Gels Or Gelable Composition Patents (Class 426/573)
  • Patent number: 11533938
    Abstract: A method of producing a thickened carbonated beverage packed in a container, comprising: mixing an aqueous solution containing a first thickening agent and having a temperature of 0 to 35° C. with a second thickening agent insoluble in water in a temperature range of 0 to 35° C. but soluble in water at a temperature of 60° C. or more to obtain a stock liquid with the second thickening agent dispersed in the solution; dissolving carbon dioxide gas in the stock liquid to obtain a carbonated aqueous solution; filling a container with the carbonated aqueous solution and sealing the container to obtain the carbonated aqueous solution packed in the container; and heating the carbonated aqueous solution packed in the container such that the carbonated aqueous solution has a temperature of 60° C. or more to dissolve the second thickening agent in the solution.
    Type: Grant
    Filed: June 17, 2019
    Date of Patent: December 27, 2022
    Assignee: Daiwa Can Company
    Inventors: Hiroshi Batori, Hiroshi Endou, Yoshinari Suganuma, Takashi Aizawa
  • Patent number: 11517024
    Abstract: An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.
    Type: Grant
    Filed: June 24, 2016
    Date of Patent: December 6, 2022
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Patricia J. Diego, Brian E. LeVine, Stacey Ann Hirt, Judith Gulten Moca, Andrew Edward McPherson
  • Patent number: 11510431
    Abstract: Spirulina infused gummies containing micronutrients for consumption by a person to deliver beneficial and necessary nutrients to the person and a method of preparing spirulina infused gummies to eliminate the bad odor and taste normally associated with spirulina. The gummies have pectin, water, citric acid, sugar and/or glucose and spirulina. Preservatives and flavor additives can also be included. The method of making the gummies includes heating a mixture of citric acid and water, adding pectin and sugar to the mixture and then stirring, adding hot glucose to the mixture, stirring the mixture and allowing the mixture to cool, adding spirulina to the mixture followed by continuous stirring, adding additional citric acid to the mixture, stirring until jellification begins, pouring the mixture into molds and removing the mixture from the molds when cool. Preferably, a preservative and a flavor additive are added to the mixture prior to the additional citric acid.
    Type: Grant
    Filed: April 13, 2019
    Date of Patent: November 29, 2022
    Inventor: Amit Sharma
  • Patent number: 11503852
    Abstract: The present invention provides nutritional supplements comprising alginate, preferably in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.
    Type: Grant
    Filed: April 28, 2017
    Date of Patent: November 22, 2022
    Assignee: LAMINARIA GROUP AB
    Inventors: Olov Sköld, Anna Ström, Martin Ahnoff
  • Patent number: 11446229
    Abstract: The present invention relates to a shear-thinning or pseudoplastic cosmetic composition. Zeta potentials may be balanced such that a first ratio of the first zeta potential to the second zeta potential may be approximately 1:2. A second ratio of the first zeta potential to the third zeta potential may be approximately 1:2. And, a third ratio of the second zeta potential to the third zeta potential may be approximately 1:1. Balancing zeta potentials may ensure the shear-thinning cosmetic composition can dispense in its original viscous form and as a fine mist through a single device.
    Type: Grant
    Filed: May 12, 2021
    Date of Patent: September 20, 2022
    Assignee: ELC MANAGEMENT LLC
    Inventor: Wilson A. Lee
  • Patent number: 11424439
    Abstract: A negative electrode of a nonaqueous electrolyte secondary battery, which is provided with a collector and a negative electrode active material layer that is formed on the collector, and which is characterized in that: the negative electrode active material layer contains a carbon-based negative electrode active material, a silicon-based negative electrode active material, a conductive agent and a predetermined carboxy methylcellulose or a salt thereof; the content of the carboxy methylcellulose or a salt thereof is from 4% by mass to 15% by mass (inclusive) relative to the total mass of the negative electrode active material layer; and the content of the silicon-based negative electrode active material relative to the total content of the carbon-based negative electrode active material and the silicon-based negative electrode active material is from 3% by mass to 19% by mass (inclusive).
