Seaweed Type Patents (Class 426/575)
  • Patent number: 10327466
    Abstract: A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack.
    Type: Grant
    Filed: December 3, 2015
    Date of Patent: June 25, 2019
    Assignee: THE PROMOTION IN MOTION COMPANIES, INC.
    Inventor: Basant K Dwivedi
  • Patent number: 10232008
    Abstract: One or more multi-purpose compositions formulated for pre-operative, post-operative, pregnancy, and postpartum recovery are disclosed in liquid or solid form, having high quality protein, nutrients, minerals (calcium, iron, zinc, and copper), antioxidants, and vitamins A, C, D, and E that are non-GMO and allergen free in vegan, gluten-free, preservative-free, and lactose-free formulations. Here, the multi-purpose formulations promote fast recovery and wound healing after an invasive medical procedure, during and post pregnancy and delivery, and further prevent post-operative complications, among other advantages.
    Type: Grant
    Filed: October 5, 2016
    Date of Patent: March 19, 2019
    Inventor: Michael P. Moran
  • Patent number: 9936721
    Abstract: Provided is a composition containing an admixture of xanthan gum and konjac mannan in a specific weight ratio that is useful for making a stable aqueous hydrocolloid. Also provided is a stabilized drink composition containing an admixture of a specific weight ratio of xanthan gum to konjac mannan, protein solids, water and optionally a salt. Also provided is a method for stabilizing aqueous colloid suspensions. Also provided is a method for stabilizing drink compositions.
    Type: Grant
    Filed: August 26, 2015
    Date of Patent: April 10, 2018
    Assignee: DuPont Nutrition USA, Inc.
    Inventors: Aaron Chip Venables, David Letinski
  • Patent number: 9827314
    Abstract: Disclosed herein are a variety of embodiments of compositions and methods which are each adapted for use by a companion animal. In one embodiment, an edible composition comprising an amount of a soluble mineral component is disclosed, wherein the soluble mineral component comprises one or more minerals selected from the group consisting of zinc, manganese, tin, copper, and mixtures thereof, wherein the amount is an effective amount for use as an oral medicament. In further embodiments, a phosphate component is included. The edible compositions are advantageously companion animal foods or supplements. Further disclosed are methods selected from treating oral cavity tartar, oral cavity plaque, periodontal disease, gingivitis, breath odor and combinations thereof comprising orally administering a described composition to a companion animal.
    Type: Grant
    Filed: December 8, 2003
    Date of Patent: November 28, 2017
    Assignee: Mars, Incorporated
    Inventors: Edward Russell Cox, Douglas Joseph Dobrozsi, Thomas Edward Huetter, Allan John Lepine, Susan Ruth Ward
  • Patent number: 9538778
    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: October 25, 2010
    Date of Patent: January 10, 2017
    Assignee: Nestec S.A.
    Inventor: Erin Olson
  • Publication number: 20150132438
    Abstract: Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for old people, and for sick people. Cold and ready to eat vegetable cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.
    Type: Application
    Filed: November 12, 2013
    Publication date: May 14, 2015
    Inventor: Alice Chang
  • Publication number: 20150125568
    Abstract: Disclosed is a composition consisting of beta-glucan (1,3), (1,4) ?-D Glucan), plant sterols and a hydrocolloid. A natural way to help lower blood serum cholesterol levels to a consumer and or patient with the effective amount of disclosed composition. For use in foods, beverages, dietary supplement products and medical foods.
    Type: Application
    Filed: October 15, 2013
    Publication date: May 7, 2015
    Inventor: Matthew James
  • Patent number: 8993031
    Abstract: A method of making a gel-type livestock feed includes initially forming a feed mixture by mixing feed nutrient components, water, alginate, and a calcium component insoluble in water or a sequestrate to inhibit the calcium component from reacting with the alginate. Once the feed mixture is formed, the calcium component is solubilized or the sequestrates affecting the reactivity between the alginate and the calcium component is removed such that a gel feed is formed that includes a gel matrix containing the feed nutrient components. The gel feed may then be fed to the livestock. In another aspect of the present invention, piglets are weaned by feeding the gel feed for at least seven days directly after weaning. The gel feed may also include protein derived from blood with or without egg protein.
