Triglyceride Material Containing Patents (Class 426/553)
  • Patent number: 10131771
    Abstract: The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.
    Type: Grant
    Filed: November 23, 2007
    Date of Patent: November 20, 2018
    Assignee: Cargill, Incorporated
    Inventors: Stephane Jules Jerome Debon, Jozef Guido Roza Vanhemelrijck, Bernd Wolfgang Kettlitz
  • Patent number: 9849215
    Abstract: Methods for forming implantable compositions are provided. In some embodiments, the methods include (i) providing a gel base, (ii) adding water and a hydrating agent to the gel base to form a mixture, (iii) reducing the water content of the mixture; and (iv) adding a delivered material before, during, and/or after step (ii) or (iii). The water content is reduced to about 5% or less by weight of the implantable composition.
    Type: Grant
    Filed: February 19, 2016
    Date of Patent: December 26, 2017
    Assignee: Warsaw Orthopedic, Inc.
    Inventors: Christina Mossaad, Lawrence A. Shimp, Guobao Wei, John Winterbottom
  • Patent number: 9718988
    Abstract: A crosslinkable composition including at least one crosslinkable component that is crosslinkable under the action of a base catalyst, a first carbonate salt according to a first formula as latent base crosslinking catalyst, and a second carbonate salt according to a second formula as potlife extender, wherein the second carbonate is present in an amount of at least 5 mole % and preferably at most 500 mole % relative to the molar amount of the first carbonate. Further disclosed are catalyst compositions composed of the first and second carbonate salts, to the use of the catalyst composition as base catalyst system in crosslinkable compositions and the crosslinkable compositions, in particular coating compositions comprising the catalyst composition.
    Type: Grant
    Filed: April 7, 2014
    Date of Patent: August 1, 2017
    Assignee: ALLNEX NETHERLANDS B.V.
    Inventors: Richard Hendrikus Gerrit Brinkhuis, Antonius Johannes Wilhelmus Buser, Jan Andre Josef Schutyser, Michael Antony Gessner
  • Publication number: 20140242245
    Abstract: A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.
    Type: Application
    Filed: February 28, 2013
    Publication date: August 28, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Martha Meadows BROWN, Martin Bernhard DIERL, Ponnattu Kurian JOSEPH, Genevieve Barnard LAWSON, Steve SCANNELL, Supriya VARMA
  • Publication number: 20130236594
    Abstract: The present invention relates to a palate cleanser wine cookie, a method of cleansing the palate of a person for wine tastings using the cookie, a process of cleansing the palate of a person for wine tastings using the cookie, and a process for preparing a palate cleanser wine cookie. The palate cleanser wine cookie is useful for palate cleansing and as a palate-cleansing tool for purposes of correctly tasting a wine.
    Type: Application
    Filed: August 15, 2011
    Publication date: September 12, 2013
    Inventor: Hazel B. Juliani
  • Publication number: 20130209646
    Abstract: The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content.
    Type: Application
    Filed: March 29, 2012
    Publication date: August 15, 2013
    Inventors: Aparna Kothapalli, Craig Sherwin
  • Patent number: 8440251
    Abstract: Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.
    Type: Grant
    Filed: June 1, 2011
    Date of Patent: May 14, 2013
    Assignee: Kellogg North America Company
    Inventors: Maria Dolores Martinez-Serna Villagran, Anthony John Boiano
  • Publication number: 20130115358
    Abstract: Described herein are baked food products prepared using a carbonated liquid in combination with an dry ingredients mixture that includes flour, a leavening agent, and a solid or semi-solid fat component. The use of carbonated liquid in preparing the baked food products allows them to be free of other ingredients, particularly liquid ingredients, including liquid oils, milk, and eggs, while maintaining a quality similar to baked food products prepared using such ingredients. Baked food products according to this invention are therefore acceptable for consumption by persons for whom consumption of the omitted conventional ingredient(s) would be unsuitable, such as persons having food allergies to the omitted ingredient(s). Also described are kits including the ingredients for preparing baked food products of the invention, and methods of making baked food products according to the invention.
    Type: Application
    Filed: September 27, 2012
    Publication date: May 9, 2013
    Inventor: Catherine V. Seeley
  • Patent number: 8377493
    Abstract: A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying.
    Type: Grant
    Filed: November 4, 2010
    Date of Patent: February 19, 2013
    Assignee: Frito-Lay North America, Inc.
