Starch Or Derivatives Is Gel Former Patents (Class 426/578)
  • Patent number: 10246717
    Abstract: A series of independent human-induced non-transgenic mutations found at one or more of the SBEII genes of wheat; wheat plants having these mutations in one or more of their SBEII genes; and a method of creating and finding similar and/or additional mutations of SBEII by screening pooled and/or individual wheat plants. The seeds and flour from the wheat plants of the present invention exhibit an increase in amylose and resistant starch without having the inclusion of foreign nucleic acids in their genomes. Additionally, the wheat plants of the present invention exhibit altered SBEII activity without having the inclusion of foreign nucleic acids in their genomes.
    Type: Grant
    Filed: May 9, 2018
    Date of Patent: April 2, 2019
    Assignee: ARCADIA BIOSCIENCES, INC.
    Inventors: Ann J. Slade, Dayna L. Loeffler, Aaron M. Holm, Jessica C. Mullenberg
  • Patent number: 10246716
    Abstract: A series of independent human-induced non-transgenic mutations found at one or more of the SBEII genes of wheat; wheat plants having these mutations in one or more of their SBEII genes; and a method of creating and finding similar and/or additional mutations of SBEII by screening pooled and/or individual wheat plants. The seeds and flour from the wheat plants of the present invention exhibit an increase in amylose and resistant starch without having the inclusion of foreign nucleic acids in their genomes. Additionally, the wheat plants of the present invention exhibit altered SBEII activity without having the inclusion of foreign nucleic acids in their genomes.
    Type: Grant
    Filed: July 13, 2017
    Date of Patent: April 2, 2019
    Assignee: ARCADIA BIOSCIENCES, INC.
    Inventors: Ann J. Slade, Dayna L. Loeffler, Aaron M. Holm, Jessica C. Mullenberg
  • Patent number: 10064419
    Abstract: A method of forming flavor particles comprising spraying an emulsion of a flavor material in an aqueous coating material with a core material in a heated environment at a drying temperature, the core material being a finely-divided native starch having a gelatinization temperature higher than that of the drying temperature. The process allows much quicker and more efficient processing.
    Type: Grant
    Filed: April 27, 2012
    Date of Patent: September 4, 2018
    Assignee: Givaudan SA
    Inventor: Frans Witteveen
  • Patent number: 10030127
    Abstract: Disclosed herein is a liquid pre-blend of starch and oil. The pre-blend comprises starch and oil and can be used (is suitable for use in) a rubber composition. Also disclosed is a process for preparing a starch-filled rubber composition and a starch-filled rubber composition wherein a filler dispersion of at least 90% is achieved.
    Type: Grant
    Filed: February 24, 2017
    Date of Patent: July 24, 2018
    Assignee: Bridgestone Americas Tire Operations, LLC
    Inventor: Craig R. Balnis
  • Patent number: 9968118
    Abstract: The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method includes: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.
    Type: Grant
    Filed: May 27, 2015
    Date of Patent: May 15, 2018
    Assignee: COOPERATIE AVEBE U.A.
    Inventors: Marco Luigi Federico Giuseppin, Wybren Bakker
  • Patent number: 9756978
    Abstract: A machine for preparing coffee, including a brewing chamber; a water supply for supplying a flow of water to the brewing chamber; and an adaptive flow control device for the flow of water, positioned in series with the water supply and the brewing chamber.
    Type: Grant
    Filed: April 19, 2012
    Date of Patent: September 12, 2017
    Assignee: LUIGI LAVAZZA S.P.A.
    Inventors: Alfredo Vanni, Luca Bugnano, Alberto Cabilli, Giovanni Jacazio, Laura Gastaldi, Massimo Sorli
  • Patent number: 9745453
    Abstract: In one aspect, the invention provides a substantially exfoliated nanocomposite material including starch and hydrophobically modified layered silicate clay. In another aspect, the invention provides packaging made from material including the substantially exfoliated nanocomposite material described above. The nanocomposite material has improved mechanical and rheological properties and reduced sensitivity to moisture in that the rates of moisture update and/or loss are reduced. In another aspect, the invention provides a process for preparing the substantially exfoliated nanocomposite material described above, including a step of mixing the starch in the form of an aqueous gel with the hydrophobic clay in a melt mixing device.
