Pectin Patents (Class 426/577)
  • Patent number: 10314879
    Abstract: The present invention relates to compositions includes honey and L-alanyl-L-glutamine, pharmaceutical compositions thereof and a combined product comprising honey and L-alanyl-L-glutamine for a simultaneous, separate or sequential use in therapy. The composition, pharmaceutical composition and combined product have particular utility in improving sleep and treating sleep disorders such as insomnia or sleep apnoea.
    Type: Grant
    Filed: May 16, 2012
    Date of Patent: June 11, 2019
    Assignee: Benenox Limited
    Inventor: Mike McInnes
  • Patent number: 9950003
    Abstract: This invention provides (a) nanoparticle made of: sugar-beet pectin; and a bioactive compound (such as a nutraceutical or a drug) bound to sugar-beet pectin. The invention further provides foods, beverages, including clear ones, or pharmaceutical preparations, which are supplemented with the nanoparticles made of: sugar-beet pectin; and a hydrophobic bioactive compound bound to sugar-beet pectin. The process of making the nanoparticles of the invention, and methods for supplementing foods or beverages or pharmaceutical preparations with bioactive compounds via the nanoparticles of the invention are also provided.
    Type: Grant
    Filed: December 11, 2014
    Date of Patent: April 24, 2018
    Assignee: TECHNION RESEARCH & DEVELOPMENT FOUNDATION LTD.
    Inventor: Yoav Livney
  • Patent number: 9788561
    Abstract: One aspect of the invention relates to tomato fiber composition having a dry matter content of at least 1 wt. %, wherein at least 80 wt. % of said dry matter is water-insoluble, said fiber composition comprising, by weight of dry matter: 15-50% cellulose; 5-45% pectin; 0-10% of monosaccharides, said monosaccharides being selected from fructose, glucose and combinations thereof; and 0.003-1% lycopene; wherein the fiber composition contains less than 60% pectin by weight of cellulose. The tomato fiber composition of the present invention has excellent water structuring properties. Another aspect of the invention relates to a method of manufacturing a product selected from a foodstuff, a beverage and a nutritional formulation, said method comprising incorporating into said product the aforementioned tomato fiber composition. The invention further provides a process of manufacturing a tomato fiber composition.
    Type: Grant
    Filed: December 3, 2013
    Date of Patent: October 17, 2017
    Assignee: Conopco, Inc.
    Inventors: Hendrikus Theodorus W M van der Hijden, Michael Jacobus Suijker, Harmannus Tammes
  • Patent number: 9095157
    Abstract: 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: Grant
    Filed: November 9, 2007
    Date of Patent: August 4, 2015
    Assignee: TOMS GRUPPEN A/S
    Inventors: Francisca Listov-Saabye, Martin Kristensen, Carl Bjarne Mikkelsen, Nikolai Sandau
  • Patent number: 9084436
    Abstract: The present invention relates to a method for providing a fiber-containing pectin product from a plant material. The method comprises the steps of: (i) providing a plant material comprising pectin, where said pectin is having a degree of esterification of 55% or less, (ii) adding an acidic aqueous solution to the pectin containing plant material obtained in step (i) and providing a suspension of the plant material, where the suspended plant material provides an in situ system by swelling the plant material under conditions where the pectin is kept within the plant material, and (iii) obtaining the fiber-containing pectin product from the suspension provided in step (ii), wherein the plant material is substantially depleted from divalent cations.
    Type: Grant
    Filed: August 29, 2008
    Date of Patent: July 21, 2015
    Assignee: KMC Kartoffelmelcentralen AMBA
    Inventors: Ole Bandsholm Sørensen, Peter Fromholt Larsen
  • Patent number: 9066533
    Abstract: A method for manufacturing jam using Acanthopanax senticosus fruits. Acanthopanax senticosus fruits are mashed, added with sugar, stored in a container, and fermented and ripened. The fermented and ripened Acanthopanax senticosus fruits are heated, added with mineral water, and compressed using a sieve to separate out the seeds and skins, and obtain a flesh extract of the Acanthopanax senticosus. The flesh extract is boiled down while stirring and 5-15 parts of sugar are added. Heat is reduced and salt is added to thoroughly-steam the boiled-down flesh extract. The thoroughly steamed flesh extract is put into a glass jar, boiled in a water bath with the lid of the glass jar tightly sealed, and cooled down to vacuum seal the glass jar. A final ripening process is performed. The jam provides an improved flavor of the Acanthopanax senticosus fruits and helps people to stay healthy due to the useful pharmacological effects of Acanthopanax senticosus fruits.
