Gelatin Or Derivatives Patents (Class 426/576)
  • Patent number: 10966438
    Abstract: The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder.
    Type: Grant
    Filed: July 8, 2019
    Date of Patent: April 6, 2021
    Assignee: PURINA ANIMAL NUTRITION LLC
    Inventor: Kent Lanter
  • Patent number: 10752671
    Abstract: A method of making hydrolyzed marine Type II collagen includes the mixing of marine cartilage, water, an enzyme and a protease enzyme for an extended period of time. Once mixed, the mixture is heated for a period of time at 150° F. Once heated, the enzymes are deactivated, the bone sediment separated, and the fat removed. Next, maltodextrin is added to the mixture and finally the mixture is spray dried to form a collagen powder.
    Type: Grant
    Filed: August 11, 2016
    Date of Patent: August 25, 2020
    Inventor: Robert den Hoed
  • Patent number: 10561166
    Abstract: Provided are a curdlan-containing composition which is unlikely to aggregate when dispersed or dissolved in water and with which a curdlan dispersion or solution can be easily prepared, and a food product and any other products containing the curdlan-containing composition. The curdlan-containing composition contains curdlan and an alkali salt, and the curdlan and the alkali salt are granulated.
    Type: Grant
    Filed: December 25, 2015
    Date of Patent: February 18, 2020
    Assignee: ORGANO FOOD TECH CORPORATION
    Inventors: Takuya Nishizawa, Masaru Yanagisawa, Ken Ota
  • Patent number: 10435484
    Abstract: The present inventions relates to a method for the production of gellan gum, under mixing conditions, the method comprising a) providing a fermentation broth or other liquid medium containing gellan gum, b) if necessary adjusting the temperature and the pH of the fermentation broth/liquid medium to allow or facilitate enzymatic treatment in step c, c) adding one or more enzymes capable of reducing or abolishing the enzymatic activity of S. elodea derived arylsulfatase and/or ?-glucuronidase, said one or more enzymes being added in an amount sufficient to reduce or abolish the enzymatic activity of S. elodea derived arylsulfatase and/or ?-glucuronidase in the broth/liquid medium, and/or treating the broth/liquid medium at a temperature between 90° C. and 125° C. for a period of time sufficient to reduce or abolish the enzymatic activity of S.
    Type: Grant
    Filed: December 22, 2016
    Date of Patent: October 8, 2019
    Assignee: DUPONT NUTRITION BIOSCIENCES APS
    Inventor: Lionel Billard
  • Patent number: 10064973
    Abstract: There is provided a tissue adhesive to be applied to a tissue by mixing an adhesive component including an aqueous solution of a fish-derived gelatin with a curative component including an aqueous solution of a water-soluble crosslinking reagent, wherein the water-soluble crosslinking reagent has an amide linkage or an ethylene glycol unit or a sugar chain in the molecular main chain thereof and has two or more of an active ester group or an acid anhydride or an aldehyde group.
    Type: Grant
    Filed: November 22, 2013
    Date of Patent: September 4, 2018
    Assignee: National Institute for Materials Science
    Inventor: Tetsushi Taguchi
  • Patent number: 10029435
    Abstract: A press apparatus comprising a microwave energy source, a resonator cavity to receive microwave energy from the microwave energy source and to resonate the microwave energy within the resonator cavity, the resonator cavity having a peripheral side, a top side and a bottom side, a food container for receiving food from which juice is extracted, the container adapted to be located within the resonator cavity for heating the food using the microwave energy, the food container having a peripheral side, a top side and a bottom side, a plunger to press the food inside the food container, a press mechanism located outside the resonator cavity and in force communication with the plunger for exerting mechanical pressure on the food inside the food container during the heating operation for extracting the juice; and a juice collector located outside the resonator cavity in fluid communication with the container for collecting the juice.
    Type: Grant
    Filed: January 22, 2015
    Date of Patent: July 24, 2018
    Assignees: Al Ghurair University
    Inventor: Idris Ahmed Ali
  • Patent number: 10023765
    Abstract: A method of preparing a sturgeon skin gelatin with antioxidant activity includes: 1) soaking sturgeon skin in water, and sonicating the sturgeon skin; 2) cutting the sturgeon skin, soaking the sturgeon skin in a NaOH solution, and soaking the sturgeon skin in an HCl solution; 3) washing the sturgeon skin of step 2) to neutral, placing the sturgeon skin in an extraction solution for extracting sturgeon skin protein; and 4) obtaining the sturgeon skin gelatin. A method of preparing a sturgeon skin gelatin film includes: 1) dissolving sturgeon skin gelatin in water to obtain a sturgeon skin gelatin solution; 2) adding glycerine to the sturgeon skin gelatin solution; and 3) obtaining the sturgeon skin gelatin film.
