Foam Or Foamable Type Patents (Class 426/564)
  • Patent number: 10292405
    Abstract: The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
    Type: Grant
    Filed: July 22, 2011
    Date of Patent: May 21, 2019
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali
  • Patent number: 10203692
    Abstract: A method of imaging an area using an unmanned aerial vehicle (UAV) collects a plurality of images from a sensor mounted to the UAV. The plurality of images are processed to detect regions that require additional imaging and an updated flight plan and sensor gimbal position plan is created to capture portions of the area identified as requiring additional imaging.
    Type: Grant
    Filed: July 10, 2015
    Date of Patent: February 12, 2019
    Assignee: KING ABDULLAH UNIVERSITY OF SCIENCE AND TECHNOLOGY
    Inventors: Neil G. Smith, Mohamed Shalaby, Luca Passone
  • Patent number: 10111826
    Abstract: A solid cosmetic composition includes a vegetable butter. Gas bubbles are dispersed in the solid cosmetic composition. The gas bubbles form from 5 to 19% of the volume of the solid cosmetic composition.
    Type: Grant
    Filed: November 26, 2013
    Date of Patent: October 30, 2018
    Assignee: COSMETIC WARRIORS LIMITED
    Inventors: Mark Constantine, Margaret Joan Constantine, Helen Elizabeth Ambrosen
  • Patent number: 10045547
    Abstract: Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.
    Type: Grant
    Filed: September 8, 2016
    Date of Patent: August 14, 2018
    Assignee: Rich Products Corporation
    Inventor: Shri K. Sharma
  • Patent number: 9968106
    Abstract: Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.
    Type: Grant
    Filed: December 16, 2010
    Date of Patent: May 15, 2018
    Assignee: Rich Products Corporation
    Inventor: Shri K. Sharma
  • Patent number: 9955704
    Abstract: Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.
    Type: Grant
    Filed: January 3, 2013
    Date of Patent: May 1, 2018
    Assignee: Rich Products Corporation
    Inventor: Shri K. Sharma
  • Patent number: 9943086
    Abstract: Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.
    Type: Grant
    Filed: September 17, 2008
    Date of Patent: April 17, 2018
    Assignee: General Mills, Inc.
    Inventors: Susan L. Kamper, Fern A. Panda, Daniel R. Green
  • Patent number: 9888706
    Abstract: The present invention relates to a frozen confection product comprising glucono-delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method includes a post pasteurization acidification step. Preferably the method uses a standard freezing step followed by low temperature freezing.
    Type: Grant
    Filed: October 17, 2013
    Date of Patent: February 13, 2018
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Nishant Ashok Joshi
  • Patent number: 9730465
    Abstract: The present invention provides a method for preparing a plant derived beverage product or process intermediate, the method including the steps of: providing a crushed or liquefied extract of a plant material, exposing the extract to a size exclusion purification means involving membrane filtration (such as nanofiltration, ultrafiltration, reverse osmosis or cross flow filtration) to provide a beverage product or a process intermediate thereof, wherein the purification means is capable of at least partially separating an undesirable component, from a desirable component. The purification methods may be applied to plant materials to selectively remove various components, while leaving others. This allows for the preparation of custom plant extract beverages.
    Type: Grant
    Filed: December 28, 2012
    Date of Patent: August 15, 2017
    Inventor: Gillian Kambouris
  • Patent number: 9648895
    Abstract: The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention.
    Type: Grant
    Filed: February 13, 2012
    Date of Patent: May 16, 2017
    Assignee: Puratos N.V.
    Inventors: Anne Dombree, Yves Kegelaers, Prudent Placide Anihouvi, Sabine Danthine, Christophe Blecker
  • Patent number: 9510608
    Abstract: A new method for making an air-containing mixture introduces air into a viscous mass of raw mixture for forming the air-containing mixture. The introduction of air is performed in connection with introducing the mixture in a treating unit. The raw mixture is pumped under pressure through a nozzle for forming at least one jet which is sprayed through an air space against the surface of the mixture. Air is entrained in the jet of the mixture. The air-entraining jet enters the mixture, forming the air-containing mixture. The air-containing mixture formed thereby is subsequently introduced into the treatment unit.
