Animal Derived Triglyceride Material As Sole Triglyceride, E.g., Lard, Etc. Patents (Class 426/608)
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Patent number: 5959131Abstract: A nutritionally superior fat for food compositions which comprises triglycerides containing cis-asymmetric monounsaturated fatty acids (cis-AMUFAs) is provided. The use of cis-AMUFA triglycerides provides a fat composition which is low in saturated fats and trans fatty acids with excellent textural properties and melting characteristics.Type: GrantFiled: December 7, 1995Date of Patent: September 28, 1999Assignee: Kraft Foods, Inc.Inventors: Allen E. Blaurock, Ramanathapur G. Krishnamurthy, Peter J. Huth
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Patent number: 5906982Abstract: A nutritional formulation containing an effective amount of Lacto-N-neoTetraose to simulate the growth and/or metabolic activity of Bifidobacterium is provided. A process of inhibiting bacterial infections including the step of feeding the nutritional composition to a subject is also provided.Type: GrantFiled: March 31, 1997Date of Patent: May 25, 1999Assignee: Abbott LaboratoriesInventors: Pedro A. Prieto, Terry A. Kroening
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Patent number: 5888575Abstract: Saturated triglycerides which have a big difference in chain length between the longest and the shortest fatty acid chain and which are able, when incorporated in a small amount into a slow crystallizing fat, particularly a low-trans fat, to increase considerably the speed of crystallization.Type: GrantFiled: November 6, 1997Date of Patent: March 30, 1999Assignee: Lipton, Division of Conopco, Inc.Inventors: Gabriel Jacobus Lansbergen, Cornelis Laurentius Sassen, John Schuurman
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Patent number: 5849348Abstract: In one embodiment this invention provides a process for preparing a deodorized fatty acid salt feed supplement. Primary amine reagent is added to a process medium in which C.sub.14 -C.sub.22 fatty acid with a content of malodorous carbonyl compound is converted into a deodorized C.sub.14 -C.sub.22 fatty acid alkaline earth metal salt product.Type: GrantFiled: July 23, 1993Date of Patent: December 15, 1998Assignee: Church & Dwight Co., Inc.Inventors: Alfredo Vinci, Kenneth R. Cummings, M. Stephen Lajoie
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Patent number: 5824354Abstract: The process for reducing sterols and free fatty acids from animal fat entails forming an oil-in-water emulsion using a mixing device such as a pump or an in-line mixer; and then pumping the emulsion through a conduit for a period of time. The emulsion is made from water, liquefied animal fat and cyclodextrin. The mixing device forms the emulsion in less than one minute; and the emulsion is pumped through the conduit for 5 to 60 minutes. During the time that the emulsion is moving through the conduit, the sterols and free fatty acids move from the fat phase to the water phase and form complexes with the cyclodextrin. These complexes are fairly stable and can be separated from the emulsion by centrifugation. The resulting fat has a reduced sterol and free fatty acid content.Type: GrantFiled: August 19, 1997Date of Patent: October 20, 1998Assignee: Cerestar USA, Inc.Inventors: Chris Ritter, Chris Sikorski, Wen Shieh, Allan Hedges
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Patent number: 5817352Abstract: A method of storing forage products in a mass includes the steps of coating all of the exposed surfaces of the mass with a melted tallow, and allowing the tallow composition to cool to seal the surface of the mass. The tallow is preferably applied at a rate of between about 0.4 and about 0.8 pounds per square foot of surface area, and penetrates to a depth of between about 1/4 and 3/4, forming a protective layer or shell with the forage products. The tallow preferably has a titre of between about 47 and about 49.Type: GrantFiled: November 30, 1992Date of Patent: October 6, 1998Assignee: The Curators of the University of MissouriInventors: Dale G. Watson, George Terhune, David S. McAtee
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Patent number: 5762990Abstract: The present invention is directed to a fat composition for nut filling characterized in that it contains an emulsifier(s) at the total amount of 1.0-10.0 wt. % in a fat comprising 35-60 wt. % of 1,3-distearo-2-olein (StOSt) and having a solid fat content of 70-85%/20 C., 50-75%/30.degree. C., 5-50%/35.degree. C. and 3% or less/40.degree. C., and a nut filling comprising 5-25 wt. % of the same. The use of the fat composition for nut filling of the present invention makes it possible to obtain a nut filling having high resistance to fat migration, giving a good sense of eating and exhibiting good melting properties in the mouth, although it contains a large amount of nut paste rich in low-melting fats.Type: GrantFiled: August 5, 1996Date of Patent: June 9, 1998Assignee: Fuji Oil Co., Ltd.Inventors: Eiko Wada, Tugio Nishimoto, Tugio Izumi
