Having Emulsifier Or Antispattering, Antiweeping Or Antileaking Agent Patents (Class 426/604)
  • Patent number: 10058117
    Abstract: A safe and effective dietary composition and method of use in which the composition contains protein, fat and carbohydrates in ratio of approximately 33% protein, 60% fat and 8% carbohydrates, the fat preferably being monounsaturated (MUFA) and polyunsaturated (PUFA) and providing, preferably, less than 800 calories per day. The preferred method of use includes consumption of a small quantity of this composition on an hourly basis which, preferably, is divided into some 16 equal dosages for the purpose of maintaining a continuous presence of macronutrients in the gastrointestinal tract to stimulate the production of hormones that produce feelings of satiety, a sense of well being and that suppress sensations such as hunger. In addition to this composition and the preferred method of consumption, the dieter may also consume salads that, preferably, provide no more than 250 calories.
    Type: Grant
    Filed: November 18, 2010
    Date of Patent: August 28, 2018
    Inventor: Randall Scott Hickle
  • Patent number: 9303231
    Abstract: The invention concerns a method of preparing an oil enriched with ethyl esters of DHA produced by fermenting microorganisms, characterized in that it comprises a step of purification by so-called “short path” molecular distillation.
    Type: Grant
    Filed: May 28, 2013
    Date of Patent: April 5, 2016
    Assignee: ROQUETTE FRERES
    Inventors: Samuel Patinier, Philippe Looten
  • Patent number: 9133409
    Abstract: The present invention relates to methods of improving the low temperature storage and performance properties of fatty acids and/or derivatives thereof, as well as compositions containing fatty acids and/or derivatives thereof having superior lower temperature storage and performance properties.
    Type: Grant
    Filed: August 31, 2009
    Date of Patent: September 15, 2015
    Assignee: Arizona Chemical Company, LLC
    Inventors: Dries Muller, Pedro Lopes, Mark Brewer, Erik Kelderman, David Broere
  • Patent number: 9125425
    Abstract: The invention relates to a method of preparing an edible fat continuous spread comprising a dispersed aqueous phase and crystalline non-esterified plant sterol, said method comprising the steps of preparing a fat continuous emulsion and mixing said emulsion with fast re-crystallized non-esterified plant sterol.
    Type: Grant
    Filed: September 1, 2011
    Date of Patent: September 8, 2015
    Assignee: Conopco, Inc.
    Inventors: Johannes Robert Bons, Eckhard Flöter, Hindrik Huizinga, Irene Erica Smit-Kingma
  • Patent number: 8936823
    Abstract: The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.
    Type: Grant
    Filed: September 26, 2011
    Date of Patent: January 20, 2015
    Assignee: Conopco, Inc.
    Inventors: Arjen Bot, Jan Alders Wieringa
  • 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
  • Patent number: 8722131
    Abstract: Disclosed are comestible emulsions that comprise polyunsaturated fatty acids and methods of preparing them. The emulsions remain clear or semi-clear upon dilution. The emulsions comprise one or more polyunsaturated fatty acids or derivatives thereof, one or more emulsifiers, one or more organic solvents, and one or more polyols in a water solution. The emulsions are particularly suited for incorporation into beverages.
    Type: Grant
    Filed: September 7, 2011
    Date of Patent: May 13, 2014
    Assignee: DSM Nutritional Products AG
    Inventors: Dongming Tang, Sylvie Cloutier
  • Publication number: 20140113056
    Abstract: The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing (a) a continuous fat phase (b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an amount of from 41 to 90 wt. % based on the foodstuff (ii) a mono or di ester of glycerol and Moringa oil.