    Type: Grant
    Filed: October 25, 2013
    Date of Patent: December 6, 2016
    Assignee: Gram Equipment A/S
    Inventor: Tage Petersen
  • Patent number: 9381473
    Abstract: The present invention relates to a device for frothing up a liquid, in particular cold and/or unheated milk, having a liquid supply line for supplying the liquid, an air supply line which opens into the liquid supply line for supplying air into the liquid, a discharge line which is configured downstream of the opening of the air supply line into the liquid supply line for discharging the mixture of liquid and air, a first conveying unit, in particular a pump, which is provided for conveying the liquid through the liquid supply line and/or the mixture through the discharge line and a mixing unit which is provided downstream of the opening in the discharge line, the mixing unit including at least one narrow place or being configured as narrow place of the discharge line.
    Type: Grant
    Filed: May 21, 2012
    Date of Patent: July 5, 2016
    Assignee: WMF WÜRTTEMBERGISCHE METALLWARENFABRIK AKTIENGESELLSCHAFT
    Inventors: Torsten Bönsch, Sander Dollner, Johannes Bais, Marcus Ludwig
  • Patent number: 9272067
    Abstract: A solid film rapidly dissolvable in liquids, in particular biological liquids, to release pharmaceutical, cosmetic and nutrient substances. The solid film is also soluble in biological organic liquids to protect wounds of the human body by releasing cicatrizing, disinfectant and cosmetic substances. The film can also be used to release flavoring substances directly onto moist nutrient products.
    Type: Grant
    Filed: July 23, 2009
    Date of Patent: March 1, 2016
    Assignee: BIOFARMITALIA S.p.A
    Inventor: Paola Lombardo
  • Patent number: 9109799
    Abstract: A method for automatically initiating the flow of fluid in a pipe that may be blocked by frozen fluid in a portion of the pipe includes urging the flow of fluid through the pipe and energizing a heater disposed in and extending the pipe portion if no flow is detected in the pipe.
    Type: Grant
    Filed: February 27, 2012
    Date of Patent: August 18, 2015
    Inventor: William M Murray
  • Publication number: 20150125498
    Abstract: The present invention relates to a particle stabilized emulsion or foam comprising at least two phases and solid particles, wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at the interface between the two phases providing the particle stabilized emulsion or foam. The invention further relates to the use of said particle stabilized emulsion or foam for encapsulation of substances chosen from biopharmaceuticals, proteins, probiotics, living cells, enzymes and antibodies, sensitive food ingredients, vitamins, and lipids in food products, cosmetic products, skin creams, and pharmaceutical formulations.
    Type: Application
    Filed: December 15, 2011
    Publication date: May 7, 2015
    Applicant: SPEXIMO AB
    Inventor: Johan Timgren
  • Publication number: 20150118380
    Abstract: The present invention relates to a composition for preparation of a food or beverage product. The composition comprises a foamer ingredient releasing gas upon dissolution in aqueous liquid; and a beverage or foodstuff ingredient comprising particles of ground vegetable material in a matrix comprising a vegetable extract; wherein the beverage or foodstuff ingredient has a retarded solubility such that a foam has been formed by the foamer ingredient, before the beverage or foodstuffs ingredient has dissolved, when the composition is dissolved in an aqueous liquid to produce a food or beverage product.
    Type: Application
    Filed: May 2, 2013
    Publication date: April 30, 2015
    Inventors: Yann Doleyres, Martine Daenzer-Alloncle
  • Patent number: 9005690
    Abstract: A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s?1, of from 0.01 to 2000 Pa s, and a continuous phase apparent yield stress of at least 4 Pa.
    Type: Grant
    Filed: September 21, 2006
    Date of Patent: April 14, 2015
    Assignee: Conopco, Inc.
