Frozen Patents (Class 426/565)
  • Patent number: 11350656
    Abstract: A whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.
    Type: Grant
    Filed: September 25, 2015
    Date of Patent: June 7, 2022
    Assignee: TATE & LYLE CUSTOM INGREDIENTS LLC
    Inventors: Jacob Michael Durbin, David Leonard Hoyda
  • Patent number: 11266164
    Abstract: The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.
    Type: Grant
    Filed: December 18, 2017
    Date of Patent: March 8, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Lionel Jean Rene Bovetto, Axel Syrbe, Michael Dennis Sharp, Madansinh Nathusinh Vaghela, Rajiv Indravadan Dave, Markus Kreuss, Eric Stanislas Kolodziejczyk
  • Patent number: 11259537
    Abstract: The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40, adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 microns mean diameter D(4,3) as measured by laser diffraction.
    Type: Grant
    Filed: December 18, 2017
    Date of Patent: March 1, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Alexander A. Sher, Yubin Ye, Margaret Schneider, Philippe Rousset, Madansinh Nathusinh Vaghela
  • Patent number: 11229220
    Abstract: The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: —the hydroxypropyl phosphate crosslinked starch has a degree of substitution of between 0.09 and 0.2, preferably between 0.09 and 0.14, and more preferably between 0.10 and 0.11, and —the white dextrin has ?a DE of less than 5, preferably less than 3, more preferably less than 2, ?a viscosity at 40% dry matter of between 3600 and 6000 mPa·s, and ?a solubles content of less than 30%.
    Type: Grant
    Filed: November 24, 2017
    Date of Patent: January 25, 2022
    Assignee: ROQUETTE FRERES
    Inventor: Emmanuelle Moretti
  • Patent number: 11089791
    Abstract: The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix.
    Type: Grant
    Filed: December 18, 2017
    Date of Patent: August 17, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Lionel Jean Rene Bovetto, Axel Syrbe, Markus Kreuss, Madansinh Nathusinh Vaghela, Eric Stanislas Kolodziejczyk
  • Patent number: 11006651
    Abstract: The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product having cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product.
    Type: Grant
    Filed: November 7, 2012
    Date of Patent: May 18, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Joselio Batista Vieira, Jwanro Husson, Bettina Wolf, Joanne Gould
  • Patent number: 10869491
    Abstract: The invention relates to a process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) imparting thermal energy to the surface of the frozen confection, sufficient to cause at least partial melting of the surface of the frozen confection, followed by; (c) allowing the surface of the frozen confection to refreeze, followed by; (d) coating the frozen confection in a liquid coating, which subsequently solidifies to provide a solid coating.
    Type: Grant
    Filed: November 26, 2015
    Date of Patent: December 22, 2020
    Assignee: Conopeo, Inc.
    Inventors: Douglas George Brawn, Paul Edward Cheney, Andrew Hoddle
  • Patent number: 10849940
    Abstract: The present technology may include a stabilized mass of highly refined cellulose fiber as a prebiotic composition alone or with a probiotic composition. The prebiotic composition may comprise both the prebiotic material blended with and stabilized by highly refined cellulose fiber material. The prebiotic components may be combined with at least 1% by weight of combined probiotic as highly refined cellulose in a blend with the probiotic. The mass may flow as a liquid, may be in a frozen state or may be in a dried powder state or dried solid mass.
    Type: Grant
    Filed: July 2, 2015
    Date of Patent: December 1, 2020
    Inventor: Brock M. Lundberg
  • Patent number: 10849334
    Abstract: Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid.
    Type: Grant
    Filed: February 1, 2013
    Date of Patent: December 1, 2020
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Anthony William Criezis, Bruce Edward Campbell, Lisa Ann Dierbach, Jennifer Louise Kimmel, Timothy David Knight, Joseph Michael Schuerman
  • Patent number: 10827770
    Abstract: A process for preparing a concentrated foaming composition sweetened with honey, including: a) provision and weighing the necessary quantities of raw materials to be used, b) putting pure honey in a mixer and subjecting the honey to beating from about 250 rpm to about 1500 rpm for about 5 to 30 minutes, c) adding at least one raw material selected from soluble coffee, powdered milk and honey to the mixed honey from step b) while it is being mixed, and d) once the desired consistency is achieved, divide the composition obtained in step c) into containers for distribution and marketing. Compositions for making foaming coffee sweetened with honey, foaming coffee with milk sweetened with honey and foaming milk sweetened with honey obtained by this process.
