Egg Containing, E.g., Mayonnaise, Etc. Patents (Class 426/605)
  • Publication number: 20150099054
    Abstract: A mayonnaise product in which the oil phase includes a combination of medium chain triglyceride (MCT) oil and a saturated fat such as butter oil, coconut oil, lard or palm oil. The MCT oil tends to reduce crystallization of the saturated fat when cooled, and consequently this improves emulsion stability. In another embodiment, the mayonnaise contains ascorbyl palmitate in an amount sufficient to reduce the size of fat crystals when cooled. In another embodiment, the oil phase also contains up to about 40% vegetable oil such as olive oil or high oleic sunflower oil. In another embodiment, the mayonnaise contains whole butter. In this embodiment, the aqueous portion of the whole butter improves emulsion stability.
    Type: Application
    Filed: October 5, 2013
    Publication date: April 9, 2015
    Inventor: Dan Steinberg
  • Patent number: 8962060
    Abstract: A process for preparing stabilized edible oil-in-water emulsion containing insoluble natural fiber and being free of food additives comprising the following steps: a) preparing a fiber phase; b) preparing an emulsion; and c) mixing the prepared fiber phase and emulsion.
    Type: Grant
    Filed: February 3, 2012
    Date of Patent: February 24, 2015
    Inventors: Ulrich Struffert, Pawel Lewandowski, Pierre Verdellet
  • Publication number: 20150050399
    Abstract: One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; and •0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; •0-20 wt. % of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener.
    Type: Application
    Filed: February 15, 2013
    Publication date: February 19, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Hubertus Cornelis van Gastel, Sudarshi Tanuja Angelique Regismond, Aleksander Arie Reszka
  • Patent number: 8945659
    Abstract: A method for preparing a fiber-in-water slurry containing insoluble fibers includes the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibers, (a2) freezing the slurry and (a3) grinding the frozen slurry. Insoluble fibers of tomatoes, peaches, pears, apples, plums, citrus, and combinations are used.
    Type: Grant
    Filed: March 9, 2010
    Date of Patent: February 3, 2015
    Assignee: Conopco, Inc.
    Inventors: Cristhian Paul Almeida Rivera, Jacob Nijsse, Sudarshi Tanuja A. Regismond
  • Patent number: 8884043
    Abstract: Provided is an oil or fat composition, which has an MCPD-FS content (ppm) of 13 ppm or less, the content being measured by a Deutsche Gesellschaft für Fettwissenschaft (DGF) standard method C-III 18(09), has a diacylglycerol content of 15 mass % or more, and is subjected to deodorization treatment.
    Type: Grant
    Filed: December 14, 2010
    Date of Patent: November 11, 2014
    Assignee: Kao Corporation
    Inventors: Rika Homma, Masao Shimizu, Junya Moriwaki, Minoru Kase, Tetsuya Abe, Shinpei Fukuhara, Toshiteru Komatsu, Keiji Shibata
  • Publication number: 20140248392
    Abstract: The present invention provides an oil containing edible product that is capable of increasing the bioavailability of one or more oil soluble micronutrients that are comprised in vegetables or fruit. One aspect of the invention relates to the use of a glyceride component for increasing the bioavailability of one or more micronutrients that are comprised in a vegetable or a fruit, said use comprising consuming an edible product containing at least 4 wt. % of said glyceride component within 30 minutes of consuming said vegetable or fruit, said glyceride component consisting of: •76-97 wt. % triglycerides; •0-8 wt. % diglycerides; •3-16 wt. % monoglycerides; and wherein the weight ratio diglycerides:monoglycerides is less than 1:2. Another aspect of the invention relates to an edible product that comprises 4-90 wt. % of the aforementioned glyceride component and 10-96 wt % of other components, wherein the glyceride component has a solid fat content at 10° C.