    Inventors: Deborah Lynne Aldred, Andrew Richard Cox, Simeon Dobrev Stoyanov
  • Publication number: 20150099038
    Abstract: An enriched whipped coffee creamer provides nutritional supplements and energy enhancing compounds. The enriched whipped coffee creamer includes a creamer base, a nutritional supplement, an energy enhancing source, an anti-oxidant source, and an emulsifying agent. The nutritional supplements, the energy enhancing sources, and anti-oxidant source are mixed into the creamer base. Due to the mixture naturally separating into layers, the present invention includes the emulsifying agent to lengthen the time which the mixture is homogenous. The enriched whipped coffee creamer is designed to be stored and dispensed from a canister, and barometrically pasteurized to retain the potency of the nutritional supplements at high temperatures. A propellant is used to expel the enriched whipped coffee creamer from the canister by increasing the pressure within the storage vessel. The enriched whipped coffee creamer is aerated as it exits the canister to provide a light consistency that can decorate the surface of a beverage.
    Type: Application
    Filed: October 9, 2014
    Publication date: April 9, 2015
    Inventor: Washica Little
  • Patent number: 8993030
    Abstract: An aerated composition having a pH of less than 5.5 is provided, which composition comprises hydrophobin.
    Type: Grant
    Filed: September 21, 2006
    Date of Patent: March 31, 2015
    Assignee: Conopco
    Inventors: Deborah Lynne Aldred, Andrew Richard Cox
  • Patent number: 8980357
    Abstract: A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10° C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient.
    Type: Grant
    Filed: November 21, 2007
    Date of Patent: March 17, 2015
    Assignee: Intercontinental Great Brands LLC
    Inventors: Thomas Philip Imison, Philip James Oxford, Stefano Ceriali, Bary Lyn Zeller
  • Patent number: 8956680
    Abstract: The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabilizer system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.
    Type: Grant
    Filed: July 3, 2008
    Date of Patent: February 17, 2015
    Assignee: Nestec S.A.
    Inventors: Maylis Quessette, Karl Wilhelm Silberzahn
  • Publication number: 20150010687
    Abstract: According to the present invention, an encased mousse-form solid food is provided. The encased mousse-form solid food includes a container with an opening, a mousse-form solid body contained inside the container, a viscous liquid contained inside the container and covering a circumference of the mousse-form solid body, and a lid attached to the opening of the container. The mousse-form solid body has a hardness of 1.0×104 N/m2 or more and 5.0×104 N/m2 or less. The viscous liquid has a viscosity of 0.5 Pa·s or more and 10.0 Pa·s or less.
    Type: Application
    Filed: September 22, 2014
    Publication date: January 8, 2015
    Inventors: Hiroshi BATORI, Toshiyuki AKACHI, Shintarou HASHIMOTO, Minami TANOUE, Takafumi KAKUMA
  • Publication number: 20140341953
    Abstract: Disclosed are methods of preparing stable gas-in-water dispersions by silicic acid complexation of micron-sized gas bubbles, and stable dispersions prepared by silicic acid complexation. Compositions and products comprising the dispersions are also disclosed. Dispersions may be stable over an extended period of time at room temperature.
    Type: Application
    Filed: May 17, 2013
    Publication date: November 20, 2014
    Inventors: Vance BERGERON, Jean-Thierry SIMONNET, Florence LEVY, Aurelie LAFUMA, Stephane SANTUCCI
  • Publication number: 20140341955
    Abstract: Disclosed are methods of preparing stable gas-in-solution emulsions by particle adsorption via electrostatic interaction, and stable emulsions prepared by particle adsorption via electrostatic interaction. Compositions and products comprising the emulsions are also disclosed. Emulsions may be stable over an extended period of time at room temperature.
    Type: Application
    Filed: May 17, 2013
    Publication date: November 20, 2014
    Inventors: Vance BERGERON, Jean-Thierry SIMONNET, Florence LEVY, Aurelie LAFUMA, Stephane SANTUCCI
  • Publication number: 20140335255
    Abstract: The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggregates and/or spherical like aggregates.
    Type: Application
    Filed: November 16, 2012
    Publication date: November 13, 2014
    Inventors: Jin-Mi Jung, Christophe Joseph Etienne Schmitt, Zeynel Deniz Gunes, Cecile Gehin-Delval, Hans Jorg Werner Limbach
  • Publication number: 20140314933
    Abstract: The invention relates to a process for producing a foamed meat or fish product, comprising the steps of: delivering a pumpable starting material containing comminuted meat or fish and pieces of bone or cartilage to a dispersing apparatus having a chamber with a cylindrical rotor disposed therein, which is provided, on its periphery, with a number of indentations to generate cavitation, supplying a gas to the dispersing apparatus, operating the dispersing apparatus while generating cavitation and dispersing the starting material with the gas supplied, in the process of which the pieces of bone or cartilage are passed through the chamber, and generating a foamed meat or fish product containing pieces of bone or cartilage which can be sterilised.