    Type: Application
    Filed: June 8, 2012
    Publication date: April 24, 2014
    Applicant: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Paul Wassell, Mark Farmer, Stuart Andrew Warner, Allan Torben Bech, Niall W.G. Young, Graham Bonwick, Christopher Smith
  • Patent number: 8669287
    Abstract: An emulsifying preparation for an oil-soluble component, which is sensorily superior when applied to an aqueous phase, can maintain stability for a long time, and imposes less restriction for formulation or production is provided. The emulsifying preparation of the present invention contains (A) an oil phase component containing an oil-soluble component, (B) an aqueous phase component containing a polyol, and (C) an emulsifier containing polyglycerol fatty acid monoester having an average degree of polymerization of not less than 10, and having an HLB value of not less than 14 and not more than 18 or showing a transmittance of 1 wt % aqueous solution at 600 nm of not less than 80%.
    Type: Grant
    Filed: December 5, 2011
    Date of Patent: March 11, 2014
    Assignee: Ajinomoto Co., Inc.
    Inventors: Yoko Shimagami, Yasushi Ichimi
  • Patent number: 8628690
    Abstract: A nanoemulsion composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, polyphenols, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia or bone (and teeth) mineral loss.
    Type: Grant
    Filed: January 3, 2006
    Date of Patent: January 14, 2014
    Assignee: The Texas A&M University System
    Inventors: Adela Mora-Gutierrez, Michael H Gurin
  • Patent number: 8618168
    Abstract: This invention provides a self-emulsifying composition comprising 50 to 95% by weight in total of at least one compound selected from the group consisting of ?3 polyunsaturated fatty acids and their pharmaceutically acceptable salts and esters; and 5 to 50% by weight of an emulsifier having a hydrophilic lipophilic balance of at least 10. The composition has no or reduced ethanol content, and exhibits excellent self-emulsifying property, dispersibility in the composition, emulsion stability, and absorption property. The composition is adapted for use as a drug.
    Type: Grant
    Filed: May 21, 2010
    Date of Patent: December 31, 2013
    Assignee: Mochida Pharmaceutical Co., Ltd.
    Inventors: Hirosato Fujii, Motoo Yamagata
  • Publication number: 20130323395
    Abstract: The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt % of a dispersed aqueous phase and 15 to 90 wt % of a fat phase, said fat phase comprising: —60 to 85 wt % of a combined amount liquid of liquid oil and structuring fat, —15 to 40 wt % of plant sterol esters, said method comprising the steps of: —preparing a mixture comprising at least part of the plant sterol esters and at least part of the liquid oil by subjecting the plant sterol esters to a temperature of at least the melting temperature of the plant sterol esters, —bringing the temperature of the mixture to a temperature below the melting point of the plant sterol esters, and —combining this mixture with at least part of the structuring fat, wherein the structuring fat is present as fat crystals.
    Type: Application
    Filed: November 30, 2011
    Publication date: December 5, 2013
    Inventors: Johannes Robert Bons, Eckhard Flöter, Anne Marieke Meijer, Irene Erica Smit-Kingma
  • Publication number: 20130209655
    Abstract: Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding agent and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof.
    Type: Application
    Filed: March 15, 2013
    Publication date: August 15, 2013
    Applicant: Bunge Oils, Inc.
    Inventors: Dilip K. NAKHASI, Danielle N. CORBIN, Leslie KLEINER, Vishal P. JAIN
  • Patent number: 8501263
    Abstract: The invention relates to a stable beverage comprising at least one texture component selected from the group consisting of unhomogenised vegetable puree, fruit pulp and fruit puree, optionally unhomogenised vegetable juice and/or fruit juice, optionally homogenised vegetable material and/or fruit material, and a plant sterol ester and/or plant stanol ester in an amount of from 0.2 to 25% by weight of the beverage. Additionally the invention relates to a method for preparing the stable beverage.
    Type: Grant
    Filed: July 24, 2008
    Date of Patent: August 6, 2013
    Assignee: Raisio Nutrition Ltd.
    Inventors: Leena Koponen, Ritva Lahtinen, Ingmar Wester
  • Publication number: 20130196045
    Abstract: The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optionally, the olive oil of the composition can be partially or totally substituted with any other vegetable oil. The spread of the present invention does not require cold storage.