    Type: Grant
    Filed: June 2, 2008
    Date of Patent: August 29, 2017
    Assignee: Plantic Technologies Ltd.
    Inventors: Kishan Khemani, Graeme Moad, Edmond Lascaris, Guoxin Li, George Simon, Jana Habsuda, Robert Shanks, Antonietta Genovese, Wasantha Gunaratne, Lance Nichols
  • Patent number: 9737086
    Abstract: An oil- or fat-processed starch, exhibiting a solubility of equal to or higher than 9.5% by mass and equal to or lower than 45% by mass, and an emulsifying capacity of equal to or higher than 50% and equal to or lower than 100%.
    Type: Grant
    Filed: April 3, 2012
    Date of Patent: August 22, 2017
    Assignee: J-OIL MILLS, INC.
    Inventors: Shogo Kawai, Isao Kobayashi, Masaru Goto
  • Patent number: 9579347
    Abstract: Disclosed herein are methods for enhancing the efficacy of epigallocatechin gallate (“EGCg”) in mitigating skeletal muscle loss in a subject. Providing EGCg to a subject in a nutritional composition reduces muscle protein degradation, thereby mitigating skeletal muscle loss in the subject. The combination of EGCg with zinc in a nutritional composition enhances the mitigating effect that EGCg has on muscle loss. Specifically, when used in combination, a nutritional composition containing both EGCg and zinc requires less EGCg to obtain the same mitigating effect that occurs in the same nutritional composition containing EGCg but no zinc.
    Type: Grant
    Filed: October 4, 2013
    Date of Patent: February 28, 2017
    Assignee: ABBOTT LABORATORIES
    Inventors: Suzette Pereira, Sean Garvey, Neile Edens
  • Patent number: 9420779
    Abstract: The invention provides an improved insect bait composition comprising a boric compound, a non-sugar low molecular weight compound having a plurality of hydroxyl groups, and a foodstuff comprising a substantial amount of a soluble or semi-soluble high molecular weight polysaccharide, wherein the high molecular weight polysaccharide is in a gelled form, the composition is a sustainably soft dough, and the foodstuff contains no more than 20 weight percent of a fat or oil. The composition is suitable for extrusion, is attractive and highly toxic to insects, and has excellent resistance to hardening and spoilage during its shelf life and after pesticidal application.
    Type: Grant
    Filed: November 10, 2009
    Date of Patent: August 23, 2016
    Assignee: Green Dragon Pest Solutions, Inc.
    Inventors: Frank Russell Denton, III, Ann Morgan Denton, Jay James Hilbert Mullis
  • Patent number: 9187573
    Abstract: The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinized starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches.
    Type: Grant
    Filed: July 24, 2008
    Date of Patent: November 17, 2015
    Assignee: Cargill, Incorporated
    Inventors: Marc Charles Florent Berckmans, Stephane Jules Jerome Debon, Alexander Marie Ghislain Verbiest, Joel Rene Pierre Wallecan
  • 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: 20150125568
    Abstract: Disclosed is a composition consisting of beta-glucan (1,3), (1,4) ?-D Glucan), plant sterols and a hydrocolloid. A natural way to help lower blood serum cholesterol levels to a consumer and or patient with the effective amount of disclosed composition. For use in foods, beverages, dietary supplement products and medical foods.
    Type: Application
    Filed: October 15, 2013
    Publication date: May 7, 2015
    Inventor: Matthew James
  • Patent number: 9005681
    Abstract: Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, ?-glucosidase, ?-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.