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Patent number: 5736174Abstract: Alkoxylated alcohols containing both short and long chain oxyalkylene units are useful as reduced calorie fat substitutes in food compositions. The alkoxylated alcohols provide good organoleptic properties even though not highly esterfied with fatty acid.Type: GrantFiled: February 9, 1996Date of Patent: April 7, 1998Assignees: Arco Chemical Technology, L.P., CPC International, Inc.Inventors: Charles F. Cooper, Stephen D. Harper
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Patent number: 5695802Abstract: The flavoring composition of the invention contains the diglyceridic fraction of a hydrolysate of vegetable or animal fat, optionally in combination with other substances susceptible of improving the impact and mouthfeel of said composition and of the food products wherein the composition is incorporated.Type: GrantFiled: February 9, 1996Date of Patent: December 9, 1997Assignee: Firmenich SAInventors: Godefridus Van Den Ouweland, Sina Dorothea Escher, Fran.cedilla.ois Benzi, Claude Vanrietvelde
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Patent number: 5688500Abstract: Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodiment of the present invention, the process produces microflora having a cell aggregate size useful for the production of food products for use in aquaculture. Further disclosed is a food product which includes Thraustochytrium, Schizochytrium, and mixtures thereof, and a component selected from flaxseed, rapeseed, soybean and avocado meal. Such a food product includes a balance of long chain and short chain omega-3 highly unsaturated fatty acids.Type: GrantFiled: June 5, 1995Date of Patent: November 18, 1997Assignee: OmegaTech Inc.Inventor: William R. Barclay
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Patent number: 5686429Abstract: The present invention provides a method for providing nutrition to elderly patients. Pursuant to the present invention, the enteral composition includes a protein source, a lipid source, and a carbohydrate source. Preferably, the protein source includes at least 18% of the total calories. In an embodiment, the carbohydrate source includes a source of dietary fiber including a balance of soluble to insoluble fiber ratio of approximately 1:3. Still further, the composition of the present invention also includes increased levels of certain vitamins and minerals.Type: GrantFiled: December 17, 1996Date of Patent: November 11, 1997Assignee: Nestec LtdInventors: Paul M. Lin, Shen-Youn Chang, Chris Kruzel
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Patent number: 5683739Abstract: Hard, stable, extruded animal feed nuggets are prepared for ruminants, the nuggets comprising between about 90 to 99 wt % of at least one protein-containing ingredient and between about 1.0 to 6.0 wt % of added fat. Preferably, the animal feed nugget is also comprised of between about 0.02 and 5.0 wt % of sulfur. The animal feed nugget of this invention is prepared by a method comprising the steps of:A. plasticizing a blend of at least one protein-containing ingredient, added fat, sulfur, if present, and water in an extruder,B. extruding the plasticized blend to form an animal feed nugget, andC. drying the extruded nugget to a water content of less than about 12 wt %, based on the total weight of the nugget.Animal feed nuggets prepared by this method function as a rumen escape composition in that they permit the release of beneficial nutrients in the abomasum or subsequent digestive tract.Type: GrantFiled: July 11, 1996Date of Patent: November 4, 1997Assignee: Purina Mills, Inc.Inventors: Kent J. Lanter, David C. Weakley
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Patent number: 5589468Abstract: The present invention provides a method for providing nutrition to elderly patients. Pursuant to the present invention, the enteral composition includes a protein source, a lipid source, and a carbohydrate source. Preferably, the protein source includes at least 18% of the total calories. In an embodiment, the carbohydrate source includes a source of dietary fiber including a balance of soluble to insoluble fiber ratio of approximately 1:3. Still further, the composition of the present invention also includes increased levels of certain vitamins and minerals.Type: GrantFiled: January 13, 1995Date of Patent: December 31, 1996Assignee: Clintec Nutrition Co.Inventors: Paul M. Lin, Shen-Youn Chang, Chris Kruzel