    Type: Grant
    Filed: March 24, 2014
    Date of Patent: June 30, 2015
    Inventors: Miyoung Kim, Byung-no Lee, Seunghae Lee, Seunggyu Lee
  • Patent number: 9066934
    Abstract: A method for obtaining a composite material including an aqueous solution of pectin and a suspension/solution of calcium phosphate mixed together, wherein said solution of pectin cross-links with a portion of the calcium obtained from the solution of calcium phosphate and wherein a portion of the calcium phosphate in suspension remains as inorganic phase and composite materials obtained by this method.
    Type: Grant
    Filed: July 13, 2011
    Date of Patent: June 30, 2015
    Assignee: EUROCOATING S.P.A.
    Inventors: Paola Petrini, Maria Cristina Tanzi, Liliana Giuliano, Fabiola Munarin, Pierfrancesco Robotti, Giacomo Bianchi
  • Patent number: 9055765
    Abstract: The present invention provides dietary compositions for mammalian consumption. In particular, the present invention provides compositions comprising pectin, a component comprising electrolytes, thickening agents, a sweetening agent, and water, and methods for making such compositions. In some embodiments, the dietary compositions are used for preventing and/or treating malabsorption dysfunction and associated disorders (e.g., short bowel syndrome, Crohn's disease). In some embodiments, the dietary compositions are used for preventing and/or treating colonic disorders (e.g., ulcerative colitis). The dietary compositions further find use in subjects with diarrhea, regardless of cause, subject suffering from gastric dumping syndrome, and obese patients or patients seeking to lose weight, as the composition delays gastric emptying (e.g., creating feeling of early satiety). In some embodiments, the dietary composition is a prebiotic food supplement.
    Type: Grant
    Filed: January 22, 2009
    Date of Patent: June 16, 2015
    Assignee: NORTHWESTERN UNIVERSITY
    Inventors: Alan Lewis Buchman, Meenakshi Rammohan, Amelita Reyes
  • Publication number: 20150147455
    Abstract: Manufacturing a glazing agent bread or pastry products maintaining intrinsic tastes and flavors without destroying unique layered shape or collapsing the products. First prepare solution A by mixing 3 to 4 parts weight refined sugar and 0.5 to 1.5 parts weight amidated pectin, add 27 to 28 parts weight purified water, and dissolve at 80 to 85° C. for 20 to 25 minutes, second prepare solution B by mixing 0.2 to 0.3 parts by weight citric acid, 46 to 48 parts by weight starch syrup and 0.02 to 0.05 parts by weight black rice flavoring, adding 20 to 21 parts by weight purified water, heating at 60 to 65° C. for 10 to 15 minutes to dissolve, and third gelling the solution A and solution B by heating at 90 to 95° C. for 20 to 25 minutes to gel, and cooling the resulting mixture to room temperature.
    Type: Application
    Filed: November 20, 2014
    Publication date: May 28, 2015
    Inventors: Chung-Kil PARK, Cheon-Yong LEE, Jung-Woo KIM, Chae-Sung LIM
  • 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
  • Publication number: 20150079238
    Abstract: Edible microcarriers, including microcarrier beads, microspheres and microsponges, appropriate for use in a bioreactor to culture cells that may be used to form a comestible engineered meat product. For example, the edible microcarriers described herein may include porous microcarriers that may be used to grow cells (e.g., smooth muscle cells) and may be included with the cells in the final engineered meat product, without requiring modification or removal of the cells from the microcarriers. In a particular example, the edible microcarriers may be formed of cross-linked pectin, such as pectin-thiopropionylamide (PTP), and RGD-containing polypeptide, such as thiolated cardosin A. Methods of forming edible microcarriers, methods of using the edible microcarriers to make engineered meat, and engineered meat including the edible microcarriers are also described herein.
    Type: Application
    Filed: September 15, 2014
    Publication date: March 19, 2015
    Inventors: Francoise Suzanne MARGA, Brendan Patrick PURCELL, Gabor FORGACS, Andras FORGACS
  • 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: 20150024083
    Abstract: The invention relates to a liquid or gelled pasteurized or sterilized composition comprising free amino acids, calcium, a digestible carbohydrate, and preferably an indigestible carbohydrate, wherein the free amino acids are present in a concentration between 5 and 30 g/100 ml, and the dry weight of the total composition is at least 40 g/100 ml, and preferably lower than 60 g/100 ml. The composition may in particular be used in the treatment of a human suffering from a disorder selected from the group consisting of phenylketonuria, homocystinuria, maple syrup urine disease, tyrosinaemia, propionic acidaemia, methylmalonic acidaemia, isovaleric acidaemia, urea cycle disorders and glutaric aciduria.