    Type: Grant
    Filed: August 11, 2010
    Date of Patent: April 14, 2015
    Assignee: Glico Nutrition Co., Ltd.
    Inventors: Takashi Ichihara, Junya Fukuda, Masakazu Kimura, Kenichi Kurita
  • 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: 8956679
    Abstract: The present invention relates to a starch composition with high total dietary fiber (TDF) that retains its TDF upon processing. In particular, over 50% of such fiber is retained upon extrusion processing. Such starch is useful in the manufacture of high fiber food products, including extruded products such as breakfast cereals and snacks.
    Type: Grant
    Filed: February 22, 2007
    Date of Patent: February 17, 2015
    Assignee: Corn Products Development Inc.
    Inventors: Monika Okoniewska, Ian L. Brown, Wolfgang Bindzus, Ralph M. Trksak
  • Patent number: 8951594
    Abstract: Disclosed is a cold-water soluble starch and a process for preparing same. Generally, the process comprises providing a hydroxyalkyl starch and applying a shearing force to the starch in an extruder in the presence of moisture, the force and the moisture each being sufficient to gelatinize at least substantially all of the granules of the starch to thereby form a sheared starch. The starch is heated to its gelatinization temperature after the starch has passed partially through the barrel of the extruder, with the moisture being maintained at a level sufficiently high to allow gelatinization but sufficiency low to protect the starch from becoming too sticky to extrude. The extruded starch product thus formed may be used in connection with a number of film-forming, coating, and other applications.
    Type: Grant
    Filed: June 21, 2012
    Date of Patent: February 10, 2015
    Assignee: Grain Processing Corporation
    Inventors: Lin Wang, Pete Miller, Jeff Underwood, Tonya Armstrong, Michael Kramer, Susan Freers, Roger McPherson, E. Daniel Hubbard, Terry Andren
  • Publication number: 20150038459
    Abstract: Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein gel for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise.
    Type: Application
    Filed: October 21, 2014
    Publication date: February 5, 2015
    Inventors: Michelle Bacarella, Steven A. Rittmanic, Thomas D. Ingolia
  • Patent number: 8940354
    Abstract: An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the solution is clear, it is allowed to cool and set as a gel. The resulting oleogel is homogeneous, elastic, substantially anhydrous, and has a gelation temperature below 100° C. It can be used as a fat substitute in foods. Also provided are methods of making the oleogel, and food compositions containing the oleogel.
    Type: Grant
    Filed: June 11, 2010
    Date of Patent: January 27, 2015
    Assignee: Mars, Incorporated
    Inventor: Alejandro Gregorio Marangoni
  • Publication number: 20150025158
    Abstract: The application relates to a composition comprising from about 10% (w/w) to about 40% (w/w) pregelatinized waxy potato starch, pregelatinized waxy cassava starch, or any mixture thereof; from about 10% (w/w) to about 20% (w/w) gum; and from about 40% (w/w) to about 70% (w/w) dispersant.
    Type: Application
    Filed: July 22, 2013
    Publication date: January 22, 2015
    Applicant: CORN PRODUCTS DEVELOPMENT, INC.
    Inventors: Robert A. Skorge, Bernard C. Sekula, Sean Maloney, Paul Staniszewski
  • 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
  • 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: 20140370159
    Abstract: An edible jelly product, being a body formed from a mass of jelly-forming material by a progressive advancement of said mass to a forming station and progressive formation of the body at the forming station, wherein said mass comprises a sugar and a structure-forming agent selected from a hydrocolloid and modified starch, wherein the solids content of the jelly product, when formed into the body, is at least 60 wt %. A method is described of making such an edible jelly product which is transparent and contains air bubbles which are visible by eye; and which may be brought together with other such jelly products to form consolidated bodies such as twists, which can be easily peeled apart by consumers.
    Type: Application
    Filed: December 6, 2012
    Publication date: December 18, 2014
    Inventors: Padraig Costello, Adele Hitchen, Kaya Anbarci, Celia Melina Schebella, Thomas Philip Imison
  • Publication number: 20140302198
    Abstract: Disclosed is a process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity.
