin contained in some natural products such as red pepper, paprika, bell pepper, etc. have anti-adipogenic activity by inhibiting both the differentiation of pre-adipocyte into adipocyte and the accumulation of fat in adipocytes, Therefore, this findings provide a functional food and a pharmaceutical composition wherein capsanthins and the extract of any natural products containing the same components are included in the functional food and the pharmaceutical composition, to offer obesity prevention and/or treatment effects.Type: ApplicationFiled: May 29, 2012Publication date: December 13, 2012Applicant: ESBIOTECH CO., LTD.Inventors: Byung-Hoon HAN, Jeong-Won KIM, Sung-Jun JO, Hye-Ok CHOI, Jung-Hwan KIM, Moo-Kang KIM, Il-Kwon PARK, Seung-Hwan LEE
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Patent number: 8329236Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.Type: GrantFiled: May 12, 2011Date of Patent: December 11, 2012Inventor: Sambasiva Rao Chigurupati
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Publication number: 20120308487Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.Type: ApplicationFiled: May 31, 2012Publication date: December 6, 2012Applicant: ICL Performance Products LPInventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
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Publication number: 20120308687Abstract: The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with co-crystallizing sucrose and a natural sweetener in a vacuum pan under controlled pressure and temperature conditions and separating the crystal from the sugar juice. At the end of the process, the co-crystallized sub-products are used for producing a low calorie content liquid sweetener such that in a high percentage all the stock material is used.Type: ApplicationFiled: August 16, 2012Publication date: December 6, 2012Applicant: INGENIO DEL CAUCA S.A. - INCAUCA S.A.Inventor: Diana Maria Arango Moreno
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Publication number: 20120308708Abstract: Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.Type: ApplicationFiled: May 9, 2012Publication date: December 6, 2012Inventors: Jon Duke Seibold, Braden J. Erickson, Alan A. Oppenheimer
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Publication number: 20120308707Abstract: Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed.Type: ApplicationFiled: June 18, 2012Publication date: December 6, 2012Applicant: ARCHER DANIELS MIDLAND COMPANYInventors: Harrold Glenn Anijs, Ronald Heistek
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Patent number: 8323717Abstract: The method of producing baker's yeast involves producing yeast from a substrate composed of date syrup (Dips) diluted by molasses in sufficient quantity to lower the concentration of organic acids present in the date syrup that are toxic to yeast to safe levels, preferably a 1:1 mixture (w/w) of date syrup (Dips) and molasses. The substrate is inoculated with viable cells of Saccharomyces cerevisiae yeast and placed in a bioreactor or fermentation vessel. The yeast is produced by a fed-batch process to ensure continuous yeast production and prevent or minimize the production of alcohol by the yeast, additional increments of the substrate being added about hourly for the duration (about 12 hours) of the yeast propagation process. The process produces baker's yeast comparable in quality to yeast produced from a pure molasses substrate for such purposes as making bread, and in sufficient quantity to be practical for industrial production.Type: GrantFiled: November 24, 2010Date of Patent: December 4, 2012Assignees: King Faisal University, King Abdulaziz City for Science and TechnologyInventors: Salah Mohammed Aleid, Siddig Hussein Hamad, Fahad Mohammed Al-Jasass
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Patent number: 8323709Abstract: An edible spoon for dissociating into consumable predetermined clumps in order to prevent dissociating into random granules that would make consumption more difficult. The edible spoon includes a bowl and a handle. The bowl extends from the handle and contains weakened lines. The weakened lines in the bowl define the consumable predetermined clumps so as to allow the bowl to dissociate into the consumable predetermined clumps in order to prevent dissociating into the random granules that would make the consumption more difficult.Type: GrantFiled: April 12, 2010Date of Patent: December 4, 2012Inventor: Anatoliy Omelchenko
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Patent number: 8318224Abstract: This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, epigallocatechin gallate, epicatechin, epicatechin gallate, and epigallocatechin.Type: GrantFiled: February 15, 2007Date of Patent: November 27, 2012Assignee: The FRS CompanyInventors: Thomas Christian Lines, Mitsunori Ono