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Patent number: 5525368Abstract: A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the oligomer conforms to a rod-like configuration.Type: GrantFiled: June 6, 1994Date of Patent: June 11, 1996Assignee: Alko Group Ltd.Inventors: ChoKyun Rha, Timo Vaara, Maritta Timonen, Tarja Lahtinen, Marja Turunen, Martti Vaara, Lindsey Bagley, Sarah Bosdet, Michael Lindley
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Patent number: 5525746Abstract: An improved low temperature process for extracting oil from oil-bearing materials by extracting the oil-bearing material in an extraction zone with a normally gaseous solvent selected from propane, butane, and mixtures thereof. As the resulting solvent/oil mixture is passed through the bed of extracted oil-bearing material, from the extraction zone, and to a separation zone, it is done so under conditions that will maintain the solvent in liquid form. The resulting extracted materials have substantially more of their protein and vitamin value intact when compared with similar materials extracted by more conventional high temperature methods. The present process is also a lower energy consuming process than more conventional, extractive processes.Type: GrantFiled: June 30, 1994Date of Patent: June 11, 1996Assignee: Univesity Research & Marketing Inc.Inventor: Henry L. Franke
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Patent number: 5431947Abstract: The invention concerns blends of fats A, B and C in the ranges:5-30% of fat A;>60% of fat B;5-20% of fat C,whereinfat A=fat having a C.sub.SAFA : C.sub.UNSAT ratio=0.5-1.3;fat B=fat having >65 wt. % of SUS;fat C=butterfat or a fraction therof.Type: GrantFiled: March 29, 1993Date of Patent: July 11, 1995Assignee: Unilever Patent Holdings B.V.Inventors: Jane C. Bennett, Frederick W. Cain, Geoffrey Talbot
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Patent number: 5171596Abstract: A composition for the freshness-preservation of foodstuffs is disclosed which comprises, as an active base a triglyceride of saturated fatty acids (I) corresponding to the following general formula: ##STR1## wherein: R.sup.1, R.sup.2 and R.sup.3 are the same or different, linear aliphatic hydrocarbon groups containing from 5 to 21 carbon atoms.Type: GrantFiled: November 1, 1990Date of Patent: December 15, 1992Assignee: Nippon Oil Co., Ltd.Inventors: Ryoji Ohgake, Mitsuo Okada, Hiroyuki Takashima
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Patent number: 5080912Abstract: The present invention is concerned with a process for preparing a cheese product containing polyol fatty acid polyesters, having the following steps:(a) preparing a water and oil containing mixture comprising from 1.2-40 wt. % oil, by combining a fatty composition containing at least 40% polyol fatty acid polyesters by weight of oil with an aqueous composition,(b) homogenizing said mixture so as to obtain a filled milk having an average oil droplet size of less than 20 microns,(c) preparing a cheese milk by combining the filled milk of step (b) and an aqueous composition containing at least 2 wt. % milk protein,(d) adding a starter culture and/or coagulant to the cheese milk and leaving it to coagulate,(e) optionally cutting the coagulum to provide curd particles in whey, and(f) separating the whey from the curd.Type: GrantFiled: February 9, 1990Date of Patent: January 14, 1992Assignee: van den Bergh Foods Co., Division of Conopco, Inc.Inventors: Dieter Bodenstein, Ralph van Daal, Lim Torenvliet
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Patent number: 4961951Abstract: Shortening compositions containing one or more dairy components are provided in a form in which they are pourable even though they may contain substantial amounts of a butter component such as whole, real butter. The shortening compositions have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base component such as an edible oil, the butter component and, when desired, a flake component. These shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.Type: GrantFiled: March 8, 1989Date of Patent: October 9, 1990Assignee: Bunge Foods CorporationInventor: Thomas G. Crosby
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Patent number: 4961939Abstract: The present invention is directed to water-in-oil and oil-in-water emulsions containing fish oil which are stabilized by enzyme systems which prevents or retards against the deleterious formation of malodorous alcohols and aldehydes thereby eliminating the undesired odor and off-flavor associated with the formation of these organic products. The enzyme system contemplated by the present invention include compositions of (a) aldehyde dehydrogenase plus alcohol dehydrogenase plus nicotinamide adenine dinucleotide (NAD); (b) aldehyde oxidase plus alcohol oxidase plus catalase; and (c) xanthine oxidase plus alcohol oxidase plus catalase.Type: GrantFiled: June 2, 1989Date of Patent: October 9, 1990Assignee: Nabisco Brands, Inc.Inventors: Richard L. Antrim, James B. Taylor