    Type: Application
    Filed: June 23, 2014
    Publication date: October 9, 2014
    Inventors: Javier Ignacio Enrione Caceres, Paulo Diaz Calderon, Fernando Osorio Lira
  • Publication number: 20140287124
    Abstract: Provided is a method of producing a feed or food product in which an inner layer is encrusted with a gelled outer layer composition, the method including the steps of: preparing an outer layer composition feedstock by adding a secondary feedstock to a protein feedstock and/or a starch feedstock that forms a gel upon heating and then mixing by stirring, and preparing an inner layer composition that is encrusted with the outer layer composition; extrusion molding with an extruder provided with a double nozzle so as to cover a surface of the inner layer composition while simultaneously gelling the outer layer composition feedstock by heat treatment; and cutting a continuously extruded cylindrically shaped product to a fixed length with a shutter mechanism while simultaneously encrusting a cut surface with the gelled outer layer composition.
    Type: Application
    Filed: October 19, 2012
    Publication date: September 25, 2014
    Inventors: Tsuyoshi Goto, Kazuya Shimizu, Hiromi Ito, Minoru Morita, Yuji Takayama
  • 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
  • Publication number: 20140272073
    Abstract: Particulate natural cheese products having a modified starch composition as an anticaking agent as well as methods of melting the shredded cheese product are provided. The modified starch anticaking agent provides intact starch granules including amylopectin and substantially no amylose for the particulate cheese. During heating, the natural cheese melt is resistant to separation, and retains desirable organoleptic properties such as texture and flavor in the final product.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventors: Gary Francis Smith, Wibul Charintranond, Paul V. Gass, Brian E. LeVine, Andrew E. McPherson
  • Patent number: 8834952
    Abstract: The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.
    Type: Grant
    Filed: June 29, 2012
    Date of Patent: September 16, 2014
    Assignee: Michael Foods, Inc.
    Inventors: Jonathan A. Merkle, Hershell R. Ball, Jr., Jason W. Mathews
  • Publication number: 20140242247
    Abstract: There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l?1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.
    Type: Application
    Filed: November 1, 2013
    Publication date: August 28, 2014
    Applicant: SIS (Science in Sport) Limited
    Inventors: Timothy John Lawson, Alan Whitfield, Simon James Lawson
  • Publication number: 20140242246
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: May 13, 2011
    Publication date: August 28, 2014
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Publication number: 20140212564
    Abstract: Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4.
    Type: Application
    Filed: January 31, 2013
    Publication date: July 31, 2014
    Applicant: PEPSICO, INC.
    Inventors: Naijie Zhang, William Mutilangi
  • Publication number: 20140193565
    Abstract: Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provide exceptional results when used as egg substitutes, while adding valuable nutrients to the products into which they are incorporated.
    Type: Application
    Filed: January 6, 2014
    Publication date: July 10, 2014
    Applicant: GLANBIA NUTRITIONALS (IRELAND) LTD.
    Inventors: Loren S. Ward, Diane W. Hoffpauer, Angela Dunn Mascio, Jason Demmerly, Loretta Martins, Melinda Moss, Michael Young
  • 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: 20140178531
    Abstract: Stable thickener formulations and nutritional compositions having the stable thickener formulations are provided. In a general embodiment, the present disclosure provides a stable thickener formulation comprising from about 0.015% to about 0.05% by weight of carrageenan and from about 1.2% to about 4.0% by weight of starch. The stable thickener formulation can be used in nutritional compositions used to treat a variety of physiological conditions.
    Type: Application
    Filed: February 28, 2014
    Publication date: June 26, 2014
    Applicant: NESTEC S.A.
    Inventor: Erin Olson
  • 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: 8747936
    Abstract: Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.
