Having Lacteal Or Egg Ingredient Or Sugar Or Flavor Patents (Class 426/613)
  • Patent number: 11452302
    Abstract: Spherical particles, agglomerates of spherical particles, methods of producing spherical particles, food suspensions and consumable masses which have spherical particles, and food products which contain a food suspension and/or a consumable mass are disclosed. The particles contain a matrix material composed of an amorphously solidified biopolymer, preferably having a dextrose equivalent greater than 20 and having an equilibrium water content preferably less than 10 wt %. The solid particles and/or liquid and/or gas volumes are embedded in the matrix material. The food suspension contains a substantially homogeneous carrier material in which spherical particles are embedded. A consumable mass comprises an agglomerate of particles where some of the particles are spherical particles. Use of embedded cocoa particles reduces the roughness of the cocoa particles and a flow point white eliminating the need for emulsifiers.
    Type: Grant
    Filed: October 1, 2014
    Date of Patent: September 27, 2022
    Assignee: Buehler AG
    Inventors: Erich Josef Windhab, Patrick Strähl, William Hanselmann
  • Patent number: 11297867
    Abstract: A functional food in the form of agglomeration powder which has the characteristics of easily soluble in water. Functional food product in accordance with the present invention contains carbohydrates of oligosaccharides component rich of food-fiber, and also serves as prebiotic. The advantages of this functional food are sugar free, Trans Fat free, and lactose-free. Moreover, it can be widely applied both in the food and beverages so that to facilitate consumers in consuming to the products.
    Type: Grant
    Filed: June 6, 2017
    Date of Patent: April 12, 2022
    Assignee: PT. Lautan Natural Krimerindo
    Inventor: Hendrik Gunawan
  • Patent number: 11090282
    Abstract: Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3 weight % or less, the method comprising a step for treatment by contact with rosemary. Consequently, it is possible to limit the generation of reversion flavor, unpleasant odors, and peroxides that have health-harming effects over long periods and to provide a highly healthy long chain polyunsaturated fatty acid-containing fat at less cost than in the past. By adding a relatively small amount of an antioxidant substance, oxidation stability can be further improved.
    Type: Grant
    Filed: April 25, 2016
    Date of Patent: August 17, 2021
    Assignee: FUJI OIL HOLDINGS INC.
    Inventors: Shigeki Mizushima, Masaharu Kato, Makiko Kojima
  • Patent number: 9700629
    Abstract: The present invention relates to a composition including S-adenosyl-L-methionine; and at least one kind of additive selected from carboxymethylcellulose, hydroxypropylcellulose, soybean polysaccharide, casein sodium, and zein, in which S-adenosyl-L-methionine is extracted from S-adenosyl-L-methionine-containing cells obtained by culturing a microorganism having an ability to produce SAMe, and the content of the additive in the composition falls within the range of 0.05 to 15 times by mass of S-adenosyl-L-methionine in the composition. The present invention provides a composition containing a high concentration of S-adenosyl-L-methionine, which is useful as a water-soluble physiologically active substance, and being excellent in storage stability and bioabsorbability. The present invention also relates to a molded article formed by using the composition and a method of producing the composition.
    Type: Grant
    Filed: July 20, 2012
    Date of Patent: July 11, 2017
    Assignee: MITSUBISHI GAS CHEMICAL COMPANY, INC.
    Inventors: Kentaro Takano, Shinyo Gayama
  • Patent number: 9173428
    Abstract: A method for producing a powdery emulsified fat and oil that releases fats and oils when dissolved in hot water and that has an excellent powder property during storage is provided. The method for producing a powdery emulsified fat and oil includes adding a fat and oil to an aqueous solution containing a meat extract and a salt and emulsifying the mixture, and then drying the emulsified solution. The method for producing a powdery emulsified fat and oil includes emulsifying the aqueous solution that further contains an excipient and then drying the emulsified solution. A powdered soup produced using the obtained powdery emulsified fat and oil has a good aroma and richness, and is provided as a food product with an excellent shelf life.
    Type: Grant
    Filed: August 18, 2009
    Date of Patent: November 3, 2015
    Assignee: RIKEN VITAMIN CO., LTD.
    Inventors: Takahiro Kuramoto, Takehiko Watanabe, Eichi Kikuchi
  • Patent number: 8986772
    Abstract: Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavoring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M+M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of dig
    Type: Grant
    Filed: July 18, 2008
    Date of Patent: March 24, 2015
    Assignee: Loders Croklaan B.V.