    Type: Application
    Filed: November 17, 2011
    Publication date: October 23, 2014
    Applicant: MARS, INCORPORATED
    Inventor: Johannes P. Schlebusch
  • Publication number: 20140314934
    Abstract: The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.
    Type: Application
    Filed: October 3, 2012
    Publication date: October 23, 2014
    Applicant: DuPont Nutrition BioSciences ApS
    Inventors: Finn Hjort Christensen, Finn Madsen, Leo Andersen
  • Publication number: 20140272072
    Abstract: The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.
    Type: Application
    Filed: June 2, 2014
    Publication date: September 18, 2014
    Applicant: Frito-Lay Trading Company, Gmbh
    Inventors: Siva KALIAPPAN, Ian NOBLE, Ian T. NORTON, Sevugan PALANIAPPAN
  • Patent number: 8790739
    Abstract: Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.
    Type: Grant
    Filed: January 30, 2012
    Date of Patent: July 29, 2014
    Assignee: General Mills, Inc.
    Inventors: Justin Shimek, Andrew Peterson, Susan L Kamper, James W Geoffrion
  • Patent number: 8790732
    Abstract: A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.
    Type: Grant
    Filed: December 4, 2012
    Date of Patent: July 29, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventor: Bary Lyn Zeller
  • Publication number: 20140199430
    Abstract: A method for reducing, in an individual, the desire to eat a meal or a snack in between meals, by consuming by said individual, in between meals or as an adjunct to a meal, a portion of at least 50 ml and less than 150 ml, of a pourable or spoonable edible aerated composition having an overrun of at least 100%, which aerated composition contains less than 50 kcal/portion.
    Type: Application
    Filed: June 19, 2012
    Publication date: July 17, 2014
    Inventors: Salomon Leendert Abrahamse, David Jason Mela, Henricus Petrus F. Peters, Jay Phillip Tapper
  • Patent number: 8778438
    Abstract: The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product that contains this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture.
    Type: Grant
    Filed: August 17, 2007
    Date of Patent: July 15, 2014
    Assignee: Nestec S.A.
    Inventors: Martins Leser, Jean-Baptiste Bezelgues, Eric Kolodziejczyk, Martin Michel
  • Patent number: 8771778
    Abstract: The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.
    Type: Grant
    Filed: September 9, 2010
    Date of Patent: July 8, 2014
    Assignee: Frito-Lay Trading Company, GmbH
    Inventors: Siva Kaliappan, Ian Noble, Ian T. Norton, Sevugan Palaniappan
  • Publication number: 20140186492
    Abstract: The object is to provide a composition effective for improving foam stability of a beer-based sparkling beverage and the like. Provided is a composition containing a protein or a polypeptide produced by using a protease and a transglutaminase to treat a protein material as an active component.
    Type: Application
    Filed: August 24, 2012
    Publication date: July 3, 2014
    Applicant: AMANO ENZYME INC.
    Inventors: Hiroki Ido, Takakiyo Obara, Shotaro Yamaguchi
  • Publication number: 20140170292
    Abstract: A chill, ambient or frozen aerated confection is disclosed whose microstructure is stable to temperature abuse for the frozen case or storage for the chill or ambient case. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization.
    Type: Application
    Filed: February 18, 2014
    Publication date: June 19, 2014
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Andrew Richard COX, Nicholas David HEDGES, Damiano ROSSETTI, Penelope Eileen KNIGHT
  • Publication number: 20140170289
    Abstract: An edible foamable composition that is whippable and is stable in temperature above freezing. The composition includes fat, emulsifier, water, and calcium carbonate particles. The composition can further including one or more additives selected from the group consisting of preservatives, protein, salt, flavoring, coloring agent, sweetener, stabilizer and thickener.
