Gelatin Or Derivatives Patents (Class 426/576)
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Patent number: 8367147Abstract: 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: GrantFiled: September 20, 2010Date of Patent: February 5, 2013Assignee: Gelita AGInventor: Ralf Poerschke
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Publication number: 20120321750Abstract: The present invention describes novel processes for manufacturing a complex confection comprising a first confection that has an edible hollow shell and a separately-formed second confection that is also edible and rests within the first confection. Novel products and processes are described.Type: ApplicationFiled: June 13, 2012Publication date: December 20, 2012Inventor: James Klene
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Publication number: 20120321727Abstract: Disclosed are edible formulations, for example, edible films and gummi confectioneries, that mask the taste of semen. The films and confectioneries include a composition that upon activation in the oral cavity provides a lasting taste masking effect that endures for up to 20 minutes. The composition includes a film former or gelling agent, an effective amount of a protein masker, and an effective amount of a bitter masker. The composition may also include a flavoring agent, sweetening agents, and sensates.Type: ApplicationFiled: April 25, 2012Publication date: December 20, 2012Applicant: ACME SPECIALTY PRODUCTS, LLCInventors: Robert J. Windschauer, Teresa T. Virgallito
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Publication number: 20120308711Abstract: The present invention relates to a drink which is an oil-in-water emulsion and which comprises hydrocolloids, where the hydrocolloids are a mixture of gellan and pectin. The hydrocolloids prevent or retard the creaming of the oil phase or fat phase of the oil-in-water emulsion.Type: ApplicationFiled: January 28, 2011Publication date: December 6, 2012Applicant: COGNIS IP MANAGEMENT GMBHInventors: Bettina Schwaier, Jurgen Gierke, Peter Horlacher, Sandra Reitlinger, Katja Beck
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Publication number: 20120308709Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.Type: ApplicationFiled: August 13, 2012Publication date: December 6, 2012Inventors: Yachai Amornkul, Noel F. Galluch, Praveen Upreti, Cheryl A. Smith, Michael Platko, John S. Robert, Paula Lugar, Amanda Megan
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Patent number: 8323719Abstract: 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: GrantFiled: February 2, 2011Date of Patent: December 4, 2012Assignee: Kraft Foods Global Brands LLCInventor: Bary Lyn Zeller
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Publication number: 20120294893Abstract: The present invention aims to provide a jelly (as a result, easy-to-swallow), intraorally soluble edible jelly composition although it is preferably free of water. The present invention relates to an edible jelly composition including: a gelling agent; and a nonvolatile organic solvent compatible with the gelling agent.Type: ApplicationFiled: May 18, 2012Publication date: November 22, 2012Applicant: NITTO DENKO CORPORATIONInventors: Daisuke ASARI, Takuya SHISHIDO, Mitsuhiko HORI, Kyohei MATSUSHITA
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Publication number: 20120276271Abstract: A packaged savoury food concentrate in the form of a gel, for preparing a bouillon, a soup, a sauce, a gravy or a seasoning comprising: —a gelling system, —a liquid phase comprising a liquid polyol, —from 3% wt to 30% wt of salt, based on the weight of the total food concentrate, wherein the liquid polyol is present in an amount of from 0.1 wt % to 80 wt %, based on the total weight of the food concentrate.Type: ApplicationFiled: November 30, 2010Publication date: November 1, 2012Inventors: Chiharu Inoue, Sabrina Silva Paes, Marion Esclarmonde Perrine, Alois Konrad Popp, Winfried Sailer, Pieter Versluis
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Publication number: 20120258207Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.Type: ApplicationFiled: March 9, 2012Publication date: October 11, 2012Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Yeong-Ching Albert Hong, Richard Leshik, Zachary Caplan, Jimbay P. Loh