    Type: Application
    Filed: December 29, 2009
    Publication date: August 1, 2013
    Applicant: GOURMED DIET, S.L.
    Inventors: Purificación Garcia Segovia, Amparo Andrés Bello, Javier Martinez Monzó, Amparo Chiralt Boix, José Daniel Llobell Sanchis, Francisco Oliver Castelló
  • Patent number: 8491953
    Abstract: A food supplement containing fish oil is disclosed having a stable fish oil emulsion for production of a stable, healthy and user-friendly product.
    Type: Grant
    Filed: October 21, 2005
    Date of Patent: July 23, 2013
    Assignee: Smartfish AS
    Inventors: Janne Sande Mathisen, Henrik Mathisen
  • Publication number: 20130122179
    Abstract: The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier and a second emulsifier, to 85 wt % fat and 0.1 to 20 wt % plant sterol particles wherein the first emulsifier is a water soluble biopolymer based emulsifier with a molecular weight of at least 500, the second emulsifier is an oil soluble emulsifier and at least 70 vol % of the plant sterol particles is smaller than 10 micrometer. The invention further relates to a process for the preparation of such a spread, said process comprising the preparation of an aqueous dispersion comprising plant sterol particles and at least part of the water soluble emulsifier; and the addition of said dispersion to a fat phase or a water in oil emulsion.
    Type: Application
    Filed: April 18, 2011
    Publication date: May 16, 2013
    Inventors: Robert Beltman, Henk Husken, Renate Gemma Jacobine Maria Jacobs, Irene Erica Smit-Kingma, Krassimir Petkov Velikov
  • Patent number: 8377495
    Abstract: An object of the present invention is to provide a water-in-oil type fat or oil composition which exhibits satisfactory demulsification in the mouth regardless of a low salt content, and which makes a consumer feel moderate saltiness, and a method for producing the same. Disclosed is a water-in-oil type fat or oil composition containing 0.4% by weight or more and less than 1.0% by weight of a salt, wherein the time required to reach 50% of an equilibrium value is within 50 seconds in an increase in conductivity at 35° C.
    Type: Grant
    Filed: July 21, 2011
    Date of Patent: February 19, 2013
    Assignee: J-Oil Mills, Inc.
    Inventors: Minako Hiraoka, Kazuhisa Mochizuki, Takashi Yamaguchi, Aki Teraminami, Hiroshi Ito
  • Patent number: 8293315
    Abstract: Disclosed is a process for the preparation of active substance concentrates, which is distinguished in that an active-substance-containing starting material, (i) (a) is either brought into contact with a PIT emulsion and the mixtures are heated to a temperature above the phase inversion temperature of the PIT emulsion, where they are held for a sufficient period of time, or (b) is brought into contact with an aqueous mixture of lipids and emulsifiers, which mixture is suitable for the formation of PIT emulsions, and the mixture is heated with strong shearing to a temperature above the phase inversion temperature with in-situ formation of a PIT emulsion, where the mixture is held for a sufficient period of time, (ii) the mixtures are cooled and filtered and, if appropriate, (iii) subjected to ultrafiltration and/or (iv) a further solvent extraction.
    Type: Grant
    Filed: November 14, 2008
    Date of Patent: October 23, 2012
    Assignee: Cognis IP Management GmbH
    Inventors: Carsten Beverungen, Albrecht Weiss, Eike Ulf Mahnke, Bernhard Gutsche
  • Patent number: 8282978
    Abstract: A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil, and drying the dispersion. Also, the substitute made by the method and a dehydrated refried bean product made using the oil substitute.
    Type: Grant
    Filed: January 28, 2011
    Date of Patent: October 9, 2012
    Assignee: Basic American, Inc.
    Inventors: Peter Dennis Jensen, Henry J. Camin, Paul William Gover, Dennis Salvatore Greco
  • Publication number: 20120237663
    Abstract: The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.