    Type: Application
    Filed: December 18, 2013
    Publication date: June 19, 2014
    Applicant: RICH PRODUCTS CORPORATION
    Inventors: Michael P. Piatko, Dmitry Falkov, Ilya Ilyin, Pavel Koblents, Shawn Campell, Mary Toerne, Bernard P. Binks, Saeed Mashinchi
  • Publication number: 20140154385
    Abstract: An aerated sauce and method for making and dispensing the same is provided in this disclosure. In one particular embodiment, the aerated sauce comprises pureed fruit, a stabilizer, and entrained gas. In this embodiment, the stabilizer comprises at least one of hydrocolloids, gums, pectins, and gelatins. When the gas, pureed fruit, and stabilizer are mixed together, an aerated sauce with entrained gas is formed. Also disclosed in this document is a method for manufacturing an aerated sauce and a container and method for dispensing an aerated sauce.
    Type: Application
    Filed: December 3, 2012
    Publication date: June 5, 2014
    Inventors: Jared Hamill, Bharani Ashokan, Brian Lottig, Devid J. Thomas
  • Publication number: 20140141391
    Abstract: A method of facilitating compliance by individuals to low calorie diets, by ingestion of a pourable or spoonable aerated composition around a meal.
    Type: Application
    Filed: June 19, 2012
    Publication date: May 22, 2014
    Inventors: David Jason Mela, Henricus Petrus F. Peters, Simeon Dobrev Stoyanov
  • Patent number: 8722128
    Abstract: A foamable oil-in-water emulsified oil composition for chilled-distribution whipped creams, characterized in that: the oil content is 20 to 40 wt %; the oil contains an oil (A) containing trigricerides in which the constituent fatty acids have total carbon atom numbers of 36 and 38 in a total amount 40 wt % and having a rising slip point of 30° C. or higher and an oil (B) selected from hardened palm kernel oils and a hardened coconut oils; the content of the oil (A) is 1 to 30 wt % with respect to the total amount of the oil; the content of the oil (B) is 5 to 30 wt % with respect to the total amount of the oil; the total content of the oils (A) and (B) is 15 to 50 wt % with respect to the total amount of the oil; the crystallinity of the oil, after the composition is stored at 5° C. for 4 days is 50% or more; and the difference between the crystallinity of the oil after the composition is stored at 5° C. for 1 hour and the crystallinity of the oil after the composition is stored at 5° C.
    Type: Grant
    Filed: July 19, 2011
    Date of Patent: May 13, 2014
    Assignee: Kaneka Corporation
    Inventors: Tamio Arishima, Takashi Yanagita
  • Patent number: 8691314
    Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.
    Type: Grant
    Filed: November 10, 2008
    Date of Patent: April 8, 2014
    Assignee: Rich Products Corporation
    Inventor: Ahmed Hussein
  • Patent number: 8691313
    Abstract: A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the particles are heated and an external pressure exceeding atmospheric pressure is applied to the soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the particles of the foaming composition.
    Type: Grant
    Filed: April 22, 2009
    Date of Patent: April 8, 2014
    Assignees: Intercontinental Great Brands LLC, Friesland Brands B.V.
    Inventors: Bary Lyn Zeller, Paul Bastiaan Van Seeventer, Albert Thijs Poortinga
  • Publication number: 20140072672
    Abstract: The present invention relates to a dehydrated and aerated food product. The dehydrated and aerated food product includes a plant puree mixture and a hydrocolloid. The plant puree mixture and hydrocolloid combine to form a dehydrated and aerated plant puree foam having a hydrocolloid-based aeration network dispersed throughout the plant puree mixture. The present invention also relates to methods of making and using the dehydrated and aerated food product, and combination food products that include the dehydrated and aerated food product.
    Type: Application
    Filed: February 15, 2012
    Publication date: March 13, 2014
    Applicant: CORNELL UNIVERSITY
    Inventors: Mark Nisbet, David Cullinan, Claire Aucella, Lena Halabi, Dongjun Zhao, Meagan M. McKeever
  • Publication number: 20140044853
    Abstract: A liquid cream is caused to include microbubbles by combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there is no freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun.