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Publication number: 20120251676Abstract: Methods and compositions relating to a foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a foodstuff comprising (i) about 50% to about 70% water; (ii) about 7% to about 17% hard fat; (iii) about 0.1% to about 5% protein source; and (iv) about 0.1% to about 20% water binder, the foodstuff having a gel strength of about at least 100, further wherein the foodstuff does not comprise lecithin; wherein the first and second components are arranged in discrete layers to form the multi-texture, ready-to-eat foodstuff and wherein the first and second soluble solid ratios have a relative difference of less than about 12 percent.Type: ApplicationFiled: March 9, 2012Publication date: October 4, 2012Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Zachary Caplan, Richard Leshik, Yeong-Ching Albert Hong
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Publication number: 20120207907Abstract: 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: ApplicationFiled: November 11, 2011Publication date: August 16, 2012Inventor: Kent Lanter
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Patent number: 8231921Abstract: The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm2, i.e. from about 117 g/cm2 to about 400 g/cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.Type: GrantFiled: December 15, 2006Date of Patent: July 31, 2012Inventors: Ralph B. Bezanson, William C. Baldwin, Daniel E. Jackson, Bradley S. Dominik, Don Dimasi, C. Ronnie Yuan, Andrew J. Grazela
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Publication number: 20120177801Abstract: The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.Type: ApplicationFiled: June 15, 2010Publication date: July 12, 2012Inventors: Ian Timothy Norton, Philip William Cox, Benjamin Jean Didier Le Reverend, Jennifer Elizabeth Norton
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Patent number: 8211487Abstract: Antifreeze polypeptides, antifreeze compositions including the polypeptides, nucleotides encoding the antifreeze polypeptides, methods of making antifreeze compositions, and methods of inhibiting ice crystal growth are provided herein. The peptides are based on the primary sequence of collagen and include those having a molecular weight between about 500-7000 Da. The peptides preferably include cationic polypeptides. The methods of making antifreeze compositions include digesting collagen or gelatin into hydrolysates with peptides having molecular weights between about 500-7000 Da. The digestions are performed with proteases and/or non-enzymatic hydrolysis. The methods of inhibiting ice crystal growth include adding the antifreeze polypeptides or compositions described herein to a composition to be frozen. The methods may be used to inhibit ice crystal growth in frozen food products.Type: GrantFiled: November 24, 2009Date of Patent: July 3, 2012Inventor: Srinivasan Damodaran
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Publication number: 20120164291Abstract: Provided is a soft candy that is sufficiently chewable even if sourness has been removed, and has, for example, excellent compatibility with milk flavors, green tea flavors, and the like. The soft candy, which combines at least saccharides, vegetable oil, an emulsifier, and gelatin, comprises one or more components selected from a group consisting of gluconic acids, gluconates, glucono delta lactones, phytic acids, phosphoric acids, and phosphates, and is made such that the pH is 2.0 to 6.0 in mass conversion when measured by melting in nine times the amount of water.Type: ApplicationFiled: September 3, 2010Publication date: June 28, 2012Applicant: MORINAGA & CO., LTD.Inventors: Hiroyuki Kubo, Yoshie Kato
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Publication number: 20120114625Abstract: Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof.Type: ApplicationFiled: April 23, 2010Publication date: May 10, 2012Inventors: Ana Lucia Wiessel, Allen Bruce Zerlaut, Frank Karl Welch
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Publication number: 20120076898Abstract: A flavor provider for use on a beverage container and method for making the flavor provider is disclosed, wherein the flavor provider has a base layer, an adhesive coating that coats at least a portion of the base layer, and at least one flavor layer applied to at least one of the base layer or the adhesive coating, and wherein the base layer is a gelatin ring or a wax layer.Type: ApplicationFiled: September 27, 2010Publication date: March 29, 2012Inventor: Charles H. Brown, III
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Publication number: 20110318467Abstract: The present invention relates to a food product with high levels of ethanol soluble fiber and total dietary fiber and methods of making the same. In particular, the food product contains at least one food ingredient and a modified high hydroxypropyl substituted starch. The modified starch is suitable as a non-animal derived gelatin replacement in foods traditionally prepared with gelatin and may also be used in extruded food products.Type: ApplicationFiled: June 28, 2011Publication date: December 29, 2011Applicant: Tate & Lyle Ingredients Americas, LLCInventors: Annette Evans, Daniel P. Berg, Michelle P. Schwenk, Donald Harris, Judy Turner, Luke Xie