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Publication number: 20120288592Abstract: A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component comprising one or more flours selected from soy flour, maize flour, rice flour and wheat flour; b. 15 to 35 wt % of non-modified starch; c. 0.1 to 5 wt % of a gelling agent; d. 0 to 15 wt % of modified starch; and e. 0 to 35 wt % of other edible ingredients.Type: ApplicationFiled: May 13, 2011Publication date: November 15, 2012Applicant: CRISP SENSATION HOLDING S.A.Inventor: Keith Graham Pickford
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Patent number: 8309152Abstract: Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from A starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group having a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.Type: GrantFiled: February 16, 2005Date of Patent: November 13, 2012Assignee: MGPI Processing Inc.Inventors: Clodualdo C. Maningat, Li Nie, Sukh D. Bassi, George A. Kelley, Edward E. Trompeter
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Patent number: 8309337Abstract: The inventors realized that the diversity generated by conventional methods may be limited by steric hindrance between amino acid residues in the three-dimensional structures of the resulting polypeptides. The steric hindrance may occur between amino acid residues at widely different positions in the amino acid sequences, e.g. between residues in two different domains of the 3D structure, and resulting polypeptides which include such steric hindrance may never be observed in the conventional recombination methods because they may be expressed in poor yields or may have poor activity or stability. The inventors developed a method to identify and alleviate such steric hindrance in the resulting polypeptides. In an alignment of the three-dimensional structures, steric hindrance is indicated when residues from two different structures are located within a certain distance.Type: GrantFiled: August 3, 2011Date of Patent: November 13, 2012Assignee: Novozymes A/SInventors: Allan Svendesn, Lars Beier
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Publication number: 20120283338Abstract: Disclosed is a method of preparing a composition by mixing a sweetener and an ingredient, pressing the sweetener and ingredient together to form a pressed mixture in the form of a sheet, briquette, pellet, flake or other form, and reducing the pressed mixture to yield a composition. The composition comprises particulates having a desirable size, where a particulate comprises the ingredient at least partially embedded within the sweetener. The composition can be used in a variety of food, dietary and pharmaceutical products.Type: ApplicationFiled: November 24, 2010Publication date: November 8, 2012Applicant: CARGILL ,INCORPORATEDInventors: Jessica Adkins, Martin N. Aschauer, Janice Marie Johnson, Chin Hong Paul Kim, Michael Scott Oiler
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Publication number: 20120282381Abstract: A flour improver for the production of doughs loosened by fermentation or physically loosened doughs for bakery products or for the production of flour, wherein the flour improver contains acid magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate and has a loss on ignition of between 7.5 and 13.5%, preferably between 9 and 11.5%.Type: ApplicationFiled: May 3, 2012Publication date: November 8, 2012Applicant: Chemische Fabrik Budenheim KGInventors: Christian Kroning, Rainer Schnee, Gideon Rath
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Patent number: 8298603Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: GrantFiled: January 11, 2010Date of Patent: October 30, 2012Assignee: PureCircle Sdn BhdInventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
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Patent number: 8293307Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: GrantFiled: January 11, 2010Date of Patent: October 23, 2012Assignee: PureCircle Sdn BhdInventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
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Patent number: 8293306Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: GrantFiled: January 11, 2010Date of Patent: October 23, 2012Assignee: PureCircle Sdn BhdInventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
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Publication number: 20120263853Abstract: Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of ?? crystals and small average crystallite sizes. They can be incorporated into intermediate food products such as shortenings and margarines, which can then be used to make a final food such as pastries (e.g., puff pastries, Danishes, donuts), doughs (e.g., for cookies, pie crusts), imitation cheese, icings, frozen potatoes (e.g., French Fries), and/or other foods requiring a fat to provide structure. Advantageously, the compositions provide structure to the final food by replacing unhealthy fats that would otherwise be used to provide structure in the same food item.Type: ApplicationFiled: June 29, 2012Publication date: October 18, 2012Applicant: Caravan Ingredients Inc.Inventors: Jim R. Doucet, Jim M. Robertson