    Type: Grant
    Filed: October 17, 2017
    Date of Patent: August 23, 2022
    Assignee: DAI-ICHI KOGYO SEIYAKU CO., LTD.
    Inventors: Shiho Nakamura, Atsushi Sanuki
  • Patent number: 11390427
    Abstract: Flambéing pastes for grilling products, containing at least one gelling agent and/or thickening agent which is soaked and/or gelled by pure alcohol, as well as pure alcohol in a concentration that it maintains the combustion until it is entirely consumed; method for flambéing grilling products, in which a grilling sauce is simultaneously applied with a flambéing paste layer by layer on the product to be grilled and ignites the flambéing paste; a dispenser for the simultaneous, layered application of paste-like grilling sauces and flambéing pastes on the product to be grilled, having a two- or multi-chamber system; and a grilling product that is to be flambéed and has on its surface at least one layer of at least one grilling sauce and, lying thereon, at least one layer of at least one flambéing paste.
    Type: Grant
    Filed: April 19, 2017
    Date of Patent: July 19, 2022
    Assignee: WINDPLUSSONNE GMBH
    Inventors: Gregor Luthe, Nele Schmidt, Robert Meyer
  • Patent number: 11318160
    Abstract: Provided are compositions, methods, and solutions for generating aqueous glucomannan solutions with hydrogen compositions greater than 100 parts per billion. Said glucomannan solutions have application in nutritional, therapeutic, and energy fields.
    Type: Grant
    Filed: January 7, 2020
    Date of Patent: May 3, 2022
    Assignee: NUTRAGENOM, LLC
    Inventor: Eugene P. Pittz
  • Patent number: 11272717
    Abstract: The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt.
    Type: Grant
    Filed: September 11, 2013
    Date of Patent: March 15, 2022
    Assignee: UPFIELD EUROPE B.V.
    Inventors: Eckhard Flöter, Teunis de Man, Henelyta Santos Ribeiro
  • Patent number: 11252977
    Abstract: The present invention relates to a novel method for preparing acid-gellable whey protein aggregates in the form of concentrated suspensions or powders. Moreover, the present invention relates to a novel composition containing the acid-gellable whey protein aggregates, to a food product ingredient comprising the novel type of acid-gellable whey protein composition, and to a food product comprising the novel type of acid-gellable whey protein composition.
    Type: Grant
    Filed: July 14, 2017
    Date of Patent: February 22, 2022
    Assignee: Arla Foods Amba
    Inventors: Mette Møller Andersen, Søren Bang Nielsen, Hans Bertelsen
  • Patent number: 11242446
    Abstract: [Problem] The present invention addresses the problem of providing a cellulose composite whereby the cellulose composite itself disperses stably even when ions are blended in a high concentration in a beverage, and also has excellent suspension stability. [Solution] A cellulose composite comprising cellulose, an anionic polysaccharide not having a chemically crosslinked structure, and water-absorbent particles comprising a compound having a chemically crosslinked structure wherein the cellulose composite has a viscosity of 10 mPa·s or higher when 1 mass % of the cellulose composite is dispersed in an aqueous solution in which 0.45 g of sodium bicarbonate is dissolved in 100 mL of pure water.
    Type: Grant
    Filed: April 13, 2015
    Date of Patent: February 8, 2022
    Assignee: ASAHI KASEI KABUSHIKI KAISHA
    Inventors: Ryo Suzuki, Koichiro Enatsu, Naoaki Yamasaki
  • Patent number: 11224231
    Abstract: A method for brewing a beverage, a water concentrate for brewing the beverage and the beverage thereof are provided, wherein the water concentrate includes a hardness between 10,000 ppm and 100,000 ppm, a calcium ion concentration between 300 ppm and 10,000 ppm, a magnesium ion concentration between 200 ppm and 20,000 ppm, a sodium ion concentration between 30 ppm and 1,000 ppm, a potassium ion concentration between 30 ppm and 1,000 ppm, a bicarbonate ion between 10 ppm and 300 ppm, and a pH between 6 and 9. By controlling the hardness and mineral composition of the water concentrate, the invention increases the affinity to amino acids, flavonoid compounds, polyphenolic compounds, terpenoid compounds, alkaloids, and organic acids in coffee or tea beverages, and adds the content of substances which are helpful to the human body in addition to improving the taste and flavor of the beverages.