    Type: Grant
    Filed: February 6, 2014
    Date of Patent: March 31, 2015
    Assignee: Purina Mills, LLC
    Inventors: Kent J. Lanter, Brenda de Rodas, Bill L. Miller, Gary E. Fitzner
  • Patent number: 8980349
    Abstract: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.
    Type: Grant
    Filed: June 19, 2009
    Date of Patent: March 17, 2015
    Assignee: FMC Corporation
    Inventors: Helge Henrik Nielsen, Nicola Jane Wells
  • Publication number: 20150072046
    Abstract: An edible seed butter composition and consumable food products including the seed butter composition are disclosed. Method for preparing the edible seed butter composition and food products are also disclosed.
    Type: Application
    Filed: April 6, 2013
    Publication date: March 12, 2015
    Inventor: William F. Aftoora
  • Patent number: 8971586
    Abstract: A digital image of a target object is received and the image includes a plurality of pixels. The target object is at least a portion of an animal, and the portion of the animal is disposed in the image according to a predetermined disposition. The weight of the animal is determined using the model and at least one characteristic. At least some of the pixels of the image of animal are analyzed to determine at least one characteristic of the image of the animal. The weight of the animal is determined using the at least one characteristic.
    Type: Grant
    Filed: March 12, 2014
    Date of Patent: March 3, 2015
    Inventors: Steve Gomas, John Sweeney, Edward Theil
  • Publication number: 20150018304
    Abstract: The present invention relates to a diet product comprising an alginate in an aqueous dissolved or swelled form at a pH value causing the alginate not to gel until after it is consumed and comes into contact gastric acid.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 15, 2015
    Applicant: S-Biotek af 15. Marts 2006 1 ApS
    Inventor: Jens Steen OLSEN
  • Publication number: 20150017223
    Abstract: Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.
    Type: Application
    Filed: September 29, 2014
    Publication date: January 15, 2015
    Applicant: FRUITSYMBIOSE INC.
    Inventor: Genevieve Girard
  • Publication number: 20140356490
    Abstract: The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.
    Type: Application
    Filed: August 20, 2014
    Publication date: December 4, 2014
    Inventors: Chelsea BRIGANTI, Leigh Ann TUCKER, Ingrid ZWEIFEL, Monica BHATIA, Kevin STANTON
  • Publication number: 20140322282
    Abstract: Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueoussolution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications.
    Type: Application
    Filed: July 10, 2014
    Publication date: October 30, 2014
    Inventors: Domingo C. Tuason, Jose Amundarain, Gregory R. Krawczyk, Edward Selinger, William R. Blakemore, James J. Modliszewski, Joseph Lee, Frank Messick
  • Patent number: 8865241
    Abstract: The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient Sphingans. The invention is also directed to a process for preparing a clarified Sphingan solution comprising heating aqueous Sphingan solution, in particular PHB-deficient Sphingan solution, to a clarification temperature of about 30° C. to about 70° C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified Sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.
    Type: Grant
    Filed: September 29, 2010
    Date of Patent: October 21, 2014
    Assignee: CP Kelco U.S., Inc.
    Inventors: Stan Bower, Ellen Burke, Nancy E. Harding, Yamini N. Patel, J. Carrie Schneider, Dagmar Meissner, Neil A. Morrison, Ralph Bezanson
  • Publication number: 20140302194
    Abstract: The present invention is a composition for a feeder insect coating. Specifically, the invention relates to coating that can be applied to a feeder insect to increase the nutritional value of the feeder insect to provide a more complete food source to a consuming animal.
    Type: Application
    Filed: April 9, 2013
    Publication date: October 9, 2014
    Inventors: Gasparo Franco Marsala, Miguel Angel Cubero-Marquez, Daniel James Holt
  • Patent number: 8834952
    Abstract: The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.