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Publication number: 20120263851Abstract: A forming roller structure for making dough sheet products from a dough sheet has a cylindrical body turned on a axle. The axle preferably has annular bodies of a greater diameter than the axle and gears for holding the roller structure in a tortilla machine and engaging the cylindrical body with the mechanism of the tortilla machine. The cylindrical body has an outer surface with a cutting border formed therein to define the edge of a dough sheet product, such as a tortilla. The outer surface also has embossing located within the cutting border, so that the embossing presses a predetermined design into the dough sheet surface as the dough sheet is moved with respect to the cylindrical body. The design may be text or a graphic image. A dough sheet product with an embossed design and a method of making same are also disclosed.Type: ApplicationFiled: June 13, 2012Publication date: October 18, 2012Inventor: Edgar Alonzo Rodriguez Flores
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Publication number: 20120263852Abstract: The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent).Type: ApplicationFiled: October 11, 2010Publication date: October 18, 2012Inventors: Suzanne Godelieve Thiessen-Bolder, Linqiu Cao, Iliana Hidalgo Torres
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Patent number: 8287930Abstract: A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition may include a single free-flowing ingredient. In certain embodiments, the composition includes a wheat protein isolate and an emulsifier. In other embodiments, the composition additionally includes a flow agent. In one embodiment, the composition includes a wheat protein isolate, a propylene glycol ester, a glyceride, and a lecithin. Other embodiments may include a food product comprising the composition.Type: GrantFiled: August 7, 2008Date of Patent: October 16, 2012Assignee: Archer Daniels Midland CompanyInventors: Ali A. Elmusa, Charles A. Morris, Huey L. Willis
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Publication number: 20120251663Abstract: The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond differently to microwave reheating after baking to achieve optimal consumer experience and quality benefits. The baked dough product obtainable by the method is another embodiment of the invention.Type: ApplicationFiled: October 25, 2010Publication date: October 4, 2012Applicant: NESTEC S.A.Inventors: Timothy George Prins, Urban Nilsson
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Publication number: 20120237636Abstract: The invention relates to a novel substitute for sodium salt comprising deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. The invention also relates to a composition comprising this new substitute and use of this substitute in breadmaking and in prepared dishes.Type: ApplicationFiled: October 21, 2010Publication date: September 20, 2012Applicant: LESAFFRE ET COMPAGNIEInventors: Pascal Lejeune, Camile Dupuy-Cornuaille, Michael Bultel
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Publication number: 20120237981Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, the polypeptides of the invention can be used as amylases, for example, alpha amylases, to catalyze the hydrolysis of starch into sugars. In one aspect, the invention provides delayed release compositions comprising a desired ingredient coated by a latex polymer coating.Type: ApplicationFiled: May 29, 2012Publication date: September 20, 2012Applicant: VERENIUM CORPORATIONInventors: WALTER CALLEN, TOBY RICHARDSON, GERHARD FREY, KEVIN GRAY, JANNE S. KEROVUO, MALGORZATA SLUPSKA, NELSON BARTON, EILEEN O'DONOGHUE, CARL MILLER
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Publication number: 20120237639Abstract: A meal substitute containing nutrients including energetic and nutritional intake. Said meal substitute takes the form of a combination of bread- or cake-type food to be cooked and a spread- or cream-type condiment obtained from two separate powder mixtures to be mixed with water. The components of the mixture for manufacturing the food to be cooked are provided so as to obtain bread or cake after cooking for 2.5 to 6 minutes in a microwave oven, and the components of the mixture are provided so as to obtain the spread or the cream including cooking-sensitive micronutrients.Type: ApplicationFiled: October 25, 2010Publication date: September 20, 2012Applicant: ET & DS COMPANY LTD.Inventor: Jean-Marie Blanchet