    Type: Grant
    Filed: July 22, 2010
    Date of Patent: June 10, 2014
    Assignee: Vita-Mix Corporation
    Inventor: Nancy W. Ferriss
  • Publication number: 20140134317
    Abstract: Cellulose ethers are described herein which are useful in food compositions. In these cellulose ethers the ether substituents are methyl groups, hydroxyalkyl groups, and optionally alkyl groups being different from methyl, the cellulose ether has a DS(methyl) of from 1.65 to 2.20, an MS(hydroxyalkyl) of from 0.10 to 1.00, and hydroxy groups of anhydroglucose units are substituted with methyl groups such that [s23/s26?0.2*MS(hydroxyalkyl)] is 0.35 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.
    Type: Application
    Filed: June 6, 2012
    Publication date: May 15, 2014
    Applicant: Dow Global Technologies LLC
    Inventors: Britta Huebner-Keese, Carol E. Mohler, Meinolf Brackhagen, Roland Adden, Robert L. Sammler, Jonathan D. Moore, Matthias Knarr
  • Patent number: 8715763
    Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.
    Type: Grant
    Filed: October 28, 2011
    Date of Patent: May 6, 2014
    Assignee: The United States of America as Represented by the Secretary of the Department of Agriculture
    Inventors: Tara H. McHugh, Matthew D. de Bord, Carl W. Olsen
  • Patent number: 8709520
    Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat, such as chicken, and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, with other ingredients, such as an alginate gum, to form a dough. The wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
    Type: Grant
    Filed: October 16, 2012
    Date of Patent: April 29, 2014
    Assignee: Big Heart Pet Brands
    Inventors: Robert J. Lombard, Kenchu Tham, Haitao Ni, Paul Ziemba, Harry Levine
  • Publication number: 20140106048
    Abstract: The present invention relates to a beverage dispenser for dispensing a gelatinous beverage. The present invention also relates to a gelatinous beverage for use in a beverage dispenser, and more specifically an alcoholic gelatinous beverage. The beverage dispenser comprises a housing and a gelatinous beverage contained within the housing, the housing being configured for movement between a closed configuration in which the gelatinous beverage is sealed within the housing and an open configuration in which the gelatinous beverage may be dispensed from the housing. The gelatinous beverage may comprise at least one alcoholic ingredient, at least one gelling agent, at least one acidity regulator, at least one preservative and at least one dilutant.
    Type: Application
    Filed: March 14, 2012
    Publication date: April 17, 2014
    Applicant: SHELL SHOTS LIMITED
    Inventor: Michel Harper
  • Patent number: 8697170
    Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.
    Type: Grant
    Filed: July 29, 2009
    Date of Patent: April 15, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Pieter Lykle Buwalda, Vincentius Henrichus Johannes Melenhorst, José Mastenbroek
  • Publication number: 20140093632
    Abstract: Process for manufacturing modified starch. A powdery starch composition raw material, containing a specified amount of a phosphate with respect to a raw material starch on a dry basis, is subject to esterification modification by performing a first step of heat treating by raising a temperature gradually and performing, in continuation, a second step of heat treating at a constant temperature. A temperature rise starting temperature of the first step is set within a range from an ordinary temperature to a temperature no more than a gelatinization starting temperature of the raw material starch, a temperature rise rate is set to 0.2 to 1° C./min, and a temperature rise final temperature is set to 120 to 180° C. The constant temperature treatment is normally performed at the temperature rise final temperature.
    Type: Application
    Filed: May 25, 2012
    Publication date: April 3, 2014
    Applicant: JAPAN CORN STARCH CO., LTD.
    Inventors: Yuri Sakakibara, Atsuki Okamoto
  • Publication number: 20140087052
    Abstract: An oil- or fat-processed starch, exhibiting a solubility of equal to or higher than 9.5% by mass and equal to or lower than 45% by mass, and an emulsifying capacity of equal to or higher than 50% and equal to or lower than 100%.
    Type: Application
    Filed: April 3, 2012
    Publication date: March 27, 2014
    Applicant: J-OIL MILLS, INC.