    Type: Grant
    Filed: June 29, 2012
    Date of Patent: September 16, 2014
    Assignee: Michael Foods, Inc.
    Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
  • Publication number: 20140242246
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: May 13, 2011
    Publication date: August 28, 2014
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Publication number: 20140212564
    Abstract: Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4.
    Type: Application
    Filed: January 31, 2013
    Publication date: July 31, 2014
    Applicant: PEPSICO, INC.
    Inventors: Naijie Zhang, William Mutilangi
  • Publication number: 20140186491
    Abstract: A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance is reduced in confectionery compositions when combined with at least one fat and a taste masking effective amount of one or more forms of a vitamin E compound.
    Type: Application
    Filed: June 26, 2012
    Publication date: July 3, 2014
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Michelle Firrell, Sarah Marshall, Steffi Lundy, Clive RT Norton
  • Patent number: 8755570
    Abstract: A digital image of a target object is received and the image includes a plurality of pixels. The target object is at least a portion of an animal, and the portion of the animal is disposed in the image according to a predetermined disposition. The weight of the animal is determined using the model and at least one characteristic. At least some of the pixels of the image of animal are analyzed to determine at least one characteristic of the image of the animal. The weight of the animal is determined using the at least one characteristic.
    Type: Grant
    Filed: April 27, 2011
    Date of Patent: June 17, 2014
    Inventors: Steve Gomas, John Sweeney, Edward Theil
  • Publication number: 20140161929
    Abstract: The invention concerns a composition that can substitute yogurts. The composition comprises water, a rice concentrate, a cereal flour, a vegetal protein source, and a thickening agent.
    Type: Application
    Filed: July 4, 2012
    Publication date: June 12, 2014
    Applicants: DONONE GMBH, COMPAGNIE GERVAIS DANONE
    Inventors: Christoph Briegleb, Elini Chiotelli, Evelyn Krämer, Arnaud Lyothier
  • Publication number: 20140155340
    Abstract: A method of making a gel-type livestock feed includes initially forming a feed mixture by mixing feed nutrient components, water, alginate, and a calcium component insoluble in water or a sequestrate to inhibit the calcium component from reacting with the alginate. Once the feed mixture is formed, the calcium component is solubilized or the sequestrates affecting the reactivity between the alginate and the calcium component is removed such that a gel feed is formed that includes a gel matrix containing the feed nutrient components. The gel feed may then be fed to the livestock. In another aspect of the present invention, piglets are weaned by feeding the gel feed for at least seven days directly after weaning. The gel feed may also include protein derived from blood with or without egg protein.
    Type: Application
    Filed: February 6, 2014
    Publication date: June 5, 2014
    Applicant: PURINA ANIMAL NUTRITION LLC
    Inventors: Kent J. Lanter, Brenda de Rodas, Bill L. Miller
  • Patent number: 8741145
    Abstract: A method for producing biofuels is provided. A method of making biofuels includes dewatering substantially intact algal cells to make an algal biomass, extracting neutral lipids from the algal biomass, and esterifying the neutral lipids with a catalyst in the presence of an alcohol. The method also includes separating a water soluble fraction comprising glycerin from a water insoluble fraction comprising fuel esters and distilling the fuel esters under vacuum to obtain a C16 or shorter fuel esters fraction, a C16 or longer fuel ester fraction, and a residue comprising carotenoids and omega-3 fatty acids. The method further includes hydrogenating and deoxygenating at least one of (i) the C16 or shorter fuel esters to obtain a jet fuel blend stock and (ii) the C16 or longer fuel esters to obtain a diesel blend stock.
    Type: Grant
    Filed: September 30, 2011
    Date of Patent: June 3, 2014
    Assignee: Heliae Development, LLC
    Inventor: Aniket Kale
  • Patent number: 8715763
    Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.
