Soup, Sauce, Gravy Or Base Patents (Class 426/589)
  • Patent number: 11147825
    Abstract: A composition comprising glucoraphanin for use in: reducing fasting serum glucose levels in a subject administered with said composition when compared to a subject not administered said composition; and/or preventing diabetes mellitus and/or a condition associated therewith, treating diabetes mellitus and/or a condition associated therewith, or a combination thereof in a subject; wherein the composition is intermittently administered to the subject between about 1 to about 5 times per week such that said subject is administered with a weekly dose of between about 300 to about 2500 ?moles of glucoraphanin, as well as uses of a composition prepared from a high glucosinolate broccoli and/or methods of: reducing fasting serum glucose levels in a subject having elevated fasting serum glucose levels; preventing diabetes mellitus and/or a condition associated therewith in a subject; treating a subject having diabetes mellitus and/or a condition associated therewith; or combinations thereof.
    Type: Grant
    Filed: June 24, 2016
    Date of Patent: October 19, 2021
    Assignee: Plant Bioscience Limited
    Inventor: Richard Mithen
  • Patent number: 10405568
    Abstract: A flowable food composition product utilizing a novel blend of ingredients and a method for creating the same is provided. The flowable food composition includes a food product having a liquid component, such as a condiment like sauerkraut, that is combined with a water-holding agent and a lubricating agent to allow the food composition to flow from a flexible squeeze-type bottle. The method for creating this food product comprises adding a water-holding agent and a lubricating agent to a raw food material which, in some cases, has been strained and chopped, enabling the mixture to become flowable from a flexible package, such as a plastic squeeze bottle.
    Type: Grant
    Filed: September 20, 2013
    Date of Patent: September 10, 2019
    Inventor: Tracy L. Lundberg
  • Patent number: 10183052
    Abstract: The invention relates to the use of tomatoes for inhibition, amelioration or prevention of adipogenesis mediated diseases such as obesity, lipid storage disease and hyperlipemia. Provided is a tomato plant, fruit, fragment or extract thereof for use in a method for preventing weight gain, and/or inhibiting, preventing or ameliorating a disease condition associated with adipogenesis in a mammal, wherein the tomato is a ripening-impaired mutant tomato, such as a ripening inhibitor (rin), nonripening (nor), and/or never ripe (Nr) gene mutant tomato. Also provided are anti-adipogenic extracts and compositions comprising the extract.
    Type: Grant
    Filed: November 21, 2016
    Date of Patent: January 22, 2019
    Assignee: Green4Health B.V.
    Inventor: Arie-Dirk Van Der Windt
  • Patent number: 9993017
    Abstract: A composition for enhancing sweetness includes glycan or glycopeptide derived from soy sauce. The composition has excellent sweetness enhancing properties, and particularly has a sweetening effect nearly the same as or better than those of conventional sweeteners and less calories in terms of nutritional characteristics. A sweetener composition includes the composition for enhancing sweetness and a sweetener. A food includes the composition for enhancing sweetness. A method for enhancing sweetness of a food, includes applying the sweetness enhancer composition to the food. The sweetness enhancer of the present invention is a natural product-derived substance, and contains, as an active ingredient, peptide separated from Korean traditional soy sauce aged over a long period of time, and therefore, may solve problems of conventional chemosynthesized sweetness enhancers, for example, side effects, foul taste or the like.
    Type: Grant
    Filed: November 23, 2012
    Date of Patent: June 12, 2018
    Assignee: KOREA FOOD RESEARCH INSTITUTE
    Inventors: Mee Ra Rhyu, Hee Jin Son, Yi Seul Kim, Min Jung Kim, Myung Ji Jung
  • Patent number: 9883688
    Abstract: Disclosed are improved citrus fruit juice powders and methods of providing the improved citrus fruit juice powders. The citrus fruit juice powders are neutralized and are free of fillers, such as maltodextrin. Also disclosed are meat marinades that include the improved citrus fruit juice powder.
    Type: Grant
    Filed: May 3, 2016
    Date of Patent: February 6, 2018
    Assignee: GRIFFITH FOODS INTERNATIONAL INC.
    Inventor: Michael T. Bunczek
  • Patent number: 9353193
    Abstract: The present invention relates to a continuous method for preparing acetylated derivatives of an amylaceous material. The invention also relates to a solid composition of at least one acetylated derivative of an amylaceous material obtained by means of said method. The invention finally relates to the use of such a composition to prepare thermoplastic, elastomeric, adhesive, pharmaceutical and/or ink compositions.