    Inventors: Thomas George Crosby, Geoffrey Thomas Ley, V. N. Mohan Rao, Dianne Renee Ripberger
  • Publication number: 20120288606
    Abstract: The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of 1.0, and cooked food products.
    Type: Application
    Filed: January 5, 2011
    Publication date: November 15, 2012
    Inventors: Alan Artner, Jeffery L. Casper, Faith Ford, Jonathan Ford, Brian Thon
  • Patent number: 8192781
    Abstract: The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt % or more, 10 to 35 parts by weight of (B) an emulsifier, and 0.1 to 10 parts by weight of (C) a humectant, wherein the (A)/(B) ratio by weight is 6.5 or less, as well as a bakery product compounded with the fat and oil composition for bakery products. The invention also provides use of the fat and oil composition in producing bakery products and a method of producing a bakery product by adding the fat and oil composition to dough.
    Type: Grant
    Filed: June 10, 2004
    Date of Patent: June 5, 2012
    Assignee: Kao Corporation
    Inventors: Yoji Kameo, Yoshihide Asabu, Tatsuya Tokunaga, Shinichi Ogiwara
  • Publication number: 20120121758
    Abstract: The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.
    Type: Application
    Filed: November 14, 2011
    Publication date: May 17, 2012
    Inventor: Laura Lane BECKER
  • Patent number: 8029847
    Abstract: The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g/cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.
    Type: Grant
    Filed: September 3, 2004
    Date of Patent: October 4, 2011
    Assignee: General Mills Marketing, Inc.
    Inventors: Dharma R. Kodali, Jennifer E. Folstad, Michael R. Polzin, Tamra R. Haese, Venkatachalam Narayanaswamy, Dennis A. Lonergan
  • Publication number: 20110236552
    Abstract: Method and assembly for making dough products built up from a batter, such as pancakes. In the method use is made of a conveyor including a heatable carrier on which the pancakes to be made are conveyed, and with a first food jet printer. The method comprises the steps of: applying a layer of cooking oil (or a comparable shortening) on the carrier, and the first food jet printer applying a quantity of pancake batter on the layer of cooking oil applied on the carrier, wherein the carrier is moved with respect to the food jet printer by the conveyor, and wherein the food jet printer dispenses a preset quantity of pancake batter per position on the carrier.
    Type: Application
    Filed: March 11, 2011
    Publication date: September 29, 2011
    Inventor: Jan VINK
  • Patent number: 7976889
    Abstract: Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.
    Type: Grant
    Filed: November 5, 2002
    Date of Patent: July 12, 2011
    Assignee: The Procter & Gamble Company
    Inventors: Maria Dolores Martinez-Serna Villagran, Anthony John Boiano
  • Publication number: 20100310749
    Abstract: Batters are described having gellan gum and other components. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about 25% to about 40%. The baked goods and methods for making the baked goods are also disclosed.
    Type: Application
    Filed: June 9, 2009
    Publication date: December 9, 2010
    Inventors: Jessica Cristadoro, Adam Hegadorn, David Meza
  • Publication number: 20100272871
    Abstract: A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.
    Type: Application
    Filed: April 28, 2010
    Publication date: October 28, 2010
    Applicant: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS
    Inventors: Ya-Jane Wang, Sarah Purcell
  • Publication number: 20100034933
    Abstract: Muffin batters that are substantially stable to temperature fluctuations experienced in a commercial retail setting are provided. The muffin batters can be balked into muffins having desirable flavor and texture profiles as well as having other desirable organoleptic properties. The muffin batters can also be combined with a muffin topping to provide a muffin mix. In one embodiment, a muffin batter having substantial stability to temperature fluctuations experienced in a commercial retail setting includes from about 7.5% to about 22.5% of a flavorant mix; from about 19% to about 22% water; from about 15% to about 27% of one or more types of flour; from about 16.5% to about 21.0% sweetener; from about 10.5% to about 13.5% liquid whole eggs; from about 8.5% to about 10.5% oil; from about 1.2% to about 1.9% of a leavening system comprising one or more chemical leavening agents; from about 0.0% to about 1.5% of emulsifier agent; and from about 0.2% to about 0.5% carrageenan.
    Type: Application
    Filed: August 28, 2008
    Publication date: February 11, 2010
    Applicant: THE J.M. SMUCKER CO.
    Inventors: Jon Crawford, Judith Ann Mondello
  • Publication number: 20100015294
    Abstract: The Camilleon Cookie Collection brings a new flavor of cookies to the market. They are lighter, flavorful, and delightful to the palate. Many kinds of cookies can be created with the use of the base recipe, and more cookies are yielded per batch. The cookies have natural preservative and the doe can last for more than a month. The cookie itself can be frozen and later warmed up again to taste as fresh as the first time they were baked.