    Type: Grant
    Filed: December 3, 2014
    Date of Patent: November 10, 2020
    Inventor: Silvia Marina Pagano Flores
  • Patent number: 10785994
    Abstract: Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.
    Type: Grant
    Filed: October 12, 2017
    Date of Patent: September 29, 2020
    Assignee: Minus the Moo LLC
    Inventor: Kathryn Elise Flannery
  • Patent number: 10736339
    Abstract: A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then optionally adjusted to a value at which the protein precipitates. The protein product of the present invention is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.
    Type: Grant
    Filed: October 1, 2018
    Date of Patent: August 11, 2020
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding
  • Patent number: 10729155
    Abstract: Ice particles are known to sinter over time. However the inventors have observed that ice particles coated with hydrophobic particles are storage stable. Thus a method of manufacturing a frozen confection comprising as ingredients: (a) 40 to 85, preferably 55 to 75 w/w water in liquid and frozen forms; (b) 0 to 30, preferably 0.2 to 20, more preferably 0.3 to 16% w/w first fat; (c) 5 to 45, preferably 10 to 40, more preferably 12 to 35% w/w freezing point depressant; (d) 0 to 7, preferably 0.3 to 6, more preferably 0.5 to 5% w/w aerating agent; and (e) 0.
    Type: Grant
    Filed: April 8, 2015
    Date of Patent: August 4, 2020
    Assignee: Conopco, Inc.
    Inventors: Andrew Richard Cox, Peter Conrad Schuetz, Scott Singleton
  • Patent number: 10645957
    Abstract: The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.
    Type: Grant
    Filed: December 17, 2015
    Date of Patent: May 12, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Martin Leser, Christoph Reh, Stephan Palzer, Lennart Fries, Gerhand Niederreiter, Cecile Gehin-Delval, Christine Haider
  • Patent number: 10349666
    Abstract: The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.
    Type: Grant
    Filed: July 22, 2011
    Date of Patent: July 16, 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, Paola Olmos
  • Patent number: 10154682
    Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.
    Type: Grant
    Filed: September 28, 2017
    Date of Patent: December 18, 2018
    Assignee: SOLUBLE TECHNOLOGIES GROUP, LLC
    Inventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh
  • Patent number: 10111453
    Abstract: Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.
    Type: Grant
    Filed: April 8, 2015
    Date of Patent: October 30, 2018
    Assignee: PRAXAIR TECHNOLOGY, INC.
    Inventors: Sameer H. Israni, Balazs Hunek, Theodore H. Gasteyer, III, Gary D. Lang
  • Patent number: 9968124
    Abstract: The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.
    Type: Grant
    Filed: May 9, 2008
    Date of Patent: May 15, 2018
    Assignee: Nestec S.A.
    Inventors: Scott Peterson, Frank Welch, Thomas Burkholder
  • Patent number: 9968119
    Abstract: Provided is a gelatin dessert which can be frozen and stored in the freezer for at least 6 months. Upon thawing, the gelatin dessert is a ready to use dessert that has desirable mouthfeel and organoleptic properties. The dessert comprises gelatine, sugar, inulin, wheat fiber, acacia gum, emulsifier, starch and water.
    Type: Grant
    Filed: June 30, 2011
    Date of Patent: May 15, 2018
    Assignee: Rich Products Corporatio
    Inventors: Claudia Moreno Garcia, Ignacio Lucas Maya
  • Patent number: 9839227
    Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.
    Type: Grant
    Filed: December 19, 2016
    Date of Patent: December 12, 2017
    Assignee: Soluble Technologies Group, LLC
    Inventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh
  • Patent number: 9668507
    Abstract: The present technology may include a stabilized mass of egg composition having both yolk and albumin components whipped together and stabilized against separation by highly refined cellulose fiber material. The yolk and albumin components may be whipped into a foam in which at least 1% by volume of the foamed material comprises a gas, such as air, carbon dioxide, or nitrogen. The mass may flow as a liquid at 20 C and 760 mm Hg atmospheric pressure and 40% relative humidity. The mass may be in a frozen state. The mass may be in a dried powder state or dried solid mass.