    Type: Grant
    Filed: October 11, 2010
    Date of Patent: May 31, 2016
    Assignee: ROQUETTE FRERES
    Inventor: Claude Quettier
  • Patent number: 9095164
    Abstract: A food composition for consumption by mammals is designed to increase the production of glutathione peroxidase and superoxide dismutase. A serving of the food composition has a total weight and includes, in order of decreasing weight, a meat, a brassica vegetable, and brown rice.
    Type: Grant
    Filed: February 9, 2006
    Date of Patent: August 4, 2015
    Inventor: Kevin Meehan
  • Publication number: 20150147456
    Abstract: The present invention is directed to a frozen sauce component having a high dissolved solids equivalent content and sufficient hardness in manufacturing to permit unitization thereof by cutting. The sauce composition makes use of oil encapsulated solids in a system comprising oil, water, and flavoring ingredients as required by a frozen dish wherein it is incorporated. The freezing point and the necessary hardness of the sauce pellet is about 10 deg. F. to about 19 deg. F. despite the high dissolved solids equivalent content.
    Type: Application
    Filed: December 1, 2014
    Publication date: May 28, 2015
    Inventors: Philip E. Dazo, Scott J. Goosman, Anna V. Marasigan
  • Publication number: 20150104556
    Abstract: The present invention relates to a spray dried cream base powder which can be used as an alternative to dairy creams and other liquid cooking creams. The powdered cooking cream composition comprise of 20-60% by weight fat, 1-5% by weight one or more proteins, 0.5-5% by weight one or more emulsifier system, 1-6% by weight native/modified starch, 1-5% by weight water and the balance is made up of non-starchy carbohydrates, buffering agents and stabilizers. Optionally flavor, colour and anticaking agents can be incorporated in the composition. The above composition can be used directly or after reconstituted with water, to prepare foods such as curries, gravies, soup and sauces. The cream base powder can be conveniently used to develop processed food products such as soft serve ice cream, whipped toppings, mousse, Instant dry mix soup products and milk based puddings.
    Type: Application
    Filed: October 16, 2013
    Publication date: April 16, 2015
    Applicant: INTERNATIONAL FOODSTUFFS COMPANY LLC
    Inventors: Virinder KUMAR, Fathima Waheeda Mohideen, Joe Anibal Trujillo Quijano
  • Publication number: 20150104398
    Abstract: The present invention is directed to a novel taste-masking composition comprising a taste-masking effective amount of an Angelica root extract, which shows unexpected effectiveness in reducing an undesirable taste in a food product (e.g., a beverage, broth, or whole grain food product), a dental product, an oral hygiene product or a medicinal product.
    Type: Application
    Filed: October 10, 2014
    Publication date: April 16, 2015
    Inventors: Hsi-Wen Chin, Thumpalasseril V. John, Jung-A Kim, Ajay Pratap Singh
  • Publication number: 20150099051
    Abstract: The present invention is a method for making soup, stew or broth. The method utilizes a pre-filled seasoning bag of which is made from a liquid permeable material that allows flavor obtained from the spices and/or seasonings to escape there from yet retains the spices and/or seasonings therein while the soup is cooking. The seasoning bag may be sold independently or as a kit containing a variety of seasoning bags each containing a specific blend for preparing a specific soup, stew or broth. Also, the kit includes instructions for use of the seasoning bag and/or recipes therefore.
    Type: Application
    Filed: October 9, 2013
    Publication date: April 9, 2015
    Inventor: Edvinas Grigonis
  • Publication number: 20150067911
    Abstract: A method for breeding tomato plants that produce tomatoes with reduced fruit water content including the steps of crossing at least one Lycopersicon esculentum plant with a Lycopersicon spp. to produce hybrid seed, collecting the first generation of hybrid seeds, growing plants from the first generation of hybrid seeds, pollinating the plants of the most recent hybrid generation, collecting the seeds produced by the most recent hybrid generation, growing plants from the seeds of the most recent hybrid generation, allowing plants to remain on the vine past the point of normal ripening, and screening for reduced fruit water content as indicated by extended preservation of the ripe fruit and wrinkling of the fruit skin.
    Type: Application
    Filed: November 12, 2014
    Publication date: March 5, 2015
    Inventor: Arthur A. SCHAFFER
  • Publication number: 20150056359
    Abstract: A flavor and aroma enhancer cooking sauce in which pureed peppers and onions are cooked/sautéed to achieve a caramelization, into a pourable viscous formula that can be easily used on a variety of foods as a condiment, dipping sauce, marinade or recipe flavor and aroma enhancer of authentic Ethnic style sautéed peppers and onions.