    Type: Grant
    Filed: May 26, 2017
    Date of Patent: July 17, 2018
    Assignee: Shaanxi University of Science and Technology
    Inventors: Chengyuan Liang, Minyi Jia, Danni Tian, Shunjun Ding, Xuechuan Wang, Han Li, Wei Liu
  • Patent number: 9814748
    Abstract: Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.
    Type: Grant
    Filed: April 3, 2013
    Date of Patent: November 14, 2017
    Assignee: TAKASAGO INTERNATIONAL CORPORATION (USA)
    Inventors: Charles Manley, David J. Spence, Carter B. Green
  • Patent number: 9439987
    Abstract: A method for high temperature sterilization of an emulsion, in particular a dermocosmetic preparation. The method comprises the steps of gradually pre-heating, performing ultra-high temperature sterilization and gradually cooling the emulsion. The emulsion is heated up to a pre-heating temperature, which is the temperature of the emulsion at the stability limit. Ultra-high temperature sterilization is performed by infusion of the pre-heated emulsion by heating the emulsion up to a sterilization temperature, maintaining the emulsion at the sterilization temperature, and cooling the emulsion under a vacuum at an end-of-sterilization temperature. The emulsion is gradually cooled with agitation to a storage temperature.
    Type: Grant
    Filed: July 11, 2012
    Date of Patent: September 13, 2016
    Assignee: PIERRE FABRE DERMO-COSMETIQUE
    Inventors: Jean-Claude Delaunay, Franck Legendre
  • Patent number: 9131727
    Abstract: The present invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a liquid milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture. Even more specifically, the powdered composition includes at least one edible monobasic salt of polyprotonic acid. The powdered composition may include a buffer salt, and other optional ingredients such as sweetener, thickener, fiber, bulking agent, anti-caking agent, fruit juice solid, flavor, and colorant, etc.
    Type: Grant
    Filed: July 16, 2008
    Date of Patent: September 15, 2015
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Kieran Patrick Spelman, Jimbay P. Loh, Maria Velissariou, Yeong-Ching Albert Hong
  • Publication number: 20150147454
    Abstract: Methods and compositions are provided for producing a high glycerol/high collagen or gelatin edible composition having a variety of textures and features, suitable for use as a pet treat. Chewy edible compositions produced by such methods are also provided.
    Type: Application
    Filed: November 20, 2014
    Publication date: May 28, 2015
    Inventor: John Kenyon Russell-Maynard
  • 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: 20150132271
    Abstract: Cold and ready to eat beverage cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The beverage 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 servings. Beverage cakes are also created as beverage egg cakes, beverage plus salt source cakes, beverage seafood cakes, beverage meat cakes, beverage bubbles, beverage balls, beverage patties, and beverage 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 elderly people, and for sick people. Cold and ready to eat beverage 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: 20150118381
    Abstract: The present invention relates to a thermoreversible gelatinized alcohol-containing product comprising water, gelatin, spirit or ethyl alcohol, and an acidifying agent, wherein the product is in the form of a liquid at room temperature and in the form of a gel between 0° C. and 10° C., as well as to the process fro preparing such a product.
    Type: Application
    Filed: February 18, 2013
    Publication date: April 30, 2015
    Inventors: Kathy Jones, Lisa Crowder, David Doyle
  • 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
  • Publication number: 20150030718
    Abstract: The present invention provides a chewable oral delivery vehicle comprising a chewable matrix and at least one soft gelatin capsule encapsulating an oxidizable fatty acid composition, wherein the at least one soft gelatin capsule is incorporated into the chewable matrix. The chewable matrix may be a gummy candy or jelly sweet. The oxidizable fatty acid composition may be a free fatty acid composition, fatty acid ester composition, glyceride composition, phospholipid composition or combinations thereof, and preferably comprise one or more fatty acids or residues thereof selected from the group consisting of eicosapentaenoic-, docosahexaenoic-, docosapentaenoic-, conjugated linoleic-, palmitoleic-, trans palmitoleic-, alpha linolenic-, gamma linolenic-, and stearidonic acid and combinations thereof.
    Type: Application
    Filed: March 11, 2013
    Publication date: January 29, 2015
    Applicant: AKER BIOMARINE ANTARCTIC AS
    Inventor: Asgeir Saebo
  • Patent number: 8927046
    Abstract: Compositions consisting of or comprising resveratrol and a protective colloid, particularly a gelatine, a modified food starch or a ligninsulfonate, their use for stably incorporating resveratrol into water-based foods, particularly beverages, and the foods thus obtained.