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Publication number: 20110287114Abstract: 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: ApplicationFiled: May 23, 2011Publication date: November 24, 2011Applicant: AMERILAB TECHNOLOGIES, INC.Inventor: Kyle M. Johnson
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Patent number: 8048467Abstract: A dairy product of firm consistency having a homogeneous structure and comprising a plurality of adjacent cells, each cell having a core comprising a milk protein, an inner shell around the core and comprising milk fat and on outer shell around the inner shell and comprising gelatin enriched with at least one component of a milk product.Type: GrantFiled: November 8, 2004Date of Patent: November 1, 2011Assignee: Hama Foodservice GESMBHInventors: Rudolf F. Haindl, Hans Mandl
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Patent number: 8048466Abstract: 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: GrantFiled: September 8, 2004Date of Patent: November 1, 2011Assignees: The United States of America as Represented by the Secretary of AgricultureInventors: Tara H. McHugh, Matthew D. de Bord, Carl W. Olsen
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Publication number: 20110256279Abstract: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.Type: ApplicationFiled: April 6, 2011Publication date: October 20, 2011Applicant: OCEAN SPRAY CRANBERRIES, INC.Inventors: Soumya Roy, Kellie Denson, Harold L. Mantius
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Patent number: 8007851Abstract: A beverage composition includes water, milk solids, a tea material, and a pH buffer that itself includes a lactate salt and a carbonate salt. The pH buffer reduces or eliminates precipitation of milk protein when dissolved milk solids are mixed with acidic tea components. Methods of preparing the composition, and packaged beverages are also described.Type: GrantFiled: August 5, 2008Date of Patent: August 30, 2011Assignee: Snapple Beverage CorporationInventor: Katherine Rosevear
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Publication number: 20110200733Abstract: Fruit compositions and methods for providing a serving of food having at least 3 grams of dietary fiber to a human without altering the flavor, appearance or consistency of the food are provided. In a general embodiment, the present disclosure provides a fruit composition comprising a fruit component, a sweetener component and a soluble dietary fiber component, wherein the soluble dietary fiber component provides at least 3 grams of dietary fiber per serving of the fruit composition.Type: ApplicationFiled: February 18, 2010Publication date: August 18, 2011Applicant: B&G FOODS, INC.Inventor: Yuval Ashkenazi
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Publication number: 20110183045Abstract: A cereal bar comprising identifiable ready-to-eat (RTE) cereal pieces; and a carbohydrate binder combined with the cereal pieces, wherein the carbohydrate binder contains inulin is provided. In one embodiment, the cereal bar comprises added protein. A method of making a cereal bar is also provided.Type: ApplicationFiled: April 4, 2011Publication date: July 28, 2011Applicant: General Mills, Inc.Inventors: Barrie R. Froseth, Dean F. Funk, Dena K. Strehlow
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Publication number: 20110135699Abstract: In order to provide a product that is suitable as fat substitute in foods, which can be produced simply and inexpensively and is deemed safe from the nutritional physiology viewpoint and with which the typical texture of fat-containing foods can be simulated as favourably as possible, particles of collagen material are proposed which are substantially insoluble and swellable in water, wherein in swollen state the particles have an average diameter of less than approximately 150 ?m. A process for the production of this product is additionally proposed.Type: ApplicationFiled: January 27, 2011Publication date: June 9, 2011Applicant: GELITA AGInventors: Eberhard Dick, Simone Walter
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Publication number: 20110117180Abstract: Disclosed are microcapsules with shells that are not animal by-products and methods for preparing and using such microcapsules.Type: ApplicationFiled: January 9, 2008Publication date: May 19, 2011Applicant: Ocean Nutrition Canada LimitedInventors: Cuie Yan, Wei Zhang, Yulai Jin, Lesek Alexa Demont, Colin James Barrow