    Inventors: Shogo Kawai, Isao Kobayashi, Masaru Goto
  • Publication number: 20140065280
    Abstract: A starchy food having an initial moisture content in the range from 20% wb to 35% wb. is passed through states in which the food surface has various pairs temperature and surface moisture values. Then, the starchy food is brought to and maintained at a temperature in such a manner that a degree of gelatinization of at least 75% is achieved. Then, the surface is cooled to a temperature below the temperature Tg mid of the glass transition curve, based on the moisture of the starchy food. Then, the cooled, starchy food is dried at a temperature above the temperature Tg onset of the glass transition curve, based on the moisture of the starchy food.
    Type: Application
    Filed: April 16, 2012
    Publication date: March 6, 2014
    Applicant: Buhler AG
    Inventors: Béatrice Conde-Petit, Markus Nussbaumer
  • Patent number: 8663664
    Abstract: The object of this invention is to provide a temperature-sensitive state-changing hydrogel composition and a method of producing the same. The hydrogel composition includes 1-10 wt % of branched gelation polymer, 0.5 5 wt % of electrolyte gelation polymer, 0.5-5 wt % of skin-communication enhancer, 1-10 wt % of natural biomaterial, 3-30 wt % of polyhydric alcohol, 1-10 wt % of functional additive, and 30-93 wt % of water based on a total weight of the composition. Hydrogel is transformed into a fluid state at 10-50° C. The hydrogel composition is transformed into a fluid state due to body temperature when it comes into contact with the skin to be fluidized, so that cosmetics or drugs contained in hydrogel are uniformly and quickly delivered into the skin.
    Type: Grant
    Filed: September 13, 2004
    Date of Patent: March 4, 2014
    Assignee: Genic Co., Ltd
    Inventors: Tae-Won Son, Young-Hun Kim, Hyun-Oh Yoo
  • 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: 20140037796
    Abstract: Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product.
    Type: Application
    Filed: March 8, 2013
    Publication date: February 6, 2014
    Applicant: MOM BRANDS COMPANY
    Inventors: David Klaus Duffy, Molly Elizabeth McGurk Moen
  • Patent number: 8623336
    Abstract: The present invention provides a transparent Xyloglucan/Chitosan gel and a process to prepare the same which comprises of extracting the xyloglucan from tamarind seed powder by a suitable solvent at a high temperature and precipitating the xyloglucan by alcohol and then modifying the xyloglucan to form dialdehyde and making a co-polymer with chitosan to form a thermo stable crystal clear, colourless gel which is stable at temperature ?20 to 90. A transparent chitam gel and a process for the preparation thereof C and pH 3-7, having an average molecular weight of 4730 KDa and a viscosity of 4100 centi Poises at 28±2° C., not digested by digestive enzymes in humans and does not contribute to calorie intake can be used as a food ingredient, and supplement functional foods (nutritional care).
    Type: Grant
    Filed: March 31, 2009
    Date of Patent: January 7, 2014
    Assignee: Council of Scientific & Industrial Research
    Inventors: Emilia Abraham Tholath, Kalyad Simi Ghandroth
  • Publication number: 20130345305
    Abstract: The present invention relates to an emulsifier comprising vegetable fibrous material with natural or artificial cavities and comprising at least cellulose, hemicellulose, soluble fibrous material and starch. The vegetable fibrous material is based on e.g. potato. The emulsifier also comprises a lipophilic phase constituting a maximum of 75% by weight of the total weight, wherein the emulsifier is in the form of a powder or a paste. The vegetable fibrous material constitutes a support phase in the emulsifier, and the emulsifier also comprises some form of dextrose, dextrose polymer, dextrin or dextrin polymer or a derivate thereof.
    Type: Application
    Filed: January 13, 2012
    Publication date: December 26, 2013
    Applicant: LYCKEBY CULINAR AB
    Inventor: Jan-Olof Lundberg