Frozen Patents (Class 426/565)
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Patent number: 8309154Abstract: 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: GrantFiled: November 22, 2006Date of Patent: November 13, 2012Assignee: Conopco, Inc.Inventors: Ya Cai, Jian Cao, Matthew Duncan Golding, Weichang Liu, Vesselin Nikolaev Paunov, Edward George Pelan, Simeon Dobrev Stoyanov, Weizheng Zhou
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Publication number: 20120283338Abstract: Disclosed is a method of preparing a composition by mixing a sweetener and an ingredient, pressing the sweetener and ingredient together to form a pressed mixture in the form of a sheet, briquette, pellet, flake or other form, and reducing the pressed mixture to yield a composition. The composition comprises particulates having a desirable size, where a particulate comprises the ingredient at least partially embedded within the sweetener. The composition can be used in a variety of food, dietary and pharmaceutical products.Type: ApplicationFiled: November 24, 2010Publication date: November 8, 2012Applicant: CARGILL ,INCORPORATEDInventors: Jessica Adkins, Martin N. Aschauer, Janice Marie Johnson, Chin Hong Paul Kim, Michael Scott Oiler
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Publication number: 20120276269Abstract: The present invention comprises a freeze-dried, aerated fruit and/or vegetable composition comprising a fruit and/or vegetable ingredient and an emulsifier and methods of making thereof.Type: ApplicationFiled: May 18, 2012Publication date: November 1, 2012Applicant: NESTEC S.A.Inventors: Scott Peterson, Frank Welch, Thomas Burkholder
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Publication number: 20120276248Abstract: Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.Type: ApplicationFiled: July 9, 2012Publication date: November 1, 2012Applicant: DSM IP Assets B.V.Inventors: Holger Blanke, Hendrik Ruijter, Peter Schuler
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Patent number: 8293309Abstract: A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free ?-casein, wherein the free ?-casein constitutes more than 45% of the total ?-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. A process for producing such a frozen aerated confection is also provided.Type: GrantFiled: December 7, 2009Date of Patent: October 23, 2012Assignee: Conopco, Inc.Inventors: Florence Clotilde Cagnol, Andrew Richard Cox, Andrew Baxter Russell
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Patent number: 8293303Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: GrantFiled: January 11, 2010Date of Patent: October 23, 2012Assignee: PureCircle Sdn BhdInventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
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Patent number: 8273399Abstract: A process for making a coated frozen confection is provided, the process comprising: forming two sheets of coating material comprising particles and a binder, the binder comprising an aqueous solution of sweeteners of from 70 to 90° Brix; placing one or more frozen confection pieces onto the first sheet of coating material; then placing the second sheet of coating material on top of the frozen confection and first sheet; and shaping the second sheet around the frozen confection and pressing the second sheet onto the first sheet so that they are welded together to form a continuous coating. A coated frozen confection is also provided.Type: GrantFiled: November 12, 2008Date of Patent: September 25, 2012Assignee: Conopco, Inc.Inventors: Beata Bartkowska, Deborah Jane Towell
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Patent number: 8273392Abstract: 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: GrantFiled: March 29, 2007Date of Patent: September 25, 2012Assignee: Nestec S.A.Inventors: Dac Thang Ho, Christelle Schaffer-Lequart, Steffen Dose, Sylvie Tournade
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Patent number: 8257772Abstract: A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.Type: GrantFiled: January 17, 2007Date of Patent: September 4, 2012Assignee: Fraunhofer-Gesellschaft zur Föderung der Angewandten Forschung E.V.Inventors: Peter Eisner, Klaus Müller, Claudia Pickardt, Andreas Malberg
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Publication number: 20120207906Abstract: Provided is an ice cream excellent in shape retention properties at a maximum overrun and good in texture and refreshing sensation. Its texture and refreshing sensation are stable without deterioration even after long-term storage. The ice cream according to the present invention contains the following ingredients (A) and (B): (A) the non-polymer catechins, and (B) caffeine, and, a content mass ratio of the ingredient (B) to the ingredient (A), [(B)/(A)] is from 0.0001 to 0.18.Type: ApplicationFiled: October 20, 2010Publication date: August 16, 2012Applicant: KAO CORPORATIONInventor: Masahiro Fukuda
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Patent number: 8221820Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.Type: GrantFiled: November 27, 2006Date of Patent: July 17, 2012Assignee: Palsgaard A/SInventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
