Foam Or Foamable Type Patents (Class 426/564)
  • Patent number: 6384089
    Abstract: An aqueous liquid for forming soap bubbles of the present invention, contains, as an emulsifier, an ester of a fatty acid having 8 to 14 carbon atoms with a polyhydric alcohol having not less than four hydroxyl groups, the percentage of esterified hydroxyl groups of said polyhydric alcohol being 1 to 25% based on total hydroxyl groups of the polyhydric alcohol. Such aqueous liquid for forming soap bubbles has a high safety and is suitable for children's recreations or amusements.
    Type: Grant
    Filed: May 1, 1998
    Date of Patent: May 7, 2002
    Assignee: Mitsubishi-Kagaku Foods Corp
    Inventor: Masaaki Tomida
  • Publication number: 20020051843
    Abstract: A modified whey protein isolate having the ability to fully replace egg whites in many food applications requiring foaming is prepared by a process which involves heat treating to obtain a unique balance of overrun and foam stability properties. The process entails heating an aqueous solution of whey protein isolate at from 70° C. to 85° C., and can include holding at this temperature and pH adjustment prior to heating to obtain the desired properties. Food mixes employing the modified whey protein isolate and processes for making food products employing the modified whey protein isolate are also provided.
    Type: Application
    Filed: October 15, 2001
    Publication date: May 2, 2002
    Inventors: Lois A. Baker, Martin E. Davis, Pauline M. Olson, Laurie Nelson
  • Patent number: 6372280
    Abstract: An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.
    Type: Grant
    Filed: November 2, 1999
    Date of Patent: April 16, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Alexander A. Gonsalves, Wen-Sherng Chen, Donald C. Hannan, Rafael J. Marquez, Krzysztof Mosiewicz
  • Publication number: 20020012720
    Abstract: The present invention provides methods for modifying whey protein preparations to improve their foaming and other functional properties utilizing limited proteolytic hydrolysis. The invention also provides modified whey protein preparations and and food products that comprise them.
    Type: Application
    Filed: July 23, 1999
    Publication date: January 31, 2002
    Inventor: SHENGI A. CHEN
  • Publication number: 20010041211
    Abstract: A powdered creamer soluble in cold water down to the freezing point of a solution, which remains in solution during multiple freeze/thaw cycles. The creamer is made up of powdered or agglomerated creamer particles. The creamer particles are preferably made up of a sweetener, a water-dispersible or water-soluble protein and an edible oil having a melting point below 20 C.
    Type: Application
    Filed: July 19, 2001
    Publication date: November 15, 2001
    Inventors: Christine A. Beeson, Tersita B. Pascual
  • Patent number: 6296890
    Abstract: A heavily foaming coffee fraction characterized by the following bands in the FT-IR spectrum: 3400 cm−1, 2900 cm−1, 1655 cm −1, 1524 cm−1 1000-1150 cm−1, 894 cm−1 and 876 cm−1 and a production process for the coffee fraction (1) defatting with an organic solvent and extracting with hot water, (2) filtrating the extract, (3) adding a precipitation agent to the extract and centrifugation of the obtained precipitate, (4) dissolving the precipitate in water or an aqueous alcohol, (5) dialysing the solution against water, (6) filtrating the non-dialysable solution and (7) freeze-drying the filtrate.
    Type: Grant
    Filed: January 14, 2000
    Date of Patent: October 2, 2001
    Assignee: Illycaffe S.p.A.
    Inventors: Luciano Navarini, Marino Petracco
  • Publication number: 20010019735
    Abstract: A beverage system for providing a coffee beverage is described which contains a coffee base concentrate and an aromatized soluble coffee creamer. The coffee base concentrate has a soluble coffee solids concentration of at least about 10% by weight and is free of coffee aroma. The coffee base concentrate and the aromatized soluble coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate storage of the coffee base concentrate and the aromatized soluble coffee creamer increases the stability of the system and provides a coffee beverage which closely assimilates a freshly brewed coffee drinks such as latte macchiato and cappuccino.
    Type: Application
    Filed: February 28, 2001
    Publication date: September 6, 2001
    Inventors: Charlotte Cirkel-Egner, Hanspeter Maier
  • Publication number: 20010007692
    Abstract: The refrigerated product is based on at least one mousse (2, 3), the mousse containing 2 to 10% by weight of chocolate (4) and the chocolate being sterilized and containing 50 to 70% of fats, 30 to 50% of cocoa powder and 1 to 10% of sugar.
