Containing Cocoa Or Flavored Beverage Patents (Class 426/584)
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Publication number: 20110300285Abstract: A process is described for preparing chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and the mixture is modified so that the total solids are present in the range of 75% to 90% of the mixture. During the process of mixing and/or modifying the mixture, cocoa mass/liquor is added to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb.Type: ApplicationFiled: February 3, 2010Publication date: December 8, 2011Applicant: CADBURY HOLDINGS LIMITEDInventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
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Publication number: 20110300287Abstract: The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixtune; e) drying the mixture at a temperature in the range of 50 to 95° C. for 35 to 200 minutes so as to form chocolate crumb; and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb.Type: ApplicationFiled: February 3, 2010Publication date: December 8, 2011Applicant: CADBURY HOLDINGS LIMITEDInventors: Graham Godfrey, Andrew Joseph Keogh, Graham Maudslay Jackson, Ian Chilver
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Publication number: 20110293781Abstract: The present disclosure provides crumb of the type used in making milk and white chocolates with enhanced flavor and/or aroma. It has been found that adding alpha-dicarbonyls, e.g., 2- or 3-carbon alpha-dicarbonyls, can add noticeable caramel and/or toffee notes to the flavor and/or the aroma of the crumb without a concomitant increase in less desirable flavors and aromas, such as burnt or earthy notes.Type: ApplicationFiled: May 31, 2011Publication date: December 1, 2011Applicant: CARGILL, INCORPORATEDInventors: Brian D. Guthrie, Patrick Moran, Michael Alan Mortenson, Stacy Reed, John F. Sweeney
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Publication number: 20110244076Abstract: Carbonated dairy nutrient beverage solutions that supply essential nutrients in the human diet are disclosed. The solutions may contain per 8 oz., calcium, magnesium and potassium ions in the form of salts, vitamins A, D, C, and optionally lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers and flavors can also be added to enhance flavor, sensory appeal, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using Carbon Dioxide and Nitrogen to reduce bacterial counts and reduce degradation of essential nutrients in dairy beverages with or without pasteurization is also disclosed.Type: ApplicationFiled: April 5, 2011Publication date: October 6, 2011Inventors: George H. Clark, Mary Ann Clark
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Publication number: 20110217443Abstract: Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life.Type: ApplicationFiled: March 7, 2011Publication date: September 8, 2011Applicant: Mars, IncorporatedInventors: Cesar Vega, Carol Lloyd
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Publication number: 20110200723Abstract: The products and methods of the invention relate to reduced-calorie flavored milk products, such as chocolate milk. In particular, the products described herein have all natural sweeteners, and have less than 135 calories per serving. Also described are methods of producing reduced-calorie flavored milk products.Type: ApplicationFiled: February 17, 2011Publication date: August 18, 2011Inventors: Adam A. Southwick, Manoj G. Nair, Peter T. Zoltai
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Patent number: 7976879Abstract: A product and method for administering daily micronutrient requirements (DMRs) comprising vitamins, minerals and essential fatty acids targeted to reduce appetite and/or the risks associated with aging and associated cognitive impairment. The DMRs are administered to individuals via food products. In an embodiment of the present invention, the DMRs are offered in the form of a health bar, smoothie, or drink. The DMRs may be incorporated into other forms without departing from the scope of the present invention. By way of illustration and not as a limitation, the constituents may be incorporated into a fruit or yogurt “smoothie,” a frozen desert such as an ice cream or sorbet, and a beverage.Type: GrantFiled: July 23, 2009Date of Patent: July 12, 2011Inventor: Michael F. Roizen
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Publication number: 20110130472Abstract: The present invention generally relates to compositions comprising the proteose peptone fraction (PPf). In particular, the present invention relates to a method for the production of an extract comprising a demineralised protein fraction depleted in ?-lactoglobulin and enriched in the PPf and to uses of these extracts, e.g. in a food product, a food supplement, a nutritional, a pharmaceutical and/or a cosmetic composition, for example as emulsifier or as foaming agent. The PPf fraction of the present invention may be obtained by adjustment of the pH of an aqueous native protein dispersion to about 5.6 to 8.4, or to about 3.5 to 5.0, heating the aqueous native protein dispersion to about 70-95° C. for about 10 seconds to 60 minutes, removing at least a part of the formed solid large molecular weight aggregates with a diameter of at least 100 nm from the aqueous protein dispersion after heating and collecting the remaining liquid fraction of the dispersion.Type: ApplicationFiled: February 18, 2009Publication date: June 2, 2011Applicant: NESTEC S.A.Inventors: Magali Faure, Lionel Jean Rene Bovetto, Philippe Montavon, Christophe Schmitt