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Publication number: 20120177584Abstract: The present invention provides compositions comprising sucralose and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or salts, solvates, and/or esters thereof and methods of making the compositions by spray drying. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods. The present invention also includes a process of preparing 2-amino-thiophene derivatives, which are key intermediates for preparing 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one.Type: ApplicationFiled: January 13, 2012Publication date: July 12, 2012Applicant: SENOMYX, INC.Inventors: Rhondi SHIGEMURA, Carolyn Podgurski, Boriruck Kitisin, Maria Suparno, Jennifer Ward, Thitiwan Lebien, Kevin Wirtz, James Robert Zeller
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Patent number: 8216624Abstract: 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: GrantFiled: June 27, 2005Date of Patent: July 10, 2012Assignee: Conopco, Inc.Inventors: Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg
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Patent number: 8206770Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.Type: GrantFiled: June 27, 2005Date of Patent: June 26, 2012Assignee: Conopco, Inc.Inventors: Deborah Lynne Aldred, Mark John Berry, Deryck Jozef Cebula, Andrew Richard Cox, Matthew Duncan Golding, Sarah Golding, Robert Daniel Keenan, Mark Emmett Malone, Sarah Twigg
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Publication number: 20120156353Abstract: A liquid formulation comprising protein and lambda carrageenan, wherein the lambda carrageenan comprises lambda carrageenan from at least one seaweed of the taxonomic order Halymeniales.Type: ApplicationFiled: December 9, 2011Publication date: June 21, 2012Applicant: FMC CORPORATIONInventors: Christopher J. Sewall, William R. Blakemore, Erick I. Ask
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Publication number: 20120156288Abstract: A composition for delivering edible salts into food products via microcapsules having a protein-polysaccharide shell matrix and an edible salt-containing active material. A method of treating osteoporosis is also disclosed.Type: ApplicationFiled: September 1, 2010Publication date: June 21, 2012Applicant: LIPOFOODS, S.L.Inventors: Jamileh M. Lakkis, Jose Maria Garcia Anton
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Patent number: 8192777Abstract: A process for producing a frozen confectionery product is provided, the process comprising: extruding a frozen confection from a nozzle; and cutting the extruded frozen confection with an iris cutter; characterized in that the iris cutter is cooled to a temperature below 10° C. An apparatus for operating the process is also provided.Type: GrantFiled: October 14, 2009Date of Patent: June 5, 2012Assignee: Conopco Inc.Inventors: Sabina Silvia Haenel Burmester, Rui António Matias Soares, Vito Antonio Tricarico
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Publication number: 20120128829Abstract: The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of making thereof.Type: ApplicationFiled: January 24, 2012Publication date: May 24, 2012Applicant: NESTEC S.A.Inventors: Scott Peterson, Frank Welch, Thomas Burkholder, Norman Jager, Giovanna Aleman
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Publication number: 20120128854Abstract: 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 10% and will be able to be stored and consumed at temperatures for traditional bulk frozen dessert products.Type: ApplicationFiled: August 9, 2011Publication date: May 24, 2012Inventors: David Hart Melvin, John David Irvine
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Patent number: 8182853Abstract: A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert.Type: GrantFiled: May 9, 2007Date of Patent: May 22, 2012Assignee: Nestec S.A.Inventors: Max Puaud, Hans-Juergen Erich Wille, Dietrich Knorr, Marcus Volkert
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Publication number: 20120121775Abstract: 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: ApplicationFiled: November 1, 2011Publication date: May 17, 2012Inventors: Maxime Jean Jerome Bilet, Samuel J. Fahey-Burke, Nathan P. Myhrvold
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Patent number: 8178151Abstract: A frozen aerated confection comprising an ice structuring protein (ISP) and a hydrophobin is provided.Type: GrantFiled: December 15, 2006Date of Patent: May 15, 2012Assignee: Conopco, Inc.Inventors: Allan Sidney Bramley, Sabina Silvia Haenel Burmester, Andrew Baxter Russell
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Patent number: 8173195Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.Type: GrantFiled: April 17, 2007Date of Patent: May 8, 2012Assignee: Nestec S.A.Inventors: Erich Windhab, Uwe Tapfer