    Type: Grant
    Filed: October 28, 2011
    Date of Patent: May 6, 2014
    Assignee: The United States of America as Represented by the Secretary of the Department of Agriculture
    Inventors: Tara H. McHugh, Matthew D. de Bord, Carl W. Olsen
  • Patent number: 8709520
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat, such as chicken, and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, with other ingredients, such as an alginate gum, to form a dough. The wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Grant
    Filed: October 16, 2012
    Date of Patent: April 29, 2014
    Assignee: Big Heart Pet Brands
    Inventors: Robert J. Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
  • Publication number: 20140106048
    Abstract: The present invention relates to a beverage dispenser for dispensing a gelatinous beverage. The present invention also relates to a gelatinous beverage for use in a beverage dispenser, and more specifically an alcoholic gelatinous beverage. The beverage dispenser comprises a housing and a gelatinous beverage contained within the housing, the housing being configured for movement between a closed configuration in which the gelatinous beverage is sealed within the housing and an open configuration in which the gelatinous beverage may be dispensed from the housing. The gelatinous beverage may comprise at least one alcoholic ingredient, at least one gelling agent, at least one acidity regulator, at least one preservative and at least one dilutant.
    Type: Application
    Filed: March 14, 2012
    Publication date: April 17, 2014
    Applicant: SHELL SHOTS LIMITED
    Inventor: Michel Harper
  • Patent number: 8691315
    Abstract: A process for preparing a food composition that is easily removed from the container by contacting one or more hydrocolloids with water to prepare a colloidal solution, contacting the colloid solution with one or more food ingredients, and allowing the resulting mixture to form a solid mass having a gelatinous texture, and a food composition produced by such process.
    Type: Grant
    Filed: October 19, 2006
    Date of Patent: April 8, 2014
    Assignee: Hill's Pet Nutrition, Inc.
    Inventors: Joseph Robert Clark, Mark Lee Dierking
  • Publication number: 20140057024
    Abstract: The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.
    Type: Application
    Filed: July 9, 2013
    Publication date: February 27, 2014
    Applicant: The Way We See The World, LLC
    Inventors: Chelsea BRIGANTI, Leigh Ann Tucker, Ingrid Zweifel, Monica Bhatia, Kevin Stanton
  • Patent number: 8658230
    Abstract: An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.
    Type: Grant
    Filed: October 26, 2009
    Date of Patent: February 25, 2014
    Assignee: Nestec S.A.
    Inventors: James Tuot, Winnie Octavia, Alexander A. Sher
  • Publication number: 20140050837
    Abstract: Jelly confectionery products and methods of producing the jelly confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product having 1) an ingredient including fruit juice, fruit puree or a combination thereof, and 2) a jelly blend including a stabilizer and a fiber. The jelly confectionery product can be free of added sugar or corn syrup.
    Type: Application
    Filed: November 23, 2010
    Publication date: February 20, 2014
    Applicant: Nesteo S.A.
    Inventor: Vivek Dilip Savant
  • Publication number: 20130323363
    Abstract: An insect artificial feedstuff is dry powder feedstuff composed of 1 to 50 percent by weight of a gelatinizing agent and 1 to 90 percent by weight of a powder foodstuff to further form gel by adding water having predetermined ratio, wherein the powder foodstuff comprises leaf powder formed by grinding at least one natural forage. Accordingly, other contents geld by utilizing the viscosity of the gelatinizing agent can be obtained to prepare artificial feedstuff having proper softness for different insects. The feeding rate of insect can be increased by the leaf powder, and the commonality of the insect artificial feedstuff can be effectively enhanced.
    Type: Application
    Filed: September 28, 2012
    Publication date: December 5, 2013
    Inventor: TING-YU CHIANG
  • Publication number: 20130309385
    Abstract: A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt % to 15 wt % of NaCl, water, an effective amount of gelling agent, from 5 wt % to 60 wt % of a liquid polyol, non-gelatinised starch.