    Type: Application
    Filed: October 11, 2012
    Publication date: September 4, 2014
    Applicant: CONOPCO, INC. D/B/A UNILEVER
    Inventors: Elisabeth Cornelia Maria Bouwens, Leonardus Marcus Flendrig, Wim van Nielen
  • Publication number: 20140242246
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: May 13, 2011
    Publication date: August 28, 2014
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Patent number: 8728419
    Abstract: The invention relates to the recovery of manganese dioxide, zinc hydroxide/oxide and steel from metal cased alkaline dry cell batteries which have been wet crushed. There is also a process for recovery of the steel and high purity manganese dioxide which can be directly utilized in the electrode for alkaline dry cell batteries.
    Type: Grant
    Filed: February 1, 2013
    Date of Patent: May 20, 2014
    Assignee: Retriev Technologies Incorporated
    Inventors: W. Novis Smith, Michael Arutunian, Scott Swoffer
  • Publication number: 20140127349
    Abstract: A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position.
    Type: Application
    Filed: November 6, 2012
    Publication date: May 8, 2014
    Applicant: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20140017388
    Abstract: A process for preparing stabilised edible oil-in-water emulsion containing insoluble natural fibre and being free of food additives comprising the following steps: a) preparing a fibre phase; b) preparing an emulsion; and c) mixing the prepared fibre phase and emulsion.
    Type: Application
    Filed: February 3, 2012
    Publication date: January 16, 2014
    Inventors: Ulrich Struffert, Pawel Lewandowski, Pierre Verdellet
  • Publication number: 20130344227
    Abstract: The present invention is directed to advancing food safety with a food shelf-life extending emulsification matrix, a method for making such oil-in-water emulsification matrix by high shear homogenization with added acid, dairy products, egg-whites, starches, gums and preservatives. The emulsification matrix thus created can be used as substitute for mayonnaise, or sauces, dips, dressings, and applied as a food shelf-life extender to food suitable for coating by an emulsion mixture. Preferably the coating is prepared and applied under an inert gas blanket, from a class of edible, inert gases, including nitrogen or argon. This food shelf-life extending emulsification matrix can be applied to any form of prepared protein including meats, fish/seafood, poultry, eggs, as well as fruits, vegetables, or home-meal-replacement (HMR) applications and other ready-to-eat (RTE) chilled prepared food products; including those stored in a refrigerated; or alternatively, frozen environment subsequently slacked-out/thawed.
    Type: Application
    Filed: March 6, 2012
    Publication date: December 26, 2013
    Applicant: MURDOCH - ADVANCING FOOD SCIENCE AND SAFETY INC.
    Inventor: John Jason Scott Quigley
  • Publication number: 20130266710
    Abstract: A food or beverage composition suitable for human consumption includes an aqueous suspension such as cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing supplementation oil, in which a supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the aqueous suspension via the supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same aqueous suspension without having been first combined and diluted with the oxidative stabilization oil.
    Type: Application
    Filed: May 31, 2013
    Publication date: October 10, 2013
    Inventor: Daniel Perlman
  • Publication number: 20130260003
    Abstract: Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free.
    Type: Application
    Filed: March 15, 2013
    Publication date: October 3, 2013
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20130251769
    Abstract: In certain embodiments, the invention relates to an article having a liquid-impregnated surface. The surface includes a matrix of solid features (e.g., non-toxic and/or edible features) spaced sufficiently close to stably contain a liquid therebetween or therewithin, wherein the liquid is non-toxic and/or edible. The article may contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise.
    Type: Application
    Filed: July 17, 2012
    Publication date: September 26, 2013
    Applicant: MASSACHUSETTS INSTITUTE OF TECHNOLOGY
    Inventors: Jonathan David Smith, Rajeev Dhiman, Adam T. Paxson, Christopher J. Love, Brian R. Solomon, Kripa K. Varanasi
  • Patent number: 8425970
    Abstract: One aspect of the invention relates to an aerated water-continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05 up to 10% by weight of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of egg yolk granule proteins to egg yolk plasma proteins exceeds 1:1. The aerated emulsions according to the present invention can easily be produced at a high overrun. Furthermore, the foam structure of these emulsions remains surprisingly stable during shelf life.