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Patent number: 8268377Abstract: The invention concerns sugar-free syrup of low calories and a method of producing the same, which syrup is of low calories and is a healthy substitute of sugar because it has almost no calories but contains a lot of edible fiber. To this end, the sugar-free syrup of low calories according to one aspect of the invention is characterized in that it consists of 100 parts by weight of water-soluble edible fiber, 100 to 200 parts by weight of water, 0.2 to 2 parts by weight of gum, 0.2 to 2 parts by weight of natural stabilizer and a proper amount of sweetener. Also, a method of producing the sugar-free syrup of low calories according to another aspect of the invention is characterized in that it comprises the steps of adding 100 to 200 parts by weight of water to 100 parts by weight of water-soluble, edible fiber and then dissolving the mixture at 50° C. to 80° C. while agitating it, adding 0.Type: GrantFiled: May 16, 2007Date of Patent: September 18, 2012Inventor: Yong Chul Kwon
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Patent number: 8263167Abstract: The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti-oxidant levels of a mammal. The milled grain may then be ground into flour which is then used to make the product desired. Particularly high ORAC values result from the use of a specific type of sorghum that contains high levels of tannin. The high tannin level sorghum is milled and ground and placed into formulations in at least partial substitution for the wheat or oat grain, to result in content of high tannin sorghum bran of 3-10% and whole grain high tannin sorghum of 50-60%.Type: GrantFiled: December 18, 2009Date of Patent: September 11, 2012Inventor: Robert Harris
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Publication number: 20120219676Abstract: Apparatus, systems and methods are disclosed to manufacture a plurality of edible pieces in a continuous process where each piece is generally different in thickness, shape, size and/or texture from another piece, so as to create, in the aggregate product distribution, pieces of randomly varying thickness, size, shape and/or texture.Type: ApplicationFiled: February 28, 2011Publication date: August 30, 2012Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill
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Patent number: 8252357Abstract: A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.Type: GrantFiled: June 1, 2009Date of Patent: August 28, 2012Inventors: Katsuma Sasaki, Yoko Usami, Masanori Ito
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Patent number: 8252360Abstract: The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.Type: GrantFiled: April 15, 2011Date of Patent: August 28, 2012Assignee: ConAgra Foods Food Ingredients Company, Inc.Inventors: Elizabeth A. Arndt, Theodore Korolchuk
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Publication number: 20120213904Abstract: The present invention relates to novel pandan extract articles in powder form, wherein the artice comprises high amounts of precursors of 2-acetyl-1-pyrroline, a novel process of preparing such pandan extract articles in powder form and corresponding methods of using said pandan extract articles.Type: ApplicationFiled: February 22, 2012Publication date: August 23, 2012Applicant: SYMRISE AGInventors: Andreas Degenhardt, Gerhard Krammer, Jens Koch, Mee Yin Tai
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Patent number: 8247013Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.Type: GrantFiled: June 29, 2011Date of Patent: August 21, 2012Assignee: Rich Products CorporationInventors: Praveen Upreti, Rohit Jalali, Melissa Haller, Nikolay Shkolnik, Pavel Yurievich Koblents, Dmitry Ivanovich Pivunov
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Publication number: 20120207881Abstract: Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a heat treatment, wherein the dough has been prepared by mixing (i) water, (ii) non-pelletized flour and (iii) one or more pellets comprising pelletized flour and an active ingredient.Type: ApplicationFiled: August 27, 2010Publication date: August 16, 2012Applicant: Nederlandse Organisatie voor toegepast- natuurwetenschappelijk onderzoek TNOInventor: Martijn Willem-Jan Noort
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Patent number: 8241689Abstract: Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.Type: GrantFiled: September 20, 2010Date of Patent: August 14, 2012Assignee: Kraft Foods Global Brands LLCInventors: Mihaelos Nicholas Mihalos, Domenico Cassone, Zena E. Forte, Joseph Fierro, Henry Fernandes