    Type: Grant
    Filed: October 17, 2014
    Date of Patent: June 6, 2017
    Assignee: FIBERSTAR, INC
    Inventors: Olivia Richardson, Brock M. Lundberg, Amanda Wagner
  • Patent number: 9648897
    Abstract: The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient. These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.
    Type: Grant
    Filed: December 10, 2014
    Date of Patent: May 16, 2017
    Assignees: Consejo Superior De Investigaciones Cienfificas
    Inventors: Mario Sandoval Huertas, Marta Miguel Castro, Marta Garces Rimon, Rosina Lopez Fandiño
  • Patent number: 9572360
    Abstract: A method for producing an edible composite of gas hydrate and ice is provided, the method comprising the steps of contacting an aqueous solution with carbon dioxide or nitrous oxide at a sufficiently high pressure to form a gas hydrate, but at a temperature preventing this; and then reducing the temperature of the solution to form the gas hydrate and ice; characterized in that the aqueous solution contains from 0.0001 to 2 wt % of an ice structuring protein. Frozen confections containing gas hydrates and methods for producing them are also provided.
    Type: Grant
    Filed: September 29, 2011
    Date of Patent: February 21, 2017
    Assignee: Conopco, Inc.
    Inventors: Deryck Jozef Cebula, Julia Helen Telford, Andrea Williams, Shiping Zhu
  • Patent number: 9526768
    Abstract: The present invention relates to novel compositions comprising proteolytic enzymes and fining agents as well as methods for the treatment and/or prevention of cancer using these compositions.
    Type: Grant
    Filed: November 13, 2014
    Date of Patent: December 27, 2016
    Inventor: Jennifer Mai
  • Patent number: 9414622
    Abstract: A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.
    Type: Grant
    Filed: July 8, 2011
    Date of Patent: August 16, 2016
    Assignee: PepsiCo, Inc.
    Inventors: Ricardo Pereyra, William Mutilangi
  • Patent number: 9392808
    Abstract: A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about ?15° C. to about ?30° C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided.
    Type: Grant
    Filed: March 14, 2013
    Date of Patent: July 19, 2016
    Assignee: GELATO FRESCO, INC.
    Inventor: David H. Melvin
  • Patent number: 9380798
    Abstract: A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.
    Type: Grant
    Filed: November 1, 2011
    Date of Patent: July 5, 2016
    Assignee: Elwha LLC
    Inventors: Maxime Jean Jerome Bilet, Samuel J. Fahey-Burke, Nathan P. Myhrvold
  • Patent number: 9375454
    Abstract: The present invention relates to the field of infant nutrition. In particular, the present invention relates to infant feeding formulas comprising probiotic micro-organisms. These probiotic micro-organisms may be non-replicating probiotic micro-organisms such as bioactive heat treated probiotic micro-organisms, for example.
    Type: Grant
    Filed: May 11, 2010
    Date of Patent: June 28, 2016
    Assignee: Nestec S.A.
    Inventors: Annick Mercenier, Sophie Nutten, Guenolee Prioult
  • Patent number: 9339051
    Abstract: The present invention is directed to an alcohol containing bulk frozen dessert product that is formed by adding an alcohol containing composition to a frozen dessert product premix after the premix has been pasteurized. The alcohol containing composition is comprised of an alcohol, a water based mixer, and a stabilizer and/or emulsifier. The alcohol containing bulk frozen dessert product may have an alcohol content from about 2% to about 18% and will be able to be stored and consumed at temperatures for traditional bulk frozen dessert products.
    Type: Grant
    Filed: August 9, 2011
    Date of Patent: May 17, 2016
    Assignee: GELATO FRESCO, INC.