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Patent number: 4960606Abstract: Shortening compositions containing one or more dairy components are provided in a form in which they are shelf-stable to the extent that they can be stored at room temperatures for extended periods of time. These compositions can be formulated so as to be pourable, and they contain up to about 20 weight percent or more of a butter component such as whole, real butter, together with relatively low levels of water and supersaturated levels of salt or the like. The shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.Type: GrantFiled: July 7, 1988Date of Patent: October 2, 1990Assignee: Bunge Foods CorporationInventor: Thomas G. Crosby
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Patent number: 4948618Abstract: A process for tempering edible plastic fat products such as margarine and shortenings which comprises crystallizing with cooling a starting material of fats and oils with or without other ingredients and subjecting the resulting product to pressuring treatment.Type: GrantFiled: September 6, 1989Date of Patent: August 14, 1990Assignee: Kanegafuchi Chemical Industry Co., Ltd.Inventors: Norio Hirokawa, Satoshi Imai, Hisashi Morikawa
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Patent number: 4867986Abstract: Storage-stable, bio-available, free-flowing, microemulsified, Omega-three acid-containing oil compositions in the form of microspheres and macrospheres, said compositions consisting essentially of (1) up to about 70% by weight of Omega-three acid-containing oil, and (2) gelatin, in which the oil is microemulsified by the gelatin; processes for their preparation; and product applications (including tablet-type solid forms, dry powders, and spoonable, drinkable emulsions).Type: GrantFiled: July 17, 1987Date of Patent: September 19, 1989Assignee: Pharmachem Laboratories, Inc.Inventors: Mahesh Desai, Frank Molinaro
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Patent number: 4861612Abstract: Oleaginous material is fractionated into two fractions having different melting points from each other by emulsifying all the oleaginous material with water and using with a surfactant having an HLB value of 5 to 10 as an emulsifier, at a temperature at which all the oleaginous material is substantially melted. The emulsion is cooled to a temperature at which one fraction of the oleaginous material crystallizes so that the emulsion forms a lighter phase containing the other fraction of the oleaginous material and a heavier phase comprising an aqueous phase containing crystals of said first fraction dispersed therein. The lighter phase is separated from the heavier phase and then the crystals of the first fraction are separated from the remainder of the heavier phase.Type: GrantFiled: January 29, 1988Date of Patent: August 29, 1989Assignee: Kao CorporationInventors: Akira Nakano, Hiroshi Higashioka, Masaki Nomura, Yoshiharu Kawahara, Ko Yamashita, Yoshito Sano, Minoru Kase
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Patent number: 4826702Abstract: A separate type dressing consisting of an oil phase and an aqueous phase separately contained, in which the oil phase consists of oils and fats containing a purified fish oil which is substantially free of fish smell components and precursors thereof, and the aqueous phase consists of vinegar containing one or more additives selected from the group including citrus flavor, soy sauce and miso.Type: GrantFiled: August 10, 1988Date of Patent: May 2, 1989Assignee: Q.P. CorporationInventors: Masanori Hayashi, Fukefumi Ito
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Patent number: 4810518Abstract: A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30.degree.-45.degree. C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous emulsifier (e.g. sodium caseinate) or a fatty acid emulsifier, 25-75% by weight of starch thickener and from 0-8% by weight of water. Also a process of its manufacture has been described.Type: GrantFiled: December 16, 1986Date of Patent: March 7, 1989Assignee: Thomas J. Lipton, Inc.Inventors: Derek R. Haisman, Gordon D. Woolgar