    Type: Application
    Filed: February 13, 2001
    Publication date: July 12, 2001
    Applicant: Nestec S.A.
    Inventors: Walter Grassler, Manfred Wild
  • Patent number: 6258397
    Abstract: A method for making a stable dessert type food product using cream, artificial cream, thickened cream or cream cheese which involves adding to the first aerated mixture as a hot liquid solution gelatine directly into the much cooler mixture while this is being substantially beaten and then allowing the resultant product to set while maintaining the aerated structure.
    Type: Grant
    Filed: July 13, 1999
    Date of Patent: July 10, 2001
    Assignee: Australian Co-operative Foods Limited
    Inventor: Michael Shaun Flynn
  • Publication number: 20010003595
    Abstract: An aqueous bubble-forming composition, suitable for use as a child's toy, comprises a sucrose ester present in an amount by weight from about 3.3% to about 5.3%, a water soluble polymer in an amount by weight of from about 11.5% to about 14.0%, sucrose in amount by weight of from about 1.8% to about 4.0%, and water in amount by weight of from about 75% to about 83%. Small amounts of additional flavorings may be added to further improve the taste of the obtained solution.
    Type: Application
    Filed: September 25, 1996
    Publication date: June 14, 2001
    Applicant: SAM COTTONE
    Inventors: SAM COTTONE, IRVING I DOMSKY, HAMID HUSSAIN
  • Publication number: 20010002269
    Abstract: A method of making, combining, and using a balanced multi-phase food mixture and a multi-phase beverage made thereof is incorporated into carbonated herb beverage, aerated tea, fast fermented grain drink, amino acid flavored beverage, alcohol soaked cocktail drink, and aerated vegetable beverage. The liquid phase comprises total small molecular mineral and sugar up to 350 mOsm, pH 3.5-7.8, sweetener up to 7 wt %, alcohol up to 3 wt %, protein up to 30 wt %, fiber 20-37 gram per 2000 calories, at least 30% of calories are derived from complex carbohydrate, and up to 5% by volume gas, which will release a meaningful smell when being consumed. The solid phase includes at least 10% by weight plant mix, complex carbohydrate, protein, fat, and a combination thereof The beverage is natural and balanced referred to physiological body composition for normalizing body composition and fluid metabolism toward optimal body fitness with increased sensory experience and satiety.
    Type: Application
    Filed: December 27, 2000
    Publication date: May 31, 2001
    Inventor: Iris Ginron Zhao
  • Patent number: 6231902
    Abstract: Sterilized pieces of chocolate are contained in a mousse in an amount of between 2% and 10% by weight. The chocolate includes, by weight, from 1% to 10% sugar and also includes from 50% to 70% fats and 30% to 50% cocoa powder.
    Type: Grant
    Filed: February 22, 1994
    Date of Patent: May 15, 2001
    Assignee: Nestec S.A.
    Inventors: Walter Grassler, Manfred Wild
  • Patent number: 6228417
    Abstract: The objects of the present invention are to provide a whippable oil in water type emulsion, which possesses good heat resistance, excellent melting properties in mouth, freshness and cold feeling, and to provide a fat composition suitable for preparing the emulsion. A fat composition, comprising 25-60% of glycerides, of which constituent fatty acid residue has not more than 38 total carbon atoms, 25-50% of glycerides, of which constituent fatty acid residue has 42-46 total carbon atoms, and 5-25% of glycerides, of which constituent fatty acid residue has not less than 48 total carbon atoms was prepared by mixing laurin fats or hydrogenated products thereof which contain fatty acid residues with 16-24 carbon atoms or esters thereof, or a fat being rich in glycerides with fatty acid residues containing 16-24 carbon atoms, transesterifying them by a known method in the presence of a lipase having 1,3-specificity, and, if necessary, extremely hydrogenating them.
    Type: Grant
    Filed: February 29, 1996
    Date of Patent: May 8, 2001
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Hiroshi Hidaka, Kuniaki Inayoshi, Tugio Nishimoto, Sayoko Yabuuchi
  • Patent number: 6207216
    Abstract: Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% of a whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces ranging from about 0.1 to 5 g each. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.