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Publication number: 20110129585Abstract: A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltulose and may also comprise at least 5% by weight inulin, dextrin or a mixture of inulin and dextrin. The composition may comprise milk or whey protein in an amount of between 1 and 10% by weight of the composition.Type: ApplicationFiled: January 28, 2011Publication date: June 2, 2011Inventors: Marijke DE BROUWER, Veerle Derycke
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Publication number: 20100303924Abstract: Process for producing a beverage comprising a cocoa material having an enhanced level of polyphenols, the process comprising the steps of: (a) adding a base to an aqueous phase to adjust the pH to between about 6.5 and about 7.5, (b) mixing ingredients into the aqueous phase to give a dispersion, the ingredients including the cocoa material having an enhanced level of polyphenols, (c) performing a thermal treatment on the dispersion, comprising heating the dispersion to over about 85° C. for at least about 5 seconds, and (d) cooling the treated dispersion. A beverage obtainable by the process is also disclosed.Type: ApplicationFiled: December 19, 2008Publication date: December 2, 2010Inventors: Herwig Bernaert, Dirk De Clercq
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Publication number: 20100272859Abstract: A complex coacervate delivery system is provided which encapsulates water-insoluble flavorants. The complex coacervate delivery system provides a stable dispersion of water-insoluble flavorant in an aqueous system, and also protects the flavorant from degradation, e.g., by oxidation or hydrolysis. The complex coacervate delivery system upon ingestion is operative to release at least a substantial portion of the flavorant in the mouth in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.Type: ApplicationFiled: August 28, 2007Publication date: October 28, 2010Applicant: PepsiCo, Inc.Inventor: Peter Given
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Publication number: 20100196574Abstract: A process for producing a chocolate or chocolate-like product comprising: (i) dry grinding a mixture of solid components of chocolate or a chocolate-like product; and (ii) homogenizing the ground mixture with fat to form a liquid chocolate or chocolate-like product.Type: ApplicationFiled: July 17, 2008Publication date: August 5, 2010Inventors: Luc Joseph Paul Antonie Marie Rumbaut, Rik Jan Theo Weetjens
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Publication number: 20100104711Abstract: Blended fluid concentrates are provided that can be reconstituted into an instant coffee plus dairy beverage using either hot or cold liquids. The blended fluid concentrates include a blend of at least a dairy component, a coffee component, and a stabilizing component to form a shelf-stable pourable liquid.Type: ApplicationFiled: October 27, 2008Publication date: April 29, 2010Applicant: KRAFT FOODS GLOBAL BRANDS LLCInventors: Jennifer Louise Kimmel, Philip Oxford
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Publication number: 20100086663Abstract: The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fibre content and/or lower the fat content of an acidified dairy food.Type: ApplicationFiled: October 8, 2009Publication date: April 8, 2010Inventors: Bernhard Brandstetter, Peter Hofsaess, Jochen Pfeifer, Hermann Eibel, Dimitrios Chronopoulos
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Publication number: 20100021613Abstract: A soluble, dairy additive designed specifically for use in a vending machine that produces consumable beverages includes or consists of agglomerated dry milk powder formulated specifically for use in the vending machine. The agglomerated dry milk powder consists of dairy ingredients only (e.g., dried milk) and has a scorched particle mass not greater than fifteen milligrams and a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc. The powder may be combined with coffee and/or other ingredients, either prior to being placed in the vending machine or upon demand within the vending machine, to vend a consumable beverage from the vending machine. Accordingly, the agglomerated dry milk powder may be pre-mixed with one or more independent flavoring ingredients, such as coffee, sugar, or cocoa powder, to provide a mixture formulated specifically for use in the vending machine.Type: ApplicationFiled: September 18, 2009Publication date: January 28, 2010Inventor: Harjit Singh