    Type: Grant
    Filed: November 14, 2019
    Date of Patent: January 18, 2022
    Assignee: Aqua Lohas Water-Tech Service Co., Ltd.
    Inventors: Wei-Chieh Lin, Tsung-Han Chiang, Hui-Xiang Zhou
  • Patent number: 11202455
    Abstract: Provided is a method for producing a vegetable fresh cheese-like food product which is free from dairy products, has a natural, fresh cheese-like dairy flavor and body, and has excellent spreadability and squeezability as a confectionery material. The pH of an emulsified oil composition which contains a soybean emulsified composition containing a specific protein and lipid, a specific soybean protein material having a reduced content of a lipophilic protein among soybean proteins, and a protein coagulant is adjusted to a pH of 5.5-6.3 using lactic acid fermentation and/or an organic acid.
    Type: Grant
    Filed: February 21, 2018
    Date of Patent: December 21, 2021
    Assignee: FUJI OIL HOLDINGS INC.
    Inventor: Yoshiko Ohno
  • Patent number: 11039626
    Abstract: The invention relates to a low lactose milk product where the milk protein is hydrolyzed by a protease without negatively affecting the organoleptic properties and appearance of the milk product. The invention also relates to a process for preparing a protein hydrolyzed milk product with a low lactose content.
    Type: Grant
    Filed: October 26, 2011
    Date of Patent: June 22, 2021
    Assignee: VALIO LTD.
    Inventors: Timo Sibakov, Olli Tossavainen
  • Patent number: 10993970
    Abstract: Prebiotic compositions for infants containing medical-grade honey are provided. Methods of supplementing infant milk formula or breast milk with medical-grade honey to enhance growth and improve colonic microbiota are also provided.
    Type: Grant
    Filed: December 13, 2017
    Date of Patent: May 4, 2021
    Inventor: Hany Z. Aly
  • Patent number: 10939695
    Abstract: The invention relates to a composition in form of a flowable texture for preparing a food product, to a process for preparing a food product, and to the use of the composition for preparing a food product. In particular, the invention relates to a flowable composition comprising a first starch which is gelatinized and a second starch which is an un-gelatinized starch for preparing savoury food products such as bouillons, condiments, seasonings, sauces, gravies, stews, pan-fried dishes or soups.
    Type: Grant
    Filed: September 16, 2016
    Date of Patent: March 9, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Elena Sharma, Sanyasi Gaddipati, Fritz Wilhelm Nueckel, Paulina Gorecka, Catherine Barbier, Lara Harttung
  • Patent number: 10912322
    Abstract: Disclosed herein are a syrup composition and a food comprising the same. The syrup composition includes: gum, pectin, or a combination thereof; and allulose.
    Type: Grant
    Filed: March 6, 2017
    Date of Patent: February 9, 2021
    Assignee: CJ CHEILJEDANG CORPORATION
    Inventors: Youn Kyung Bak, Jung Gyu Park, Sung Bae Byun, Jong Min Choi, Seung Won Park, Dong Chul Jung
  • Patent number: 10888101
    Abstract: The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass.
    Type: Grant
    Filed: January 25, 2016
    Date of Patent: January 12, 2021
    Inventor: Emile Bernard
  • Patent number: 10881120
    Abstract: Disclosed are starch-based powdered clouding agents for dry beverage mixes and beverage mixes including such powdered clouding agents. The starch-based powdered clouding agent may consist essentially of retrograded maltodextrin and is substantially free of titanium dioxide. Methods of preparing beverage mixes including such powdered clouding agents are disclosed. The powdered clouding agents may be added to water to form a cloudy solution or to a dry beverage mix that may form a beverage having an opacity substantially the same as a comparable natural beverage when reconstituted with water.