    Inventor: David Hart Melvin
  • Patent number: 9275193
    Abstract: A method and computer program product for monitoring one or more processes occurring during a first portion of a multi-portion recipe being executed on a processing device to obtain data concerning at least of portion of the one or more processes. At least a portion of the data is stored. The availability of the at least a portion of the data is enabled to one or more processes occurring during a second portion of the multi-portion recipe.
    Type: Grant
    Filed: September 5, 2008
    Date of Patent: March 1, 2016
    Assignee: DEKA Products Limited Partnership
    Inventors: James Dattolo, Todd A. Ballantyne
  • Patent number: 9232811
    Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.
    Type: Grant
    Filed: December 9, 2013
    Date of Patent: January 12, 2016
    Assignee: Nestec S.A.
    Inventors: Dinakar Panyam, Madansinh Nathusinh Vaghela, Nishant Ashok Joshi, Hoo Tung Vincent Chan
  • Publication number: 20150140177
    Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.
    Type: Application
    Filed: April 21, 2014
    Publication date: May 21, 2015
    Applicant: AMT Group, LLC dba Imbibe
    Inventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
  • Patent number: 9011954
    Abstract: Frozen aerated products are produced by i) providing two separate forming elements, ii) providing at least one open cavity on a surface each forming element, iii) providing filling devices for filling said cavities with a frozen aerated material, iv) filling two cavities, one on each moulding surface, with a frozen aerated material, wherein at least one of the cavities is filled with a frozen aerated product having an overrun of between 30% and 130%, this product is then allowed to expand outside its cavity, the two cavities are then moved opposite one another and the frozen aerated product in each cavity is pressed against the frozen aerated product in the other cavity.
    Type: Grant
    Filed: August 18, 2003
    Date of Patent: April 21, 2015
    Assignee: Conopco, Inc.
    Inventors: Stephen John Dyks, Vito Antonio Tricarico, Jr., Paul Edward Cheney, Ian William Burns, Leonie Martine Warmerdam, Jonkheer Theodoor Hendrik Poll van de
  • Publication number: 20150104556
    Abstract: The present invention relates to a spray dried cream base powder which can be used as an alternative to dairy creams and other liquid cooking creams. The powdered cooking cream composition comprise of 20-60% by weight fat, 1-5% by weight one or more proteins, 0.5-5% by weight one or more emulsifier system, 1-6% by weight native/modified starch, 1-5% by weight water and the balance is made up of non-starchy carbohydrates, buffering agents and stabilizers. Optionally flavor, colour and anticaking agents can be incorporated in the composition. The above composition can be used directly or after reconstituted with water, to prepare foods such as curries, gravies, soup and sauces. The cream base powder can be conveniently used to develop processed food products such as soft serve ice cream, whipped toppings, mousse, Instant dry mix soup products and milk based puddings.
    Type: Application
    Filed: October 16, 2013
    Publication date: April 16, 2015
    Applicant: INTERNATIONAL FOODSTUFFS COMPANY LLC
    Inventors: Virinder KUMAR, Fathima Waheeda Mohideen, Joe Anibal Trujillo Quijano
  • Publication number: 20150099050
    Abstract: The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.
    Type: Application
    Filed: October 10, 2014
    Publication date: April 9, 2015
    Inventors: Madhavi Ummadi, Madansinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
  • 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: 8980358
    Abstract: A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated; mammalian milk protein; and sweetener; characterized in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confection. A process for manufacturing such a frozen aerated confection is also provided.
    Type: Grant
    Filed: October 19, 2007
    Date of Patent: March 17, 2015
    Assignee: Conopco, Inc.
    Inventors: Patricia Jill Quail, Jeffrey Underdown
  • Publication number: 20150037456
    Abstract: A system of delivering a health promoting substance into a human body that includes butter, water, milk protein concentrate, maltitol, erythritol, organic agave inulin, xanthan gum, locust bean gum, and guar gum ingredients at least one flavor ingredient; and a desired health promoting substance. The above ingredients, the flavor ingredient and the desired health promoting substance are formulated as a combined solidified frozen dessert for human consumption.
    Type: Application
    Filed: August 1, 2014
    Publication date: February 5, 2015
    Inventor: Anatoly Derin
  • Patent number: 8940352
    Abstract: Frozen aerated packaged ice confection with very high softness at ?18° C. which keeps this property without shrinkage or layering up to the final consumer over the product shelf life contains polyol and vegetable fiber.
