Foam Or Foamable Type Patents (Class 426/564)
  • Publication number: 20130236622
    Abstract: The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.
    Type: Application
    Filed: June 28, 2011
    Publication date: September 12, 2013
    Applicant: NESTEC S.A.
    Inventors: Abdessamad Arrachid, Rodolfo De Acutis, Hugh Powell, Richard Leadbeater, Stephen Coe
  • Patent number: 8529973
    Abstract: The disclosure relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition having coffee, a foaming agent, a protein source and at least 1.3 wt % (based on the total weight of the composition) of a kappa-carrageenan, iota-carrageenan or mixture thereof. The disclosure also relates to a method for the preparation of such a composition and such a drink.
    Type: Grant
    Filed: September 22, 2008
    Date of Patent: September 10, 2013
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Ayse Tulay Massey, Adrian Harold Massey
  • Patent number: 8486477
    Abstract: Gas-effusing compositions, particularly, particulate compositions having pressurized gas held within open internal voids thereof, are provided as well as methods of making and using such compositions.
    Type: Grant
    Filed: October 24, 2008
    Date of Patent: July 16, 2013
    Assignee: Intercontinental Great Brands LLC
    Inventor: Bary Lyn Zeller
  • Patent number: 8475863
    Abstract: A dried confectionery meringue formed from a meringue mixture having a pre-drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide.
    Type: Grant
    Filed: April 3, 2007
    Date of Patent: July 2, 2013
    Assignee: Mars, Incorporated
    Inventors: Matthew D. Perry, Thomas Abene, Richard D. Ornelaz, Bruce Keen
  • Publication number: 20130129881
    Abstract: A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the cyclodextrin.
    Type: Application
    Filed: November 21, 2011
    Publication date: May 23, 2013
    Applicant: Wacker Chemical Corporation
    Inventors: Helmut Reuscher, Mark T. Bauer, Patrick T. Polchinski, Laknath A. Goonetilleke
  • Publication number: 20130122175
    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: Application
    Filed: December 4, 2012
    Publication date: May 16, 2013
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventor: KRAFT FOODS GLOBAL BRANDS LLC
  • Publication number: 20130090391
    Abstract: Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.
    Type: Application
    Filed: October 4, 2012
    Publication date: April 11, 2013
    Applicant: FMC Corporation
    Inventor: FMC Corporation
  • Patent number: 8414948
    Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie ice cream containing the purified Rebaudioside D and a process for making the low-calorie ice cream containing the purified Rebaudioside D.
    Type: Grant
    Filed: May 24, 2010
    Date of Patent: April 9, 2013
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Publication number: 20130071539
    Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.
    Type: Application
    Filed: May 21, 2012
    Publication date: March 21, 2013
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg
  • Publication number: 20130074224
    Abstract: The present invention provides a transgenic soybean event MON87705, and cells, seeds, and plants comprising DNA diagnostic for the soybean event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said soybean event in a sample, methods for detecting the presence of said soybean event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said soybean event in a sample, growing the seeds of such soybean event into soybean plants, and breeding to produce soybean plants comprising DNA diagnostic for the soybean event.
    Type: Application
    Filed: November 6, 2012
    Publication date: March 21, 2013
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Monsanto Technology LLC
  • Publication number: 20130052324
    Abstract: Provided are methods and compositions for low fat toppings containing fiber and having properties mimicking a higher fat composition. The method comprises preparing the composition such that the fiber is hydrated thereby providing desirable able mouth-feel and organoleptic properties.
    Type: Application
    Filed: October 11, 2010
    Publication date: February 28, 2013
    Inventors: Shri K. Sharma, Abelardo Gutierrez del Toro, Aman K. Sharma
  • Patent number: 8349385
    Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50.3 of 3.5 to 18 ?m.
    Type: Grant
    Filed: December 1, 2011
    Date of Patent: January 8, 2013
    Assignee: Soremartec SA
    Inventor: Salvatore Venneri
  • Patent number: 8323719
    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: February 2, 2011
    Date of Patent: December 4, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventor: Bary Lyn Zeller
  • Patent number: 8309154
    Abstract: There is provided a surface-active material that comprises fibers which have been modified so as to impart surface-active properties onto said fibres and giving it a contact angle between 60° and 120°, wherein the fibres have an aspect ratio of more than 10 to 1,000. The surface-active material can be used for foam and emulsion formation and stabilization, coatings, encapsulation and drug delivery. It can for example be used in the following industries: foods, home and personal care, oilfield, agriculture, textile, construction, emulsion polymerization, leather, plastic, pulp, paper and pharma.