    Type: Application
    Filed: March 16, 2011
    Publication date: September 20, 2012
    Applicant: Land O'Lakes, Inc.
    Inventors: Ravin Gnanasambandam, Arti Bedi
  • Publication number: 20120100276
    Abstract: A savoury water-in-oil food emulsion comprises a fat phase and an aqueous phase. The aqueous phase comprises at least 50% dissolved solids. Also provided are a food composition comprising the emulsion, and a method of preparing the emulsion.
    Type: Application
    Filed: July 5, 2010
    Publication date: April 26, 2012
    Inventors: Emilien Louis Joseph Esteve, Clive Richard Thomas Norton
  • Patent number: 8163315
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: April 13, 2011
    Date of Patent: April 24, 2012
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Patent number: 8158185
    Abstract: The present invention relates to a sprayable oil composition comprising a blend of an oil, an edible solvent selected from the group consisting of triacetin, tripropionin, tributyrin, and ethyl acetate; and a preferably an emulsifier such as a lecithin. Advantageously, the viscosity of the blend can be controlled without interesterification of the solvent with the oil. Furthermore, such oil compositions can be effective sprayable oils such as for pan release applications while being substantially free of alcohols.
    Type: Grant
    Filed: October 4, 2007
    Date of Patent: April 17, 2012
    Assignee: Bunge Oils, Inc.
    Inventors: Dilip K. Nakhasi, Roger L. Daniels
  • Patent number: 8088430
    Abstract: An improved method for preparing a shortening composition comprising the steps of blending a non-hydrogenated vegetable oil with an emulsifier to form a liquid mixture, the emulsifier comprising monoglycerides and diglycerides; utilizing a pre-determined minimum cooling rate, a nucleation temperature and a nucleation time for the mixture; blending an inert gas into the liquid mixture until the mixture comprises at least 5% by volume inert gas; pumping the mixture through a scraped surface heat exchanger to rapidly cool the mixture, wherein the temperature of the mixture changes at a rate of at least the minimum cooling rate; controlling the cooling rate of the mixture within the scraped surface heat exchanger such that the mixture is cooled to the nucleation temperature before the mixture exits the scraped surface heat exchanger; pumping the cooled mixture from the scraped surface heat exchanger to a working unit before the nucleation time has elapsed, wherein the nucleation time is measured from the moment a
    Type: Grant
    Filed: March 20, 2008
    Date of Patent: January 3, 2012
    Assignee: Ventura Foods, LLC
    Inventors: Christopher Schlegel, Ray Bidwell, Joseph N. Higgs
  • Publication number: 20110305813
    Abstract: A spreadable butter product, with a method of production, wherein vegetable oil is combined with already churned butter. The vegetable oil, which is preferably canola oil, contains low levels of a phospholipid such as lecithin, so as to reduce the surface tension of the system, and thereby reduce or eliminate the absorption of the vegetable oil into the crystal structure of the butterfat in the butter. As a result, the crystalline structure of the churned butter is retained. The spreadable butter is spreadable at refrigerator temperatures, and has improved system stability which allows it to remain spreadable for longer periods of time.
    Type: Application
    Filed: June 13, 2011
    Publication date: December 15, 2011
    Inventor: Van Miller
  • Patent number: 8067052
    Abstract: The present invention relates to a combination of a hermetically sealed, substantially air-tight container and a nutritional composition. The container of the present invention is adapted for the convenient transport, and storage of a single daily oral dose of a nutritional composition containing a fatty acid, for example, diacyl glycerol, an octadecatrienoic acid, an octadecadienoic acid, linolenic acid, linoleic acid, conjugated linoleic acid (CLA) or a combination thereof. In a preferred embodiment, the present invention relates to the use of the c9, t11 and t10, c12 isomers of CLA in a nutritional composition. The wide range of health benefits associated with consumption of these CLA fatty acids is well known. Furthermore, the invention relates to a container that substantially prevents CLA lipid oxidation caused by exposure to air.