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Patent number: 8124164Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.Type: GrantFiled: October 4, 2007Date of Patent: February 28, 2012Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: Beata Bartkowska, Timothy John Foster, Sarah Jane Gray, Sudarshi Tanuja Regismond, Jeffrey Underdown
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Publication number: 20120034345Abstract: 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: ApplicationFiled: April 20, 2010Publication date: February 9, 2012Inventors: Vanessa Gauthier, Delphine Chatelin, Eric Taillan, Remi Portier
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Publication number: 20120021112Abstract: Xanthan gums with improved characteristics are provided, a method for preparing the xanthan gums as well as compositions and products comprising the xanthan gums. In particular, the invention relates to xanthan gums obtained from Xanthomonas campestris strains, pathovar cynarae CFBP 19, juglandis CFBP 176, pelargonii CFBP 64, phaseoli CFBP 412 or ATCC 17915, celebenois ATCC 19046, or corylina CFBP 1847 or from a derivative or progeny thereof and to methods of producing xanthan gum from these strains.Type: ApplicationFiled: March 30, 2010Publication date: January 26, 2012Applicant: Danisco A/SInventors: Graham Sworn, Emmanuel Kerdavid, Paule Chevallereau, José Fayos
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Publication number: 20110311703Abstract: 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: ApplicationFiled: February 11, 2010Publication date: December 22, 2011Applicant: NESTEC S.A.Inventors: Madhavi Ummadi, Madansinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
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Publication number: 20110305740Abstract: The present invention concerns a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 ?m and 500 ?m, preferably between 50 ?m and 350 ?m, and even more preferably between 70 ?m and 250 ?m, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. The present invention also concerns process for manufacturing this granulated powder its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.Type: ApplicationFiled: February 25, 2010Publication date: December 15, 2011Applicant: ROQUETTE FRERESInventors: Bernard Boursier, Damien Passe
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Publication number: 20110305812Abstract: 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: ApplicationFiled: June 11, 2010Publication date: December 15, 2011Applicant: House Foods America CorporationInventor: Kayo FUJIWARA
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Publication number: 20110300262Abstract: 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: ApplicationFiled: December 7, 2010Publication date: December 8, 2011Inventors: Leonardo Carella, Peter Salvaggio, Enzo Salvaggio, Vito Salvaggio
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Patent number: 8071154Abstract: An ice confection is provided comprising from 11 to 30% (by weight of the confection) of glucose syrup solids having a dextrose equivalent (DE) of less than 20, and from 3 to 16 wt % low molecular weight sweeteners. A process for producing the ice confection is also provided.Type: GrantFiled: July 30, 2008Date of Patent: December 6, 2011Assignee: Conopco, Inc.Inventors: Natalie Elaine Eddies, Ian David Lacy, Loyd Wix
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Publication number: 20110287132Abstract: The present invention provides a novel dairy product comprising naturally secreted mammalian milk which comprises at least about 0.3% long chain omega-3 fatty acids/g of total milk fatty acids. A method of obtaining the milk is also provided which includes feeding a supplement to a mammal comprising a source of long chain omega-3 fatty acids that comprises at least about 2-10% long chain omega-3 fatty acids wt/wt and a protectant that protects against fatty acid biodehydrogenation.Type: ApplicationFiled: March 11, 2011Publication date: November 24, 2011Inventors: Moni Eino, Larry Milligan, John Osborne
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Publication number: 20110256282Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.Type: ApplicationFiled: April 14, 2011Publication date: October 20, 2011Applicants: Solazyme Roquette Nutritionals, LLC, Solazyme, Inc.Inventors: John Piechocki, Dana Zdanis, Leslie M. Norris, Walt Rakitsky, Beata Klamczynska
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Publication number: 20110244071Abstract: Disclosed is describes a method of increasing bone strength and/or increasing bone resistance to bending and/or improving bone architecture and/or maintaining bone status in a human, comprising administering to said human a composition comprising a fat source, wherein said fat source is a triglyceride fat source comprising triglycerides with 15-55% palmitic acid moieties out of the total fatty acids, and wherein the level of palmitic acid moieties at the sn-2 position of the glycerol backbone is at least 30% (w/w) of total palmitic acid. Said method is particularly intended for subjects at risk of impaired bone strength. Further disclosed is said fat source, as well as food articles and a commercial package comprising the same.Type: ApplicationFiled: July 31, 2008Publication date: October 6, 2011Inventors: Fabiana Bar-Yoseph, Dori Pelled, Yael Lifshitz