    Type: Grant
    Filed: November 22, 2006
    Date of Patent: November 13, 2012
    Assignee: Conopco, Inc.
    Inventors: Ya Cai, Jian Cao, Matthew Duncan Golding, Weichang Liu, Vesselin Nikolaev Paunov, Edward George Pelan, Simeon Dobrev Stoyanov, Weizheng Zhou
  • Publication number: 20120263855
    Abstract: From a foamable milk composition consisting of non-fat milk and hydroxypropyl methyl cellulose, a milk foam is quickly prepared, on demand, as a topping on coffee.
    Type: Application
    Filed: April 11, 2012
    Publication date: October 18, 2012
    Inventors: Shingo NIINOBE, Kazuhisa Hayakawa, Daisuke Kuribayashi
  • Patent number: 8273392
    Abstract: The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of fermenting milk proteins with micro-organisms yielding hetero-exopolysaccharides, and thus avoiding the use of additives such as thickeners or stabilizers.
    Type: Grant
    Filed: March 29, 2007
    Date of Patent: September 25, 2012
    Assignee: Nestec S.A.
    Inventors: Dac Thang Ho, Christelle Schaffer-Lequart, Steffen Dose, Sylvie Tournade
  • Publication number: 20120238489
    Abstract: Disclosed is a method for improving the functional properties of a sample, which comprises at least one component that can be modified upon absorbing ultraviolet light, the method including using pulsed light with an emission spectrum of 190-1100 nm and a high content of ultraviolet light to modify the component. The method makes it possible to obtain samples with improved functional properties (hydration, glass transition, solubility, water retention capacity, oil retention capacity, thickening, dispersing, emulsifying, foaming or gelling properties, film formation properties, bulking agent properties, surface properties (wettability, adhesion, etc.)) which are used in the food industry, the cosmetics industry, the pharmaceutical industry, the biomedical industry, the biotechnological industry, the chemical industry and in other industries.
    Type: Application
    Filed: March 18, 2010
    Publication date: September 20, 2012
    Inventors: Juan Carlos Arboleya Payo, Maria Luz Artíguez Bárcena, Estibaliz Fernández Pinto, Iñigo Martínez De Marañón Ibabe
  • Patent number: 8252358
    Abstract: The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The product comprises triglyceride fat, one or more sugars, an emulsifier component, a starch component comprising one or more NOSA starches and one or more hydrophilic starches, and optionally an acid component. This product can be stored frozen or at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.
    Type: Grant
    Filed: October 5, 2007
    Date of Patent: August 28, 2012
    Assignee: Rich Products Corporation
    Inventors: Michael Piatko, Cheryl Perks
  • Patent number: 8216624
    Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.
    Type: Grant
    Filed: June 27, 2005
    Date of Patent: July 10, 2012
    Assignee: Conopco, Inc.
    Inventors: Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg
  • Publication number: 20120164290
    Abstract: The present invention is directed to a novel aerated product having an alcohol content of above 5% (v/v). Said product is particularly suitable for preparing alcoholic hot beverages comprising a cream-like component. The product is stable for several months at refrigerator or at room temperature. Also provided is a method for preparing such alcoholic aerated product.
    Type: Application
    Filed: June 24, 2010
    Publication date: June 28, 2012
    Applicant: FrieslandCampina Nederland Holding B.V.
    Inventor: Antonius Johannes Maria Gerrits
  • Publication number: 20120121776
    Abstract: The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.
    Type: Application
    Filed: July 19, 2010
    Publication date: May 17, 2012
    Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
  • Publication number: 20120121787
    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: Application
    Filed: July 19, 2010
    Publication date: May 17, 2012
    Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
  • Publication number: 20120114825
    Abstract: A method of forming an agglomerated foaming coffee composition, the method comprising the step of agglomerating a coffee composition, the majority of the coffee composition by weight consisting of particles of foaming soluble coffee, wherein at least some of the particles of foaming soluble coffee have not been milled prior to their agglomeration.