    Type: Grant
    Filed: September 14, 2016
    Date of Patent: January 5, 2021
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Stacey Ann Hirt, Andrew E. McPherson, John B. Topinka, Maria Del Pilar Cobos
  • Patent number: 10653173
    Abstract: Suggested are preparations, comprising or consisting of (a) dehydroabietic acid, a salt of dehydroabietic acid and/or an extract containing dehydroabietic acid, and (b1) at least one sweetener that is different from saccharose and/or (b2) at least one flavonoid and/or (b3) at least one inorganic salt or mineral substance used in foods and/or (b4) at least one alkaloid present in foods and/or (b5) at least one terpene present in foods.
    Type: Grant
    Filed: April 26, 2019
    Date of Patent: May 19, 2020
    Assignees: Analyticon Discovery GmbH, B.R.A.I.N. AG
    Inventors: Karsten Siems, Grit Kluge, Michael Krohn, Katja Riedel
  • Patent number: 10638783
    Abstract: Gellan gum products having an increased bulk density are provided that include a gellan gum co-precipitated with a co-precipitation agent to form a co-precipitated gellan composition. The co-precipitation agent and the gellan gum are present in the co-precipitated composition in a weight ratio effective to produce the gellan gum product, in which the gellan gum product bulk density is greater than a bulk density of the gellan gum precipitated, dried, and milled without the co-precipitation agent. This greater bulk density is about 0.30 g/mL or greater. Methods are provided for preparing a gellan gum product having an improved bulk density, in which the gellan gum product bulk density is greater than a bulk density of the gellan gum precipitated, dried, and milled without the co-precipitation agent. This greater bulk density is about 0.30 g/mL or greater.
    Type: Grant
    Filed: April 13, 2015
    Date of Patent: May 5, 2020
    Assignee: CP KELCO U.S., INC.
    Inventors: Neil A. Morrison, Todd A. Talashek, Hailong Yu, Robert Raczkowski
  • Patent number: 10625108
    Abstract: The present application provides water-enhancing, fire-suppressing hydrogels that are formulated to minimize toxicity and negative environmental impact. The present application provides a composition comprising: (i) at least one thickening agent; (ii) at least one liquid medium; and, optionally, (iii) one or more suspending agents, wherein the composition consists of >75%, by weight, consumer-grade components and wherein the composition is a concentrate that can be mixed with water or an aqueous solution to form a fire-suppressing, water-enhancing hydrogel. Each of the at least one thickening agent, suspending agent and liquid medium can be non-toxic and biodegradable. Also provided are the fire-suppressing, water-enhancing hydrogel and methods of production and use thereof during fire fighting or fire prevention.
    Type: Grant
    Filed: November 15, 2018
    Date of Patent: April 21, 2020
    Assignee: FIREREIN INC.
    Inventors: Brian Ernest Mariampillai, Yun Yang
  • Patent number: 10590380
    Abstract: The present invention provides a culture method of cells and/or tissues including culturing cells and/or tissues in a suspended state by using a medium composition wherein indeterminate structures are formed in a liquid medium, the structures are uniformly dispersed in the solution and substantially retain the cells and/or tissues without substantially increasing the viscosity of the solution, thus affording an effect of preventing sedimentation thereof, and the like.
    Type: Grant
    Filed: March 2, 2017
    Date of Patent: March 17, 2020
    Assignees: Nissan Chemical Industries, Ltd., Kyoto University
    Inventors: Taito Nishino, Tatsuro Kanaki, Ayako Otani, Koichiro Saruhashi, Misayo Tomura, Takehisa Iwama, Masato Horikawa, Norio Nakatsuji, Tomomi Otsuji
  • Patent number: 10575542
    Abstract: The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.
    Type: Grant
    Filed: July 15, 2013
    Date of Patent: March 3, 2020
    Assignee: Conagra Foods RDM, Inc.
    Inventors: Tracey Williams, Larry Quint, Brian Degner
  • Patent number: 10550301
    Abstract: The group of inventions relates to the field of organic chemistry and can be used for collecting films of petroleum, oils, mazut, fuels, hydrocarbons and other petroleum products with the aim of cleaning the surface of water, and also for cleaning water flows which have been contaminated by petroleum or petroleum products. A substance for collecting petroleum or petroleum products from the surface of water includes a natural polymer and additionally includes a biodegradable surfactant in the form of an aqueous solution with a concentration of no less than 0.1 g/L, and, as the natural polymer, contains polysaccharide microgels having a mass of between 20,000 and 200,000 daltons and a particle size of between 50 and 600 nm in the form of an aqueous solution with a concentration of no less than 0.2 g/L, wherein the ratio of polysaccharide microgels to biodegradable surfactant is between 12:1 and 2:1.