    Type: Application
    Filed: December 15, 2011
    Publication date: November 21, 2013
    Inventors: Marion Esclarmonde Perrine, Alois Konrad Popp, Winfried Sailer, Sabrina Silva Paes
  • Publication number: 20130309363
    Abstract: The present invention relates to oral dosage formulations consisting of at least one active ingredient contained in a plurality of hydrophobic carriers dispersed in an aqueous medium comprising a hydrocolloid. The active ingredients include various forms of electrolytes. The formulations may further include emulsifiers, permeation enhancers, and vasodilators. The invention further relates to methods of making the oral dosage formulations.
    Type: Application
    Filed: March 25, 2013
    Publication date: November 21, 2013
    Inventors: Robert Davidson, Eric Allen, Edward Maliski, Jose Bernado
  • Publication number: 20130295263
    Abstract: A gelled food concentrate comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable gelling system in an amount effective to provide a gelled food concentrate, water, which gelled food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum, the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20 C°.
    Type: Application
    Filed: December 12, 2011
    Publication date: November 7, 2013
    Inventors: Alois Konrad Popp, Sabrina Silva Paes, Robert Vreeker
  • Publication number: 20130295231
    Abstract: The application relates to comestible products comprising acid gellable hydrocolloids, such as low acyl gellan gum. These are used for appetite suppression. On ingesting the product the hydrocolloid gels in the stomach. Mixed hydrocolloids, such as pectin and gellan gums are also provided.
    Type: Application
    Filed: April 19, 2011
    Publication date: November 7, 2013
    Applicant: The University of Birmingham
    Inventors: Fotis Spyropoulos, Abigail Belinda Norton, Ian Timothy Norton
  • Publication number: 20130236623
    Abstract: A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least iota-carrageenan and xanthan.
    Type: Application
    Filed: November 11, 2011
    Publication date: September 12, 2013
    Inventors: Sophie LaGarrigue, Sabrina Grassi Heitz, Andreea Tolea
  • Publication number: 20130156889
    Abstract: High-viscosity Greek yogurt products are provided in the form of a homogeneous mass including from about 20-35% by weight total solids and water, where from about 85-97% by weight of the solids fraction is in the form of dairy solids. The products have a viscosity of from about 60,000-90,000 cP, and are produced by forming a solids-water mixture, heating and homogenizing the mixture, and then culturing the heating and homogenized mixture with a yogurt culture to a break pH of from about 3.5-5. The products can be mixed with any suitable flavoring agent before or during packaging, as desired. The products may be used as spreads or dips, for example.
    Type: Application
    Filed: December 14, 2011
    Publication date: June 20, 2013
    Applicant: DAIRY FARMERS OF AMERICA, INC.
    Inventors: Craig J. Schroeder, Joshua Paul Busby
  • Publication number: 20130156922
    Abstract: A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted wholegrain seeds, thickeners and flavorings, which give such a food product a food substitute character, to provide, for example, a substitute for cheese and/or meat and/or fish and/or milk and/or for sweet preparations suitable to be used as such or in industrial or home-made preparations and/or a vegetable drink.
    Type: Application
    Filed: August 5, 2011
    Publication date: June 20, 2013
    Applicant: Mister Bio Food S.R.L.
    Inventors: Francesco Vessio, Pia Tonin, Andrea Buffolo
  • Publication number: 20130142934
    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 gmn, emulsifier, starch and water.
    Type: Application
    Filed: June 30, 2011
    Publication date: June 6, 2013
    Inventors: Claudia Moreno Garcia, Ignacio Lucas Maya
  • Publication number: 20130129894
    Abstract: The present invention is directed to a water, juice, and/or milk-based jellified ready-to-drink product characterized in that it comprises at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths.
    Type: Application
    Filed: October 25, 2010
    Publication date: May 23, 2013
    Applicant: NESTEC S.A.
    Inventors: Jean-Pierre Bisson, Jean-Marc Delort, Anne Marcout
  • Publication number: 20130095221
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: May 13, 2011
    Publication date: April 18, 2013
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Publication number: 20130084361
    Abstract: The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg white compositions, for consumption. The compositions simulate sensorily an animal-derived egg, such as a chicken egg, and may have the same protein and vitamin content.