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Publication number: 20110071119Abstract: A heat resistant chewable composition for the oral delivery of dietary supplements and pharmaceutical compounds. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include a gummy candy made from a binding agent with thermo-irreversible characteristics. The active ingredient may include an over-the-counter drug or a prescription drug to provide a desired effect on the user. The active ingredient may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, amino acids, probiotics, prebiotics, fatty acids, digestive enzymes, or any other health promoting ingredient.Type: ApplicationFiled: May 13, 2010Publication date: March 24, 2011Applicant: Hero Nutritionals, LLCInventor: Judy Davis
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Patent number: 7910150Abstract: A water-soluble dietary fiber-containing composition comprises a water-soluble dietary fiber material and a thickening polysaccharide in a mixing ratio, by mass, ranging from 95:5 to 80:20 and has a solubility, in water at 30° C., of not more than 80%. The composition may be prepared by a method comprising the steps of dissolving, in water, a water-soluble dietary fiber material and a thickening polysaccharide such that the mixing ratio of the former to the latter, by mass, ranges from 95:5 to 80:20 and then drying the resulting aqueous solution. The composition has a low solubility in water and therefore, can be incorporated into various foods, while maintaining desired excellent quality thereof without being accompanied by the reduction of the working characteristics of the raw materials for these foods.Type: GrantFiled: February 15, 2006Date of Patent: March 22, 2011Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Isao Matsuda, Yasuo Katta, Kensaku Shimada, Takamasa Kiyoshima
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Publication number: 20110033598Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.Type: ApplicationFiled: June 9, 2010Publication date: February 10, 2011Inventors: Yachai Amornkul, Noel F. Galluch, Praveen Upreti, Cheryl A. Smith, Michael Piatko, John S. Roberts, Paula Lugar, Amanda Megan
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Publication number: 20110008515Abstract: The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.Type: ApplicationFiled: May 9, 2008Publication date: January 13, 2011Inventors: Scott Peterson, Frank Welch, Thomas Burkholder
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Publication number: 20100285199Abstract: The present invention relates to a sugar-free jelly composition using gelatin, more specifically, a sugar-free jelly composition obtained by replacing sugars such as sugar, fructose, and starch syrup used for manufacturing a conventional jelly with sugar alcohols and mixing them in a suitable mixing ratio for the prevention and treatment of obesity, diabetes, and tooth decay as well as maintaining the sweetness and the quality contained in the conventional sugar jellies.Type: ApplicationFiled: December 4, 2008Publication date: November 11, 2010Applicant: LOTTE CONFECTIONERY CO., LTD.Inventors: Seok Yoon, Chang Hoon Kang, Man Chong Lee, Yong Tack Kim
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Publication number: 20100266744Abstract: 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: ApplicationFiled: April 14, 2010Publication date: October 21, 2010Applicant: THE PROMOTION IN MOTION COMPANIES, INC.Inventor: Basant K. DWIVEDI
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Publication number: 20100221381Abstract: Methods for producing an encapsulated bead comprising a droplet of a wet ingredient coated by a water-insoluble, alginate-based gel. The alginate-based coating comprises a plurality of pores having a diameter sufficient to allow the wet ingredient contained within each encapsulated bead to leach therethrough when placed within a solution. The methods for producing an encapsulated bead generally comprise the steps of preparing a first solution comprising an alginate and a first solvent and a second solution comprising a multivalent salt and a second solvent, and causing liquid drops of the first solution to come into contact with the second solution.Type: ApplicationFiled: March 2, 2010Publication date: September 2, 2010Applicant: Clabber Girl Corporation (an Indiana Corporation)Inventors: Patrick J. JOBE, Gary L. Morrls