    Type: Grant
    Filed: April 23, 1999
    Date of Patent: March 27, 2001
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Diran Ajao, Michael A. Helser
  • Patent number: 6203841
    Abstract: A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize the product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of the product the, and optionally, (5) one or more additional substances, provided that the triglyceride fat component has a profile of solid fat index of about 70 at 50° F., about 40 to 75 at 80° F., and less than about 20 at 100° F., wherein the product is characterized by providing a whipping overrun of between about 300 and about 500% that can be achieved between about 45° F. and 50° F. in less than about 4 minutes.
    Type: Grant
    Filed: August 11, 1997
    Date of Patent: March 20, 2001
    Assignee: Rich Products Corporation
    Inventors: Robert J. Lynch, John Sean O'Mahony
  • Patent number: 6129943
    Abstract: A particulate, dry-mix foaming creamer composition comprising a particulate protein component in an amount of from 1 to 30%, a foam-generating amount of a particulate, gasified carbohydrate, preferably from 20 to 90%, said carbohydrate having a bulk density of less than 0.3 g/cc and a lipid in an amount of from 0 to 30%, all amounts based upon the weight of the composition. The creamer can be added to brewed coffee to produce a cappuccino-type whitened coffee with a surface layer of foam or it can be added to instant coffee and optionally a sweetener to produce a particulate, dry-mix instant cappuccino product.
    Type: Grant
    Filed: June 22, 1999
    Date of Patent: October 10, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Bary Lyn Zeller, Thomas Richard Kiessling
  • Patent number: 6117473
    Abstract: A non-dairy, refrigerator-stable foam having an overrun of 50-350% is formulated from water, sweetener, hydrogenated vegetable oil, non-ionic emulsifier having an HLB of at least 10 and a gelling hydrocolloid having a gel temperature below 80.degree. F. (21.1.degree. C.). Preferably, the emulsifier is polysorbate 60 and/or sucrose fatty acid ester and the gelling hydrocolloid is gelatin. The foam may be free of non-gelatin protein material and has a pH of 3.2-4.6. The foam may be packaged as a ready-to-eat dessert or used as a topping on packaged, ready-to-eat dessert gels or puddings.
    Type: Grant
    Filed: June 21, 1999
    Date of Patent: September 12, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Richard Robert Leshik, Maria del Pilar Cobos
  • Patent number: 6056983
    Abstract: A pleasant tasting, non-toxic, aqueous-based, bubble-making solution consists essentially of (a) a suitable surfactant(s), the taste of which can be attenuated or masked sufficiently to make the solution reasonably pleasant tasting, (b) a bubble stabilizer(s) functionally compatible with the surfactant(s), (c) one or more taste agents including a sweetener and flavor agents, and (d) stabilizing and preserving agents suitable for attenuating the formation of bacteria which would adversely affect the bubble-making characteristics of the solution.
    Type: Grant
    Filed: June 1, 1998
    Date of Patent: May 2, 2000
    Inventor: Oded Broshi
  • Patent number: 6048567
    Abstract: A foamable instant coffee product having a density of at least about 0.4 g/cc and comprising, instant coffee, a densified non-foaming creamer, an acid and a carbonate or bicarbonate salt to generate carbon dioxide, a foaming creamer, a proteinaceous foam stabilizer, and other optional ingredients such as sweeteners, milk solids, flavorants, thickeners, etc. This product is preferably made by compacting the non-foaming creamer, acid, carbonate/bicarbonate salt and instant coffee and then combining this compacted, densified material with the remaining ingredients. Alternatively, this product can be made by compacting the non-foaming creamer, acid and carbonate/bicarbonate salt, extruding the instant coffee and sweetener (e.g., sugar) and then combining the compacted and extruded materials with the remaining ingredients.
    Type: Grant
    Filed: February 7, 1997
    Date of Patent: April 11, 2000
    Assignee: The Procter & Gamble Company
    Inventors: Francisco Valentino Villagran, Glenn James Dria, David Joseph Bruno, Jr., Leonard Edwin Small
  • 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: 6033710
    Abstract: A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.
    Type: Grant
    Filed: September 12, 1997
    Date of Patent: March 7, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Mark S. Miller, Kevin J. Surber, Daniel G. Lis, Robert W. Martin, Jr., Gerard L. Hasenhuettl
  • Patent number: 6033711
    Abstract: A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.
    Type: Grant
    Filed: January 12, 1998
    Date of Patent: March 7, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Alexander A. Gonsalves, Donald C. Hannan, Rafael J. Marquez, Krzysztof Mosiewicz, Rajendra Borwankar, Kenneth M. Tabasco
  • Patent number: 6025006
    Abstract: A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.