    Type: Application
    Filed: August 14, 2014
    Publication date: February 26, 2015
    Inventors: Robert Jensen, Larissa Jensen
  • Publication number: 20150056338
    Abstract: The present invention is directed to methods for preparing a potassium chloride composition useful for reducing sodium content and flavoring low solid food products, including mixing potassium chloride, a taste modifier, and a fat, at a temperature above the melting point of the fat, and cooling the mixture below the melting point of the fat to form the salt composition. Embodiments further include the addition of other chloride compositions, including sodium chloride, to potassium chloride, a taste modifier and a fat.
    Type: Application
    Filed: August 20, 2013
    Publication date: February 26, 2015
    Applicant: S&P Ingredient Development LLC
    Inventors: Sambasiva Rao Chigurupati, Pratik Nandan Bhandari, Dharma R. Kodali
  • Publication number: 20150044349
    Abstract: The present invention relates to plants with increased levels of water soluble carbohydrates, particularly fructan, in the stem and leaf sheath. The present invention also provides methods of identifying and/or producing these plants. In particular, the present invention relates to a novel class of polypeptides designated MYB13 which upregulate the expression of enzymes involved in fructan synthesis. The present invention further relates to a novel promoter element that can be used to express genes predominantly in the stem and leaf sheath during the early reproductive stage of a plant.
    Type: Application
    Filed: August 10, 2012
    Publication date: February 12, 2015
    Applicant: COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION
    Inventors: Gangping Xue, Cathrine Lynne Mcintyre, Maarten Christiaan Kooiker
  • Publication number: 20150018435
    Abstract: The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.
    Type: Application
    Filed: September 24, 2014
    Publication date: January 15, 2015
    Inventors: Jaouad FICHTALI, Neil Francis LEININGER, Jesus Ruben ABRIL, Naseer AHMED, S. P. Janaka Namal SENANAYAKE
  • Publication number: 20150017285
    Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.
    Type: Application
    Filed: September 26, 2014
    Publication date: January 15, 2015
    Inventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
  • Publication number: 20140370180
    Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.
    Type: Application
    Filed: October 4, 2012
    Publication date: December 18, 2014
    Applicant: FMC CORPORATION
    Inventors: Zheng Tan, Maurice Gerard Lynch, Michael Sestrick, Nadia Yaranossian
  • Publication number: 20140356481
    Abstract: The present invention provides a brewed soy sauce that has light color and reduced smell with a robust taste. In the brewed soy sauce, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or more. Lactic acid and acetic acid are respectively 0.1% (w/v) or more. Reducing sugar is 1.5% (w/v) or less. Levulinic acid is less than 0.01% (w/v). And, pH is 4.5-5.5. The brewed soy sauce is produced as follows: First, a raw material is prepared from a plant protein-source material and a low-starch carbohydrate-source material. Then, koji is made by inoculating koji mold to the prepared raw material. Next, salt water is added to the koji, and the mixture of the salt water and koji is fermented. At least 5 days after initiating the fermentation, yeast belonging to Candida genus is added to the mixture. Then, the fermentation is matured.
    Type: Application
    Filed: May 30, 2014
    Publication date: December 4, 2014
    Applicant: Yamasa Corporation
    Inventors: Yoshiyuki TOYOSHIMA, Yoshinobu MOGI, Kaori MIURA
  • Patent number: 8900647
    Abstract: The purpose of the present invention is to breed a koji mold, which has improved capability of producing a variety of industrially applicable enzymes, without using the genetic recombination technology. By mutagenizing a strain belonging to the genus Aspergillus, a strain having a duplication of a large-scale genome region of 900 kb or more and is able to produce a variety of enzymes required in manufacturing soy sauce, for example, protease, etc. was obtained. This strain enables efficient production of various foods such as soy sauce.
    Type: Grant
    Filed: April 16, 2010
    Date of Patent: December 2, 2014
    Assignee: Kikkoman Corporation
    Inventors: Atsushi Sato, Yoshiki Hanya
  • Publication number: 20140348981
    Abstract: A food product comprising a neutralized yogurt whey.
    Type: Application
    Filed: December 23, 2013
    Publication date: November 27, 2014
    Applicant: General Mills, Inc.