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Publication number: 20110236551Abstract: Processes for the production of reduced calorie sweetening compositions having a natural sweetener such as a steviol glycosides (e.g., rebaudioside A) and sucrose as the major components is described, as well as the product of such processes having unique physical and sensory characteristics. In particular, a co-crystallization process of manufacturing a reduced calorie sweetening composition that comprises both sucrose and at least one natural sweetener as a co-crystallized product is disclosed, as well as the free-flowing powder product resultant therefrom.Type: ApplicationFiled: March 16, 2011Publication date: September 29, 2011Applicants: IMPERIAL SUGAR COMPANYInventors: James P. Hammond, Douglas R. Svenson, Roxanne Resch, Darrell Gerdes
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Patent number: 8021706Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.Type: GrantFiled: September 17, 2003Date of Patent: September 20, 2011Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: Beata Bartkowska, Timothy John Foster, Sarah Jane Gray, Sudarshi Tanuja Regismond, Jeffrey Underdown
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Publication number: 20110206820Abstract: 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: ApplicationFiled: April 21, 2011Publication date: August 25, 2011Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Sabina Silvia Haenel BURMESTER, Florence Clotilde CAGNOL, Andrew Richard COX, Andrew Baxter RUSSELL
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Patent number: 8003151Abstract: A low fat frozen confectionery product is provided having 5 wt % or less fat which product comprises a combination of an ice structuring protein (ISP) and a polyol ester of a fatty acid.Type: GrantFiled: June 1, 2006Date of Patent: August 23, 2011Assignee: Conopco, Inc.Inventors: Allan Sidney Bramley, Sarah Jane Gray, Susan Margaret Turan, Daryl Dwayne Spors, Sonja Marie Frisch
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Publication number: 20110189109Abstract: The present invention discloses compositions comprising fenugreek hydrocolloids comprising soluble and insoluble dietary fibers. The present invention further relates to the use of these compositions comprising fenugreek hydrocolloids as healthcare, personal care, food, household care and industrial products.Type: ApplicationFiled: October 1, 2009Publication date: August 4, 2011Inventors: Pratibha Sudhir Pilgaonkar, Maharukh Tehmasp Rustomjee, Anikumar Surendrakumar Gandhi, Rupali Kedar Suvarnapathaki
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Publication number: 20110183039Abstract: A process for preparing frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt % of a frozen aqueous core and from 50 to 99 wt % of a fat-based shell is provided, the process comprising: providing a dispensing device having an inner nozzle and an outer nozzle which surrounds the inner nozzle; supplying an aqueous mix to the inner nozzle and a fat-based mix to the outer nozzle, thereby forming particles with a water-continuous core and a fat-continuous shell, and then dropping the particles into a refrigerant.Type: ApplicationFiled: January 20, 2011Publication date: July 28, 2011Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Ian William Burns, Andrea Williams, Shiping Zhu
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Publication number: 20110177224Abstract: A food or beverage composition suitable for human consumption includes an aqueous suspension such as cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing supplementation oil, in which a supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the aqueous suspension via the supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same aqueous suspension without having been first combined and diluted with the oxidative stabilization oil.Type: ApplicationFiled: November 24, 2008Publication date: July 21, 2011Inventor: Daniel Perlman
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Publication number: 20110151053Abstract: Protease-like nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, protease-like fusion proteins, antigenic peptides, and anti-protease-like antibodies are encompassed. The invention also provides vectors containing a nucleic acid molecule of the invention and cells into which the vectors have been introduced. Methods for producing the polypeptides and methods of use for the polypeptides of the invention are further disclosed.Type: ApplicationFiled: January 20, 2011Publication date: June 23, 2011Applicant: North Carolina State UniversityInventors: Todd R. Klaenhammer, Eric Altermann, W. Michael Russell