    Type: Grant
    Filed: September 12, 1997
    Date of Patent: February 15, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Miranda Miller, Kevin J. Surber, Daniel G. Lis, Robert W. Martin, Jr., Gerard L. Hasenhuettl
  • Patent number: 5962058
    Abstract: A sweetened foamable oil-in-water emulsion capable of giving a whipped cream with improved heat resistance and melting behavior in mouth, which comprises a triglyceride, a glycerol di(saturated fatty acid) ester of which saturated fatty acid moieties have from 12 to 22 carbon atoms, a protein, an emulsifier, water, and at least one member selected from the group consisting of a sugar and a sugar alcohol, and consists of, based on the total weight of the emulsion, from 3 to 50% by weight of an oily phase and from 50 to 97% by weight of an aqueous phase, in which the oily phase comprises the triglyceride and from 1 to 50% by weight, based on the total weight of the oily phase, of the glycerol di(saturated fatty acid) ester, and the aqueous phase comprises 10% by weight or more, based on the total weight of the aqueous phase, of at least one member selected from the group consisting of a sugar and a sugar alcohol.
    Type: Grant
    Filed: August 14, 1995
    Date of Patent: October 5, 1999
    Assignee: Kao Corporation
    Inventors: Shigeyuki Ono, Yoshihiro Konishi, Kiyoshi Kataoka
  • Patent number: 5962059
    Abstract: An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits. The food product has a crystalline fat structure and is prepared by mixing skimmed milk powder, a sugar and a sugared concentrated milk, mixing a lipid composition with that mixture to obtain a lipid-added mixture containing from 30% to 60% fat and having a dry matter content of from 80% to 90%, wherein the lipid composition has, by weight, at a temperature of 30.degree. C., a solids content of at least 8%, and then while being cooled to an ambient temperature, the lipid-added mixture is kneaded mechanically and injected with an inert gas to obtain the aerated food product.
    Type: Grant
    Filed: September 4, 1997
    Date of Patent: October 5, 1999
    Assignee: Nestec S.A.
    Inventors: Jacques Pernin, Junkuan Wang
  • Patent number: 5955136
    Abstract: This invention relates to low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages. A unique combination of three carrageenans along with the other claimed ingredients give these low fat milk shake beverages the desired mouth feel of high fat milk shake beverages. In particular, the invention relates to low (about 1.
    Type: Grant
    Filed: May 15, 1998
    Date of Patent: September 21, 1999
    Assignee: Pepsico, Inc.
    Inventors: Thomas R. Laaman, Pei K. Chang
  • Patent number: 5939122
    Abstract: A method which permits the frothing of a liquid, such as milk, without the need for the traditional steam and/or electricity. In one embodiment of the invention, the apparatus has a container for holding the liquid, a cylindrical element, such as a rod, which extends vertically through the container's lid for the length of the container and terminating in a plunger device which is used to rapidly pump and agitate the liquid in the container to accomplish the frothing of the liquid. The preferred embodiment of the plunger has at least three main parts which includes a top plate and a base plate which are connected with a screen between them for permitting the flow through of the liquid.
    Type: Grant
    Filed: February 24, 1998
    Date of Patent: August 17, 1999
    Inventor: Frank A. Brady
  • Patent number: 5939126
    Abstract: A method for making a stable dessert type food product using cream, artificial cream, thickened cream or cream cheese which involves adding to the first aerated mixture as a hot liquid solution gelatine directly into the much cooler mixture while this is being substantially beaten and then allowing the resultant product to set while maintaining the aerated structure.
    Type: Grant
    Filed: October 31, 1996
    Date of Patent: August 17, 1999
    Assignee: Australian Co-operative Foods Limited
    Inventor: Michael Shaun Flynn
  • 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: 5894031
    Abstract: A beverage mix comprising at least about 40% by weight based on the total weight of the beverage mix of chocolate or compound confectionery pieces whose thickness is from about 0.25 to 0.75 mm together with a powdered cocoa mix or powdered creamer.
    Type: Grant
    Filed: October 3, 1996
    Date of Patent: April 13, 1999
    Assignee: Nestec S.A.
