Starch Or Derivatives Is Gel Former Patents (Class 426/578)
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Patent number: 8227007Abstract: The present invention relates to an animal chew including a resin and a method of direct injection molding the animal chew using a modified screw. The screw may incorporate, for example, additional flights or a larger transition zone. Additionally, the particle size of the resin may be less than 2000 microns.Type: GrantFiled: October 14, 2005Date of Patent: July 24, 2012Assignee: T.F.H. Publications, Inc.Inventors: Glen S. Axelrod, Ajay Gajria
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Publication number: 20120141648Abstract: A process of extracting at least one target component from a plant material is provided. The process includes homogenizing a plant material in the presence of an extraction solvent to reduce the plant material to a plant liquid component and a plant pulp component. Each of the components may be further processed to extract specific components therefrom. Specifically, the plant liquid component can be processed to extract a plant-derived starch material, plant-derived proteins, plant-derived sugars, plant-derived sugars, and the like. The plant pulp material can be processed to extract pectin and cellulose. An associated system is also provided.Type: ApplicationFiled: March 25, 2011Publication date: June 7, 2012Inventors: Joshua D. Morton, Steven D. Hume, Barry Bratcher
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Publication number: 20120121770Abstract: A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.Type: ApplicationFiled: November 1, 2011Publication date: May 17, 2012Inventors: Maxime Jean Jerome Bilet, Samuel J. Fahey-Burke, Nathan P. Myhrvold
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Publication number: 20120064207Abstract: A food cooking method and a device in which a combustion chamber and a food cooking vessel are separated by a surface having fine holes or slits, and a fuel or a substance which gives off an aroma produced in the combustion chamber while the combustion chamber is screened from the atmosphere, such that heat and aroma are transmitted to the food as the aromatic and hot combustion gasses are discharged to the exterior through the food in the food cooking vessel. In the cooking method, flavor is enhanced as a smoky aroma is directly added to the foods in forms of pastes and the foods in a solid phase which is distributed by mixing into a liquid phase or semi-liquid phase. The method also can be used to remove unwanted smells and to cook rice.Type: ApplicationFiled: October 28, 2011Publication date: March 15, 2012Inventors: Chang Gun SHIN, Yi Seul SHIN
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Publication number: 20120045562Abstract: A rice improver containing a gelatinized product of an acid-treated waxy type starch or a gelatinized product of an oxidation-treated waxy type starch, wherein a cold water solubility of the rice improver in pure water at 25 degrees centigrade is equal to or higher than 50%, wherein a content of a fraction of a granular material sieved over 0.5 mm-opening (32 mesh) sieve in the rice improver is smaller than 5% by weight, and wherein a total of contents of said acid-treated waxy type starch and said oxidation-treated waxy type starch over the whole rice improver is equal to or larger than 50% by weight.Type: ApplicationFiled: May 11, 2010Publication date: February 23, 2012Applicant: J-OIL MILLS, INC.Inventors: Morito Watanabe, Mariko Hotta, Isao Kobayashi, Masaru Goto
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Patent number: 8115087Abstract: Wheat having a reduced level of SBEIIa activity, that may have a relative high amylose content. Wheat having a mutant SBEIIa gene in the A genome. The wheat might additionally have reduced levels of SBEIIb activity. The wheat grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway, and may also have a high relative amylose content.Type: GrantFiled: September 13, 2010Date of Patent: February 14, 2012Assignees: Commonwealth Scientific and Industrial Research Organisation, Limagrain Cereales Ingredients S.A.Inventors: Ahmed Regina, Sadequr Rahman, Matthew Kennedy Morell, Zhongyi Li
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Publication number: 20120034302Abstract: A particulate material for delivering an active ingredient and a method for making the same is provided. The particulate material can be included in a solid dosage form to provide both high tablet strength and smooth-dissolving mouth-feel. The particulate material includes at least two low moldability sugars, such as, dextrose and sucrose, in an amount of from about 70% to about 100% of the particulate material and is granulated in the presence of a binding agent.Type: ApplicationFiled: February 5, 2010Publication date: February 9, 2012Inventors: Liangping Yu, Carl Baker, Doug DeSisto, SR., Paul Richardson
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Publication number: 20120021114Abstract: 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: ApplicationFiled: July 22, 2010Publication date: January 26, 2012Inventor: Nancy W. Ferriss
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Publication number: 20120009132Abstract: 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: ApplicationFiled: March 31, 2009Publication date: January 12, 2012Applicant: COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCHInventors: Emilia Abraham Tholath, Kalyad Simi Ghandroth