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Patent number: 4684532Abstract: A process for obtaining an aqueous soluble butter flavor is disclosed comprising cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 150.degree. F. to 250.degree. F. for about 0.5-5 hours. The resultant emulsion is separated to recover an aqueous phase having a cooked butter flavor. When incorporated into low calorie table syrups, the flavor imparts a cooked butter taste and maintains the syrup as a clear composition. Low fat spreads may also successfully utilize the recovered cooked butter flavor phase.Type: GrantFiled: April 29, 1986Date of Patent: August 4, 1987Assignee: Lever Brothers CompanyInventor: Henry J. Izzo
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Patent number: 4469710Abstract: A pourable solid shortening composition comprising segments of solid fats wherein the solids content index is a minimum of 15% at 110.degree. F. and a maximum of 78% at 92.degree. F. as denoted by area CGH on FIG. 1 is disclosed. The shortening is processed into a form sufficiently thermodynamically stable to resist agglomeration under high temperature of shipping and storage, yet is suitable for use in cooking. A method for the preparation of such shortenings requires the specific selection of starting materials, processing conditions, and particle size and shape.Type: GrantFiled: October 14, 1982Date of Patent: September 4, 1984Assignee: The Procter & Gamble CompanyInventors: Ronald A. Rielley, Kenneth W. Krause, Steve G. Fishter
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Patent number: 4460614Abstract: The present invention relates to a fat blend useful for producing butter-like spreads. The fat blend comprises (i) a non-interesterified component based on tallow fat or a fraction thereof, and (ii) a mixture of triglycerides obtained by interesterification of tallow fat or a fraction thereof with a liquid oil or a mixture of a liquid oil and a hydrogenated oil.Type: GrantFiled: September 3, 1982Date of Patent: July 17, 1984Assignee: Lever Brothers CompanyInventors: Wilhelm Stratmann, Paul F. Legge
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Patent number: 4436760Abstract: The invention relates to a low-calorie spread based on a low-melting butterfat fraction, which has an improved spreadability at 10.degree. C. as compared with low-calorie butter. The low-melting butterfat fraction is an olein preferably obtained by dry fractionation of butterfat within the temperature range of 20.degree.-30.degree. C.Type: GrantFiled: March 26, 1982Date of Patent: March 13, 1984Assignee: Lever Brothers CompanyInventors: Laurentius A. M. Verhagen, Leendert G. Warnaar
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Patent number: 4311713Abstract: A composition for limiting feed supplement intake for animals is disclosed which comprises an acidulated fat, wherein acidulation of the fat is carried out at a temperature of at least about 220.degree. F. with an acid, preferably a mineral acid. The acidulated fat can be incorporated into the feed supplement at a level exceeding 1.5% by weight to control intake or combined with other intake limiters such as meat meal, diammonium phosphate, and ammonium sulfate for intake control. This composition controls feed supplement intake by the animal when added thereto, permitting self-rationed feeding without waste.Type: GrantFiled: November 7, 1980Date of Patent: January 19, 1982Assignee: Ralston Purina CompanyInventors: Norman L. Betz, Kent J. Lanter, Danny L. Williams
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Patent number: 4285974Abstract: A liquid feed composition for cattle is disclosed which is capable of controlling consumption by cattle to a desired level without the use of equipment for this purpose. The liquid feed composition includes an intake limiting amount of an acidulated fat wherein acidulation of the fat is carried out at a temperature of at least about 220.degree. F. with a mineral acid.Type: GrantFiled: December 10, 1979Date of Patent: August 25, 1981Assignee: Ralston Purina CompanyInventors: Norman L. Betz, Kent J. Lanter, Danny L. Williams
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Patent number: 4260643Abstract: Non-fractionated triglyceride compositions characterized by a high ratio of trans mono-unsaturated acid to saturated fatty acids, a high ratio of trans acid to cis acid, and containing from 40-55% saturated fatty acids. These triglycerides exhibit unique structural properties and have utility in the formulation of many fat-based food products such as shortening compositions.Type: GrantFiled: March 28, 1979Date of Patent: April 7, 1981Assignee: Bunge Edible Oil CorporationInventor: Walter M. Cochran