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Publication number: 20110151093Abstract: The present invention contemplates a formulation comprising an amount by weight of cocoa and an amount by weight of a sorghum bran-based cocoa extender wherein the bran fraction is selected from non-tannin sorghum, low tannin sorghum, high tannin sorghum, black sorghum, black tannin sorghum and mixtures thereof.Type: ApplicationFiled: November 22, 2010Publication date: June 23, 2011Inventors: David Guarjardo-Flores, Llyod W. Rooney
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Publication number: 20110143008Abstract: A new formulation for frozen slush, flavored drinks is presented. A formulation has been found that will allow the formulation of tea, herbs or other plant extract based frozen slush drinks. The formulation is stable to freezing and thawing. The drink may be locally made and immediately consumed and also may be made using centralized controlled manufacturing and distribution of the finished product. A manufacturing process is also provided.Type: ApplicationFiled: February 18, 2011Publication date: June 16, 2011Inventor: David Mattie
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Publication number: 20110144218Abstract: A taste-modified consumable product, such as food product (including but not limited to fruit juice concentrates, fruit purées, and dairy products such as yogurt and ice cream), medical product, romance product, or entertainment product, comprising of a taste-modifying substance, such as extract from a miracle berry, and a method for production thereof.Type: ApplicationFiled: December 11, 2010Publication date: June 16, 2011Inventors: David POSNER, Noah ABELSON
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Publication number: 20110130472Abstract: The present invention generally relates to compositions comprising the proteose peptone fraction (PPf). In particular, the present invention relates to a method for the production of an extract comprising a demineralised protein fraction depleted in ?-lactoglobulin and enriched in the PPf and to uses of these extracts, e.g. in a food product, a food supplement, a nutritional, a pharmaceutical and/or a cosmetic composition, for example as emulsifier or as foaming agent. The PPf fraction of the present invention may be obtained by adjustment of the pH of an aqueous native protein dispersion to about 5.6 to 8.4, or to about 3.5 to 5.0, heating the aqueous native protein dispersion to about 70-95° C. for about 10 seconds to 60 minutes, removing at least a part of the formed solid large molecular weight aggregates with a diameter of at least 100 nm from the aqueous protein dispersion after heating and collecting the remaining liquid fraction of the dispersion.Type: ApplicationFiled: February 18, 2009Publication date: June 2, 2011Applicant: NESTEC S.A.Inventors: Magali Faure, Lionel Jean Rene Bovetto, Philippe Montavon, Christophe Schmitt
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METHODS FOR OBTAINING PRESERVATIVE-FREE STABLE AVOCADO PULP POWDERS AND PRODUCTS COMPACTED FROM SAME
Publication number: 20110091616Abstract: Example embodiments relate to methods for obtaining stable avocado pulp powders having a long life shelf life at ambient temperature, without requiring the use of natural or synthetic preservatives. The example methods thereby enable the natural components of the pulp and the organoleptic properties of the fruit to be preserved. The powders can be used to obtain compacted products, such as tablets for food or cosmetic use. The example embodiments further provide dehydration methods for obtaining avocado pulp powders, in which the avocado pulp is dehydrated using microwaves and hot air flows simultaneously. Thus, powders with low water activities may be produced without adding preservatives, while eliminating unwanted enzyme activities specific to the fruit.Type: ApplicationFiled: February 28, 2008Publication date: April 21, 2011Applicant: QUINASA S.A. DE C.V.Inventor: Dimas Jimenez Mendoza -
Publication number: 20110091613Abstract: Formulations of chocolate-based snack food and desserts, such as mousse, truffles and ice cream, comprising raw organic ingredients are provided. The method for making the snack food and dessert products of the present invention are also provided.Type: ApplicationFiled: August 21, 2007Publication date: April 21, 2011Inventors: Julie Glick, Thomas W. Wolff
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Publication number: 20110064859Abstract: A frozen confection having a pH of from 2.7 to 4.7 is provided. The frozen confection comprises at most 1.0 wt % milk protein, 0.1 to 5.0 wt % of calcium sulphate and 0.1 to 5.0 wt % of citric acid or malic acid or a mixture thereof. A process for manufacturing the frozen confection is also provided.Type: ApplicationFiled: September 17, 2009Publication date: March 17, 2011Applicant: CONOPCO, INC., D/B/A UNILEVERInventor: Loyd Wix
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Publication number: 20110045157Abstract: The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product.Type: ApplicationFiled: February 27, 2009Publication date: February 24, 2011Inventors: Markus Alexander Stieger, Johannes Hendrikus Franciscus Bult, Robert Jan Hamer, Martijn Willem Jan Noort