    Type: Application
    Filed: April 6, 2010
    Publication date: May 10, 2012
    Inventor: Thomas Philip Imison
  • Publication number: 20120064199
    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: September 9, 2010
    Publication date: March 15, 2012
    Applicant: FRITO-LAY TRADING COMPANY, GMBH
    Inventors: Siva KALIAPPAN, Ian NOBLE, Ian T. NORTON, Sevugan PALANIAPPAN
  • Publication number: 20120052180
    Abstract: The present invention resides in an edible aerated water-in-oil emulsion comprising a fat phase; an emulsifier; and an aqueous phase, methods of making such emulsions and confectionery compositions comprising the same. In certain embodiments the emulsion comprises entrapped gas (for example in the fat phase); the fat phase comprises more than one fat (for example one of the fats being cocoa butter); the emulsifier having an HLB <8; and/or the emulsion additionally comprising a powdered component.
    Type: Application
    Filed: March 30, 2010
    Publication date: March 1, 2012
    Applicant: CADBURY HOLDINGS LIMITED
    Inventors: Emilien Louis Joseph Esteve, Abigail Hope
  • Patent number: 8114456
    Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50,3 of 3.5 to 18 ?m.
    Type: Grant
    Filed: February 12, 2004
    Date of Patent: February 14, 2012
    Assignee: Soremartec S.A.
    Inventor: Salvatore Venneri
  • Publication number: 20120034345
    Abstract: The present invention pertains to fermented dairy products with reduced caloric values, in particular to low-fat, milkshakes and smoothies having reduced amounts in sugar. The dairy products of the invention comprise gelatine. They have high foaming rates and are stable over time. Further, the present invention also relates to processes and kits-of-parts for obtaining said dairy products.
    Type: Application
    Filed: April 20, 2010
    Publication date: February 9, 2012
    Inventors: Vanessa Gauthier, Delphine Chatelin, Eric Taillan, Remi Portier
  • Patent number: 8105642
    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: July 15, 2003
    Date of Patent: January 31, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Justin Shimek, Andrew Peterson, Susan L. Kamper, James W. Geoffrion
  • Patent number: 8101225
    Abstract: An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% of the number of said protein particles have in a hydrated state a diameter of more than 300 micron.
    Type: Grant
    Filed: December 21, 2006
    Date of Patent: January 24, 2012
    Assignee: Conopco, Inc.
    Inventors: Jadwiga Malgorzata Bialek, Matthew Duncan Golding, Petrus Wilhelmus N de Groot, Sudarshi Tanuja A Regismond, Simeon Dobrev Stoyanov
  • Publication number: 20110319346
    Abstract: The present invention relates to the field of electrostatic complexes. Embodiments of the present invention relate to food-grade electrostatic complexes containing at least one milk protein and at least one glucosinolate and to the uses of such complexes, e.g., to reduce the perceived bitterness of glucosinolates and/or to form and stabilize emulsions and/or foams.
    Type: Application
    Filed: March 3, 2010
    Publication date: December 29, 2011
    Applicant: NESTEC S.A.
    Inventors: Koraljka Rade-Kukic, Christophe Joseph Etienne Schmitt
  • Publication number: 20110305812
    Abstract: The present invention provides a means for preventing syneresis and imparting freeze/thaw stability to a food composition containing pureed soybean curd such as tofu puree and water. A first aspect of the present invention relates to a food composition containing pureed soybean curd (A), a foaming agent (B), a heat-coagulable substance (C), a stabilizer (D) and water, solidified by a heat treatment and having air bubbles dispersed therein, and a method for producing the same. A second aspect of the present invention relates to a food composition, containing pureed soybean curd (A), a heat-coagulable substance (C), carrageenan (D) and water, solidified by a heat treatment and containing water in an amount of 45 to 75% by mass, and a method for producing the same.
    Type: Application
    Filed: June 11, 2010
    Publication date: December 15, 2011
    Applicant: House Foods America Corporation
    Inventor: Kayo FUJIWARA
  • Publication number: 20110293811
    Abstract: The invention pertains to a foamer, creamer, topping base or whitening powder (or whitener), containing 0.05-5 wt % of one or more phosphopeptide(s), based on the total dry weight of the powder. The powder may be characterized in that, upon addition of a liquid, it provides said liquid with a creamy, foamy and/or whitened appearance; it contains conventional amounts of fat, protein and carbohydrate. The phosphopeptides preferably comprise casein phosphopeptides (CPP).