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Patent number: 7645470Abstract: Disclosed are flavored nutritional beverages comprising (A) fat; (B) milk protein representing from about 10% to 100% by weight of total protein; (C) carbohydrate comprising from about 75% to 100% by weight of at least one of (i) from about 0.1% to about 10% sucrose, trehalose, or combination thereof, by weight of the beverage, and (iii) from about 0.1% to about 20% maltodextrin by weight of the nutritional liquid, the maltodextrin having a DE value of from about 1 to about 10, and (iii) combinations of (i) and (ii); (D) an iron-containing material, and (E) a flavorant. The flavored nutritional beverages, unlike many iron-fortified milk-based beverages available today, do not readily develop beige or gray hues during formulation, processing and storage, and are thus more easily formulated with little or no color distortion and with improved or more accurately matched flavor-color combinations.Type: GrantFiled: April 19, 2006Date of Patent: January 12, 2010Assignee: Abbott LaboratoriesInventors: Sherri A. Walker, Stephanie L. Rodgers, Stefanie F. Kaufman, Amy L. Marchio, Emily G. Adams, Gaurav C. Patel, Thakorbhai P. Patel
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Publication number: 20090311409Abstract: The present invention relates to food compositions comprising composition of cocoa and/or derivatives thereof and a fat-substitute protein having a reduced fat content, being preferably light in fat and/or having a reduced caloric value without addition of sugar. The present invention also relates to methods of preparing said food compositions and to products comprising them.Type: ApplicationFiled: April 3, 2007Publication date: December 17, 2009Inventors: Valdecir Luccas, Priscilla Efraim, Fernanda Zaratini Vissotto
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Publication number: 20090311377Abstract: The present invention relates to the use of liquid stabilized, high lactose, high pH whey as an ingredient in the standardization of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid stabilized, high lactose, high pH whey, in particular from the coagulation of casein in milk; and b) admixing the stabilized, high lactose, high pH whey obtained in step a) with one or more ingredients comprising: vegetable fat(s), animal fat(s), vegetable protein(s), animal protein(s) and natural or artificial sweetener(s), such as natural or artificial sugar(s), fruit and fruit juice. The use and the process according to the invention accordingly enable a more direct utilization of the valuable constituents of whey obtained from cheese production.Type: ApplicationFiled: September 4, 2007Publication date: December 17, 2009Inventor: Kim Toft Andersen
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Publication number: 20090291183Abstract: Provided is a cream composition superior in handleability. The cream composition contains milk fat, a sugar, and water. The content of the milk fat is more than 5 mass % and 30 mass % or less. The content of the sugar is 40 to 65 mass %. The median diameter of the cream composition is 0.2 to 4.0 ?m, and the viscosity of the cream composition at 20° C. is 100 to 2,500 mPa·s.Type: ApplicationFiled: March 29, 2007Publication date: November 26, 2009Applicant: POKKA CORPORATIONInventors: Takaki Goto, Seiichiro Ikeda, Kumiko Hiramatsu
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Publication number: 20090285964Abstract: It has unexpectedly been found that the consumer acceptance of certain chocolate products is increased by the addition of dietary fiber in the form of wheat dextrin to the formulation. In consumer acceptance trials the amount of fiber ranged from about 3 to about 9 percent by weight. In addition to increasing the dietary fiber content of the chocolate, the wheat dextrin decreased the percentage of fat in the product. The fiber-fortified chocolate has particular application as a barrier layer in multi-component confections having layers of significantly different water activities.Type: ApplicationFiled: May 13, 2009Publication date: November 19, 2009Applicant: Texas Peanut Butter Eggs, Inc.Inventors: Daniel Craig Shepley, Fadi Michael Aramouni
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Publication number: 20090285938Abstract: A product and method for administering daily micronutrient requirements (DMRs) comprising vitamins, minerals and essential fatty acids targeted to reduce appetite and/or the risks associated with aging and associated cognitive impairment. The DMRs are administered to individuals via food products. In an embodiment of the present invention, the DMRs are offered in the form of a health bar, smoothie, or drink. The DMRs may be incorporated into other forms without departing from the scope of the present invention. By way of illustration and not as a limitation, the constituents may be incorporated into a fruit or yogurt “smoothie,” a frozen desert such as an ice cream or sorbet, and a beverage.Type: ApplicationFiled: July 23, 2009Publication date: November 19, 2009Inventor: Michael F. Roizen