    Type: Grant
    Filed: December 21, 2007
    Date of Patent: April 23, 2013
    Assignee: Conopco, Inc.
    Inventors: Marc Joaquin Antoine Anton, Valérie Anne Marie Beaumal, Jadwiga Malgorzata Bialek, Donald Joseph Hamm, Helga Françoise Sirvente
  • Patent number: 8425971
    Abstract: The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05% up to 10 wt. % of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins exceeds 1:1. It was discovered that egg yolk granule proteins can advantageously be used to stabilize acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.
    Type: Grant
    Filed: December 21, 2007
    Date of Patent: April 23, 2013
    Assignee: Conopco, Inc.
    Inventors: Marc Joaquin Antoine Anton, Valérie Anne Marie Beaumal, Jadwiga Malgorzata Bialek, Donald Joseph Hamm, Sudarshi Tanuja A Regismond, Helga Françoise Sirvente
  • Publication number: 20130095221
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: May 13, 2011
    Publication date: April 18, 2013
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Publication number: 20120282368
    Abstract: The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels.
    Type: Application
    Filed: May 3, 2011
    Publication date: November 8, 2012
    Applicant: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes, Andrzej Pronczuk, Fadi Chaabo
  • Patent number: 8241693
    Abstract: The invention relates to a method of producing a fat-containing suspension and/or a fat-containing emulsion, in particular a chocolate or a chocolate-like fat composition, by mixing an emulsion formed by means of a reactive emulsifying technique, which emulsion has a disperse aqueous phase and a continuous fat phase, with a fat phase, in particular a cocoa mass. The invention relates, in particular, to a method of producing agave syrup-containing chocolate, wherein an emulsion consisting of cocoa butter or another fat or fat mixture and agave syrup or an aqueous sugar solution is generated and mixed with cocoa mass. According to the invention, the emulsion and later the chocolate are stabilized by emulsification at elevated temperature and evaporating the agave syrup or the sugar solution in the emulsified state. An otherwise customary comminution of the dry materials is therefore no longer necessary since the fineness necessary for sensory properties is set by the emulsifying process.
    Type: Grant
    Filed: May 5, 2008
    Date of Patent: August 14, 2012
    Assignee: Bühler AG
    Inventors: Peter Braun, Bernd Schmidt, Andreas Ziegler, Erich Staubli
  • Publication number: 20120183669
    Abstract: Provided an acidic oil-in-water type emulsified seasoning comprising egg yolk, the content of oils and fats is 10 to 40 mass %, and the oscillating strain and the loss elastic modulus (G?), which are indicative of dynamic viscoelasticity measured by the following condition with a rheometer, have the following relationship. Condition: At a temperature of 25 to 35° C. and at an angular frequency of 6.2 rad/s Relationship: A peak of the loss elastic modulus (G?) is present in the range of 1 to 100% of the oscillating strain, and the loss elastic modulus at the peak (G?d) is larger than the maximum value of the loss elastic modulus (G?s) in the range of 0.1 to 1% of the oscillating strain.
    Type: Application
    Filed: August 10, 2010
    Publication date: July 19, 2012
    Applicant: KEWPIE CORPORATION
    Inventors: Kaori Oguchi, Masahiro Ariizumi, Satoshi Teraoka, Tomofumi Kimura
  • Publication number: 20120148722
    Abstract: Provided an acidic oil-in-water type emulsified seasoning comprising a cross-linked starch, the content of oils and fats is 10 to 70 mass %, the viscosity is 20,000 to 1,000,000 mPa·s, a first peak is present in the range of 0.5 to 5 micrometers and a second peak is present in the range of 20 to 80 micrometers in a particle size distribution of the acidic oil-in-water type emulsified seasoning measured by using a laser diffraction particle size analyzer, and the cross-linked starch has the following characteristics: the viscosity of a mixture of the cross-linked starch and water prepared under the following condition is 120 to 20,000 mPa·s; and the average particle diameter of the cross-linked starch being present in the mixture is 20 to 40 micrometers. Condition: a mixture of the cross-linked starch and water comprising 8 mass % of the cross-linked starch is heated up to 90° C., and then is maintained at 90° C. for 5 minutes, and then is cooled to 20° C.