    Type: Grant
    Filed: June 9, 2015
    Date of Patent: February 4, 2020
    Assignee: Obschestvo S Ogranichennoj Otvetsvennostyu “NPO Biomikrogeli”
    Inventors: Andrey Aleksandrovich Elagin, Maksim Anatolevich Mironov, Ilya Dmitrievich Shulepov
  • Patent number: 10501560
    Abstract: The invention relates to a starch hydrolysate having a Dextrose Equivalent DE of between 5 and 30 and a specific carbohydrate profile. In particular, the hydrolysate of the invention has improved retrogradation behaviour. The invention also relates to a method for the production of said starch hydrolysate.
    Type: Grant
    Filed: December 12, 2016
    Date of Patent: December 10, 2019
    Assignee: Roquette Freres
    Inventors: Mathias Ibert, Aline Lecocq, Pierre Lanos
  • Patent number: 10492510
    Abstract: The present invention relates to a cellulose composite that makes separation and aggregation less likely to occur, and, more specifically, relates to a cellulose composite comprising cellulose and one or more types of water-soluble carboxymethyl cellulose wherein tan ? of an aqueous dispersion obtained by dispersing 1 mass % of the cellulose composite in ion-exchanged water is 0.6 or lower.
    Type: Grant
    Filed: April 13, 2016
    Date of Patent: December 3, 2019
    Assignee: ASAHI KASEI KABUSHIKI KAISHA
    Inventors: Haruko Obata, Naoaki Yamasaki
  • Patent number: 10485248
    Abstract: The invention aims to provide a pearl-like capsule that can encapsulate a large amount of fatty substances and a method of manufacturing the same, wherein the pearl-like capsule is less deformable and/or less shrinkable even under freeze-thaw and thus is convenient for transportation and preservation. The pearl-like capsule has a structure where outer surface of a droplet is coated with water-insoluble coating of alginate and then coated with a coating consisting of glycerine, wherein the droplet includes water-soluble macromolecule, fatty substances, water-soluble multivalent metallic salt, rice lees, and starch.
    Type: Grant
    Filed: August 9, 2016
    Date of Patent: November 26, 2019
    Assignee: Sanshokaken K. K.
    Inventors: Hibiki Tsutsumi, Katsuhito Hatanaka
  • Patent number: 10471497
    Abstract: Methods are disclosed of making metal casting molds and components thereof by the three-dimensional printing process in which an untreated sand is used as the build material and a polymer is used as a component of the binder that is printed onto the build material.
    Type: Grant
    Filed: August 13, 2014
    Date of Patent: November 12, 2019
    Assignee: The ExOne Company
    Inventors: Michael J. Orange, Daniel T. Brunermer
  • Patent number: 10448661
    Abstract: Suggested is a dry food composition for mixing with a drinkable liquid, said composition comprising (a) carbohydrates, (b) proteins, (c) fats, and optionally (d) probiotic micro-organisms and/or prebiotics, and (e) vitamins, minerals, texturizers, fibers, sweeteners, flavorings and/or colorants, whereby said composition shows a particle size distribution wherein (i) about 90% b.w. of the particles show an average diameter of less than about 400 ?m, (ii) about 50% b.w. of the particles show an average diameter of less than about 80 ?m, and (iii) about 10% b.w. of the particles show an average diameter of less than about 10 ?m.
    Type: Grant
    Filed: July 6, 2012
    Date of Patent: October 22, 2019
    Assignee: Symrise AG
    Inventors: Sabine Widder, Gerhard Krammer, Kathrin Langer, Cornelia Hommer
  • Patent number: 10440982
    Abstract: Cereal-based semi-liquid and/or semi-solid compositions suitable for supporting the transition period wherein the infant changes from a diet consisting of breast milk or liquid infant formula to solid adult foods, comprising uronic acid carbohydrates with a degree of polymerization (DP) between 10 and 300 and also uses thereof are disclosed.