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Publication number: 20090238941Abstract: This invention describes formulations for prebiotic milk and dark chocolates comprising of admixture of cocoa components, milk components, emulsifier, a flavor component and sweetener wherein said sweetener comprising of inulin and isolmalt. Also disclosed herein are the methods for producing said prebiotic milk and dark chocolates.Type: ApplicationFiled: April 19, 2007Publication date: September 24, 2009Applicant: LEMBAGA KOKO MALAYSIAInventor: Norhayati Hussain
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Publication number: 20090110774Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.Type: ApplicationFiled: October 26, 2007Publication date: April 30, 2009Applicant: THE HERSHEY COMPANYInventor: Joseph Milici
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Publication number: 20080317891Abstract: Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).Type: ApplicationFiled: June 21, 2007Publication date: December 25, 2008Inventors: Brent A. Anderson, John M. Kaiser, Ilene K. Cooper, David J. Hausman, Barry D. Glazier, Jacqueline B. Kramer, Tracey L. Knapp
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Publication number: 20080317928Abstract: The invention provides a method of making a milk product, the method comprising: (a) combining a casein source, at least one sugar and glycerol monostearate (GMS), to form an intermediate product; and (b) lowering the pH of the intermediate product to below 4.6.Type: ApplicationFiled: April 14, 2004Publication date: December 25, 2008Inventor: Charles Towler
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Publication number: 20080305212Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.Type: ApplicationFiled: April 15, 2008Publication date: December 11, 2008Applicants: SOLAE, LLC, NOVOZYMES A/SInventors: Theodore M. Wong, Phillip S. Kerr, Parthasarathi Ghosh, Jason F. Lombardi, Yadilka Maldonado, Gitte B. Lynglev, Tine Hoff, Lars LH Christensen, Peter R. Oestergaard
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Publication number: 20080280007Abstract: The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH in the range from 5.2-6.5, preferably 5.2-6.2, comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. Furthermore, the invention relates to a method for preparing a stable alcoholic milk and/or soy protein-based drink with a pH in the range from 5.2-6.5, comprising as constituents at least one or more milk and/or soy proteins, alcohol and one or more stabilizers, which method comprises the following steps: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d).Type: ApplicationFiled: April 22, 2005Publication date: November 13, 2008Inventors: Johannes Henricus Van Dijk, Pauline Elisabeth Antoinette Smulders
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Publication number: 20080226773Abstract: A reduced calorie beverage comprising rebaudioside A as a sweetener; including reduced calorie beverages, diet beverages, and near waters, and corresponding concentrates.Type: ApplicationFiled: March 14, 2007Publication date: September 18, 2008Applicant: Concentrate Manufacturing Company of IrelandInventor: Thomas D. Lee
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Publication number: 20080166422Abstract: The invention relates to cows capable of producing milk low in total saturated fatty acids and high in mono- and poly-unsaturated fatty acids.Type: ApplicationFiled: May 30, 2007Publication date: July 10, 2008Applicant: Fonterra Co-operative Group Ltd.Inventors: Alastair Kenneth Hugh MacGibbon, Norm Thomson, David Johnson, Garth J.S. Cooper
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Publication number: 20080152776Abstract: An integrated process for the preparation of a food product based on homemade ice-cream and/or “semifreddo”, which comprises the following phases: a) preparation of homemade ice-cream and/or “semifreddo” with the relative procedure in an apparatus for the production of homemade ice-cream; b) preparation of a single-dose portion of ice-cream by introducing a portion of homemade ice-cream into a single-dose container; c) rapid abatement of “semifreddo” and/or ice-cream in the single-dose container and storage in a negative preserver. According to the invention, the process envisages a phase d) in which the single-dose portion of ice-cream coming from phase c) is extruded into the final container, and a further phase e) for the addition of a drink to be poured onto the product portioned in the final container, coming from phase d).Type: ApplicationFiled: December 13, 2007Publication date: June 26, 2008Inventors: Genesio Bravo, Giuseppe Bravo
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Publication number: 20080152775Abstract: The present invention relates to a process using dynamic high-pressure for inactivation of food pathogens. Liquid food are treated by dynamic-high-pressure at 1 to 5 kbars with at least one recirculation depending on the needs. The pasteurization process is performed at relatively cold temperature ranging from 4° C. to 55° C.Type: ApplicationFiled: May 9, 2007Publication date: June 26, 2008Applicant: UNIVERSITE LAVALInventors: Paul Paquin, Jocelyne Giasson, Jean-Francois Vachon, Ismail Fliss