    Type: Grant
    Filed: February 3, 2010
    Date of Patent: January 6, 2015
    Assignee: DSM IP Assets B.V.
    Inventors: Sylvain Diguet, Nicolle Goetz, Bruno H. Leuenberger, Johann Ulm, Loni Schweikert
  • Publication number: 20150004291
    Abstract: A honey gelatin product for use as a sweetener and the like comprises or consists of about one teaspoon of filtered alfalfa honey added into an animal gelatin cube of bovine gelatin that is solidified as for example a relatively generally cubic shaped lozenge. The invention also contemplates making a honey gelatin product for use as a sweetener that includes the step of providing a mass of clover honey and a smaller mass of liquid bovine gelatin. The honey is heated to a temperature of up to about 40° C. and filtered to remove impurities and prevent beading or removal of any existing beading therefrom. The honey is injected into the animal gelatin cube with additional herbs cooled to about 20° C. and packaged and placed into a dark covered sealed container.
    Type: Application
    Filed: June 27, 2013
    Publication date: January 1, 2015
    Inventor: Mohammad a.m.s.h. Alzemi
  • Publication number: 20140335226
    Abstract: A nutritious beverage formed from fluid acid whey and a method of forming a nutritious beverage by combining fluid acid whey with a juice.
    Type: Application
    Filed: April 15, 2014
    Publication date: November 13, 2014
    Inventor: Lawrence I. Bell
  • Publication number: 20140328992
    Abstract: The present invention relates to a tooth-friendly sugar confectionery based on a gelatin gel, which includes approximately 1 to approximately 15 weight % of gelatin, wherein the sugar confectionery includes trehalose and a resistant dextrin.
    Type: Application
    Filed: July 18, 2014
    Publication date: November 6, 2014
    Inventors: Birgit GUILLEAUME, Stephan HAUSMANNS, Elvira LANG, Annelore SCHOTT
  • 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
  • Publication number: 20140302201
    Abstract: The present invention provides compositions and methods of using these compositions to improve the taste, aroma and quality of wine. The compositions are aqueous solutions containing gelatin having a concentration of about 45 g/L to about 55 g/L, gum Arabic having a concentration of about 92 g/L to about 112 g/L and copper sulfate having a concentration of about 0.014 g/L to about 0.018 g/L or ascorbic acid having a concentration of about 223 g/L to about 273 g/L and gum Arabic having a concentration of about 46 g/L to about 56 g/L or gelatin having a concentration of 42 g/L to about 52 g/L, gum Arabic having a concentration of about 86 g/L to about 106 g/L, ascorbic acid having a concentration of about 9.9 g/L to about 11 g/L and potassium metabisulfite having a concentration of about 12 g/L to about 15 g/L. When added to a glass of wine, or in larger volumes to a bottle or cask of wine, it improves the taste by reducing the bitterness and acidity.
    Type: Application
    Filed: April 5, 2013
    Publication date: October 9, 2014
    Inventor: Robert Scotland Clark, III
  • 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
  • Patent number: 8790732
    Abstract: A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.
    Type: Grant
    Filed: December 4, 2012
    Date of Patent: July 29, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventor: Bary Lyn Zeller
  • Publication number: 20140193564
    Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
    Type: Application
    Filed: March 13, 2014
    Publication date: July 10, 2014
    Applicant: The Quaker Oats Company
    Inventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa La Ma, Mayte Lee, Margaret J. Miller, Holly Ramage
  • 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
  • Publication number: 20140127375
    Abstract: The invention relates to a gel, a temperature-resistant candy comprising the same, and a method for preparing the gel gummy candy.
    Type: Application
    Filed: June 21, 2012
    Publication date: May 8, 2014
    Applicant: NATURAL MEDICINE INSTITUTE OF ZHEJIANG YANGSHENGTANG CO., LTD.
    Inventors: Cuifeng Cao, Weiwei Wang, Huiyan Weng
  • 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
  • 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: 8697161
    Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.
    Type: Grant
    Filed: November 8, 2010
    Date of Patent: April 15, 2014
    Assignee: The Hillshire Brands Company
    Inventors: Thomas B. Burroughs, Jeffrey L. Bloomer, Greg J. Sykes
  • 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: 20130206639
    Abstract: A method of making a gelled composition that includes combining water and an effervescent tablet in a vessel, the effervescent tablet including at least 200 mg gelatin and an effervescent couple that includes an acid and a base, heating an aqueous composition (e.g., in a microwave oven), optionally adding cold water to the heated composition, and chilling the composition for a period sufficient for the composition to form a gel.