    Type: Application
    Filed: June 15, 2012
    Publication date: February 13, 2014
    Applicant: VITAMIN MILK PRODUCTS CO., LTD.
    Inventors: Kiyoyuki Nakajima, Yasuhiro Ozawa, Takayo Yamada, Masaru Shoji
  • Patent number: 8647696
    Abstract: The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas bubbles. The continuous aqueous phase constitutes from 20% to 80% by volume (or weight) of the food product and the liquid oil droplets and protein coated gas bubbles are from 0.5 ?m to 10 ?m in diameter. The protein comprises cysteine amino acid residues, but is not a hydrophobin. The invention also discloses a method of forming an aqueous dispersion of protein coated gas bubbles suitable for forming the above food product. The method comprises dissolving a protein capable of forming coated gas bubbles in water with stirring, sonicating the protein solution at a temperature below but within 6° C. of the protein's denaturation temperature in the presence of oxygen, and controlling the temperature within these limits. Any protein debris from the resultant dispersion of protein coated gas bubbles is separated out.
    Type: Grant
    Filed: December 9, 2009
    Date of Patent: February 11, 2014
    Assignee: The University of Birmingham
    Inventors: Ian Timothy Norton, Philip William Cox, Fideline Laure Tchuenbou-Magaia
  • Patent number: 8647695
    Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.
    Type: Grant
    Filed: July 19, 2010
    Date of Patent: February 11, 2014
    Assignee: Conopco, Inc.
    Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
  • Publication number: 20140037816
    Abstract: Aqueous multiphase compositions are stabilized using a blend of cellulose ether and nanocrystalline cellulose. The multiphase compositions can include particulates dispersed in water, oil in water emulsions, foams, and combinations of these systems. The blend can be used to stabilize aqueous paint systems, personal care products such as shampoos and detergents formed as oil in water emulsions, and foaming products such as detergents, shampoos, other personal care products and edible compositions such as whip cream substitutes. Further, this blend can reduce or eliminate the need for surfactants in many of these multiphase compositions.
    Type: Application
    Filed: July 26, 2013
    Publication date: February 6, 2014
    Applicant: HERCULES INCORPORATED
    Inventors: Kirill N. Bakeev, Brian John Huebner, Gijsbert Kroon, Tuttu Maria Nuutinen
  • Patent number: 8603559
    Abstract: The present invention provides stable whippable or prewhipped food products comprising exudate gums in combination with proteins and optionally comprising cellulosic hydrocolloids; triglycerides; sweetener/bulking agents and water. The whippable liquid product is free of fat-based emulsifiers. The product is stable through processing and freeze/thaw and when whipped the resulting product can be used as icing, topping and filling in a dessert. The prewhipped product further comprises non-hydrogenated fat based emulsifiers but is free of other fat based emulsifiers. This product can be stored frozen and when thawed, can be directly applied as icing, topping and filling.
    Type: Grant
    Filed: August 8, 2008
    Date of Patent: December 10, 2013
    Assignee: Rich Products Corporation
    Inventors: Cheryl Perks, Michael Piatko
  • Publication number: 20130323392
    Abstract: The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.
    Type: Application
    Filed: January 31, 2012
    Publication date: December 5, 2013
    Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Hyun-Jung Kim, Simeon Dobrev Stoyanov
  • Patent number: 8597708
    Abstract: A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt. % and less than 99 wt. %, at least 1 vol. % and less than 70 vol. % of gas, fiber particles and surface active particles. The volume weighted mean diameter of the surface active particles (d2) is smaller than the length of the fiber particles (L). Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fiber particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.
    Type: Grant
    Filed: October 3, 2007
    Date of Patent: December 3, 2013
    Assignee: Conopco, Inc.
    Inventors: Theodorus Berend Jan Blijdenstein, Jian Cao, Petrus Wilhelmus N de Groot, Weichang Liu, Simeon Dobrev Stoyanov, Weizheng Zhou
  • Publication number: 20130316064
    Abstract: The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention.
    Type: Application
    Filed: February 13, 2012
    Publication date: November 28, 2013
    Applicant: PURATOS N.V
    Inventors: Anne Dombree, Yves Kegelaers, Prudent Placide Anihouvi, Sabine Danthine, Christophe Blecker