    Type: Application
    Filed: July 21, 2008
    Publication date: January 21, 2010
    Inventor: Camille Sharee Alexander-Munjone
  • Patent number: 7595081
    Abstract: Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing the matrix of egg protein and soy protein isolate. The food compositions may be used by cellacs and are sufficiently low in net carbohydrates as to be useful in diet programs requiring a low level of carbohydrates for weight loss.
    Type: Grant
    Filed: October 18, 2004
    Date of Patent: September 29, 2009
    Inventor: Willis F. Bellar
  • Publication number: 20090061063
    Abstract: Disclosed herein are methods for producing a snack comprising the steps of rolling out a material comprising of bread and heating the material until a moisture content of the material decreases to a predetermined moisture content that is less than an original moisture content of the material. The resulting product has a curled edge. The resulting product can be seasoned. Also disclosed are snacks produced from the methods herein and foods like a snack produced from the methods disclosed herein.
    Type: Application
    Filed: October 30, 2008
    Publication date: March 5, 2009
    Applicant: OYATSU COMPANY, LTD., THE
    Inventors: Hideki Takeo, Akiko Kawamura, Sakiko Hiroto
  • Publication number: 20080280003
    Abstract: The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, and a chemical leavening system, wherein at least a portion of the fat source is provided as an emulsion to the batter-like composition. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such inventive batter-like compositions to provide baked goods.
    Type: Application
    Filed: August 3, 2006
    Publication date: November 13, 2008
    Inventors: Heide C. Coyle, Linda Baggio, Douglas G. Boldon, Laura M. Hansen, Norrain E. Norsby, Timothy M. Trainor
  • Patent number: 7172784
    Abstract: The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to 1.4 parts of Sodium stearoyl-2-lactylate (SSL), 15.4 to 15.8 parts of Polysorbate-60 (PS-60), 15.4 to 15.8 parts of Sorbitan monostearate, 0.12 to 0.16 parts of Sodium dodeceyl sulphate (SDS), 5.0 to 7.0 parts of glycerol and 0.5 to 1.5 parts of lactic acid on 100 parts of water and also a process for preparing the same.
    Type: Grant
    Filed: March 28, 2003
    Date of Patent: February 6, 2007
    Assignee: Council of Scientific & Industrial Research
    Inventors: Pichan Prabhasankar, Jyotsna Rajiv, Dasappa Indrani, Gandham Venkateshwara Rao
  • Patent number: 6863917
    Abstract: A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container causes the batter, leavening agent and oil to at least partially mix.
    Type: Grant
    Filed: August 3, 2001
    Date of Patent: March 8, 2005
    Inventors: Bruce K. Redding, Jr., Ram B. Roy
  • Patent number: 6835397
    Abstract: The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The invention also relates to other encapsulated bioactive substance composites. The nature of the coating provides controlled release of the bioactive substance from the encapsulate. The encapsulated composites are useful in the production of food compositions, food products, and animal feed products.
    Type: Grant
    Filed: January 14, 2003
    Date of Patent: December 28, 2004
    Assignee: Balchem Corporation
    Inventors: Phillip K. Lee, Paul H. Richardson
  • Patent number: 6818244
    Abstract: The invention provides baked products incorporating a mixture comprising diacetyl tartaric acid esters on mono- and diglycerides based on C12 to C22 fatty acids, wherein the mixture contains diacetyl tartaric acid glycerol monoesters that contain: (A) one fatty acid group, one diacetylated tartaric acid monoester groups and a free hydroxyl group and (B) one fatty acid group and two diacerylated tartaric acid monoester groups in which the molar percentages of (A) and (B) obtained by a specific NMR-technique which satisfies certain defined parameters.
    Type: Grant
    Filed: January 13, 2003
    Date of Patent: November 16, 2004
    Assignee: Quest International B.V.
    Inventors: Bartholomeous Jozef Van Schie, Peter Johannes Coenders, Pieter Hendrik Paul Stegeman, Johannes Durk Gombert, Martin Robert Roest
  • Patent number: 6787170
    Abstract: The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density maltodextrin. In use, glaze is used to at least partially coat the food intermediate. The present invention also relates to a method of imparting a fried surface texture to a food product comprising the steps coating at least a portion of a food intermediate with a glaze composed of an edible oil and an anhydrous low density maltodextrin, followed by the step of baking the food product. The invention also relates to a dough intermediate having a fried texture-imparting glaze coated on at least a portion of a surface of the food product.