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Publication number: 20110311704Abstract: The present invention relates to emulsion-like compositions especially emulsion-like compositions without emulsion stabilizing aids. This invention also relates to a process for manufacturing said emulsion-like compositions and the invention further relates to the use of porous starch in the manufacture of emulsion-like compositions.Type: ApplicationFiled: February 9, 2010Publication date: December 22, 2011Applicant: CARGILL INCORPORATEDInventors: Philippe Barey, Fabien Bouron
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Publication number: 20110305740Abstract: The present invention concerns a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 ?m and 500 ?m, preferably between 50 ?m and 350 ?m, and even more preferably between 70 ?m and 250 ?m, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. The present invention also concerns process for manufacturing this granulated powder its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.Type: ApplicationFiled: February 25, 2010Publication date: December 15, 2011Applicant: ROQUETTE FRERESInventors: Bernard Boursier, Damien Passe
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Publication number: 20110281007Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.Type: ApplicationFiled: October 8, 2009Publication date: November 17, 2011Applicant: THE QUAKER OATS COMPANYInventors: Robert Chatel, Yongsoo Chung, Justin French
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Publication number: 20110274813Abstract: The present invention relates to semi-solid or liquid chocolate compositions produced by providing a chocolate base mass and a rice starch gel and introducing the rice starch gel into the chocolate base mass and mixing the two components, wherein a homogenous, semi-solid or liquid chocolate composition is obtained, to products comprising the same and to a method for the production thereof.Type: ApplicationFiled: January 19, 2010Publication date: November 10, 2011Applicant: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURTInventors: Jörg Kowalczyk, Tillmann Dörr, Ingrid Willibald-Ettle, Christine Franck, Rudy Wouters
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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: 20110250323Abstract: A microwavable, refrigerated scrambled egg composition. The composition comprises a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry comprising pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.Type: ApplicationFiled: April 12, 2010Publication date: October 13, 2011Applicant: CARGILL, INCORPORATEDInventors: Aaron K. Martin, Robert Ralph Prochnow, Scott Woodward
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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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Patent number: 7989011Abstract: Shown is a two stage filtration system for treatment of fibrous vegetable matter, particularly oilseed materials such as oil-extracted canola flakes to separate the low valued fibrous material from soluble material and small non-structural water-insoluble material of higher value. The filtration system receives a vegetable matter slurry and passes the slurry through first stage filter which is an impeller type filter that operates to separate the slurry into a filtrate and a moist retentate. The moist retentate is further filter in a second compression filtration stage or a centrifuge to remove additional water. Small non-structural insoluble matter is removed in the filtrate.Type: GrantFiled: November 24, 2003Date of Patent: August 2, 2011Assignee: MCN Bioproducts Inc.Inventors: Rex W. Newkirk, David D. Maenz, Henry L. Classen
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Patent number: 7972643Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.Type: GrantFiled: May 5, 2009Date of Patent: July 5, 2011Assignee: Kraft Foods Global Brands LLCInventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
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Publication number: 20110151097Abstract: A method of making a water-dispersible composition comprises coprocessing a microcrystalline cellulose wetcake and at least one starch by co-attrition to form an admixture comprising colloidal microcrystalline cellulose and said at least one starch. The admixture is subsequently dried. Optionally, the admixture may be combined with an additional hydrocolloid, such as a galactomannan, before or after drying. A dried colloidal microcrystalline cellulose composition may then be dispersed in an aqueous media to form the food/beverage product. In particular, the composition may be dispersed in an aqueous media containing, for example, a protein to form a low pH beverage composition.Type: ApplicationFiled: December 21, 2010Publication date: June 23, 2011Applicant: FMC CORPORATIONInventors: Domingo Tuason, Michael Cammarata, Gregory Krawczyk, Zheng Tan
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Publication number: 20110151066Abstract: The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle.Type: ApplicationFiled: December 22, 2010Publication date: June 23, 2011Inventor: Scott Messervey