    Inventors: Thomas Louis Francois Favre, Hendrikus Slager, Imro 'T Zand, Frederick William Cain, Yvonne Hildering
  • Publication number: 20140377445
    Abstract: [Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth. [Means for Solving the Problems] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight; (b) a weight ratio of P3/X3 is not less than 0.35; (c) an X2O content is 45 to 80% by weight; (d) a weight ratio of XOX/X2O is 0.20 to 0.65; (e) a weight ratio of PStO/X2O is 0.10 to 0.45; (f) a weight ratio of St2O/X2O is 0.05 to 0.35; and (g) a weight ratio of St/P is not more than 0.80; wherein X represents saturated fatty acid having 14 carbon atoms or more; O represents oleic acid; P represents palmitic acid; and St represents stearic acid.
    Type: Application
    Filed: May 8, 2012
    Publication date: December 25, 2014
    Inventors: Atsushi Ohara, Tomomi Suganuma, Kiyomi Oonishi
  • Publication number: 20140363542
    Abstract: The present invention relates to edible coating composition, particularly to an edible coating composition for providing moisture barrier. It is an object of the present invention to provide an edible ice-cream cone coating composition. It is another object of the present invention to provide a coated ice-cream cone with improved moisture barrier properties. It is another object of the present invention to provide a coated ice-cream cone that retains cone crispness at the time of consumption. It is yet another object of the present invention to provide a coated ice-cream cone that shows improved moisture barrier during long periods of cold storage even under varying temperature conditions. It is still another object of the present invention to provide a method for manufacturing a coating ice-cream cone. It is yet another object of the present invention to provide a coated ice-cream cone having improved shelf life period.
    Type: Application
    Filed: November 19, 2012
    Publication date: December 11, 2014
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Sudipta Ghosh Dastidar, Anandh Panchanathan, Raviprasad Shankar, Gourinandan Triumbak Tonpe
  • Publication number: 20140348991
    Abstract: A process for generating flavours during the microwave heating of food comprising preparing a suspension in oil of a powder comprising one or more compounds having carbonyl and amino groups capable of undergoing a Maillard reaction and/or a caramelisation reaction, the powder having a water activity in the range 0.25 to 0.8, and heating the suspension of powder in oil in a microwave oven for a time sufficient to generate the flavours.
    Type: Application
    Filed: November 30, 2012
    Publication date: November 27, 2014
    Applicant: MESTEC S.A.
    Inventors: Swen Rabe, Isabella Martin
  • Publication number: 20140272081
    Abstract: Oils shortenings, and compositions thereof are provided, each of which contain less than 0.5 wt. % trans fatty acids. The shortening composition includes is non-hydrogenated, non-interesterified vegetable oil, a non-hydrogenated, non-interesterified palm stearin, and mixtures thereof. Alternatively, the shortening composition includes a non-hydrogenated, interesterified vegetable oil. A food product containing the shortening composition is also provided.
    Type: Application
    Filed: March 14, 2014
    Publication date: September 18, 2014
    Applicant: The J.M. Smucker Company
    Inventors: David Alan Volker, Joann Maxwell
  • Patent number: 8796342
    Abstract: The present invention relates to the field of oil thickeners and in particular oil gels. Embodiments of the present invention relate for example to a an oil composition containing at least one complex comprising an oil dispersible emulsifier and protein fibers and preparations comprising such oil compositions; the use of such complexes as oil thickeners, and a method to produce the complexes.
    Type: Grant
    Filed: January 20, 2011
    Date of Patent: August 5, 2014
    Assignee: Nestec S.A.
    Inventors: Gabriela Savin, Veronique Clement, Jin-Mi Jung, Raffaele Mezzenga, Martin Leser
  • Patent number: 8778439
    Abstract: Disclosed is a method of making nutritional emulsions, comprising: (A) heating and blending together an emulsifying agent having a melt point above about 25 C and oil having hydrophobic off-notes (e.g. non-encapsulated polyunsaturated fatty acid) in a weight ratio of at least about 1:15; (B) adding the heated blend to a fat, protein, and carbohydrate mixture comprising a maltodextrin (DE of about 10 or less), in a weight ratio of the maltodextrin to the oil having hydrophobic off-notes of at least about 1:2; and (C) homogenizing, and then cooling the combination below the melt point of the emulsifying agent to form a nutritional emulsion comprising from about 0.01% to about 5% by weight of process-encapsulated polyunsaturated fatty acid. The resulting nutritional emulsions effectively mask off-notes commonly associated with certain oils, e.g., polyunsaturated fatty acids, soy oil, beta-hydroxy-beta-methylbutyrate oils.