    Type: Grant
    Filed: February 17, 2005
    Date of Patent: January 27, 2015
    Assignee: Nestec S.A.
    Inventors: Mario Ambrogi, Stefano Bertini
  • Patent number: 8936821
    Abstract: The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.
    Type: Grant
    Filed: February 11, 2010
    Date of Patent: January 20, 2015
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Madansinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
  • Publication number: 20140377439
    Abstract: The present invention relates to frozen confectionery products. In particular the present invention relates to low-protein frozen confectionery products having a protein content within the range of 0.050-1.25% w/w and an edible fat content of at least 5% w/w, where neither organoleptic properties nor the melting property of the frozen confectionery product have been compromised.
    Type: Application
    Filed: February 6, 2013
    Publication date: December 25, 2014
    Applicant: ARLA FOODS AMBA
    Inventors: Allan Eriksen, Bjørn Baldursson
  • Publication number: 20140370173
    Abstract: The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before freezing the mix.
    Type: Application
    Filed: March 19, 2012
    Publication date: December 18, 2014
    Inventors: Zeynel Deniz Gunes, Jin-Mi Jung, Hans Jörg Werner Limbach, Christophe Joseph Etienne Schmitt, Cédric Dubois
  • Patent number: 8906443
    Abstract: A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein no more than 55% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are long chain SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5° C. to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil.
    Type: Grant
    Filed: December 19, 2005
    Date of Patent: December 9, 2014
    Assignee: Conopco, Inc.
    Inventors: Kevin Michael Dilley, Julia Helen Greenacre, Kevin Warren Smith, Jeffrey Underdown
  • Patent number: 8895097
    Abstract: A filling head apparatus for producing frozen confectionery products. The filling head 1 comprises a tubular housing 3 which surrounds and is coaxial with a piston 10, the tubular housing 3 comprising first and second chambers. The piston 10 is longitudinally movable within the housing between a closed position and an open position such that when the piston is in the closed position it closes an outlet of the first chamber and when the piston is in the open position the entry openings in the piston communicate with the second chamber.
    Type: Grant
    Filed: January 18, 2011
    Date of Patent: November 25, 2014
    Assignee: Conopco Inc.
    Inventor: Antonio Farina
  • 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: 20140308423
    Abstract: Disclosed are methods and apparatus for forming frozen foam products, including edible products, using air or gases or gas mixtures having an average molecular weight larger than that of air, wherein the products contain bubbles having a reduced average size preferably in a narrow size range.
    Type: Application
    Filed: June 25, 2014
    Publication date: October 16, 2014
    Inventors: Nari R. Nayini, Theodore H. Gasteyer, Gary D. Lang, Sameer H. Israni, Balazs Hunek
  • Publication number: 20140271993
    Abstract: The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same.
    Type: Application
    Filed: May 27, 2014
    Publication date: September 18, 2014
    Inventors: LEONARDO CARELLA, Peter Salvaggio, Enzo Salvaggio, Vito Salvaggio
  • Publication number: 20140234513
    Abstract: The present invention provides a composition comprising monoglycerides and diglycerides, wherein the monoglycerides and diglycerides have an iodine value of at least 30; and wherein the fatty acids of the monoglycerides and diglycerides contain C22 fatty acids in an amount of at least 4.5 wt % based on the total amount of fatty acids of the monoglycerides and diglycerides.
    Type: Application
    Filed: October 3, 2012
    Publication date: August 21, 2014
    Applicant: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Allan Torben Bech, Mark Farmer, Brad Alexander Forrest, Paul Wassell, Niall W.G. Yong
  • Publication number: 20140212453
    Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.
    Type: Application
    Filed: November 26, 2013
    Publication date: July 31, 2014
    Inventor: Alice Chang
  • Publication number: 20140199463
    Abstract: The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages.
    Type: Application
    Filed: April 7, 2014
    Publication date: July 17, 2014
    Inventors: Ieme BLONDEEL, Dirk De Clercq, Herwig Bernaert, Christophe Leclerc