    Type: Grant
    Filed: July 12, 2002
    Date of Patent: September 7, 2004
    Assignee: The Pillsbury Company
    Inventors: Dennis A. Lonergan, Trudi R. Rodne, Iris A. Wang
  • Patent number: 6713102
    Abstract: A sugar wafer batter containing wheat flour, cereal grits, sucrose, and water, optionally with some or all of the sucrose replaced with a reducing sugar; or wheat flour, sucrose, a reducing sugar, and water. The sugar wafer batter is baked to make sugar wafers that are harder, more crunchy, and having a more coarse and gritty texture than a conventional sugar wafer. After the sugar wafer batter is baked, the resulting sugar wafers can be further processed for an extended period of time but still retain their characteristic and desirable crispiness when cooled. The sugar wafers can be used in a variety of confectionery products.
    Type: Grant
    Filed: February 20, 2001
    Date of Patent: March 30, 2004
    Assignee: Nestec S.A.
    Inventors: Claudia Conti, Garry Dean Moppett
  • Patent number: 6627242
    Abstract: Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.
    Type: Grant
    Filed: October 4, 2000
    Date of Patent: September 30, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Andrew E. McPherson, Weizhi Chen, Ahmad Akashe, Miranda Miller
  • Patent number: 6589583
    Abstract: The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of chemical leavening acids having different temperature ranges within which they are active as chemical leaveners. Such a chemical leavening system provides for the staged rising, i.e., rising that occurs over a wide temperature range and thus during a substantial portion of the cooking cycle, of the dough products of the present invention when cooked. By providing frozen dough products with such a leavening system, the need for a preproofing step prior to freezing, a thawing step or an intervening proofing step prior to cooking is avoided, and yet, the dough product is capable of substantial expansion upon cooking, thereby producing a cooked dough product with excellent visual and organoleptic properties.
    Type: Grant
    Filed: November 1, 1999
    Date of Patent: July 8, 2003
    Assignee: The Pillsbury Company
    Inventors: Laura M. Hansen, Brian Robert Anderson, Matthew W. Lorence, Jeffrey D. Reinke
  • Patent number: 6436459
    Abstract: Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
    Type: Grant
    Filed: February 5, 2001
    Date of Patent: August 20, 2002
    Assignee: The Procter & Gamble Co.
    Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S Michelle Brower
  • Patent number: 6410074
    Abstract: Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.
    Type: Grant
    Filed: February 9, 2001
    Date of Patent: June 25, 2002
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Andrew E. McPherson, Weizhi Chen, Ahmad Akashe, Miranda Miller
  • Patent number: 6410073
    Abstract: Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.
    Type: Grant
    Filed: October 4, 2000
    Date of Patent: June 25, 2002
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Andrew E. McPherson, Weizhi Chen, Ahmad Akashe, Miranda Miller
  • Publication number: 20020064587
    Abstract: A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container causes the batter, leavening agent and oil to at least partially mix.
    Type: Application
    Filed: August 3, 2001
    Publication date: May 30, 2002
    Inventors: Bruce K. Redding, Ram B. Roy
  • Patent number: 6395323
    Abstract: Snacks made from dough compositions comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
    Type: Grant
    Filed: February 5, 2001
    Date of Patent: May 28, 2002
    Assignee: The Procter & Gamble Co.
    Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S Michelle Brower
  • Patent number: 6391366
    Abstract: A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of baked muffins, comprises about 10 to 40% flour; about 20 to 30% (dry weight basis) of a high maltose corn syrup; about 10 to 20% of edible oil having a melting point of about ≦20° C.; about 0.5% to 5% chemical leavening; said chemical leavening including a baking soda and a blend of baking acids including a fast acting baking acid and a slow acting baking acid; about 1 to 8% of a humectant; a moisture content of about 5% to 20%; and having a browning-type reducing sugars content of less than about 5%, and is chemically leavened to a density of about 0.9 to 1.1 g/cc and has a temperature of about −20° C. to 0° C.
    Type: Grant
    Filed: December 10, 1999
    Date of Patent: May 21, 2002
    Assignee: General Mills, Inc.