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Publication number: 20080138487Abstract: Particulate frozen food products exhibiting properties that allow the particles to remain free-flowing when stored in a typical retail grocery or home freezing environment are disclosed. Preferred embodiments include dairy-based products.Type: ApplicationFiled: February 2, 2007Publication date: June 12, 2008Inventor: Stan Jones
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Publication number: 20080113075Abstract: A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltulose and may also comprise at least 5% by weight inulin, dextrin or a mixture of inulin and dextrin. The composition may comprise milk or whey protein in an amount of between 1 and 10% by weight of the composition.Type: ApplicationFiled: October 26, 2007Publication date: May 15, 2008Applicant: Barry Callebaut AGInventors: Marijke De Brouwer, Veerle Derycke
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Publication number: 20080107775Abstract: 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 rubisco protein, rubiscolin, rubiscolin derivatives, ACE inhibitory peptide, and combinations thereof. 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: ApplicationFiled: November 2, 2006Publication date: May 8, 2008Applicant: THE COCA-COLA COMPANYInventors: Indra Prakash, Grant E. DuBois
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Publication number: 20080108710Abstract: The present invention relates generally to sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different 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 preservative. The present invention also relates to sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the 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: ApplicationFiled: November 2, 2006Publication date: May 8, 2008Applicant: THE COCA-COLA COMPANYInventors: Indra Prakash, Grant E. DuBois
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Publication number: 20080107776Abstract: 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 phytoestrogens. 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: ApplicationFiled: November 2, 2006Publication date: May 8, 2008Applicant: THE COCA-COLA COMPANYInventors: Indra Prakash, Grant E. DuBois
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Patent number: 7311935Abstract: The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate.Type: GrantFiled: November 7, 2005Date of Patent: December 25, 2007Assignee: Nestec S.A.Inventors: Maryse Laloi, James McCarthy, Peter Bucheli
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Patent number: 7247333Abstract: A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the fruit ingredient. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 8.0% of milk protein including solid milk proteins; from about 5 to about 40% of fruit ingredients including solid fruit particles; from about 0.1 to about 2.5% of cations; from about 0.01 to about 5.0% of a stabilizer, preferably pectin; and water; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 4.6, and wherein the average particle size of the solid milk protein particles ranges from about 1.38 to about 11.Type: GrantFiled: March 19, 2003Date of Patent: July 24, 2007Assignee: Pepsico Inc.Inventors: Jamshid Ashourian, Lauri J. Keeler, Durward A. Smith
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Patent number: 7241467Abstract: A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the juice and any other ingredients. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 10.0% of milk protein including solid milk proteins; from about 5 to about 98% of juice; from about 0.1 to about 2.5% of cations; and from about 0.01 to about 5.0% of a stabilizer, preferably pectin; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 6.5, and wherein the average particle size of the solid milk protein particles ranges from about 1.0 to about 22.0 micrometers.Type: GrantFiled: July 31, 2003Date of Patent: July 10, 2007Assignee: Pepsico, Inc.Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
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Patent number: 7037538Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.Type: GrantFiled: July 17, 2002Date of Patent: May 2, 2006Inventors: Heidi O'Sullivan, Jennifer M. Maack, Leslie D. Miller, Joana Montenegro, Lisa K. Pannell, Richard A. Thompson
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Patent number: 6986912Abstract: The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders.Type: GrantFiled: March 15, 2004Date of Patent: January 17, 2006Inventor: Sigmund Kramer
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Patent number: 6953598Abstract: An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight.Type: GrantFiled: December 28, 2001Date of Patent: October 11, 2005Assignee: Wm. Wrigley Jr. CompanyInventors: Gerald B. Cotten, Brian C. Hallacker, John M. Cahill, Kenneth J. Maas