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Patent number: 4234604Abstract: A composition for limiting feed supplement intake for ruminants is disclosed which comprises a chlorinated fat having a reacted chlorine content in an amount effective to limit intake or usually between about 0.2 and 7.0% by weight of said fat. The chlorinated fat can be incorporated into a feed supplement at a level effective to limit intake, preferably at a level exceeding 1.0% by weight, in addition to being employed with other intake limiters such as meat meal, diammonium phosphate, and ammonium sulfate in a feed supplement for intake control. The noted composition controls feed supplement intake by ruminants when added thereto permitting self-rationed feeding without waste.Type: GrantFiled: December 18, 1978Date of Patent: November 18, 1980Assignee: Ralston Purina CompanyInventors: Norman L. Betz, Kent J. Lanter, Danny L. Williams
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Patent number: 4230736Abstract: A liquid feed composition for ruminants is disclosed which is capable of controlling consumption by ruminants to a desired level without the use of equipment for this purpose. The liquid feed composition includes an intake limiting amount of chlorinated fat having a reacted chlorine content in an amount effective to limit intake or usually between about 0.2 and 7.0% by weight of said fat.Type: GrantFiled: December 18, 1978Date of Patent: October 28, 1980Assignee: Ralston Purina CompanyInventors: Norman L. Betz, Kent J. Lanter, Danny L. Williams
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Patent number: 4219576Abstract: A method of manufacturing a simulated corned beef product which utilizes fibrillated protein fibers obtained by heating a slurry of proteinaceous material under a high pressure to produce elongated tender protein filaments or fibers and extruding the slurry through an orifice to remove the tender protein filaments or fibers from the protein slurry. The fibrillated protein fibers are mixed with an emulsion containing a seasoning agent, a flavoring agent, a spice and a coloring agent. The emulsion is prepared from fat and oil and a proteinaceous material. To the mixture of the fibrillated protein fibers and the emulsion, loosened texture fibers of a livestock meat may be added.Type: GrantFiled: March 26, 1979Date of Patent: August 26, 1980Assignee: Fuji Oil Company, LimitedInventors: Yoichi Kawasaki, Hitoshi Taniguchi, Yukiomi Yamato, Kyoko Minamiyama
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Patent number: 4205006Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.Type: GrantFiled: March 31, 1978Date of Patent: May 27, 1980Assignee: The United States of America as represented by the Secretary of AgricultureInventors: Francis E. Luddy, James W. Hampson, Samuel F. Herb, Herbert L. Rothbart
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Patent number: 4130572Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.Type: GrantFiled: August 18, 1977Date of Patent: December 19, 1978Assignee: The United States of America as represented by the Secretary of AgricultureInventors: Francis E. Luddy, James W. Hampson, Samuel F. Herb, Herbert L. Rothbart
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Patent number: 4127419Abstract: A pan release agent employing a lecithin, an alcohol, at least one tri-glycol ester and water.Type: GrantFiled: January 12, 1977Date of Patent: November 28, 1978Assignee: Central Soya Company, Inc.Inventors: Bernard F. Szuhaj, Joseph R. Yaste
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Patent number: 4127597Abstract: Edible tallow is continuously processed through a crystallizing system to produce three fractions, one of which has physical and thermal properties like those of cocoa butter. Nominal residence time of the crystallizing solution in the system at steady state crystallizing temperature is less than ten minutes.Type: GrantFiled: April 14, 1977Date of Patent: November 28, 1978Assignee: The United States of America as represented by the Secretary of AgricultureInventors: James C. Craig, Jr., Michael F. Kozempel, Stanley Elias
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Patent number: 4108678Abstract: A release agent employing a lecithin, an alcohol and a mixture of tri-glycol esters.Type: GrantFiled: January 12, 1977Date of Patent: August 22, 1978Assignee: Central Soya Company, Inc.Inventors: Bernard F. Szuhaj, Joseph R. Yaste
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Patent number: 4049839Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.Type: GrantFiled: December 22, 1975Date of Patent: September 20, 1977Assignee: The United States of America as represented by the Secretary of AgricultureInventors: Francis E. Luddy, James W. Hampson, Samuel F. Herb