    Inventors: Erika B. Smith, Wenyi Wang, Vikramaditya Ghosh
  • Publication number: 20140342048
    Abstract: Sauces, spreads, cooking oils, and cooking fats are created from a wide range of various ingredients. Sauces, spreads, cooking oils, and cooking fats having at least one ingredient, with at least one flavoring, and at least one texture. At least one ingredient is selected from group including of at least one flavoring ingredient, at least one nutritional ingredient, at least one health ingredient, and at least one other ingredient. At least one ingredient is also created as small spherical balls as mixed in. Sauces can be served as appetizer and snack. And served as baby food, for children with less teeth, for old people, and for sick people. Sauces, spreads, cooking oils, and cooking fats are used for food preparation and food flavoring, including condiment and salad dressing. And used in manner selected from group consisting of room temperature, cold, warm, and hot.
    Type: Application
    Filed: November 26, 2013
    Publication date: November 20, 2014
    Inventor: Alice Chang
  • Publication number: 20140328976
    Abstract: A process for preparing a flavour concentrate having a meat flavour and/or aroma, comprising contacting animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and non-hydrolyzed triglycerides; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavour concentrate.
    Type: Application
    Filed: November 30, 2012
    Publication date: November 6, 2014
    Inventors: Tuong Huynh-Ba, Stephanie Devaud Goumoens, Walter Matthey- Doret, Francoise Saucy, Florian Viton, Catherine Barbier
  • Publication number: 20140310832
    Abstract: The present invention relates to stress tolerant transgenic wheat plants. In particular, the present invention relates to stress tolerant transgenic wheat plants comprising an exogenous polynucleotide encoding a NAC transcription factor operably linked to a promoter capable of directing expression of the polynucleotide in a cell of the plant.
    Type: Application
    Filed: March 28, 2012
    Publication date: October 16, 2014
    Applicant: Commonwealth Scientific and Industrial Research Organisation
    Inventors: Cathrine Lynne McIntyre, Gangping Xue
  • Publication number: 20140295049
    Abstract: The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.
    Type: Application
    Filed: February 28, 2014
    Publication date: October 2, 2014
    Inventors: Philippe Ragot, Bernard Mompon, Cedric Rousseau, Esther Pons, Christian Pineau
  • Publication number: 20140272071
    Abstract: Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventors: JAMES MICHAEL WILMOTT, MICHAEL ALAN ROSS
  • Publication number: 20140272075
    Abstract: An enhanced viscosity mustard paste and a method of manufacturing the same. The enhanced viscosity mustard paste can include a mustard seed and acidic liquid solvent, without a noticeable increase in mustard flavor. The enhanced viscosity mustard paste according to this invention may also be a substantially flavorless mustard paste that retains the functional benefits of viscosity-building, texture-aiding, and emulsion-strengthening.
    Type: Application
    Filed: March 12, 2014
    Publication date: September 18, 2014
    Applicant: Wisconsin Spice, Inc.
    Inventors: Allen Phillip Sass, Karl Arlin Spiegelberg, Phillip Joseph Sass, Citra Putri Rahardjo
  • Patent number: 8834947
    Abstract: A process for heating a pumpable food product comprising the steps of: a) providing a pumpable food product, b) transporting the pumpable food product through a continuous flow passage, c) heating the pumpable food product during at least part of the transporting of step b), characterized in that the flow rate of transportation during step b) comprises phases of acceleration and phases of deceleration, wherein the phases of acceleration and of deceleration periodically repeat.
    Type: Grant
    Filed: April 4, 2011
    Date of Patent: September 16, 2014
    Assignee: Conopco, Inc.
    Inventors: Antonio Di-Principe, Jasper David Hidde Kelder, Ilio Sebastiani
  • Publication number: 20140242220
    Abstract: The present application generally relates to the development of palatable fiber-enriched foodstuffs, including but not limited to soups, salad dressings, dips, sauces, baked goods and beverages, through modifying various dietary fiber ingredients using a novel mechanical approach.
    Type: Application
    Filed: February 28, 2014
    Publication date: August 28, 2014
    Inventors: Guibing Chen, Julia Raddatz, Tao Wang
  • Publication number: 20140234516
    Abstract: The present invention relates to a food concentrate in the form of a gel for use in stock, soup, sauce, gravy or as a seasoning ingredient for use in cooking and the process for preparing such a food concentrate gel. The concentrate is free or substantially free of syneresis and does not skin or re-gel when completely cold, after it has been diluted in aqueous liquid in a ratio of 1:10 to 1:100 under the application of heat and subsequently been allowed to cool. Gelation is induced by the addition of a sodium source to an aqueous solution of low methoxy pectin.