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Patent number: 6716471Abstract: A novel peanut powder composition comprising 50-70% by weight peanut powder, 15-25% fructose by weight, 6-10% by weight sugar and 2-6% by weight dextrose is provided wherein the peanut powder can be used in making flavorful foods and beverages.Type: GrantFiled: May 11, 2001Date of Patent: April 6, 2004Inventor: Sigmund Kramer
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Patent number: 6713114Abstract: The invention relates to a frozen beverage topping composition which provides a frothy or foam layer to a beverage. The beverage topping composition provides creaming and can flavor, sweeten, and slightly cool coffee and other beverages. The frozen beverage topping composition of the invention may be made in non-dairy, dairy (containing non-fat dry milk and non-dairy fat), and real dairy (containing non-fat dry mile and butterfat) forms, as well as caloric and non-caloric sweetened versions. Methods of producing the frozen beverage topping composition are provided as well as methods of using the frozen beverage topping compositions.Type: GrantFiled: February 14, 2001Date of Patent: March 30, 2004Assignee: The Board of Trustees of the University of IllinoisInventors: Barbara Klein, James Faller, Teresa Paeschke, Eleftherios Moros, Jennifer Grady, Maureen Cheng, Glinda Lofton, Lynn Magden, Nicole Romero
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Patent number: 6706307Abstract: Crumb products for preparing chocolate products are prepared by adding together, mixing and heating ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together, mixed and heated have a moisture content between 1.2% and 8%. The ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. an so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at a temperature in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product, and then the reaction product is dried at a temperature of from 60° C. to 80° C., which may be performed without vacuum conditions.Type: GrantFiled: March 30, 2001Date of Patent: March 16, 2004Assignee: Nestec S.A.Inventors: Euan Armstrong, Sophie Carli, Richard Gibson, Loreta Jercher, Brian Samuel
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Patent number: 6599552Abstract: A grain based dairy beverage composition and a process for making the beverage is described. The beverage includes the ingredients sugar, evaporated milk, rice flour, chocolate milk powder and water. Optional ingredients include condensed milk and flavors. The beverage possesses an adequate shelf life to permit mass distribution to consumers.Type: GrantFiled: June 22, 2001Date of Patent: July 29, 2003Inventor: Martin Andrade
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Patent number: 6576283Abstract: A drink component thermally sterilized and flavors which has been removed of microorganism by filtration are formulated under aseptic conditions, and a mixture obtained is filled into containers. Milk-containing soft drinks are produced by a process including obtaining a first drink component containing milk and an emulsifier, sterilizing the first drink component at a high temperature and cooling the same, obtaining a second drink component not containing milk, sterilizing the second drink component at a high temperature and cooling the same, obtaining a flavor component removed of microorganism by filtration, and blending the cooled first drink component and the cooled second drink component under aseptic conditions.Type: GrantFiled: August 19, 2002Date of Patent: June 10, 2003Assignee: The Coca-Cola CompanyInventors: Tadashi Hashimoto, Shigeo Shinkawa, Yoshinobu Hayakawa, Tomoe Sakata
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Patent number: 6548101Abstract: A stable, whitened coffee concentrate that is a mixture of milk solids, soluble coffee solids, and coffee aroma, that has a solids concentration above about 25% by weight and a process for making the concentrate. The coffee aroma stabilizes the concentrate.Type: GrantFiled: July 3, 2002Date of Patent: April 15, 2003Assignee: Nestec S.A.Inventors: Agustin Cevallos, Oliver Chmiel, Daniela Doris Munz-Schaerer, Stefan Bodenstab, Cristin Knoblich, Martinas Kuslys
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Patent number: 6534108Abstract: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.Type: GrantFiled: February 21, 2001Date of Patent: March 18, 2003Assignee: Nestec S.A.Inventors: Antonio Jimenez-Laguna, Josephine Lometillo
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Patent number: 6458402Abstract: The invention is directed to a process of making milkshake beverage compositions having improved consistency, flavor and physical stability, which process involves eliminating or modifying the pasteurization step used or reversing the sequence of pasteurization and homogenization in conventional methods of manufacturing milkshake beverage compositions so as to limit the swelling of any starch granules present and thus avoid the detrimental effects that the shearing forces found in homogenization processes have on such swollen starch granules.Type: GrantFiled: April 4, 1997Date of Patent: October 1, 2002Assignee: PepsiCo, Inc.Inventor: Pei K. Chang