    Type: Grant
    Filed: May 31, 2016
    Date of Patent: October 15, 2019
    Assignee: N. V. NUTRICIA
    Inventors: Bernd Stahl, Martine Sandra Alles, Brigitte Antonia Maria Borgmann
  • Patent number: 10414960
    Abstract: The claimed group of inventions relates to the field of organic chemistry and can be used for removing oils, including petroleum, fuel oil, fuels, hydrocarbons and liquid fuel, from soil; and can also be used for processing and gathering petroleum, oils, fuel oil, fuels, hydrocarbons and other petroleum products from hard surfaces, for example, from the inner surfaces of tanks for storing petroleum or petroleum products, of equipment used during the recovery, re-processing and transportation of petroleum, of equipment used for producing petroleum products, drilling sludge, gravel or sand in storage facilities, or from other hard surfaces. The substance for removing oils, including petroleum and petroleum products, from soil and hard surfaces is in the form of an aqueous solution of a natural polysaccharide and a surfactant.
    Type: Grant
    Filed: December 8, 2015
    Date of Patent: September 17, 2019
    Assignee: Obshchestvo S Ogranichennoj Otvetstvennostyu “NPO Biomikrogeli”
    Inventors: Andrey Aleksandrovich Elagin, Maksim Anatolevich Mironov, Il'ya Dmitrievich Shulepov
  • Patent number: 10335430
    Abstract: Inulin products which consist of a particular mixture of an easily fermentable inulin (EFI) component and a hardly fermentable inulin (HFI) component are provided. The products have advantageous nutritional effects/benefits which include dietary fiber effects, improved mineral absorption, particularly calcium and magnesium, bone mineral density increase, reduction of bone mineral density loss, modulation of lipid metabolism, stimulation of the immune system, and anti-cancer effects.
    Type: Grant
    Filed: June 24, 2010
    Date of Patent: July 2, 2019
    Assignee: TIENSE SUIKERRAFFINADERIJ N.V.
    Inventors: Anne Frippiat, Jan Van Loo, Georges Smits
  • Patent number: 10314782
    Abstract: A pharmaceutical solution with a pH value of 10 or higher contains an angiotensin II receptor antagonist, where one or more sugar alcohols are present up to a total concentration of 40 wt. % to 70 wt. %.
    Type: Grant
    Filed: August 27, 2014
    Date of Patent: June 11, 2019
    Assignee: BOEHRINGER INGELHEIM VETMEDICA GMBH
    Inventors: Detlef Mohr, Stefan Lehner
  • Patent number: 10306907
    Abstract: Disclosed is an acidic oil-in-water type emulsified condiment comprising 1 to 40% by mass of an edible oil, 30 to 60% by mass of water, a thickener, a yolk, a volatile acid, and a nonvolatile acid, wherein the mass ratio between the content of the volatile acid and the content of the nonvolatile acid is 1:50 to 20:1, and the acidic oil-in-water type emulsified condiment has a dissolved oxygen concentration of 0.1 to 10% O2, a pH of 3.0 to 4.0, a water activity of 0.90 to 0.96, and a viscosity (20° C.) of 50 Pa·s or higher.
    Type: Grant
    Filed: November 27, 2014
    Date of Patent: June 4, 2019
    Assignee: KEWPIE CORPORATION
    Inventors: Kaori Oguchi, Koji Nishi
  • Patent number: 10226063
    Abstract: Disclosed are methods of decreasing the viscosity of an aqueous suspension of a water insoluble or sparingly soluble dietary fiber (compared to the viscosity of the dietary fiber alone), involving mixing the dietary fiber with water and a soluble compound (e.g., polysaccharide having a molecular weight of about 500 Da to about 1,000 kDa and 1% solution viscosity of up to 10 mPa·s; or protein having a molecular weight of about 10 to about 500 kDa and a 1% solution viscosity of up to 10 mPa·s).
    Type: Grant
    Filed: October 1, 2015
    Date of Patent: March 12, 2019
    Assignees: The United States of America as represented by the Secretary of Agriculture, AgriFiber Solutions, LLC
    Inventors: Madhav P. Yadav, Kyle A. Hanah, Madhuvanti S. Kale
  • Patent number: 10166196
    Abstract: Disclosed are microcapsules with shells that are not animal by-products and methods for preparing and using such microcapsules.