    Type: Grant
    Filed: May 17, 2011
    Date of Patent: July 15, 2014
    Assignee: Abbott Laboratories
    Inventors: Chron-Si Lai, Joseph E. Walton, Charles R. Helmke, Kati E. Shearer
  • Publication number: 20140107067
    Abstract: This invention relates to fat containing consumable food products comprising ?-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without ?-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.
    Type: Application
    Filed: August 30, 2013
    Publication date: April 17, 2014
    Applicant: Soho Flordis International Pty. Ltd.
    Inventors: Joseph D. Artiss, Catherine Jen
  • Patent number: 8691316
    Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.
    Type: Grant
    Filed: June 25, 2012
    Date of Patent: April 8, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jimbay P. Loh, Yeong-Ching Albert Hong
  • Patent number: 8668946
    Abstract: The present invention concerns a solid product comprising oil-droplets having a diameter in the range of 0.1 to 100 microns, cross-linked proteins at the interface of said droplets and any polar, low molecular compound in between the cross-linked protein interfaces.
    Type: Grant
    Filed: March 30, 2012
    Date of Patent: March 11, 2014
    Assignee: Nestec S.A.
    Inventors: Alexandre Ioan Romoscanu, Raffaele Mezzenga
  • Publication number: 20140065282
    Abstract: Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.
    Type: Application
    Filed: November 6, 2013
    Publication date: March 6, 2014
    Applicant: Intercontinental Great Brands LLC
    Inventors: Anilkumar G. Gaonkar, Bary Lyn Zeller, Allan Bradbury, Anthony Wragg
  • Publication number: 20140044855
    Abstract: Creamers for whitening food products are provided. The creamers can be shelf-stable and aseptic. The creamers can have high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides a creamer including a hydrocolloid, an insoluble divalent salt, a protein, an emulsifier, and an oil. The creamer does not need to include titanium dioxide to provide a whitening effect. The creamer can be a fat-free, liquid creamer including water ranging from about 50% to about 90% by weight.
    Type: Application
    Filed: April 20, 2012
    Publication date: February 13, 2014
    Applicant: NESTEC S.A.
    Inventors: Alexander A. Sher, Jean-Baptiste Bezelgues
  • Publication number: 20130344222
    Abstract: The present invention provides a taste improvement agent that can be obtained from extraction residues of coffee by using a simple and easy method and can impart comprehensive taste to a drink or food; a food or drink containing the taste improvement agent; and a method of improving the taste of a food or drink. The present invention relates to a taste improvement agent for a food or drink, which is obtained from an extraction residue of a coffee.
    Type: Application
    Filed: March 9, 2012
    Publication date: December 26, 2013
    Applicant: TAKASAGO INTERNATIONAL CORPORATION
    Inventors: Tadamasa Ohmiya, Tadahiro Hiramoto
  • Publication number: 20130337146
    Abstract: The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty or oily confectionery composition containing a glucide, said glucide being selected from among isomaltulose, mannitol and reduced palatinose, and then baking the composition.
    Type: Application
    Filed: March 8, 2012
    Publication date: December 19, 2013
    Applicant: Meiji Co., Ltd.
    Inventors: Takashi Katagiri, Sayuri Takezoe, Noriyuki HIrota, Hiroyuki Utsunomiya, Saori Toriwa
  • Patent number: 8609175
    Abstract: The present invention is related to a method for reducing the saturated fatty acid content of milk fat. The milk fat is subjected to fractional crystallization to recover an olein fraction. Then the olein fraction is subjected to short path distillation to obtain a residual milk fat fraction that has not been evaporated and has a reduced saturated fatty acid content.
    Type: Grant
    Filed: October 24, 2008
    Date of Patent: December 17, 2013
    Assignee: S.A. Corman
    Inventor: Daniel Dalemans
  • Publication number: 20130287923
    Abstract: Methods and formulations for improving the sensory characteristics and stability of dietary fatty acids for use in beverages, liquid concentrates, or other formulations are disclosed.
    Type: Application
    Filed: October 29, 2012
    Publication date: October 31, 2013
    Inventor: Eric Kuhrts
  • Patent number: 8496987
    Abstract: A stable trans fat free emulsifier composition is provided that may have other functional ingredients incorporated to form a base for a flour-based dough preparation to hold the ingredients together. A glyceride emulsifier is heated above its melting point and blended with a non-hydrogenated vegetable oil, or a quantity of glyceride emulsifier is blended with non-hydrogenated vegetable oil and the mixture then heated to a temperature above its melting point. The ratio of emulsifier to vegetable oil is selected to cause the composition, upon cooling, to form a solid plastic mass. The hardness value of the plastic mass is within a range especially applicable to bakery dough applications.