    Inventor: Douglas G Boldon
  • Patent number: 6338866
    Abstract: Methods are disclosed for using a waste product which remains when various types of algae (such as Crypthecodinium cohnii) or non-yeast fungi (such as Mortierella alpina) are used to manufacture essential fatty acids. This waste product is a biomass which includes the cell carcasses that remain after one or more essential fatty acids (such as docosahexaenoic acid, DHA) have been extracted from lysed (ruptured) cells. In one preferred embodiment which forms a biscuit-type treat for dogs or cats, algal biomass is mixed with a combination of brewer's yeast, a grain product such as whole wheat, and burnt residues that collect on the interior walls of drying vessels used for spray-drying of yeast extracts. These ingredients are mixed with water to form a dough-like substance, which is made into a desired shape for a dog, cat, or other pet treat. The dough is then cooked to form a pleasant-smelling biscuit-type treat which dogs and cats find highly appealing.
    Type: Grant
    Filed: February 15, 2000
    Date of Patent: January 15, 2002
    Assignee: Applied Food Biotechnology, Inc.
    Inventors: James G. Criggall, Nayankumar B. Trivedi, James R. Hutton
  • Patent number: 6261613
    Abstract: The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made of a lipid that melts at a predictable, narrow temperature range and a core comprised of a leavening agent. The leavening agent is either a chemical leavening agent or a yeast-based leavening agent or a combination of a chemical leavening agent and yeast-based leavening agent. The batter or dough is preserved in a flowable condition by using a combination of acidic pH, control of water activity, and refrigerated storage temperature against microbial spoilage further assured by using preservatives such as potassium sorbate or calcium propionate.
    Type: Grant
    Filed: February 15, 2000
    Date of Patent: July 17, 2001
    Assignee: General Mills, Inc.
    Inventors: Venkatachalam Narayanaswamy, George V. Daravingas
  • Patent number: 6228414
    Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride or mono-diglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
    Type: Grant
    Filed: October 19, 1998
    Date of Patent: May 8, 2001
    Assignee: The Procter & Gamble Company
    Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S Michelle Brower
  • Patent number: 6165533
    Abstract: In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition is also formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour, from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.
    Type: Grant
    Filed: August 6, 1998
    Date of Patent: December 26, 2000
    Assignee: The Pillsbury Company
    Inventors: Daniel L. Laughlin, Jimmy A. DeMars, Gregory C. Vargas
  • Patent number: 6156356
    Abstract: This instant invention is directed to a precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave oven. The product is provided with a sauce formulated to prolong the shelf life of the product and to minimize moisture migration to the crust.
    Type: Grant
    Filed: October 8, 1996
    Date of Patent: December 5, 2000
    Inventors: K. Michael King, Aimee Eopechino, Aaron Keith Edwards, Susan Patricia Connell, Ellen Kate Chamberlain, John L. Brent, Jr., Mary Elizabeth Gangloff, Lanette Marie Shaffer, Joanne Marie Langdon
  • Patent number: 6149961
    Abstract: A fat substitute is disclosed comprising a Shea nut extract blended with a diluent fat to produce a plasticized Shea nut extract. The plasticized Shea nut extract can be readily substitute for a part or all of the fat content of a prepared food product. The plasticized Shea nut extract maintains the taste and manufacturability of the full fat prepared food product. In addition, the plasticized Shea nut extract reduces the fat content of the prepared food product because the components of Shea nut extract are not fats. In a preferred embodiment the Shea nut extract is blended with sunflower oil to produce the plasticized Shea nut extract. The plasticized Shea nut extract can be utilized in a wide range of fat containing prepared food products including cookies, brownies, popcorn, and ice cream.
    Type: Grant
    Filed: November 20, 1998
    Date of Patent: November 21, 2000
    Assignee: W. K. Kellogg Institute
    Inventors: John Kepplinger, Brian Guthrie
  • Patent number: 6123975
    Abstract: A tenderizer for microwave-reheatable baked products, which is added to doughs to make fully or partially baked products, contains at least the following ingredients: fat, proteins selected from the group of soy and egg proteins, and methylcellulose. The tenderizer prevents the baked products from becoming tough or chewy upon microwave-reheating.
    Type: Grant
    Filed: April 21, 1997
    Date of Patent: September 26, 2000
    Inventors: Edward Arthur Ohlin, Didier Marie Adolf Biebaut
  • Patent number: 6093426
    Abstract: A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a centrifugal method under 2000 G, a foaming agent having foaming force of not less than 50 mm when measured as a 0.1 wt % aqueous solution at 25.degree. C. by Ross-Miles test, and an emulsion stabilizer. A material for frying contains a filling and a multi-layer formed externally of the filling, the multi-layer containing a layer of the aforementioned batter. A frozen fried material for microwave cooking is prepared by frying the material for frying and freezing the fried material.