    Type: Grant
    Filed: February 25, 2005
    Date of Patent: November 29, 2011
    Inventors: Siddharth Shastri, Kevin M. Connolly
  • Publication number: 20110287160
    Abstract: The invention relates to a process for the preparation of an edible fat continuous spread comprising an aqueous phase and further comprising a fat soluble emulsifier, comprising the steps of: a. mixing fat powder and oil wherein the fat powder comprises structuring fat to provide a slurry; b. providing an aqueous phase; c. mixing the slurry and aqueous phase to form an oil continuous emulsion; wherein the aqueous phase as provided under b) comprises at least part of the fat soluble emulsifier.
    Type: Application
    Filed: December 1, 2009
    Publication date: November 24, 2011
    Inventors: Marie Nicole Dobenesque, Abraham Leenhouts, Farley Ferdinanad Tio
  • Patent number: 7972638
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: October 14, 2008
    Date of Patent: July 5, 2011
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Patent number: 7914839
    Abstract: Method for improving the spattering behavior of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.
    Type: Grant
    Filed: November 17, 2004
    Date of Patent: March 29, 2011
    Assignee: Conopco, Inc.
    Inventors: Rob Beltman, Robertus van der Brugghen, Georg Christian Dol, Sonja Fritsche
  • Patent number: 7910149
    Abstract: The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks.
    Type: Grant
    Filed: May 5, 2004
    Date of Patent: March 22, 2011
    Assignee: Danisco A/S
    Inventors: Erik Jensen, Erik Keller
  • Publication number: 20110008502
    Abstract: The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm2 or more as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25° C. for five minutes; and (d) the ratio (A/B) of the following gel strengths A and B being 2 or less: A: a gel strength (N/cm2) as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, and B: a gel strength (N/cm2) as measured after being dissolved in distilled water at 25° C.
    Type: Application
    Filed: July 2, 2008
    Publication date: January 13, 2011
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Tomohiro Hosomi, Kenshi Mitsunaga, Kazumi Iwai, Chihiro Tomita, Daisaku Ito, Takashi Konda, Kyoko Muramori, Juri Oshita, Chiharu Hirai, Keiko Nagayasu, Satoru Wada, Satoshi Toyoizumi, Yasuyuki Fujita, Kohei Nakajima, Hirokazu Maruoka, Aya Miyawaki
  • Patent number: 7854953
    Abstract: A foodstuff supplement and method of producing the foodstuff supplement. The method includes forming a liquid phase and adding vitamins to the liquid phase at a temperature below that at which significant depletion and/or degradation of the vitamins will occur. Oil is heated in a vessel and an emulsifier is added to the heated oil. The resultant mixture is cooled and the liquid phase is added.
    Type: Grant
    Filed: October 18, 2002
    Date of Patent: December 21, 2010
    Assignee: Vita Power Limited
    Inventors: John Richard Palamountain, Ruth Erica Palamountain, Brian Herbert Patrick Wilkinson
  • Publication number: 20100272875
    Abstract: The present disclosure provides for improved cereal products, specifically snack bars, and methods of producing such products by incorporating healthy lipids containing stearidonic acid into the product compositions. In one embodiment of the disclosure, a cereal product including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a snack bar including a SDA-enriched soybean oil is disclosed.
    Type: Application
    Filed: April 24, 2009
    Publication date: October 28, 2010
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Richard S. Wilkes
  • Patent number: 7781001
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: April 8, 2003
    Date of Patent: August 24, 2010
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Patent number: 7780873
    Abstract: A bioactive complex composition having enhanced oxidative stability, emulsion stability, mineral rich transparent beverages and a wide range of functional health benefits. The composition may include as a base composition individual ingredients or a synergistic blend of mineral salts, Omega-3 rich oils, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia, bone (and teeth) mineral loss, treatment of mental health diseases, heart health, additional nutritional supplementation, and treatment of additional medical conditions.