    Type: Grant
    Filed: April 13, 2006
    Date of Patent: July 30, 2013
    Assignee: Caravan Ingredients Inc.
    Inventors: Weizhu Yu, Richard B. Jackson
  • 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: 20130129801
    Abstract: A method for preparing a dispersion of polar lipids in an ethanol-water mixture, the polar lipids including galactolipids. Anoil containing polar lipids including galactolipids is diluted using a first ethanol-water mixture having an ethanol concentration close to the critical polarity, wherein upon dilution the polar lipids form a lamellar liquid-crystalline phase, without first forming a hexagonal HII-phase. The invention also refers to an oil obtained by evaporating ethanol and water from the dispersion. The invention further refers to aqueous colloidal dispersions of polar lipids including galactolipids, to an oil containing polar lipids including galactolipids and to pharmaceutical, cosmetic and food compositions including such dispersions and/or oil.
    Type: Application
    Filed: May 24, 2011
    Publication date: May 23, 2013
    Applicant: SWEDISH OAT FIBER AB
    Inventors: Kare Larsson, Magnus Harrod
  • Publication number: 20130129895
    Abstract: The present invention relates to a composition comprising fat and sweetener. The fat is present in an amount from 40% w/w to 65% w/w and the sweetener is present in an amount from 30% w/w to 60% w/w. The composition is useful as fat filling in various food products, in particular in confectionery and bakery applications. The preferred use of the composition is to provide a cooling effect to food products, in particular to chocolate.
    Type: Application
    Filed: July 27, 2011
    Publication date: May 23, 2013
    Applicant: Cargill, Incorporated
    Inventors: Els Ginette Alexander Dendooven, Ronny Leontina Marcel Vercauteren, Vera Van Limberghen
  • Publication number: 20130108770
    Abstract: In one embodiment, a non-dairy cream includes a non-dairy base, a natural non-nutritive sweetener, and one or more stabilizers. The natural non-nutritive sweetener provides a sweet taste to the non-dairy cream. The stabilizer(s) facilitate maintaining the non-dairy cream in a substantially uniform liquid suspension.
    Type: Application
    Filed: November 1, 2011
    Publication date: May 2, 2013
    Applicant: WhiteWave Services, Inc.
    Inventor: Kristina Louise LaFirenza
  • Publication number: 20130045915
    Abstract: The present disclosure relates to a weight-loss composition including protein and fat and methods of use. The weight loss composition is substantially free of carbohydrates. The composition induces body weight loss when administered to a subject as the only source of nutrition for at least 12 hours.
    Type: Application
    Filed: August 20, 2012
    Publication date: February 21, 2013
    Applicant: EUROPEAN KETOGENIC WEIGHT LOSS CLINICS LLC
    Inventor: Oliver R. DI PIETRO
  • Patent number: 8329245
    Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.
    Type: Grant
    Filed: July 31, 2009
    Date of Patent: December 11, 2012
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Publication number: 20120289610
    Abstract: The present invention relates to the field of oil thickeners and in particular oil gels. Embodiments of the present invention relate for example to a an oil composition containing at least one complex comprising an oil dispersible emulsifier and protein fibres and preparations comprising such oil compositions; the use of such complexes as oil thickeners, and a method to produce the complexes.
    Type: Application
    Filed: January 20, 2011
    Publication date: November 15, 2012
    Applicant: NESTEC S.A.
    Inventors: Gabriela Savin, Veronique Clement, Jin-Mi Jung, Raffaele Mezzenga, Martin Leser
  • 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: 8293310
    Abstract: A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.
    Type: Grant
    Filed: August 21, 2007
    Date of Patent: October 23, 2012
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 8287936
    Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.
    Type: Grant
    Filed: February 12, 2010
    Date of Patent: October 16, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jimbay P. Loh, Yeong-Ching Albert Hong
  • 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
  • Patent number: 8231923
    Abstract: [PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 ?m or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.