    Inventors: William Caly, Richard Derek Gullo, Soledad N. Palag, Marcel Rosse
  • Patent number: 5869125
    Abstract: The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4.degree. C. to 25.degree. C. The present whipped spread comprises a continuous aqueous phase comprising (A) from about 10% to about 45% fat, wherein at least a portion of the fat is vegetable oil; (B) an effective amount of an emulsifier; and (C) an effective amount of an emulsion stabilizing agent. The whipped spread has a whipping overrun of at least about 200%.
    Type: Grant
    Filed: June 17, 1997
    Date of Patent: February 9, 1999
    Assignee: Rich Products Corporation
    Inventors: Robert Lynch, John S. O'Mahony
  • Patent number: 5820905
    Abstract: An antifoaming agent which comprises, as the main component, one or more polyglycerol fatty acid esters having a specific degree of polymerization of polyglycerol, specific fatty acid types and a specific saponification value, as well as a canned drink containing the same. The antifoaming agent exhibits an excellent antifoaming effect and solve the problem of blow-off and splash of canned drinks.
    Type: Grant
    Filed: January 13, 1997
    Date of Patent: October 13, 1998
    Assignee: Mitsubishi Chemical Company
    Inventors: Mitsuaki Osaka, Naoya Otomo, Toru Tagawa
  • Patent number: 5820913
    Abstract: A composite product of a milk-based mousse and of chocolate product pieces is prepared. To do so, a chocolate product of a fat, cocoa butter and sugar in amounts, by weight, of from 50% to 70% fat, of from 30% to 50% cocoa powder and of from 1% to 10% sugar, is sterilized and a milk-based mixture, which is suitable for being overrun and preparing a mousse, also is sterilized, the sterilized mixture is overrun to obtain the mousse, and the sterilized chocolate product is delivered to and combined with the mousse so that the mousse contains pieces of the sterilized chocolate product therein and so that the pieces are in an amount of between 2% and 10% by weight, and then, the composite product so obtained is introduced into containers refrigerated.
    Type: Grant
    Filed: January 31, 1997
    Date of Patent: October 13, 1998
    Assignee: Nestec S.A.
    Inventors: Walter Grassler, Manfred Wild
  • Patent number: 5780087
    Abstract: An improved method for using the same is disclosed which permits the frothing of a liquid, such as milk, without the need for the traditional steam and/or electricity. In one embodiment of the invention, the apparatus has a container for holding the liquid, a cylindrical element, such as a rod, which extends vertically through the container's lid for the length of the container and terminating in a plunger device which is used to rapidly pump and agitate the liquid in the container to accomplish the frothing of the liquid. The preferred embodiment of the plunger has at least three main parts which includes a top plate and a base plate which are connected with a screen between them for permitting the flow through of the liquid.
    Type: Grant
    Filed: September 23, 1996
    Date of Patent: July 14, 1998
    Inventor: Frank A. Brady
  • Patent number: 5773068
    Abstract: A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.
    Type: Grant
    Filed: February 20, 1996
    Date of Patent: June 30, 1998
    Assignee: Solutia Inc.
    Inventors: Barbara B. Heidolph, Louis A. Highfill
  • Patent number: 5759609
    Abstract: A low-fat whipped topping having excellent performance and organoleptic properties comprising on a weight basis about 0.0% to 7.0% fat, about 0.20% to 0.8% emulsifiers, about 1.0% to 1.75% stabilizers and about 40% to 55% water soluble carbohydrates. The low-fat whipped topping has a caloric density of from 1.5 to 2.5 calories per gram and an overrun of at least 300%.
    Type: Grant
    Filed: October 2, 1995
    Date of Patent: June 2, 1998
    Assignee: Rich Products Corporation
    Inventor: Robert J. Lynch
  • Patent number: 5710190
    Abstract: The invention provides a biodegradable thermoplastic composition made of soy protein, a plasticizing agent, a foaming agent, and water, that can be molded into biodegradable articles that have a foamed structure and are water-resistant with a high level of physical strength and/or thermal insulating properties.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: January 20, 1998
    Assignee: Iowa State University Research Foundation, Inc.
    Inventors: Jay-lin Jane, Su She Zhang
  • Patent number: 5707677
    Abstract: A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.
    Type: Grant
    Filed: January 25, 1996
    Date of Patent: January 13, 1998
    Assignee: Kraft Foods, Inc.