    Type: Application
    Filed: August 10, 2010
    Publication date: June 14, 2012
    Applicant: KEWPIE CORPORATION
    Inventors: Satoshi Teraoka, Tomofumi Kimura, Masahiro Ariizumi, Kaori Oguchi
  • Publication number: 20120148723
    Abstract: The purpose of the invention is to provide mayonnaise-like dressing that enables to enjoy the health benefit of egg white simply by consuming as daily food. The disclosed method for producing a dressing comprising the steps of: (1) providing 100 parts by mass of non-heated egg white, 5 to 50 parts by mass of soybean lecithin, 5 to 50 parts by mass of edible vinegar and 150 to 300 parts by mass of cooking oil; (2) adding the soybean lecithin to the egg white and mixing the resultant mixture to form a semisolid having the viscosity of about 30,000 cP-50,000 cP; (3) adding the edible vinegar to the mixture as obtained in step (2) and stirring the resultant mixture; and (4) adding the cooking oil gradually to the mixture as obtained in step (3) and stirring the resultant mixture and a dressing produced by the method. Thus the invention provides excellent protein food containing essential amino acid in 100% of amino acid score.
    Type: Application
    Filed: February 1, 2010
    Publication date: June 14, 2012
    Inventor: Sachiko Matsuda
  • Publication number: 20120135126
    Abstract: The present invention provides a sesame-containing acidic emulsified liquid seasoning capable of sufficiently giving a roasted sesame flavor even after storage. The sesame-containing acidic emulsified liquid seasoning according to the present invention comprises ground roasted sesame, gum substance, egg yolk and edible oil and has a viscosity of 0.1 to 5 Pa·s and a total light transmittance, which is determined by measuring the turbidity of the sesame-containing acidic emulsified liquid seasoning using integrating sphere-type electrophotometry, of 1.5 to 10%.
    Type: Application
    Filed: November 24, 2010
    Publication date: May 31, 2012
    Applicant: Kewpie Corporation
    Inventor: Asami Tadaki
  • 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
  • Publication number: 20120034353
    Abstract: An emulsified food product and method of making and using are provided herein. The emulsified food product has a small oil droplet size while also providing increased viscosity in a stable emulsion having a high fat content. The method achieves the increased viscosity and small oil droplet size by use of high pressure homogenization with enzyme-modified egg with a high fat content. The emulsified food product can be used directly as a mayonnaise product or combined with further ingredients to provide other products, including mayonnaise products with lower fat content but desirable creamy mouthfeel and viscosity.
    Type: Application
    Filed: August 10, 2010
    Publication date: February 9, 2012
    Inventors: Joerg Eggeling, Anthony Russell Bucky
  • 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: 20110287156
    Abstract: An edible composition for ingestion by mammals, especially by humans, that includes a fat-based blend containing: (a) at least one triglyceride-based fat, (b) a low level of diglycerides, for example, less than 3% by weight of diglycerides, e.g., diacylglycerol (DAG), and (c) at least 2% and in some instances at least 5% by weight of a mixture of fatty acid Ester Phytosterols (EPs), in which at least 65% by weight of the fatty acid EPs are Monounsaturated (oleate)-Ester Phytosterols (MEPs), and less than 20% by weight of the fatty acid EPs are Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs). The increased proportion of MEPs and decreased proportions PEPs and diglycerides substantially increase the oxidative stability index (OSI), shelf life, and health benefits of the above mixture of fatty acid EPs, while providing an advantageous melting temperature and desirable mouth feel for this mixture of fatty acid EPs.