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Patent number: 4038295Abstract: Highly unsaturated oils of vegetable or animal origin are selectively hydenated to less highly unsaturated oils using a catalytic composition obtained by dissolving a compound of a metal selected from the IB, IV B to VII B or VIII groups in an unsaturated oil and then adding thereto an organic derivative or hydride of a metal from groups I A, II A, II B or III A, in the absence of a stabilizing solvent.Type: GrantFiled: January 29, 1975Date of Patent: July 26, 1977Assignee: Institut Francais du Petrole et Institut des Corps Gras (ITERG)Inventors: Robert Stern, Eugene Ucciani, Andre Hirschauer, Georges Cecchi
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Patent number: 4032702Abstract: A surface active material is prepared by reacting solid particulate sucrose with at least one alkyl ester of a fatty acid in the presence of a basic trans-esterification catalyst, at a temperature from 110.degree. to 140.degree. C, at atmospheric pressure and in the absence of any solvent. The reaction product may be purified by conversion of fatty acids and salts thereof into soaps, extracting the water-insoluble material with a ketone or ester solvent and extracting the residue with an alcohol.Type: GrantFiled: October 15, 1975Date of Patent: June 28, 1977Assignee: Tate & Lyle LimitedInventor: Kenneth James
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Patent number: 3970614Abstract: Keratinaceous materials, such as poultry feathers, fur, hair, and hoofs, are solubilized by treatment with N,N-dimethylformamide or an aqueous solution thereof to yield a nutrient protein composition which is suitable for use as a food or food supplement for animals and humans and as a food material in food products.Type: GrantFiled: December 13, 1974Date of Patent: July 20, 1976Assignee: The Athlon CorporationInventor: William D. Goodwin
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Patent number: 3958033Abstract: A shelf-stable, protein free emulsion having a pH within the range of 6-8 consisting of 0.1-1 part neutral type fat, 1 part water, 2 parts sugar and about 0.25% to about 7% by weight of an emulsufier selected from sodium stearyl fumarate and sodium succinoylated monoglycerides. An adjunct emulsifier, such as propylene glycol monostearate as well as food flavoring and coloring may also be present.Type: GrantFiled: September 9, 1974Date of Patent: May 18, 1976Assignee: General Foods CorporationInventors: Rex J. Sims, Howard D. Stahl
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Patent number: 3944585Abstract: Beef tallow is partitioned into five well defined fractions, each having its own distinctive fatty acid and glyceride composition and its own distinctive thermal characteristics, by a precise multi-step crystallization. Two of the five fractions are crystalline, one is a plastic solid and two are liquid. One of the liquid fractions accounts for 60% of the tallow and has a variety of uses in the formulation of salad oils, margarines and liquid and plastic shortenings. The composition and properties of the plastic solid fraction are very similar to those of cocoa butter and when it is mixed with cocoa butter it does not produce any significant change in thermal characteristics. In fact, an increment of one of the crystalline fractions or of one of the liquid fractions can be blended with an increment of the solid plastic fraction to make products that are compatible with cocoa butter and that have desirable thermal characteristics.Type: GrantFiled: March 5, 1973Date of Patent: March 16, 1976Assignee: The United States of America as represented by the Secretary of AgricultureInventors: Francis E. Luddy, James W. Hampson, Samuel F. Herb, Herbert L. Rothbart
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Patent number: 3936312Abstract: Meat and sausage goods are preserved by applying a coating composition containing a high viscosity cellulose propionate and fully acetylated monoglyceride having a high iodine number, dissolved in a volatile organic solvent.Type: GrantFiled: May 3, 1974Date of Patent: February 3, 1976Inventors: Mathias Stemmler, Heinz Stemmler
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Patent number: RE36288Abstract: The present invention provides a method for providing nutrition to elderly patients. Pursuant to the present invention, the enteral composition includes a protein source, a lipid source, and a carbohydrate source. Preferably, the protein source includes at least 18% of the total calories. In an embodiment, the carbohydrate source includes a source of dietary fiber including a balance of soluble to insoluble fiber ratio of approximately 1:3. Still further, the composition of the present invention also includes increased levels of certain vitamins and minerals.Type: GrantFiled: July 9, 1998Date of Patent: August 31, 1999Assignee: Nestec Ltd.Inventors: Paul M. Lin, Shen-Youn Chang, Chris Kruzel