    Inventors: Alexander A. Gonsalves, Donald C. Hannan, Rafael J. Marquez, Krzysztof Mosiewicz, Rajendra Borwankar, Kenneth M. Tabasco
  • Patent number: 5681505
    Abstract: A method of forming a foamed composition is provided comprising providing an aqueous solution of whey protein isolate or concentrate present in an amount of at least 5% by volume and having a whey protein isolate or concentrate solids content of from about 1 to 10% by weight, a water soluble calcium source in an amount of from 0.5 to 5.0% by weight, an alcohol selected from the group consisting of methanol, ethanol, and isopropanol present in said composition in an amount of from about 0.5 to 35% by volume, and a fat present in a volume ratio of fat:aqueous whey solution of from about 1:1 to about 13:1, said composition having a pH of at least 7; aerating the composition to an extent sufficient to form a foam.
    Type: Grant
    Filed: May 31, 1996
    Date of Patent: October 28, 1997
    Assignee: Cornell Research Foundation, Inc.
    Inventors: Lance G. Phillips, Scott E. Hawks
  • Patent number: 5624700
    Abstract: A process to add carbon dioxide under low shear conditions to an already formed food to produce a semi-solid or solid carbonated food. The carbonated semi-solid or solid spoonable food has the following properties:(a) a viscosity of between about 2000 and 200,000 centipoise at between about 1.5.degree. and 25.degree. C., and(b) a carbonation level of between about 0.5 and 4.0 volumes of carbon dioxide per volume of food. The process includes contacting the formed food with carbon dioxide gas with low shear agitation.
    Type: Grant
    Filed: December 12, 1994
    Date of Patent: April 29, 1997
    Assignee: Brighan Younf University
    Inventor: Lynn V. Ogden
  • Patent number: 5580491
    Abstract: An aqueous foamable composition is provided comprising an admixture of alcohol selected from the group consisting of methanol, ethanol, and isopropanol present in said composition in an amount of from about 0.5 to 35% by volume, an aqueous solution of whey protein isolate or concentrate present in an amount of at least 5% by volume and having a whey protein isolate or concentrate solids content of from about 1 to 10% by weight, and a fat present in a volume ratio of fat:aqueous whey solution of from about 1:1 to about 13:1, said composition having a pH of at least 10.5.
    Type: Grant
    Filed: July 13, 1993
    Date of Patent: December 3, 1996
    Assignee: Cornell Research Foundation, Inc.
    Inventors: Lance G. Phillips, Scott E. Hawks
  • Patent number: 5523103
    Abstract: A method of producing filled sandwich cookies to be fed by an auger into an ice cream stream to produce ice cream with filled cookies comprising baking dough in units of multiple cookie elements, of substantially round shape, applying filling to each cookie element of a portion of the units which have been produced, sandwiching other units onto the filling, and then separating the multiple sandwich cookie units into individual sandwich cookies; the units comprise multiple cookie elements of approximately round shape, and each of which is between one-half inch and seven eighths inch diameter, the units containing two rows with three cookies in each row, with juncture lines between adjacent cookies.
    Type: Grant
    Filed: January 26, 1993
    Date of Patent: June 4, 1996
    Assignee: Interbake Foods, Inc.
    Inventor: Dennis J. Loalbo
  • Patent number: 5520946
    Abstract: An overrun milk product is prepared by combining whole milk and skimmed milk powder to obtain a milk composition, inoculating the milk composition with microcrystalline lactose, admixing at least one sugar with the inoculated composition and heating the sugar-containing composition for a time and at a temperature sufficient to obtain a pasteurized aqueous phase. The pasteurized aqueous phase is admixed with a fatty phase at a temperature sufficient to form an emulsion, and the emulsion is overrun.
    Type: Grant
    Filed: March 3, 1995
    Date of Patent: May 28, 1996
    Assignee: Nestec S.A.
    Inventors: Rene E. Chablaix, Marlene Gaugaz
  • Patent number: 5494694
    Abstract: A method for preparing a stable, whipped cream of milk filler product for cakes, pies or the like including the steps of formulating an aqueous mixture of dairy ingredients having from about 3.3 to about 12 percent by weight fat content and from 3 to about 11 percent by weight protein content, heating the aqueous mixture to denature any serum proteins, intermixing a honey component to the heated and denatured aqueous mixture, intermixing a supplemental component containing a sugar, glucose, starch and whipping agent, the supplemental component including from about 10 to about 52 percent by weight of the product, providing a viscosity modifying fat component containing an emulsifier and stabilizer, heating the fat component and intermixing with the supplemented mixture, sterilizing the supplemental mixture containing the modifying fat component, cooling the sterilized mixture to a pre-whipping temperature and whipping the cooled mixture to a desired consistency prior to filling.