    Type: Grant
    Filed: January 27, 2006
    Date of Patent: July 31, 2012
    Assignee: Fuji Oil Company, Limited
    Inventors: Masako Okochi, Masayuki Matsui, Hideki Komai
  • Patent number: 8202562
    Abstract: The present invention relates to a composition comprising 0.1-10 w/w % immunoglobulin (Ig), 4-14 w/w % saturated fatty acids, 4-14 w/w % mono-unsaturated fatty acids and 0-5 w/w % poly-unsaturated fatty acids, wherein the weight percentages are based on the content of dry matter in the composition. In particular it relates to the use of said composition as a feed and/or a food composition.
    Type: Grant
    Filed: September 8, 2006
    Date of Patent: June 19, 2012
    Assignee: Biofiber-Damino A/S
    Inventors: Jens Kristian Munk, Gunner Jacobsen, Karl Jørgen Jensen, Frank Bønløkke Andersen
  • Patent number: 8192783
    Abstract: A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition also is provided. The confectionery composition can be used to coat a food product, and can be flavored and/or colored. Methods for making a confectionery composition using the fat composition also are provided.
    Type: Grant
    Filed: January 12, 2011
    Date of Patent: June 5, 2012
    Assignee: Archer Daniels Midland Co.
    Inventor: Leanne de Muijnck
  • Patent number: 8182857
    Abstract: The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, less than 35 wt. % of saturated fatty acids, between 20 and 100 wt. % of a triglyceride composition, between 0 and 80 wt. % of a filler material and less than 15 wt. % of water. The triglyceride composition contains less than 50 wt. % of saturated fatty acids, less than 10 wt. % of trans unsaturated fatty acids, at least 10 wt. % of POP triglycerides, wherein P is a palmitic fatty acid, O is oleic acid, a ratio SUS/SUU of at least 1.3, a ratio SUS/S3 of at least 15, at least 90 wt. % of C8-18 fatty acids, a ratio C16/C18 saturated fatty acids of at least 1. The triglyceride composition has an SFC at 20° C. of between 3 and 55%. The present invention also relates to a process for producing such a product and to triglyceride compositions suitable for use in such a product.
    Type: Grant
    Filed: February 8, 2007
    Date of Patent: May 22, 2012
    Assignee: Fuji Oil Company, Limited
    Inventors: Bernard Cleenewerck, Toshio Ushioda, Sabrina Verbeeck
  • Publication number: 20120064220
    Abstract: The present invention relates to a nutritional formulation comprising a lipid source, a carbohydrate source, a protein equivalent source, and an emulsifying agent comprising OSA-modified tapioca starch which contains less than about 0.05% non-protein nitrogen.
    Type: Application
    Filed: September 9, 2011
    Publication date: March 15, 2012
    Applicant: Mead Johnson Nutrition Company
    Inventors: Khaled A. Khatib, Win-Chin Chiang, Rosanne P. Batema
  • Publication number: 20110287145
    Abstract: A nutrition composition containing fatty acids, proteins, carbohydrates, and additional components, wherein the fatty acids include a two-component fatty acid mixture, the first of which is of omega-3 fatty acids in a fraction of 25% by weight, and the second of which is of medium chain fatty acids having 8-12 carbon atoms in a fraction of at most 50% by weight with respect to the total weight of the fatty acids.
    Type: Application
    Filed: October 28, 2009
    Publication date: November 24, 2011
    Inventor: Benedict Wallner
  • Publication number: 20110256301
    Abstract: Disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB, wherein the nutritional emulsion has a weight ratio of a soluble calcium binding capacity to soluble calcium of from about 2.3 to about 12.0. Also disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB, wherein the nutritional emulsion comprises less than 900 mg/L of soluble calcium in a weight ratio of calcium HMB to soluble calcium of from 6:1 to 15:1. The nutritional emulsions are surprisingly stable and generate minimal or no bitter flavors or after taste over time.
    Type: Application
    Filed: January 28, 2011
    Publication date: October 20, 2011
    Inventors: Ann M. Kensler, Paul Johns
  • Patent number: 7998520
    Abstract: A fat-and-oil composition comprising fats-and-oils A and B, and C and/or E, all being derived from vegetable fats-and-oils, the composition satisfying conditions (a), (b) and (c): A: at least one of lauric fats-and-oils, and fractionated, extremely hardened or transesterified oils of lauric fats-and-oils, B: a liquid oil, C: a transesterified oil of D derived from vegetable fats-and-oils, D: a fat-and-oil wherein the contents of saturated fatty acids and unsaturated fatty acids having 16 or more carbon atoms in all the constitutive fatty acids being 20%? but <75% by mass, and 25%? but <70% by mass, respectively, and E: a middle-melting fractionated oil of palm oil and/or palm oil wherein the solid fat content is 50? but <100% at 10° C., 20? but <90% at 20° C., and <6% at 35° C., the contents of A, B, and C and/or E in all the fat-and-oil ingredients derived from vegetable fats-and-oils being (a) 60%< but ?98% by mass, (b) 1 to 25% by mass, and (c) 1 to 38% by mass.