    Type: Application
    Filed: March 8, 2013
    Publication date: January 22, 2015
    Inventors: Andrew Sean Lynch, Simon David Anders
  • 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: 20140271979
    Abstract: The present disclosure relates to anti-regurgitation nutritional compositions for pediatric subjects and to corresponding methods of administering the anti-regurgitation compositions in order to promote healthy growth and development and to reduce the occurrence of gastroesophageal reflux (GER). The anti-regurgitation nutritional compositions comprise at least one hydrolyzed protein, at least one pectin source and at least one starch, such as a pre-gelatinized starch. These ingredients work synergistically to induce an increase in the viscosity of the nutritional composition in gastric or other acidic environments.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventor: Mead Johnson Nutrition Company
  • Patent number: 8821952
    Abstract: Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.
    Type: Grant
    Filed: August 2, 2011
    Date of Patent: September 2, 2014
    Assignee: CP Kelco ApS
    Inventors: Yoko Izumi, Irene Ding
  • 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
  • Patent number: 8764991
    Abstract: A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.
    Type: Grant
    Filed: October 31, 2012
    Date of Patent: July 1, 2014
    Assignee: CP Kelco ApS
    Inventors: Jens Eskil Trudsoe, Helle Bech Olsen, Mogens Andersen
  • 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
  • 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
  • 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: 20140037817
    Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.
    Type: Application
    Filed: October 15, 2013
    Publication date: February 6, 2014
    Inventor: Michael K. Weibel
  • 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: 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: 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
  • Patent number: 8586121
    Abstract: The present invention is directed to a packaged, shelf-stable, gelled natural fruit pulp, in which the natural pectins of the fruit pulp have been substantially demethoxylated by the action of a pectinmethylesterase enzyme under ultra-high pressure (UHP) conditions. Also provided is a method of preparation of the packaged, ambient-stable, natural fruit product.
    Type: Grant
    Filed: July 3, 2007
    Date of Patent: November 19, 2013
    Assignee: Mars, Inc.
    Inventors: Luc Leo Ivonne Jacops, Natasja Veronica Hermina Lemmens-Smink, Vincent Yves Gerard Passard
  • 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: 20130295264
    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 pectin.
    Type: Application
    Filed: December 19, 2011
    Publication date: November 7, 2013
    Applicant: NESTEC S.A.
    Inventors: Sophie LaGarrigue, Andreea Tolea
  • Publication number: 20130230631
    Abstract: A powder mix containing soluble pectin which easily dissolves in cold water at about 5° C. is provided. A powder mix including pectin in which the calcium content in pectin has been adjusted to 500 ppm or less is provided. The cold water-solubility of pectin is further enhanced by adjusting the pectin such that 80% by mass or more has a particle size of 150 ?m or less, or by dissolving the pectin together with one kind or two or more kinds of sodium salts, potassium salts, and magnesium salts.
    Type: Application
    Filed: October 12, 2011
    Publication date: September 5, 2013
    Applicant: UNITEC FOODS CO., LTD.
    Inventors: Toshikazu Maeshima, Momoko Asano
  • Publication number: 20130224335
    Abstract: Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed, wherein an acidification agent lowers the pH of the emulsion particles core during and/or after emulsification.
    Type: Application
    Filed: September 28, 2012
    Publication date: August 29, 2013
    Applicants: UNIVERSITY OF GUELPH, PEPSICO, INC.
    Inventors: PEPSICO, INC., UNIVERSITY OF GUELPH
  • Patent number: 8512789
    Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a dietary fiber source. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
    Type: Grant
    Filed: November 2, 2006
    Date of Patent: August 20, 2013
    Assignee: The Coca-Cola Company
    Inventors: Indra Prakash, Grant E. DuBois
  • 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: 20130123211
    Abstract: A pectic enzyme treated pectin (PET-pectin) and a method of producing the same are disclosed. Citrus pectin solution is subjected to an enzymatic hydrolysis by using a mixed pectinase solution under an acidic condition, so as to obtain PET-pectin that is completely hydrolyzed. The PET-pectin has several biological functions, including stability of emulsification, anti-oxidation and inhibition of cancer cell growth, thereby being applied on food emulsion stabilizers, food antioxidants and compositions for inhibiting cancer cell growth and so on.