    Type: Application
    Filed: May 13, 2011
    Publication date: November 24, 2011
    Inventor: Daniel Perlman
  • Publication number: 20110195163
    Abstract: Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising MCC and a hydrocolloid, along with a protein source and/or juice. Compositions of the invention may include low pH beverages comprising the MCC stabilizer, a protein source and/or a fruit or vegetable juice or other fruit-flavored liquid, optionally with an additional amount of hydrocolloid and acidulant, sweetener, buffering agents, pH modifiers, or stabilizing salts.
    Type: Application
    Filed: April 20, 2011
    Publication date: August 11, 2011
    Applicant: FMC CORPORATION
    Inventors: Gregory R. Krawczyk, Domingo C. Tuason, Gail A. Fisher
  • Publication number: 20110177181
    Abstract: Edible oils are described which are extracted from dried fermented grape seeds isolated from a fermented grape pomace that has undergone fermentation, e.g., primary fermentation during wine making. The edible oils contain distinguishing flavor and fragrance chemicals evidenced by organoleptic evaluation and chemical analysis, in which these chemicals are substantially lacking in grape seed oils that have been similarly extracted from grape seeds isolated from non-fermented grape pomace.
    Type: Application
    Filed: November 29, 2010
    Publication date: July 21, 2011
    Inventors: Ralph Eric Leber, Daniel Perlman
  • Publication number: 20110177224
    Abstract: A food or beverage composition suitable for human consumption includes an aqueous suspension such as cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing supplementation oil, in which a supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the aqueous suspension via the supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same aqueous suspension without having been first combined and diluted with the oxidative stabilization oil.
    Type: Application
    Filed: November 24, 2008
    Publication date: July 21, 2011
    Inventor: Daniel Perlman
  • Publication number: 20110166224
    Abstract: Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the fat or oil is derived from palm oil, palm kernel oil, coconut oil, sunflower oil, soybean oil, corn oil, rapeseed oil, grape seed oil, rice bran oil, sesame oil, and peanut oil, or any combination thereof. In some cases, the fat or oil exhibits health benefits including lowered serum LDL, raised serum HDL, lowered total serum cholesterol, reduced risk of metabolic syndrome, reduced risk of diabetes mellitus, enhanced fetal health, enhanced insulin sensitivity, reduced risk of hypertension, and enhanced resistance to obesity per unit of consumption. Food compositions and methods of health enhancement utilizing the fats and oils of the invention are also disclosed.
    Type: Application
    Filed: December 29, 2010
    Publication date: July 7, 2011
    Inventors: Ganesh M. Kishore, Riccardo G. Locascio
  • 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
  • Publication number: 20110158931
    Abstract: A rotor-stator system with which stable dispersions can be produced in one single cycle and can be flexibly adjusted to changing requirements to the composition of the dispersion. A stator for a rotor-stator system provided with a dispersion zone, wherein a rotor corresponding with the stator defines a dispersion chamber, and with an inlet for feeding a first component of a dispersion into the dispersion zone, the inside of the stator accommodating a premixing chamber outside the dispersion zone, said premixing chamber opening into the dispersion zone, and the stator having an intake for feeding an additional component of the dispersion from outside the stator into the premixing chamber, and during operation of the stator, components of the dispersion enter the premixing chamber from the dispersion zone and from the intake, are mixed in said premixing chamber and exit from said premixing chamber into the dispersion zone.
    Type: Application
    Filed: April 30, 2009
    Publication date: June 30, 2011
    Inventor: Axel Wittek
  • Publication number: 20110129579
    Abstract: The present invention relates to a low-calorie/low-fat dressing and mayonnaise formulation for which the emulsifying stability has been improved using fibrous fiber. More specifically, it relates to a low-calorie/low-fat dressing and mayonnaise formulation wherein the dietary fiber content and emulsifying stability are improved by carrying out a high-temperature heat treatment together with ultrasonication during the cross-linking of starch, and fibrous fiber with reduced starch particle size is added to lower the fat content and improve the emulsifying stability.