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Publication number: 20110151096Abstract: A novel low-carbohydrate digestible hydrocolloidal composition is separated from a cereal-based substrate by means of a specific sequence of steps for treating an aqueous slurry of the substrate. These all-natural compositions are low in digestible carbohydrates, principally starches, and rich in soluble fiber, principally ?-glucan, as well as proteins. The hydrocolloidal products are recovered in high yields, are smooth in texture, have unexpected thickening properties, have a bland flavor, and are useful for texturizing food, especially bakery products. These hydrocolloidal products can also be used as food ingredients for increasing the nutritional level of foods and supplements.Type: ApplicationFiled: March 3, 2011Publication date: June 23, 2011Inventor: George E. Inglett
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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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Patent number: 7947317Abstract: Confectionery products, packages containing confectionery products and methods for marketing same are disclosed. The products permit the consumer to manipulate them into composite shapes having various flavor, color, and/or texture combinations. Additionally, packages containing a plurality of resiliently deformable candy pieces are disclosed. The packages provide indicia in the form of graphic and textural information regarding the contents and how to use the pieces to create composite shapes having various flavor, color and/or texture combinations.Type: GrantFiled: June 1, 2006Date of Patent: May 24, 2011Assignee: Kraft Foods Global Brands LLCInventors: Atul Mistry, Laura E. Krusch
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Publication number: 20110070350Abstract: Disclosed is a matcha (finely-powdered green tea) green tea konnyaku (konjac) noodle (shirataki) and a method of preparing thereof. The matcha green tea noodle is a coagulate food comprising raw material of konnyaku and green tea powder as a low calorie diet.Type: ApplicationFiled: September 18, 2009Publication date: March 24, 2011Inventor: Seitaro Nakaoka
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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: 20110061667Abstract: There is provided a flavor-containing material for cigarette in which a flavor is coated with a polysaccharide without need of addition of a gelling agent such as a metal chloride.Type: ApplicationFiled: November 18, 2010Publication date: March 17, 2011Inventors: Yasuo TANAKA, Tatsuya Kusakabe, Yuji Yamamoto
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Publication number: 20110033600Abstract: The present invention relates to a starch composition comprises amylomaltase treated starch and non-crosslinked starch and to the use of a starch composition in food preparation whereby the starch composition comprises amylomaltase treated starch and non-crosslinked starch.Type: ApplicationFiled: March 31, 2009Publication date: February 10, 2011Inventors: Pieter Lykle Buwalda, David Thomas Benjamin Tomasoa
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Publication number: 20110020522Abstract: A process for producing a granular low-calorie food material comprising the steps of forming a composition into granules, and drying the granules, the composition comprising (a) 50 parts by mass of starch; (b) 0.3 to 10 parts by mass of trehalose; (c) at least one selected from the group consisting of (c-1) 0.1 to 15 parts by mass of a gelling agent capable of forming a gel in the presence of a divalent metal ion, and 0.1 to 3 parts by mass of the divalent metal ion, and (c-2) 0.1 to 15 parts by mass of a gelling agent capable of forming a gel upon heating or upon cooling after heating; and (d) 1 to 25 parts by mass of an opacifying agent; and having a water content of 15 to 40% by mass.Type: ApplicationFiled: February 20, 2009Publication date: January 27, 2011Inventor: Mitsuo Emoto
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Publication number: 20110020521Abstract: Provided is a method for manufacturing jam using watermelon, and more particularly, with respect to storability, processibility, manufacturing economy, productivity; use of additives, etc., a new method for manufacturing jam, which is required to manufacture uniform quality watermelon jam which maintains a suitable quality by quantifying the parameters, is constant and stable, and satisfies the palates of average consumers.Type: ApplicationFiled: February 23, 2010Publication date: January 27, 2011Applicants: Sunnongwon Agricultural Management Cooperation, Ki-ok ParkInventors: Ki-ok Park, Jeong-bin An, So-jin An
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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: 20100310750Abstract: A composition suitable for use as a feline treat or food containing (1) high melting point fats, (2) humectants, and (3) gelling agents; wherein the composition contains less than about 16% water and has a water activity of about 0.65 or less. The low moisture content means that unwanted microorganisms cannot grow and, thus, eliminates the need for preservatives that lower the palatability. The composition, therefore, has relatively high palatability while retaining its soft texture.Type: ApplicationFiled: December 19, 2008Publication date: December 9, 2010Inventors: Manjuan Jenny She, Dan K. Dixon, Mukundan Parthasarathy