    Type: Grant
    Filed: September 11, 2006
    Date of Patent: August 24, 2010
    Assignee: Texas A&M University System
    Inventors: Adela Mora-Gutierrez, Michael H. Gurin
  • Patent number: 7781007
    Abstract: The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.
    Type: Grant
    Filed: November 17, 2004
    Date of Patent: August 24, 2010
    Assignee: Conopco, Inc.
    Inventors: Rob Beltman, Henricus Arnoldus Hendrickx, Hindrik Huizinga, Gerrit Leendert van der Schee, Johannes Jacobus Warendorff
  • Patent number: 7718204
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: December 28, 2000
    Date of Patent: May 18, 2010
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Patent number: 7713570
    Abstract: The present invention provides a method for the preparation of high liquid oil margarine in the form of a water-in-oil emulsion wherein selected phospholipids (for example, PC, PE and lyso-PC/PE) play an important role in stabilizing the margarine. The total fat content of said high liquid oil margarine is made up of a minimum of about 96% liquid oil and a maximum of about 4% added hard fat and phospholipids. The method comprises preparing a water-in-oil emulsion by blending an aqueous phase with oil phase at a temperature above the crystallization temperature of the added hard fat and reducing said temperature until hard fat crystallization occurs, and supercooling in heat exchanger to obtain a high liquid oil margarine. The method of the invention uses selected phospholipids and the use of heat exchanger “votator” for fat crystal nucleation and provides a margarine comprising very low levels of saturated fats and virtually no trans fatty acids.
    Type: Grant
    Filed: April 14, 2005
    Date of Patent: May 11, 2010
    Inventor: Firouz Jahaniaval
  • Patent number: 7687096
    Abstract: A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80%. The high diglyceride emulsifier is useful in preparing a margarine from a selected quantity a non-hydrogenated vegetable oil and from an amount of saturated fat for use in puff pastry products. The puff pastry is trans fat free and a less than usual percentage of saturated fats. A preferred structured puff pastry margarine is prepared by mixing on a weight to weight basis about 14 parts of the high diglyceride emulsifier that is in predominantly stable beta crystal form, from about 14 to 27 parts of a non-hydrogenated vegetable oil, and from about 40 to about 52 parts of a saturated fat.
    Type: Grant
    Filed: April 13, 2006
    Date of Patent: March 30, 2010
    Assignee: Caravan Ingredients Inc.
    Inventors: Lawrence Skogerson, Troy Boutté, Jim Robertson, Fan Zhang
  • Publication number: 20090311387
    Abstract: Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.
    Type: Application
    Filed: June 9, 2009
    Publication date: December 17, 2009
    Inventors: David W. Plank, Braden J. Erickson, Alan A. Oppenheimer, Jon D. (Duke) Seibold, Michael A. Staeger
  • Patent number: 7601380
    Abstract: A beverage clouding system composition that comprises a sterol ester, stanol ester, or combinations thereof, an oil and a continuous aqueous phase is provided. Additionally, compositions of a finished cloudy beverage and a cloudy beverage syrup each incorporating the beverage clouding system according to the present invention are provided. Methods of making the same are also provided.
    Type: Grant
    Filed: November 17, 2005
    Date of Patent: October 13, 2009
    Assignee: PepsiCo, Inc.
    Inventors: Yuan Fang, John Krulish
  • Publication number: 20090220653
    Abstract: A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil or canola oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of conserved trans monoglyceride and/or diglyceride, advantageously a monoglyceride or a mono- and diglyceride that is mostly monoglyceride, based on a highly unsaturated ‘oil, such as a highly unsaturated vegetable oil, e.g.
    Type: Application
    Filed: August 20, 2004
    Publication date: September 3, 2009
    Applicant: DANISCO A/S
    Inventor: Jim Doucet
  • Patent number: 7579034
    Abstract: The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilizing food ingredient.