    Type: Application
    Filed: July 22, 2009
    Publication date: June 2, 2011
    Applicant: CJ CHEILJEDANG CORPORATION
    Inventors: Jin-hee Park, Sang-hoon Song, Kang-pyo Lee, Mal-shick Shin, Ji-young Song
  • Patent number: 7947322
    Abstract: An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.
    Type: Grant
    Filed: February 11, 2009
    Date of Patent: May 24, 2011
    Assignee: Unilever Bestfoods, North America division of CONOPCO, Inc.
    Inventors: Jadwiga Malgorzata Bialek, Leonardo Jose Sanchez Aquino, Penelope Eileen Knight
  • Publication number: 20110065810
    Abstract: The invention is directed to the use of alternan as a texturizing agent, particularly as a fat or oil replacer in foodstuffs or cosmetic preparations, a homogeneous composition comprising alternan and water, the use of the homogenous composition as a texturizing agent in foodstuffs or cosmetic preparations, and foodstuffs and cosmetic preparations comprising alternan as a texturizing agent or a homogeneous composition comprising alternan.
    Type: Application
    Filed: March 6, 2009
    Publication date: March 17, 2011
    Applicant: Bayer CropScience AG
    Inventors: Claus Frohberg, Jens Pilling
  • Publication number: 20110045147
    Abstract: The invention provides an encapsulate comprising a protein-based encapsulation matrix that envelops one or more oil droplets containing at least 3 wt. % of polyunsaturated fatty acids (PUFAs) by weight of oil; said encapsulate having a mass weighted average diameter in the range of 0.5-5000 ?m, wherein the protein-based encapsulation matrix contains at least 10 wt. % of a protein that has been cross-linked by means disulfide cross-links, said protein-based matrix further being characterized in that: i. less than 75 wt. %, preferably less than 40 wt. % of the protein contained in the protein-based matrix can be dissolved when 75 mg of the encapsulate is dispersed in 50 ml distilled water having a temperature of 5° C. at any pH within the range of 3.0-7.0; ii. the weight percentage of the protein that can be dissolved is at least a factor 1.3 higher when in the procedure under i) the distilled water is replaced by an aqueous solution of 2 wt. % dithiothreitol (DTT).
    Type: Application
    Filed: December 1, 2008
    Publication date: February 24, 2011
    Inventors: Aart Cornelis Alting, Theodorus Arnoldus Gerardus Floris, Fanny Chantal Jacqueline Weinbreck, Jeroen Grandia, Freddie Van De Velde
  • Publication number: 20110045125
    Abstract: A dressing composition comprising a fat phase, said fat phase comprising from 5 to 35% by weight pinolenic acid or a derivative thereof. There is also disclosed a process for preparing the dressing composition and the use of the dressing composition for a nutritional benefit.
    Type: Application
    Filed: October 28, 2008
    Publication date: February 24, 2011
    Applicant: LIPID NUTRITION B.V.
    Inventors: Ellen Maria Elizabeth Mulder, Miriam Aldegonda Josephina Van Wanroij, Ulrike Schmid
  • Publication number: 20110045126
    Abstract: A dressing composition comprising a fat phase, said fat phase comprising at least 90% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a process for making the dressing composition, and also the use of the dressing composition for a nutritional benefit.
    Type: Application
    Filed: October 28, 2008
    Publication date: February 24, 2011
    Applicant: LIPID NUTRITION B.V.
    Inventors: Ellen Maria Elizabeth Mulder, Miriam Aldegonda Josephina Van Wanroij, Ulrike Schmid, Jeroen Monster
  • Publication number: 20110014328
    Abstract: The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition.