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Publication number: 20100297202Abstract: Disclosed is an aqueous dispersion containing polysaccharide particulate gels, which is characterized by containing particulate gels substantially composed of a polysaccharide. The aqueous dispersion containing polysaccharide particulate gels is also characterized in that shapes of the particulate gels are maintained even after the particulate gels are heated for 30 minutes at 95° C. in an aqueous medium. Namely, disclosed is an aqueous dispersion containing polysaccharide particulate gels, wherein the particulate gels are composed of a polysaccharide and have shapes that can be maintained even after 30-minute heating in an aqueous medium of 95° C.Type: ApplicationFiled: February 5, 2009Publication date: November 25, 2010Inventors: Hiroto Okumura, Masaaki Shimagaki, Takashi Taniguchi
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Patent number: 7833562Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.Type: GrantFiled: November 15, 2006Date of Patent: November 16, 2010Assignee: Michael Foods, Inc.Inventors: Hershell R. Ball, Kelli Schlagel, Jonathan A. Merkle, Ted A. Kurpgeweit
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Publication number: 20100278974Abstract: A method for the preparation of vegetable chips or French fries is disclosed, wherein the method comprises: (i) preparing a mixture comprising between 20% to 90% (w/w) of a vegetable source and/or fruit source, a protein source, between 0% to 30% (w/w) water and a thickening agent; and (ii) moulding the mixture prepared into chips or French fries wherein none of said vegetable, fruit and protein sources comprise potato and, preferably, wherein the vegetable source is chosen from the group consisting of maize, carrot, pea, broccoli, cauliflower, bean, green bean, haricot bean, leek, onion, beet, rutabaga, and combinations thereof.Type: ApplicationFiled: July 9, 2008Publication date: November 4, 2010Applicant: BIMAJA HOLDING B.V.Inventor: Marcus Wilhelmus Johannes Van Hulst
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Publication number: 20100278969Abstract: It is an object of the present invention to provide soy sauce characterized by a low turbidity in the raw soy sauce state, reduced formation of pasteurized sediment in the soy sauce pasteurization step, and a light color. The present invention relates to soy sauce produced by koji production, fermentation and aging with the use of a protein material and a starch material as starting materials, wherein the starch material is gelatinized brown rice having a moisture content of 1% (w/w) or less, a degree of gelatinization of 40% or more, and no burnt odor.Type: ApplicationFiled: December 26, 2007Publication date: November 4, 2010Applicant: Kikkoman CorporationInventors: Katsutoshi Tobe, Takeki Tanno, Isao Egawa
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Publication number: 20100266743Abstract: The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture.Type: ApplicationFiled: December 10, 2008Publication date: October 21, 2010Inventors: Zhenghong Chen, Pieter Lykle Buwalda
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Patent number: 7812221Abstract: Wheat having a reduced level of SBEIIa activity, that may have a relative high amylose content. Wheat having a mutant SBEIIa gene in the A genome. The wheat might additionally have reduced levels of SBEIIb activity. The wheat grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway, and may also have a high relative amylose content.Type: GrantFiled: June 30, 2004Date of Patent: October 12, 2010Assignees: Commonwealth Scientific and Industrial Research Organization, Limagrain Cereales Ingredients S.A.Inventors: Ahmed Regina, Sadequr Rahman, Matthew Kennedy Morell, Zhongyi Li
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Publication number: 20100239713Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.Type: ApplicationFiled: May 3, 2010Publication date: September 23, 2010Applicant: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Publication number: 20100240775Abstract: The present invention relates to novel compositions having (a) at least one pregelatinized starch and (b) at least one cook-up starch or flour, and which develop upon mixing with water a low cold viscosity, develop no or a low viscosity during the pasteurisation step and develop a significantly higher viscosity at a further heating step.Type: ApplicationFiled: March 21, 2007Publication date: September 23, 2010Inventors: Bernd Wolfgang Kettlitz, Jozef Victor Jean Marie Coppin, Stephane Jules Jerome Debon, Florent Francois Laurent Meert
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Publication number: 20100221402Abstract: 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: ApplicationFiled: April 21, 2010Publication date: September 2, 2010Applicant: Grain Processing CorporationInventors: Lin Wang, Pete Miller, Jeff Underwood, Tonya Armstrong, Michael Kramer, Susan Freers, Roger McPherson, E. Daniel Hubbard, Terry Andren
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Publication number: 20100196575Abstract: This invention is directed to a molded, pressed, low animal fat substitute cheese composition, comprising; moisture in an amount that is at least about 50% by weight of the cheese composition, and (A) a vegetable protein material; (B) a vegetable oil triglyceride; and (C) a hydrocolloid. In another embodiment, the molded, pressed, low animal fat substitute cheese compositions further comprises at least one component selected from the group consisting of (D) a cheese flavorant and (E) a starch.Type: ApplicationFiled: February 1, 2010Publication date: August 5, 2010Applicant: SOLAE, LLCInventors: Rosa I. Sanchez, Matthew K. McMindes