    Type: Application
    Filed: December 1, 2009
    Publication date: December 1, 2011
    Inventors: Cao Linqiu, Arjan Willem Verkerk
  • Publication number: 20110281011
    Abstract: A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures for an extended period of time, and it whips stiff to form a uniform creamy topping in a short period of time. The product is free of dairy and animal products/by-products, thus suitable for vegan, kosher, or vegetarian consumption. Also, the product does not contain soy products and/or questionable ingredients such as processed oils or chemical additives, etc. Fruit juice or another acidulant is added to the product for extending the whipping potential of the food product and adding fruit flavoring.
    Type: Application
    Filed: August 1, 2011
    Publication date: November 17, 2011
    Inventor: Rose Anne Colavito
  • Publication number: 20110256282
    Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
    Type: Application
    Filed: April 14, 2011
    Publication date: October 20, 2011
    Applicants: Solazyme Roquette Nutritionals, LLC, Solazyme, Inc.
    Inventors: John Piechocki, Dana Zdanis, Leslie M. Norris, Walt Rakitsky, Beata Klamczynska
  • Patent number: 8034392
    Abstract: The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95.
    Type: Grant
    Filed: January 20, 2005
    Date of Patent: October 11, 2011
    Assignee: Fuji Oil Company, Limited
    Inventors: Hiroyuki Ichiyama, Hiroshi Hidaka
  • Patent number: 8012524
    Abstract: The present invention aims at providing novel spread and edible oil having excellent characteristics as a spread or an edible oil. An edible oil and a suitable emulsifier, in a water-in-oil type emulsion is filled with a suitable gas propellant into an aerosol container, and the emulsion is discharged as mousse form at the time of jetting.
    Type: Grant
    Filed: December 19, 2003
    Date of Patent: September 6, 2011
    Assignee: Meiji Dairies Corporation
    Inventors: Yoshinori Komatsu, Shigeru Tamai
  • Publication number: 20110212242
    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: Application
    Filed: February 2, 2011
    Publication date: September 1, 2011
    Inventor: Bary Lyn Zeller
  • Publication number: 20110206820
    Abstract: An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. Processes for producing such an aerated food product are also provided.
    Type: Application
    Filed: April 21, 2011
    Publication date: August 25, 2011
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Sabina Silvia Haenel BURMESTER, Florence Clotilde CAGNOL, Andrew Richard COX, Andrew Baxter RUSSELL
  • Publication number: 20110200732
    Abstract: The present invention relates to a whipping agent comprising at least one fat, at least one protein and at least one emulsifier, wherein the amount of all emulsifiers present in the whipping agent is at least 0.1% by weight of the whipping agent, and wherein the amount of unsaturated fatty acid moieties present in the fat is at least 10% by weight of all fatty acid moieties present in the fat. Furthermore the present invention relates to an instant powder for making an instant powder dessert comprising the whipping agent, a food that comprises a foam that is obtained by whipping, wherein the foam comprises the whipping agent, a process for making the whipping agent and the use of the whipping agent for making a food that comprises a foam that is obtained by whipping.
    Type: Application
    Filed: October 8, 2009
    Publication date: August 18, 2011
    Applicant: Cognis IP Management GmbH
    Inventors: Friedrich Kielmeyer, Robert Salacz, Christina Reitlinger
  • Publication number: 20110195163
    Abstract: Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising MCC and a hydrocolloid, along with a protein source and/or juice. Compositions of the invention may include low pH beverages comprising the MCC stabilizer, a protein source and/or a fruit or vegetable juice or other fruit-flavored liquid, optionally with an additional amount of hydrocolloid and acidulant, sweetener, buffering agents, pH modifiers, or stabilizing salts.
    Type: Application
    Filed: April 20, 2011
    Publication date: August 11, 2011
    Applicant: FMC CORPORATION
    Inventors: Gregory R. Krawczyk, Domingo C. Tuason, Gail A. Fisher
  • Publication number: 20110183047
    Abstract: The invention relates to flavoured food foams. By putting into contact two components, a liquid one B) and a powder or gel one A) and adding aromatic and inert substances thereto, a stable product is generated that, sprayed by jets of steam appropriately oriented and deriving from a specially constructed generator, produces in a reactor (6) suitably shaped and interchangeable, enduring hot and flavoured foams with different flavours to be added to food for enhancing the quality, making them more pleasant to taste. The individual components are packaged in impermeable containers (100, 100?, 100?) with double compartments that allow for their mixing. The generator is built with a particular path for the steam to allow a proper outflow speed thereof. The reactor (6) is coupled to the generator via a quick connection for easy replacement and the rapid production of foams with different flavours to be applied to food.