    Type: Grant
    Filed: June 28, 1994
    Date of Patent: February 27, 1996
    Inventor: Martin Herrmann
  • Patent number: 5472727
    Abstract: Whippable, water-continuous fat emulsions comprising 10-40% of a fat mixture with a composition obtained by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans (=fat A), a high in PUFA (=fat B), while the N.sub.5 of the fat mixture ranges from 20 to 40 and the N.sub.35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.
    Type: Grant
    Filed: February 3, 1994
    Date of Patent: December 5, 1995
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Iain J. Campbell, Malcolm G. Jones, Anne C. Peilow, Paul T. Quinlan
  • Patent number: 5451419
    Abstract: A dried food foam product comprising: (A) about 5% to 70% by weight (dry basis) of the foam product of a flavor characterizing ingredient; (B) sufficient amounts of an undenatured proteinaceous whipping agent sufficient to provide the foam product to a density of 0.1 to 0.6 g/cc (dry weight basis) having a heat setting temperature; (C) about 0% to 55% by weight (dry basis) of the product of a nutritive carbohydrate sweetening agent; and (D) about 0.5% to 7% by weight moisture.
    Type: Grant
    Filed: June 1, 1994
    Date of Patent: September 19, 1995
    Assignee: General Mills, Inc.
    Inventors: Edward C. Schwab, Kristin L. Thomas, George E. Brown, Terry R. Harrington
  • Patent number: 5393549
    Abstract: Aerated fat-containing food products are prepared by mixing a fat with a refinable food additive so that the mixture contains a maximum of 30% by weight fat, refining the mixture to reduce the size of particles in the mixture to a maximum of 30 .mu.m, and then aerating the refined mixture.
    Type: Grant
    Filed: May 21, 1992
    Date of Patent: February 28, 1995
    Assignee: Nestec S.A.
    Inventors: Ernest Badertscher, Marianne Bruelhart
  • Patent number: 5387428
    Abstract: The method for making a sauce base comprises mixing together lemon or lime juice, sugar, seasoning and egg yolks to produce a sauce-base mixture that is free from butter and butter substitutes. The sauce-base mixture is frozen, and then stored until its use is anticipated. The method for making the desired sauce includes thawing a quantity of said base to about room temperature, preparing liquid whole butter, and then mixing and homogenizing the base and liquid butter until the desired foamy sauce is produced.
    Type: Grant
    Filed: October 18, 1993
    Date of Patent: February 7, 1995
    Inventor: Scott M. Chapman
  • Patent number: 5370888
    Abstract: A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a mold, feeding under pressure a fine gas bubble entrapping fatty cream base into the shell chocolate through the opening to fill the shell, scraping off excessively charged fatty cream, solidifying the fatty cream in the shell, pouring a chocolate base on the solidified fatty cream to close the opening of the shell chocolate, scraping off excessively charged chocolate base, solidifying the chocolate base, and demolding the product. A stencil plate can be used, when the gas bubble entrapping fatty cream is charged into the shell of shell chocolate.
    Type: Grant
    Filed: January 19, 1994
    Date of Patent: December 6, 1994
    Assignee: Meiji Seika Kaisha, Ltd.
    Inventors: Iwao Hachiya, Tetsuo Koyano, Mitsuo Yamaguchi
  • Patent number: RE37137
    Abstract: A milk jug with froth-forming device for making cappuccino and the like, including a container body that can be closed with a lid that supports and guides a froth-forming element, which is constituted by a plunger element associated with a rod that protrudes from the lid. The plunger element has a disk-like element formed by a circumferential rim that is connected, by spoke-like arms, to a central hub in which the rod is inserted. The spoke-like arms retain a mesh affecting the entire surface of the disk-like element, and the spoke-like arms decrease in thickness from the hub towards the outer rim to provide flexibility on the outer portion of the disk-like element so as to increase the inclusion of air particles inside the liquid upon a reciprocating motion of the plunger element.
    Type: Grant
    Filed: August 27, 1997
    Date of Patent: April 17, 2001
    Assignee: Frabosk Casalinghi S.p.A.
    Inventor: Tiziano Ghidini