    Type: Application
    Filed: March 15, 2013
    Publication date: August 15, 2013
    Applicant: AMERILAB TECHNOLOGIES, INC.
    Inventor: AMERILAB TECHNOLOGIES, INC.
  • Publication number: 20130196024
    Abstract: Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria.
    Type: Application
    Filed: March 12, 2013
    Publication date: August 1, 2013
    Applicant: WISCONSIN ALUMNI RESEARCH FOUNDATION
    Inventor: WISCONSIN ALUMNI RESEARCH FOUNDATION
  • Patent number: 8472986
    Abstract: Disclosed are a system, method, and article of manufacture for optimization of context-data acquisition by a mobile device. A term of a short message generated with a mobile device is identified. A list is populated with at least one sensor of the mobile device. The list is sorted according to a specified metric. A physical quantity of an environmental attribute of the mobile device is measured with a first listed sensor. The measurement is converted into a context data.
    Type: Grant
    Filed: July 16, 2010
    Date of Patent: June 25, 2013
    Assignee: Buckyball Mobile, Inc.
    Inventors: Amit Karmarkar, Richard Peters
  • 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: 20130156926
    Abstract: Milk Collagen Jelly provides consumers with a food item that tastes good and is also good for them. The invention may be created by combining milk with gelatin and sugar. Instead of white sugar, the recipe can also be created with brown sugar, syrup or honey, artificial sweeteners or without sugar. Gelatin is the processed version of structural protein called collagen. The gelatin can come from the collagen in fish or pig bones, hides and connective tissues. It congeals at 15 degrees Celsius (or 59 degrees Fahrenheit). The product may be packaged in separate individual plastic, paper, metal or glass containers measuring about 3? high, 3? long and 3? wide. Another packaging option may place the product into small spherical shapes of about ¼? to ½? in diameter, so that they can be mixed into iced coffee, iced tea, juices, and ice cream such that they may be readily ingestible.
    Type: Application
    Filed: April 30, 2012
    Publication date: June 20, 2013
    Inventor: Alice Chang
  • 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: 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: 20130108762
    Abstract: A confectionary product, comprising a polyphenol-gelatin complex containing water, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1; and a sitable bulking agent such as erythritol, mannitol, hydrocolloid gums, modified starch, pectin, inulin, milk protein, milk protein salt, and combinations thereof; wherein the confection disintegrates during chewing under mouth conditions in 2 to 40 minutes.
    Type: Application
    Filed: June 30, 2011
    Publication date: May 2, 2013
    Inventors: Xiaoqun Mo, Jingping Liu, Minmin Tian, Julie Hassler, Michael J. Greenberg
  • 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
  • Patent number: 8414917
    Abstract: This chewable capsule has an encapsulating shell and a filling contained within the encapsulating shell, in which outer diameter of the above encapsulating shell ranges from 14 mm to 25 mm, and mass of the above encapsulating shell ranges from 10% to 20% of the total mass of the chewable capsule, the quantity of the above filling contained within the above encapsulating shell ranges from 1400 mg to 3000 mg, and gelatin is contained in the above encapsulating shell.
    Type: Grant
    Filed: April 13, 2009
    Date of Patent: April 9, 2013
    Assignee: Morinaga Milk Industry Co., Ltd.
    Inventors: Yuzo Asano, Kyoichi Oshida, Takanori Kobayashi
  • 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
  • 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: 20130045309
    Abstract: A method of making a flavoring unit according to claim 1 which comprises forming a liquid composition containing honey and a molten edible gel-forming polymer, cooling said mixture to produce a gel and producing forming individual flavoring units containing from about 1 to about 20 grams of honey thereform. Preferably the unit comprises from 70 to 90% by weight honey incorporated in a gel which comprises honey and gelatin.
    Type: Application
    Filed: August 16, 2012
    Publication date: February 21, 2013
    Inventor: Neophytos L. Papaneophytou
  • Patent number: 8367147
    Abstract: In order to provide an improved powder coating process using gelatin particles for the production of coatings or shaped bodies based on gelatin, it is proposed that the gelatin particles are produced by drying an aqueous gelatin solution, wherein the gelatin does not pass through a gel state before or during the drying.
    Type: Grant
    Filed: September 20, 2010
    Date of Patent: February 5, 2013
    Assignee: Gelita AG
    Inventor: Ralf Poerschke