    Type: Application
    Filed: June 6, 2012
    Publication date: May 16, 2013
    Inventors: Ming-Chang Wu, Yuh-Tai Wang, Ping-Hsiu Huang
  • 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: 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: 20130059059
    Abstract: The invention provides a stable liquid composition of less than 7500 cP comprising an edible gum/s and viscosity inhibiting carriers, wherein addition of the composition to a hot or cold foodstuff increases the viscosity of the foodstuff to greater than 400 cP. The invention also provides a method of manufacturing the liquid composition and method of using the composition to thicken foodstuff.
    Type: Application
    Filed: May 11, 2011
    Publication date: March 7, 2013
    Applicant: TRISTRAM PTY LTD
    Inventors: Ian Tristram, Peter Skarshewski
  • 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: 20120321727
    Abstract: 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: Application
    Filed: April 25, 2012
    Publication date: December 20, 2012
    Applicant: ACME SPECIALTY PRODUCTS, LLC
    Inventors: Robert J. Windschauer, Teresa T. Virgallito
  • Publication number: 20120315367
    Abstract: The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.
    Type: Application
    Filed: July 31, 2012
    Publication date: December 13, 2012
    Applicant: MARS INCORPORATED
    Inventors: WILLIAM J. BELLODY, JR., ARUN V. SHASTRY, JENNIFER TOMASSO
  • Publication number: 20120309855
    Abstract: The invention provides methods of using hay, vegetable and/or fruit pulp, and a hydrocolloid for making animal food; and the food products produced using such methods; and the products then being dried through low-temperature dehydration. The animal food products are free of gluten, grains, legumes, nuts, animal-products, sweeteners, and fats.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 6, 2012
    Inventor: John William AKAMATSU
  • Patent number: 8323720
    Abstract: The disclosure provides a process for producing a ready-to-eat (RTE) fruit food product, comprising: obtaining a quantity of granulated fruit meal; and forming the fruit meal into a predetermined shaped product, comprising: applying a heat sufficient to cause the fruit meal to become tacky; and applying a compressive force to the tacky fruit meal to form the predetermined shape. In one embodiment, the process can use a mold to form the predetermined shape. Importantly, the fruit food product can be formed into a stable predetermined shaped product independent of baking the product. The heat sufficient to cause the fruit meal to be come tacky generally causes the fruit meal to be between 80° F. (27° C.) to 200° F. (93° C.). For example, the compressive force can between 1 pound force (0.4 kilograms) to 16 pounds force (7.3 kilograms) for an exemplary 2 inch (5 cm) cookie/biscuit.
    Type: Grant
    Filed: February 26, 2009
    Date of Patent: December 4, 2012
    Inventor: J. Kirk Jordan
  • Publication number: 20120294893
    Abstract: 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: Application
    Filed: May 18, 2012
    Publication date: November 22, 2012
    Applicant: NITTO DENKO CORPORATION
    Inventors: Daisuke ASARI, Takuya SHISHIDO, Mitsuhiko HORI, Kyohei MATSUSHITA
  • Patent number: 8313789
    Abstract: A method of promoting the growth of beneficial bacteria in the gut of a human in need thereof, which involves administering to a human a composition containing an effective amount of Ara-(1-5)-(Ara)n-(1-5)-Ara as a prebiotic, where n=0-18.
    Type: Grant
    Filed: May 26, 2010
    Date of Patent: November 20, 2012
    Assignee: The United States of America, as represented by the Secretary of Agriculture
    Inventors: Arland T. Hotchkiss, Alberto Nunez, Robert A. Rastall, Glenn R. Gibson
  • Publication number: 20120288590
    Abstract: Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the starches of about 0.1% to about 20% of the total weight of the composition. The composition also includes a ground cereal in amounts of about 10% to about 40% of the total weight of the composition; and water. Disclosed also are coated food substrates bearing such edible surface-modifying particles, and methods for making food products using the edible surface-modifying particles.
    Type: Application
    Filed: February 13, 2012
    Publication date: November 15, 2012
    Inventors: David S. Soane, Lauren Fortin, George Courville
  • Publication number: 20120276271
    Abstract: 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: Application
    Filed: November 30, 2010
    Publication date: November 1, 2012
    Inventors: Chiharu Inoue, Sabrina Silva Paes, Marion Esclarmonde Perrine, Alois Konrad Popp, Winfried Sailer, Pieter Versluis