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Publication number: 20100196576Abstract: A fruit product that is a fruit-gel matrix that is formed into pieces. The product is a shelf-stable item that contains preferably at least 85%, and more preferably about 95%, fruit solids. The product is intended to be a nutritious snack or meal accompaniment. While containing a high percentage of fruit, the product has eating qualities associated with jelly gum confections.Type: ApplicationFiled: April 7, 2010Publication date: August 5, 2010Applicant: Traina-Fiorini, LLCInventors: William V. Traina, Paul W. Walker, Charles C. Huxsoll, Francis R. Fiorini
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Publication number: 20100196553Abstract: The purpose of the present invention is to provide a coating composition for bakery food products, which coating composition is capable of offering a variety of flavors, has superior moisture-retaining property, the coating composition being pleasantly mild, smooth and flexible and in the form of gel; as well as a bakery food product coated with the coating composition. The above problem is solved by the coating composition for bakery food products of the present invention, said coating composition comprising agar, a saccharide, a modified starch and water, which coating composition is in the form of gel.Type: ApplicationFiled: February 1, 2010Publication date: August 5, 2010Applicant: Matsutani Chemical Industry Co., Ltd.Inventor: Susumu SATOH
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Publication number: 20100196544Abstract: The present invention relates to a structured food product with a hard texture, containing between 20 and 100% of a fat phase and between 0 and 15% of water, whereby the fat phase contains at least one fat composition containing—between 10 and 55 wt. % of at least one liquid oil with a saturated fatty acid content of less than 25 wt. % with respect to the weight of the liquid oil between 45 and 90 wt. % of a hard fat component with a StOSt/POP ratio of at least 2, preferably at least 2.5, most preferably at least 3.0, wherein St is stearic acid, P is palmitic acid and O is oleic acid. The present invention also relates to a process for producing such a structured food product.Type: ApplicationFiled: May 15, 2008Publication date: August 5, 2010Applicant: FUJI OIL COMPANY, LIMITEDInventor: Bernard Cleenewerck
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Publication number: 20100159104Abstract: A method for cooking a starchy composition, includes: (a) a first step of mixing at least one starch powder with an aqueous starch fluid, wherein the ratio of the mixture of the starch powder to the aqueous starch fluid is such that the total starch content of the mixture obtained is greater than 45% by weight, and wherein the first step is carried out in a cooking chamber maintained at a temperature at least equal to the highest gelatinization temperature (GT) of all the starches present in the mixture, for a period of time sufficient to obtain a colloidal solution of starch, and (b) a second step comprising heating the colloidal solution of starch obtained in step (a), at a pressure greater than atmospheric pressure and at a temperature of between 120° C. and 180° C.Type: ApplicationFiled: March 19, 2007Publication date: June 24, 2010Applicant: Roquette FreresInventors: Christophe Bastien, Christian Bouxin, Patrick Dauchy, Ludivine Onic, Philippe Sabre
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Publication number: 20100151105Abstract: The invention is a grain powder composition containing (A) wheat flour, (B) an gelatinized modified starch, and (C) wheat protein, wherein a mass ratio of (A)/(B) is 55/45 to 85/15, and a content of (C) is 0.5 to 4 parts by mass with respect to the total 100 parts by mass of (A) and (B).Type: ApplicationFiled: December 11, 2009Publication date: June 17, 2010Applicant: KAO CORPORATIONInventor: Yoji KAMEO
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Publication number: 20100136170Abstract: Procedure for production of dry feeds for animals without using a drier by adding 25% of a digestible starchy or another extrudable powdery “glue” to a continuous extruder cooker, where it is cooked at high pressure and temperature until sufficient gelatinization and thermo-plastic condition is achieved. The glue product is then carried through a vacuum zone, in which the sudden pressure drop causes evaporation and temperature drop, so that the moisture content in the glue product drops. After the vacuum zone 75% of an unheated primary feed mixture is added to the glue product, and the two products are mixed. After the mixing zone the finished product is carried through a die and cut to pellets by a rotating knife.Type: ApplicationFiled: October 24, 2006Publication date: June 3, 2010Inventor: Dan Oudal Edberg
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Publication number: 20100136182Abstract: The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling or imitation chocolate consists of a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33% butterfat and between 3 and 40% raw starch.Type: ApplicationFiled: August 7, 2006Publication date: June 3, 2010Applicant: Compagnie Gervais DanoneInventors: Jean-Luc Rabault, Francois Belouin