    Type: Grant
    Filed: October 29, 2004
    Date of Patent: August 25, 2009
    Assignee: Arla Foods AMBA
    Inventors: Hans Burling, John Charles Madsen, Henrik K. Frederiksen
  • Publication number: 20090087537
    Abstract: This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150° C. at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared.
    Type: Application
    Filed: September 28, 2006
    Publication date: April 2, 2009
    Applicants: SAN-EI GEN F.F.I., INC., PHILLIPS HYDROCOLLOIDS RESEARCH LIMITED
    Inventors: Mika Hiroe, Yohei Kataoka, Takahiro Funami, Takashi Konda, Chihiro Tomita, Satoshi Toyoizumi, Tomohiro Hosomi, Sayaka Ishihara
  • Publication number: 20080268130
    Abstract: The invention relates to an edible fat continuous spread comprising from 5 to 85 wt % fat and from 0.1 to 20 wt % plant sterol wherein the plant sterol is present in the form of elongated crystals. The invention further relates to a process for the preparation of an edible fat continuous spread comprising plant sterol, said process comprising the mixing of a first mixture comprising triglyceride oil and plant sterol present in the form of elongated crystals with a second mixture comprising one selected from the group consisting of fat phase, water phase and mixtures thereof, to provide a third mixture.
    Type: Application
    Filed: April 10, 2008
    Publication date: October 30, 2008
    Inventors: Johannes Robert Bons, Robertus Martinus M. Diks, Chiara Garbolino, Hindrik Huizinga, Mattheus Adrianus Zuiderwijk
  • Patent number: 7118688
    Abstract: An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, polyphenols, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia or bone mineral loss.
    Type: Grant
    Filed: February 23, 2004
    Date of Patent: October 10, 2006
    Assignee: The Texas A&M University System
    Inventors: Adela Mora-Gutierrez, Michael H. Gurin
  • Patent number: 7052729
    Abstract: The invention relates to a method of preparing stable oil in water emulsions wherein a ferulyolated compound is at least partly oxidized during or after formation of the oil in water emulsion.
    Type: Grant
    Filed: June 10, 2003
    Date of Patent: May 30, 2006
    Assignee: Conopco, Inc.
    Inventors: Willem Antheunisse, Elisabeth Cornelia Bouwens, Yvonne Evelien Bruggeman
  • Patent number: 7029719
    Abstract: A mayonnaise-like food, being an edible emulsified matter prepared by mixing and emulsifying soybean milk or bean curd, vinegar, seasoning, spice, emulsifier, and vegetable oil, in which the soybean milk is a concentrated soybean milk at Brix concentration of 20 to 40, or the bean curd is a concentrated bean curd prepared by coagulating a concentrated soybean milk at Brix concentration of 15 or more by use of a coagulant. Since concentrated soybean milk or concentrated bean curd is used, peculiar greenstuff smell and acridity of soybean can be suppressed, and a mayonnaise-like food having rich flavor and smooth texture can be obtained.
    Type: Grant
    Filed: November 20, 2000
    Date of Patent: April 18, 2006
    Assignee: Tajimaya Foods Co., Ltd.
    Inventors: Makoto Nakajima, Hajime Ishida, Kosaku Nakajima, Masao Takatsuji, Miyoko Ouchi, Yoko Ida
  • Publication number: 20040191391
    Abstract: There is provided an oil or fat composition composed chiefly of triglycerides wherein the rate of middle-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23% by mass and the rate of triglycerides having two middle-chain fatty acid residues in the molecule in all the triglycerides is 1 to 20% by mass.
    Type: Application
    Filed: April 15, 2004
    Publication date: September 30, 2004
    Applicant: Nisshin Oil Mills, Ltd.
    Inventors: Hiroyuki Takeuchi, Megumi Itakura, Fumie Kubota, Nobuo Taguchi