    Type: Application
    Filed: June 28, 2010
    Publication date: January 20, 2011
    Applicant: CORNELL UNIVERSITY
    Inventors: Syed S. H. RIZVI, Khanitta MANOI
  • Publication number: 20100298274
    Abstract: A composition comprises a fat phase wherein the fat phase comprises: more than 10 wt. % DHA and/or EPA or derivatives thereof; or more than 5 wt. % GLA or a derivative thereof; or more than 10 wt. % of GLA, EPA and/or DHA in total or derivatives thereof; and secoisolariciresinol (SECO) or a derivative thereof, with the proviso that when the composition comprises GLA, the composition is substantially free of isoflavones. The composition and mixtures or blends comprising the composition may be used for the treatment of PMS and prostate conditions.
    Type: Application
    Filed: July 27, 2007
    Publication date: November 25, 2010
    Inventors: Adrian Hughes, Rakesh Kapoor, Jeanette M. Fusick
  • Publication number: 20100297331
    Abstract: Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties.
    Type: Application
    Filed: January 8, 2010
    Publication date: November 25, 2010
    Applicant: Solazyme, Inc.
    Inventors: Geoffrey Brooks, Scott Franklin, Jeff Avila, Stephen M. Decker, Enrique Baliu, Walter Rakitsky, John Piechocki, Dana Zdanis, Leslie M. Norris
  • Patent number: 7833562
    Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.
    Type: Grant
    Filed: November 15, 2006
    Date of Patent: November 16, 2010
    Assignee: Michael Foods, Inc.
    Inventors: Hershell R. Ball, Kelli Schlagel, Jonathan A. Merkle, Ted A. Kurpgeweit
  • Patent number: 7824727
    Abstract: A novel food composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is provided in a liquid egg product.
    Type: Grant
    Filed: April 22, 2005
    Date of Patent: November 2, 2010
    Assignee: Burnbrae Farms Limited
    Inventors: Margaret F. Hudson, Phillip Lee Wing, Elyse Beauregard
  • Patent number: 7799365
    Abstract: A novel food composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is provided in a liquid egg product.
    Type: Grant
    Filed: March 12, 2002
    Date of Patent: September 21, 2010
    Assignee: BurnBrae Farms Limited
    Inventors: Margaret F. Hudson, Phillip Lee Wing, Elyse Beauregard
  • Publication number: 20100215829
    Abstract: The invention relates to an apparatus suitable for preparing a variety of emulsion type of food products. The apparatus omprises a source unit (a) for components that are used to make a base product and a source unit (b) for post-added ingredients.
    Type: Application
    Filed: May 5, 2010
    Publication date: August 26, 2010
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventor: HANS HOOGLAND
  • 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: 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
  • Publication number: 20100119686
    Abstract: One embodiment of a food condiment may include yellow mustard, a salad dressing, sour cream, clover honey, dark amber maple syrup, light brown sugar and spiced rum. The yellow mustard, the salad dressing and the sour cream may be mixed to form a first interim mixture. Further, the clover honey, the dark amber maple syrup, and the light brown sugar may be added to and mixed with the first interim mixture, to form a second interim mixture. The spiced rum may also be added to and mixed with the second interim mixture to form the food condiment. Further, disclosed is a method for preparing the food condiment.
    Type: Application
    Filed: October 29, 2009
    Publication date: May 13, 2010
    Inventor: Ellen May
  • Publication number: 20100112131
    Abstract: An acidic oil-in-water-type emulsified food comprising an egg white hydrolyzate. A method of producing the acidic oil-in-water-type emulsified food comprising emulsifying an aqueous phase component and an oil phase component in the presence of the egg white hydrolyzate. An antioxidant comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus. A flavor improving agent comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus.
    Type: Application
    Filed: November 29, 2005
    Publication date: May 6, 2010
    Applicant: THE UNIVERSITY OF AKRON
    Inventors: Yu QIAO, Hideaki KOBAYASHI