    Type: Grant
    Filed: October 25, 2010
    Date of Patent: August 16, 2011
    Assignee: The Nisshin Oillio Group, Ltd.
    Inventors: Kiyomi Oonishi, Yoshiyuki Hatano, Hirofumi Haruna, Yuka Kikuchi, Akira Sato, Hiroki Kannari, Masayuki Sato
  • 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: 20110123669
    Abstract: The present invention provides animal food compositions comprising high quality proteins and highly digestible carbohydrates which result in reduced stool production and stool odor upon ingestion by an animal, and methods for use.
    Type: Application
    Filed: July 9, 2007
    Publication date: May 26, 2011
    Inventors: Ryan Michael Yamka, Kim Gene Friesen
  • Publication number: 20110123506
    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: Application
    Filed: November 18, 2010
    Publication date: May 26, 2011
    Inventor: Randall Scott Hickle
  • Publication number: 20110117180
    Abstract: Disclosed are microcapsules with shells that are not animal by-products and methods for preparing and using such microcapsules.
    Type: Application
    Filed: January 9, 2008
    Publication date: May 19, 2011
    Applicant: Ocean Nutrition Canada Limited
    Inventors: Cuie Yan, Wei Zhang, Yulai Jin, Lesek Alexa Demont, Colin James Barrow
  • Publication number: 20110104359
    Abstract: Isolated egg yolk lecithin product comprising a total fat content comprising an ?6 long chain polyunsaturated fatty acid (LCPUFA) portion having at least a phospholipidic fraction ranging from 30 mg/g to 100 mg/g total fat content, use of the product in a fat mixture of in an infant food formula.
    Type: Application
    Filed: January 29, 2009
    Publication date: May 5, 2011
    Applicant: BNLFOOD INVESTMENTS SARL
    Inventors: Jean-François Thiry, Philippe DeJardin, Christian Schmitz, Jacques Lignian, Philippe Ramirez-Hernan, Fabien DeMeester
  • Patent number: 7914838
    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 and diary ingredients have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.
    Type: Grant
    Filed: October 8, 2004
    Date of Patent: March 29, 2011
    Assignee: Conopco, Inc.
    Inventors: Leonardo Jose S Aquino, Khaldoun Ismail Ben-Smail, Jadwiga Malgorzata Bialek, Penelope Eileen Knight
  • Publication number: 20110027448
    Abstract: An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods. The discrete flavoring additive product comprises from substantially 0% to 2% by weight of moisture, from about 3% to about 30% by weight of a finely ground natural flavoring agent comprising coffee and optionally cocoa, from about 25% to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35 degrees C. to about 40 degrees C., with the balance being sugar. The bakery-compatible oil is selected from the group consisting of vegetable oils, cocoa butter, liquid butter fats etc., and mixtures thereof, which exhibit a solid fat index curve characteristic which is preferably similar to that of cocoa butter. The bakery-compatible oil or fat system has finely ground coffee, optionally cocoa or other optional flavoring agents, held in suspension. This suspension is mixed with sugar, and is then cooled to effect solidification.
    Type: Application
    Filed: July 30, 2010
    Publication date: February 3, 2011
    Inventor: Van Miller
  • Patent number: 7871656
    Abstract: A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition also is provided. The confectionery composition can be used to coat a food product, and can be flavored and/or colored. Methods for making a confectionery composition using the fat composition also are provided.
    Type: Grant
    Filed: September 6, 2005
    Date of Patent: January 18, 2011
    Assignee: Archer Daniels Midland Company
    Inventor: Leanne De Muijnck
  • Publication number: 20100297296
    Abstract: Provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type. Methods of formulating and manufacturing these foods to deliver reduced fat, reduced cholesterol, and increased fiber content are disclosed herein. Various embodiments include elimination or reduction of eggs, butter, animal fat, and saturated oils in favor of healthy oil-containing microalgae biomass and oils, including the manufacture of foods with lower calories than preexisting products of the same type. Methods of producing raw materials for the manufacture of novel processed baked foods and intermediates such as cake and bead mixes are also provided.
    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