    Type: Application
    Filed: September 29, 2011
    Publication date: April 4, 2013
    Inventor: Rockney A. Shepheard
  • Patent number: 8409650
    Abstract: The present invention relates to an innovative procedure for producing three-dimensional candies, preferably of the type known in the food industry as gummy snacks, which eliminates the stamping of starch beds and the cleaning process of the chilled product, furthermore having control of detail on all sides of the product, as well as a transparency and crystallinity never before achieved with the procedures known and traditionally used in the food industry. Likewise, the invention incorporates a completely novel shaping device consisting of two plates connected by a male-female system and with a plurality of product-shaping cavities that are in contact with all sides of the product to be formed.
    Type: Grant
    Filed: February 11, 2010
    Date of Patent: April 2, 2013
    Inventor: Pedro Pasini Bertran
  • Patent number: 8399039
    Abstract: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.
    Type: Grant
    Filed: November 26, 2008
    Date of Patent: March 19, 2013
    Assignee: Nestec S.A.
    Inventors: Alexander A. Sher, Winnie Octavia, Leticia Maria Michel, James Tuot
  • Publication number: 20130059032
    Abstract: A stabilizing additive for compositions, e.g., fermented milk products, is disclosed comprising xanthan gum and iota-carrageenan wherein the weight percentage of the xanthan gum in the stabilizing additive is higher than the weight percentage of the iota-carrageenan. The xanthan gum can be reduced pyruvate or non-pyruvylated xanthan. The stabilizing additive can further comprise a galactomannan. The composition can further comprise starch. Also disclosed is a method for making a fermented milk product comprising adding the stabilizing additive to milk and fermenting the milk or adding the stabilizing additive to already fermented milk. Fermented milk products comprising the additive can include, e.g., yogurt, drinkable yogurt, kefir or Ymer.
    Type: Application
    Filed: August 31, 2012
    Publication date: March 7, 2013
    Applicant: CP KELCO U.S., INC.
    Inventors: Wei Li, Zhi-Fa Yang, Todd Talashek
  • Publication number: 20130052323
    Abstract: The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.
    Type: Application
    Filed: October 25, 2012
    Publication date: February 28, 2013
    Applicant: The University of Birmingham
    Inventor: The University of Birmingham
  • Publication number: 20130052304
    Abstract: An egg substitute composition comprising wheat protein, emulsifiers, at least one fat or oil, and polysaccharides, and optionally supplementary proteins and food gums. The composition preferably includes 1-90% wheat protein, 1-30% fat or oil and 5-30% polysaccharides. Optionally 0-50% supplementary proteins, 0-30% emulsifiers, 0-10% food gums, 0-3% reducing-oxidant agents and 0-5% calcium and ferrous salts. The composition also includes 0.01-1% sodium phosphate and disoldium phosphate in liquid form egg replacer.
    Type: Application
    Filed: August 22, 2011
    Publication date: February 28, 2013
    Inventor: Weili Li
  • Publication number: 20130034645
    Abstract: The present invention relates to a functional food composition, comprising: a thickening agent in an amount from 0.1 to 50% by weight, preferably 1 to 20% by weight; a raising and/or a bulk enhancing agent in an amount from 0.1 to 10% by weight, preferably 0.5 to 3% by weight; at least one edible oil in an amount from 0.1 to 20% by weight, preferably 2 to 10% by weight; at least one additive selected from the group consisting of flavor, surfactant, sweetener, preservative and coloring agent; and water in an amount from 20 to 90% by weight and the use of said functional food composition.
    Type: Application
    Filed: May 2, 2012
    Publication date: February 7, 2013
    Applicant: TAIF UNIVERSITY, College of Pharmacy of Taif University
    Inventors: Mayyas Mohammad Ahmad Al-Remawi, Ibrahim Abdulla Mustafa Maghrabi