    Type: Grant
    Filed: January 9, 2008
    Date of Patent: January 1, 2019
    Assignee: DSM NUTRITIONAL PRODUCTS AG
    Inventors: Cuie Yan, Wei Zhang, Yulai Jin, Lesek Alexa Demont, Colin James Barrow
  • Patent number: 10159863
    Abstract: The present application provides water-enhancing, fire-suppressing hydrogels that are formulated to minimize toxicity and negative environmental impact. The present application provides a composition comprising: (i) at least one thickening agent; (ii) at least one liquid medium; and, optionally, (iii) one or more suspending agents, wherein the composition consists of >75%, by weight, consumer-grade components and wherein the composition is a concentrate that can be mixed with water or an aqueous solution to form a fire-suppressing, water-enhancing hydrogel. Each of the at least one thickening agent, suspending agent and liquid medium can be non-toxic and biodegradable. Also provided are the fire-suppressing, water-enhancing hydrogel and methods of production and use thereof during fire fighting or fire prevention.
    Type: Grant
    Filed: November 26, 2015
    Date of Patent: December 25, 2018
    Assignee: FIREREIN INC.
    Inventors: Brian Ernest Mariampillai, Yun Yang
  • Patent number: 10143220
    Abstract: A pet food composition comprising a meat based material comprised of meat or meat by-products, and an aqueous phase comprised of an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said aqueous phase is provided. Also provided is a gravy for a pet food comprising an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said composition and having a freeze/thaw stability greater than about 5 cycles as well as a method of feeding a canine or feline pet. Also provided is a gravy for a pet food comprised of a hydroxypropyl-substituted waxy cassava inhibited starch having less than about 2.5%, by weight of hydroxylpropyl substituents, in an amount effective to thicken said aqueous phase.
    Type: Grant
    Filed: July 1, 2015
    Date of Patent: December 4, 2018
    Assignee: Corn Products Development, Inc.
    Inventors: Douglas J. Hanchett, Christina Odorisio, Hanjoo Chae
  • Patent number: 10111450
    Abstract: The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths, characterized in that it comprises the steps of in order: (i) separately preparing at least two liquefied gel compositions, each comprising an aqueous, and/or juicy, and/or dairy base, mixed with carrageenan and galactomannan, (ii) separately preheating each of the compositions, (iii) separately mixing each of the liquefied gel compositions, (iv) separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions, (vi) sequentially dosing each of the liquefied gel compositions into a container.
    Type: Grant
    Filed: October 25, 2010
    Date of Patent: October 30, 2018
    Assignee: Nestec S.A.
    Inventors: Jean-Pierre Bisson, Jean-Marc Delort, Anne Marcout
  • Patent number: 10080377
    Abstract: The present disclosure provides a method for manufacturing an excellent denatured whey protein having no adverse effect on the characteristics of a product. A method for manufacturing a denatured whey protein comprising processing a whey protein solution by repeating the following steps (1) and (2) 2 times or more continuously: (1) a step for treating the whey protein solution on pressure at 50 MPa or higher and on heating at 85 to 100° C.; and, (2) a step for decompressing to 0.05 to 0.5 MPa after the treating of the aforementioned step (1) and maintaining the temperature within the range of the heating temperature of the aforementioned step (1) ±10° C.
    Type: Grant
    Filed: September 27, 2013
    Date of Patent: September 25, 2018
    Assignee: MORINAGA MILK INDUSTRY CO., LTD.
    Inventors: Hiroshi Arase, Manabu Suzuki
  • Patent number: 10058111
    Abstract: An encapsulated flavor particle, comprising a vegetable matter particulate core and a flavor coating comprising a sprayed emulsion of flavor and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavor release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin.
    Type: Grant
    Filed: May 28, 2013
    Date of Patent: August 28, 2018
    Assignee: Givaudan, S.A.