    Type: Application
    Filed: August 6, 2012
    Publication date: August 21, 2014
    Applicant: CP Kelco ApS
    Inventors: Peter Sadd, Katie Bott, Kar-Mun To, Helen Whitmore, Neil Cruttenden
  • Publication number: 20140234485
    Abstract: The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).
    Type: Application
    Filed: April 28, 2014
    Publication date: August 21, 2014
    Applicant: Nestec S.A.
    Inventors: Beatrice Diono, Helge Ulmer, Swen Rabe
  • Publication number: 20140234488
    Abstract: A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.
    Type: Application
    Filed: November 26, 2013
    Publication date: August 21, 2014
    Inventor: Alice Chang
  • Publication number: 20140220219
    Abstract: A flavorless mustard paste without a noticeable flavor and a method of manufacturing the same, including a mustard seed and acidic liquid solvent, where the resultant paste has less than 100 mg/dl glucose and a substantially stable pH value of less than 5.5. The flavorless mustard paste according to this invention may retain the functional benefits of viscosity-building, texture-aiding, and emulsion-strengthening.
    Type: Application
    Filed: February 6, 2013
    Publication date: August 7, 2014
    Applicant: WISCONSIN SPICE, INC.
    Inventors: Allen Phillip Sass, Karl Arlin Spiegelberg, Phillip Joseph Sass, Citra Putri Rahardjo
  • Patent number: 8795749
    Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.
    Type: Grant
    Filed: March 8, 2011
    Date of Patent: August 5, 2014
    Assignee: Conopco, Inc.
    Inventors: Mia Claire Benjamin, Jadwiga Malgorzata Bialek, Daniel Anthony Jarvis, Hendrikus Theodorus W M van der Hijden
  • Publication number: 20140213664
    Abstract: Bioadvantaged Sweeteners leverage chemical synergies of combining select ratios of certain formulations of lactose and glucose with, for example, purified phlorizin for unexpectedly better results than predicted by prior art as a whole. Glucometer data confirms employing such Bioadvantaged Sweetener with conventional and enhanced delivery systems facilitates stasis at points of peak blood sugar saturation for users.
    Type: Application
    Filed: January 29, 2014
    Publication date: July 31, 2014
    Inventor: Alexandra Damsker
  • Patent number: 8790728
    Abstract: A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.
    Type: Grant
    Filed: March 23, 2010
    Date of Patent: July 29, 2014
    Assignee: Nestec S.A.
    Inventors: Stephan Palzer, David Nikolic, Pieter Berends, Dac Thang Ho, Yvette Fleury Rey, Helge Ulmer, Silke Schopp, Daniel Sebastian Appel, Thomas Raab
  • Publication number: 20140205709
    Abstract: The present invention provides a process for producing a food ingredient or beverage ingredient. The present invention also provides a process for producing food product or beverage product. The present invention also provides a process for providing starch, amylose, amylopectin, ?-glucan, fructan, non-starch polysaccharide, dietary fibre or resistant starch to improve one or more indicators of health in a mammal.
    Type: Application
    Filed: August 2, 2013
    Publication date: July 24, 2014
    Applicant: Commonwealth Scientific and Industrial Research Organisation
    Inventors: ZHONGYI LI, MATTHEW KENNEDY MORELL, STEPHEN ALAN JOBLING
  • Publication number: 20140205731
    Abstract: The invention relates to a particulate creamer or whitener composition, wherein the particles comprise fat, carbohydrate, whey protein and an acidulant, and wherein, if reconstituted in demineralized water, a 10% (w/w) dispersion or solution of said composition in demineralized water has a pH between 3.5 and 6. The invention furthermore relates to a process for preparing such a composition, and to the use of the particulate composition in food products, in particular in food products having an acidic pH, i.e. below 7, preferably below pH 6.5, more preferably below pH 6.0.
    Type: Application
    Filed: June 29, 2012
    Publication date: July 24, 2014
    Applicant: Friesland Brand B.V.
    Inventors: William Kloek, Olena Valkanotska
  • Publication number: 20140208451
    Abstract: A soybean cultivar designated KK-09 is disclosed. The invention relates to the seeds of soybean cultivar KK-09, to the plants of soybean cultivar KK-09, to the plant parts of soybean cultivar KK-09, and to methods for producing progeny of soybean cultivar KK-09. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar KK-09. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar KK-09, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar KK-09 with another soybean cultivar.