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Publication number: 20100189842Abstract: The presenting invention discloses a floating topping for beverages, comprising cocoa solids and fat, and/or gelatinous compounds such as gelatin, being non-miscible in the beverage's surface, wherein said fat content of said topping is in an amount such that total specific weight of said topping is lower then the total specific weight of said beverage's upper surface layer. The invention also discloses method of producing the same and methods of doing business.Type: ApplicationFiled: August 8, 2007Publication date: July 29, 2010Applicant: Brand Partner LLCInventor: Menachem Toren
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Publication number: 20100129505Abstract: A composition of an edible collagen and a method of its preparation useful for manufacturing edible enclosures or casings for food products that possess a desired color and flavor profile, such as deemed useful for cheese or sausage casings.Type: ApplicationFiled: October 27, 2009Publication date: May 27, 2010Inventors: George Hayes, Marco Hobi, Ken Stribling
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Publication number: 20100129510Abstract: A beverage composition comprises fat, protein and water, said fat comprising at least 5% by weight of pinolenic acid or a derivative thereof.Type: ApplicationFiled: April 23, 2008Publication date: May 27, 2010Inventors: Ellen Maria Elizabeth Mulder, Ulrike Schmid, Jeroen Monster
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Publication number: 20100119664Abstract: Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product comprising erythritol, a jellying agent and a gastrointestinal tolerant ingredient.Type: ApplicationFiled: February 11, 2008Publication date: May 13, 2010Applicant: WM. WRIGLEY JR. COMPANYInventor: Barbara Stawski
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Publication number: 20100119682Abstract: The invention relates to a method for preparing a gel comprising mixing oil or fat with an aqueous medium by homogenisation to form an oil-in-water emulsion and heating the mixture to 50° C. to 200° C. for a period sufficient to form an emulsion gel wherein the mixture comprises 1.0% to 3.8% (w/w) of a protein that forms a heat-set gel, and 5 to 18% oil or fat or a mixture of oil and fat.Type: ApplicationFiled: April 24, 2008Publication date: May 13, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventor: Aiqian Ye
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Publication number: 20100104722Abstract: The present invention relates to sweet confectionery products, in particular sweet confectionery products- with reduced content of sugar and calories. The present invention furthermore relates to methods for producing such products, the present invention relates to gelled low calories sweet confectionery products comprising at least one intensive sweetener, at least one texture giving agent, and two or more low calorie bulking agents.Type: ApplicationFiled: November 9, 2007Publication date: April 29, 2010Applicant: TOMS GRUPPEN A/SInventors: Listov-Saabye Francisca, Martin Kristensen, Carl Bjarne Mikkelsen, Nikolai Sandau
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Patent number: 7704328Abstract: The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such that the polymer forms effective entanglements or associations with neighboring starch molecules, and preferably at least one additive to improve melt flow and melt processability. The additive may be a hydroxyl plasticizer, a hydroxyl-free plasticizer, a diluent, or mixtures thereof. The composition is melt processable on conventional thermoplastic equipment. The composition is especially suitable for uniaxial and biaxial extensional processes to make fibers, films, foams and like products.Type: GrantFiled: November 6, 2008Date of Patent: April 27, 2010Assignee: The Procter & Gamble CompanyInventors: Valerie Ann Bailey, Larry Neil Mackey, Paul Dennis Trokhan
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Publication number: 20100098827Abstract: A process for producing a protein-carbohydrate complex includes the steps of: providing a modified protein (MP), the MP characterized by being denatured and heated sufficiently to gel; mixing the MP with a carbohydrate to form an MP-carbohydrate mixture; and heating the MP-carbohydrate mixture to a temperature and for a time sufficient to faun MP-carbohydrate complexes. The resulting protein-carbohydrate complex may have properties that include a viscosity of at least 1.0 Pa-s at a shear rate of a 50 s?1 at 25° C. and a creaming index of less than 25 percent.Type: ApplicationFiled: December 28, 2009Publication date: April 22, 2010Inventors: Christopher R. Daubert, Prabhasankar Pichan, Debra A. Clare, Stephen Jonathan Lillard
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Publication number: 20100092604Abstract: A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).Type: ApplicationFiled: April 23, 2008Publication date: April 15, 2010Inventors: Ellen Maria Elizabeth Mulder, Ulrike Schmid, Jeroen Monster