    Type: Application
    Filed: January 24, 2011
    Publication date: July 28, 2011
    Inventor: Luigi GOGLIO
  • Publication number: 20110091631
    Abstract: The invention provides a substantially fat-free composition which is, aerosol-dispensable as a culinary foam. The composition comprises in combination: (i) 0.1 to 5% of at least one gum; (ii) 0.1 to 5% of at least one thickener; (iii) an anti-fungal agent; (iv) nitrous oxide propellant; (v) water, and (vi) a sufficient amount of at least one organic acid to maintain the pH of the composition below 7.
    Type: Application
    Filed: October 19, 2009
    Publication date: April 21, 2011
    Inventor: John Richard Pott
  • Publication number: 20110086154
    Abstract: A foam comprising an aqueous or aqueous ethanolic solution of a surfactant, which is suitable for food use, and which has an HLB greater than 9; is used to form a foam topping on a drink or food, e.g. by spraying from a foam dispenser.
    Type: Application
    Filed: August 7, 2008
    Publication date: April 14, 2011
    Applicant: LIBAERATION LIMITED
    Inventors: John Hawkins, Tim Staniland
  • Publication number: 20110067141
    Abstract: The present invention provides transgenic soybean event MON87769, and cells, seeds, and plants comprising DNA diagnostic for the soybean event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said soybean event in a sample, methods for detecting the presence of said soybean event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said soybean event in a sample, growing the seeds of such soybean event into soybean plants, and breeding to produce soybean plants comprising DNA diagnostic for the soybean event.
    Type: Application
    Filed: February 12, 2009
    Publication date: March 17, 2011
    Inventors: Byron Froman, Can Duong, Jennifer Listello
  • Publication number: 20110052778
    Abstract: The present disclosure relates to a method of producing aerated food products comprising the steps of introducing gas through at least one porous diffuser into a stream of food process medium so as to obtain a gas/food mixture and subjecting said gas/food process medium mixture to a blending operation in a static mixer. It also relates to products obtainable by this method.
    Type: Application
    Filed: August 26, 2010
    Publication date: March 3, 2011
    Inventors: Melis Abylov, Tadeusz Klaus, Szymon Macura, Stephen Malcolm Pearson, Julie Ann Simonson
  • Patent number: 7897186
    Abstract: Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein preparation with a phospholipase results in a whey protein preparation having improved foam overrun and foam stability when whipped, as compared to a whey protein preparation that is not treated with a phospholipase.
    Type: Grant
    Filed: November 4, 2002
    Date of Patent: March 1, 2011
    Assignee: Novozymes North America, Inc.
    Inventors: Thomas Sorensen, Myke Rich
  • Publication number: 20110003034
    Abstract: Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food products such as sorbet, soft ice cream, pudding, yogurt, frozen yogurt and snacks.
    Type: Application
    Filed: November 13, 2008
    Publication date: January 6, 2011
    Inventor: Yoram Netzer
  • Patent number: 7862846
    Abstract: Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstream and downstream of each segment of first material to a segment of a second material. Generally two rows of joined segmented flows are extruded side by side. Preferably between the two rows is formed a boundary cell wall which usually is transformed to a harder material after extrusion. Cell walls of the harder material may surround, in two or three dimensions, cells of softer or foamed material. The apparatus and method to provide the food product having the cell-like structure is particularly useful for producing confectionery products formed of chocolate, marzipan or dough materials.
    Type: Grant
    Filed: September 28, 2004
    Date of Patent: January 4, 2011
    Inventor: Ole-Bendt Rasmussen
  • Publication number: 20100310746
    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: Application
    Filed: August 17, 2007
    Publication date: December 9, 2010
    Applicant: NESTEC S.A.
    Inventors: Martin Leser, Jean-Baptiste Bezelgues, Eric Kolodziejczyk, Martin Michel
  • Publication number: 20100297327
    Abstract: A system for delivering sweeteners comprising a sweetener solution of at least a stevia-based foam inducing solute and a solvent combined with a dispenser configured to dispense the sweetener solution as a lasting foam. The sweetener solution may further include sugar or a sugar substitute dissolved therein. A method for delivering sweeteners for consumer use is also provided.
    Type: Application
    Filed: March 31, 2010
    Publication date: November 25, 2010
    Inventor: Donavon Stangle