    Type: Application
    Filed: January 18, 2013
    Publication date: July 24, 2014
    Applicant: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS
    Inventor: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS
  • Patent number: 8784913
    Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.
    Type: Grant
    Filed: May 25, 2011
    Date of Patent: July 22, 2014
    Assignee: Conopco, Inc.
    Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
  • Publication number: 20140199462
    Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.
    Type: Application
    Filed: February 14, 2014
    Publication date: July 17, 2014
    Applicant: S & P INGREDIENT DEVELOPMENT, LLC
    Inventors: Dustin Grossbier, Marcello Bermea, Sambasiva Rao Chigurupati
  • Publication number: 20140193564
    Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
    Type: Application
    Filed: March 13, 2014
    Publication date: July 10, 2014
    Applicant: The Quaker Oats Company
    Inventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa La Ma, Mayte Lee, Margaret J. Miller, Holly Ramage
  • Publication number: 20140193563
    Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
    Type: Application
    Filed: March 13, 2014
    Publication date: July 10, 2014
    Applicant: The Quaker Oats Company
    Inventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa La Ma, Mayte Lee, Margaret J. Miller, Holly Ramage
  • Publication number: 20140173773
    Abstract: A soybean cultivar designated KK-08 is disclosed. The invention relates to the seeds of soybean cultivar KK-08, to the plants of soybean cultivar KK-08, to the plant parts of soybean cultivar KK-08, and to methods for producing progeny of soybean cultivar KK-08. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar KK-08. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar KK-08, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar KK-08 with another soybean cultivar.
    Type: Application
    Filed: December 14, 2012
    Publication date: June 19, 2014
    Applicant: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS
    Inventors: PENGYIN CHEN, JOHN C. RUPE, DONALD G. DOMBEK, TERRY KIRKPATRICK
  • Publication number: 20140170294
    Abstract: A frozen condiment is described, chosen among the group consisting of sauces, pastes, pates, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment; a process for the deep-freezing of a substantially fluid condiment is also described, which involves dividing a substantially fluid condiment into a plurality of drops, which, in a first deep-freezing step, are dosed within a liquid bath at a temperature lower than ?150° C., obtaining a plurality of partially frozen granules having a hard and deep-frozen external surface and a soft not completely deep-frozen core, and a second deep-freezing step at a temperature comprised between ?30° C. and ?90° C.
    Type: Application
    Filed: July 30, 2012
    Publication date: June 19, 2014
    Applicant: AMBIENTE E NUTRIZIONE S.R.L.
    Inventor: Giuseppina Cerea
  • 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: 20140154390
    Abstract: The invention provides pseudo-loaf food compositions comprising meat analog chunks and gravy, the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight, a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight, and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf-type structure. In an embodiment, the moisture content of the pseudo-loaf food composition is from about 67% to about 74% of the composition by weight. In addition, the invention provides methods of making pseudo-loaf food compositions and also provides blended food compositions comprising one or more pseudo-loaf compositions and one or more comestible ingredients compatible with the pseudo-loaf food compositions.
    Type: Application
    Filed: November 22, 2013
    Publication date: June 5, 2014
    Applicant: Nestec SA
    Inventors: Michael G. Rayner, Jean Luz Rayner, Rachel Miller
  • Patent number: 8741373
    Abstract: Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
    Type: Grant
    Filed: June 20, 2011
    Date of Patent: June 3, 2014
    Assignees: Virun, Inc., Hormel Foods Corporation
    Inventors: Philip J. Bromley, Chetan S. Rao
  • Publication number: 20140141132
    Abstract: A flowable food composition product utilizing a novel blend of ingredients and a method for creating the same is provided. The flowable food composition includes a food product having a liquid component, such as a condiment like sauerkraut, that is combined with a water-holding agent and a lubricating agent to allow the food composition to flow from a flexible squeeze-type bottle. The method for creating this food product comprises adding a water-holding agent and a lubricating agent to a raw food material which, in some cases, has been strained and chopped, enabling the mixture to become flowable from a flexible package, such as a plastic squeeze bottle.
    Type: Application
    Filed: September 20, 2013
    Publication date: May 22, 2014
    Inventor: Tracy L. Lundberg
  • Publication number: 20140141146
    Abstract: A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least agar and xanthan.
    Type: Application
    Filed: May 1, 2012
    Publication date: May 22, 2014
    Applicant: Nestec S.A.
    Inventors: Yu Wang, Rebecca Lian Hwee Peng