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Publication number: 20100068342Abstract: An object of the present invention is to elucidate a collagen peptide composed of oligopeptides having ability to enter the blood higher than that of conventional collagen peptides and thus to provide a food or beverage mixed with the collagen peptide. The present invention provides a collagen peptide composition obtainable by digesting a collagen or gelatin with protease, which comprises 70% to 100% by weight of peptides with a molecular weight 500 or more to 3000 or less, less than 10% by weight of peptides with a molecular weight of less than 500, and less than 20% by weight of peptides with a molecular weight of more than 3000, based on the total weight of the composition, wherein the ratio of N-terminal glycine residues to total of the N-terminal amino acid residues of the peptides in the composition is 33 mol % or more to 65 mol % or less.Type: ApplicationFiled: November 15, 2007Publication date: March 18, 2010Applicant: Meji Seika Kaisha LtdInventors: Hitoshi Matsumoto, Hiroki Ohara, Takanori Nakajima, Fumihito Sugihara, Hajime Takasaki
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Patent number: 7678397Abstract: Orally disintegrating or dissolving edible strips for use as a matrix for retaining and delivering nutrients, flavors and medicinal compounds are made from new liquid film casting compositions comprising a major proportion of gelatin. The particularly low melting range for hydrated gelatin produces films that leave virtually no residue upon dissolving in the mouth and can be used in the form of thicker films and strips than known edible films.Type: GrantFiled: October 30, 2007Date of Patent: March 16, 2010Inventor: Reg MacQuarrie
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Patent number: 7666261Abstract: The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such that the polymer forms effective entanglements or associations with neighboring starch molecules, and preferably at least one additive to improve melt flow and melt processability. The additive may be a hydroxyl plasticizer, a hydroxyl-free plasticizer, a diluent, or mixtures thereof. The composition is melt processable on conventional thermoplastic equipment. The composition is especially suitable for uniaxial and biaxial extensional processes to make fibers, films, foams and like products.Type: GrantFiled: November 6, 2008Date of Patent: February 23, 2010Assignee: The Procter & Gamble CompanyInventors: Valerie Ann Bailey, Larry Neil Mackey, Paul Dennis Trokhan
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Publication number: 20100003393Abstract: An edible pet chew is disclosed that is comprised of fibrous protein, water absorbing polymer, plasticizer and water. The pet chew provides excellent textural properties and improved solubility in the stomach and intestinal environment for improved pet safety.Type: ApplicationFiled: June 21, 2007Publication date: January 7, 2010Applicant: MARS INCORPORATEDInventors: Allan A. Torney, Emine Unlu, Neil Willcocks, Kasim Zubair, Tiffany Bierer
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Publication number: 20100003392Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 30-30% salt, and a gelling agent comprising starch and gelatin, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.Type: ApplicationFiled: December 7, 2006Publication date: January 7, 2010Inventors: Georg Achterkamp, Dieter Kurt Karl Ackermann, Chiharu Inoue, Reinhard Kohlus, Matthias Kuhn
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Publication number: 20090317520Abstract: A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer.Type: ApplicationFiled: June 18, 2008Publication date: December 24, 2009Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Dimitris LYKOMITROS, David Wallice GRAHAM, Brian Peter JACOBY
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Publication number: 20090297682Abstract: The invention concerns a cereal-base food preparation for the industrial manufacture of food products. The invention consists in that the cereals contain oat bran to the extent of at least 85% of the total cereal content and are mixed with at least one fluid component, whose content and time of impregnation of said cereals are chosen to produce a fluid semisaturation of the oat bran fibers and further containing at least one agent that promotes caking of the preparation on baking. Application to food products such as pancakes, crepes, blinis and the like.Type: ApplicationFiled: December 31, 2008Publication date: December 3, 2009Inventor: Pierre Dukan