    Type: Grant
    Filed: June 17, 1996
    Date of Patent: July 25, 2000
    Assignee: Nichirei Corporation
    Inventors: Naomichi Tai, Atsushi Katayama, Satoko Shimizu
  • Patent number: 6093437
    Abstract: The present invention relates to a cookie and a method for producing the cookie, wherein the method includes forming a cookie from a high melting-point shortening and par-baking the cookies so that it has a moisture level of greater than 5%. Once the cookie has been formed, it can then be placed in a toaster and heated so that when the cookie is removed from the toaster, it will have characteristics similar to a fresh-baked cookie, including flavor, texture, heat, and aroma, without the cookie burning or resulting in drippings or fat dissipating in the toaster.
    Type: Grant
    Filed: May 18, 1999
    Date of Patent: July 25, 2000
    Assignee: ConAgra, Inc.
    Inventors: Sarath K. Katta, Sambasiva R. Chigurupati, Wayne R. Moore
  • Patent number: 6054167
    Abstract: A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding natural and/or synthetic shortening materials to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70.degree. F. (about 21.degree. C.). The pelletized shortening has a hardness or solids profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.
    Type: Grant
    Filed: January 19, 1999
    Date of Patent: April 25, 2000
    Assignee: Bunge Foods Corporation
    Inventors: Frank R. Kincs, Reynaldo G. Cruz, Thomas G. Crosby
  • Patent number: 6042865
    Abstract: The present invention relates to a food foaming agent composition which imparts good taste and good texture in the mouth to the food product and imparts good foaming property and good foaming stability. This food foaming agent composition is characterized in that (1) the taste of the product is not deteriorated regardless of excellent foaming property and excellent foaming stability because it contains a glycerin fatty acid ester as an emulsifier but does not contain a sorbitan fatty acid ester, a propylene glycol fatty acid ester and a sucrose fatty acid ester. More specifically, the food foaming agent composition is characterized in that (2) a glycerin saturated fatty acid monoester and a polyglycerin saturated fatty acid ester are used as the glycerin fatty acid ester in a weight ratio within the range from 1:0.
    Type: Grant
    Filed: June 17, 1997
    Date of Patent: March 28, 2000
    Assignee: Riken Vitamin Co., Ltd.
    Inventors: Hiroshi Onodera, Kumi Horikawa, Noriko Ikawa
  • Patent number: 6030654
    Abstract: Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the unbaked composition of shortening; a total water content such that the water activity of the unbaked composition (a.sub.W) at room temperature is in the range of about 0.70 to about 0.95; and as a leavening agent, sodium bicarbonate (SBC) having a particle size distribution such that about 15 to about 50 wt. % of the particles have a particle size less than about 105 microns (U.S. Mesh Size 140) and about 30 to about 65 wt. % of the particles have a particle size greater than about 149 microns (U.S. Mesh Size 100). Preferably the composition also contains at least one fat replacer, the total fat replacer being in an amount of at least about 0.10 wt. % of the unbaked composition.
    Type: Grant
    Filed: April 24, 1998
    Date of Patent: February 29, 2000
    Assignee: Church & Dwight Co., Inc.
    Inventors: Mary E. Thomas, M. Stephen Lajoie, Robin C. Sargent, Deborah Geeding-Schild
  • Patent number: 5922379
    Abstract: The invention provides a biodegradable protein/starch-based thermoplastic composition. The composition is particularly useful in preparing low ratio expanded foams. Natural cellulosic fibers such as grass fiber, wood fiber, chopped straw, bagasse, etc. function as reinforcement filler. A metallic salt hydrate is added to improve mechanical properties of the protein/starch-based thermoplastic. The composition is processed by conventional methods, such as extrusion and injection molding, into packaging material or articles that are low density, high compressive strength, tensile strength, and good resilience.
    Type: Grant
    Filed: May 5, 1998
    Date of Patent: July 13, 1999
    Assignee: Natural Polymer International Corporation
    Inventor: Shu Huan Wang
  • Patent number: RE36785
    Abstract: The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50.degree. F.) and a melting point of 104.degree. F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.
    Type: Grant
    Filed: October 8, 1997
    Date of Patent: July 18, 2000
    Assignee: The Pillsbury Company
    Inventors: Cynthia A. Colson, Gregg J. Moder