    Inventor: Frans Witteveen
  • Patent number: 10017805
    Abstract: The present invention relates to a protein production accelerating agent that has enabled to largely increase the produced amount of a desired protein by adding polysaccharides to a medium for animal cells containing a serum or serum alternative, and a production method of a protein using a medium containing the protein production accelerating agent.
    Type: Grant
    Filed: August 23, 2013
    Date of Patent: July 10, 2018
    Assignees: Nissan Chemical Industries, Ltd., Institute of National Colleges of Tehcnology, Japan
    Inventors: Misayo Tomura, Takehisa Iwama, Koichiro Saruhashi, Taito Nishino, Masato Horikawa, Hiroharu Kawahara
  • Patent number: 9872826
    Abstract: Disclosed is a method of manufacturing a fluid gel, the method comprising adding metal cations to the gellant dispersion while retaining the pH at no greater than 3; and adding a pH modifying agent to the gellant dispersion to increase the pH of the gellant dispersion to greater than 3.
    Type: Grant
    Filed: December 3, 2012
    Date of Patent: January 23, 2018
    Assignee: Colgate-Palmolive Company
    Inventors: Iraklis Pappas, Jason Nesta, Shira Pilch
  • Patent number: 9839232
    Abstract: Stable thickener formulations and nutritional compositions having the stable thickener formulations are provided. In a general embodiment the present disclosure provides a stable thickener formulation comprising from about 0.015% to about 0.05% by weight of carrageenan and from about 1.2% to about 4.0% by weight of starch. The stable thickener formulation can be used in nutritional compositions used to treat a variety of physiological conditions.
    Type: Grant
    Filed: February 3, 2015
    Date of Patent: December 12, 2017
    Assignee: Nestec S.A.
    Inventor: Erin Olson
  • Patent number: 9737088
    Abstract: The purpose of the present invention is to provide an emulsified food product composition having good fluidity and emulsification stability, even when subjected to heat sterilization treatment, with which gastro-esophageal reflux can be prevented by gelling upon entering the stomach. By adding a gelling agent for gelling in the acidic region, at least one emulsion stabilizer selected from the group consisting of gum arabic and gum ghatti, and a divalent metal salt to the emulsified food product composition comprising a lipid, it is possible to realize the property of gelling upon entering the stomach and obtain good fluidity and emulsification stability, even if a heat sterilization treatment is used.
    Type: Grant
    Filed: March 8, 2013
    Date of Patent: August 22, 2017
    Assignee: OTSUKA PHARMACEUTICAL FACTORY, INC.
    Inventors: Naoyuki Endo, Kazuya Mizukai
  • Patent number: 9655376
    Abstract: A continuous process for preparing an oleogel from ethylcellulose and an oily feed material, wherein the process comprises: (a) feeding ethylcellulose to the feed zone of an extruder, the extruder having a plurality of oil feed ports along its length; (b) feeding at least one oily feed material into at least one of the oil feed ports; (c) mixing the oily feed material with the ethylcellulose to form a substantially homogeneous mixture; (d) cooling the mixture to form an oleogel.
    Type: Grant
    Filed: May 16, 2014
    Date of Patent: May 23, 2017
    Inventors: Roja Ergun, Robert B. Appell, David L. Malotky
  • Patent number: 9605087
    Abstract: A process for modifying starch is described. The process can be used as an alternative to conventional starch modification processes, such as substitution and crosslinking. The process and resulting product can reduce, substantially reduce, substantially eliminate or eliminate the sodium level typically associated with conventionally modified starch products.
    Type: Grant
    Filed: June 29, 2015
    Date of Patent: March 28, 2017
    Assignee: General Mills, Inc.
    Inventors: Ling-Hua Han, Ya-Jane Wang
  • Patent number: 9526267
    Abstract: Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient-dense meat structured protein products.
    Type: Grant
    Filed: April 15, 2015
    Date of Patent: December 27, 2016
    Assignee: Savage River, Inc.
    Inventors: David Anderson, Justin Fuller, Timothy Geistlinger
  • Patent number: 9468221
    Abstract: The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom.
    Type: Grant
    Filed: June 13, 2013
    Date of Patent: October 18, 2016
    Assignee: MILK SPECIALTIES COMPANY
    Inventors: Steve C. Lamb, Steve Hollins