Citrus Derived Patents (Class 426/616)
  • Patent number: 10834953
    Abstract: The invention relates to citrus fibers in dry form having a storage modulus (G?) of at least 50 Pa, said G? being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm.
    Type: Grant
    Filed: July 27, 2016
    Date of Patent: November 17, 2020
    Assignee: Cargill, Incorporated
    Inventors: Gerrit Jan Wilem Goudappel, Hendrikus Theodorus Wilhelmus Maria Van Der Hijden, Ivo Kohls, Asier Rodriguez, Krassimir Petkov Velikov, Jacques Andre Christian Mazoyer
  • Patent number: 10765134
    Abstract: The invention relates to a foodstuff, containing: a) juice, pith, flesh, skins; or other constituents of at least one citrus fruit, b) at least one 4-hydroxyflavanone of the formula (I), in which R1 represents hydrogen or a hydroxy group a or methoxy group and the carbon atom at the position (C2) designated by * is present in a (2S) or a (2R) configuration or in any mixture of the two configurations, and also, if applicable, c) further flavorings or flavoring preparations, with the proviso that the constituent (b) is present in a sufficient quantity to improve the acidic and/or bitter taste of the constituent (a).
    Type: Grant
    Filed: September 1, 2015
    Date of Patent: September 8, 2020
    Assignee: SYMRISE AG
    Inventors: Johannes Kiefl, Susanne Paetz, Jakob Ley, Gerhard Krammer, Thomas Riess, Kathrin Langer, Günter Kindel, Morine Verwohlt
  • Patent number: 9301540
    Abstract: A prebiotic composition comprising soluble extractable material from a lignocellulosic source. A method of producing a composition, comprising providing a lignocellulosic source; extracting soluble materials from the lignocellulosic source to produce soluble extractable material; and processing the soluble extractable material to yield a prebiotic composition, wherein the prebiotic composition comprises hemicellulose and exhibits prebiotic activity.
    Type: Grant
    Filed: June 8, 2009
    Date of Patent: April 5, 2016
    Assignee: Georgia-Pacific Panel Products LLC
    Inventors: Anne Chace Hopkins, Thomas A. Lehtinen, Matthew W. Lowe, Xuerong Wang, Wilton Hays Killam, Jr.
  • Patent number: 8956680
    Abstract: The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabilizer system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.
    Type: Grant
    Filed: July 3, 2008
    Date of Patent: February 17, 2015
    Assignee: Nestec S.A.
    Inventors: Maylis Quessette, Karl Wilhelm Silberzahn
  • Patent number: 8945657
    Abstract: The present invention relates to a process for making a dehydrated pulp slurry comprising the steps of de-sugaring a pulp slurry, said de-sugaring process producing a pulp slurry with substantially no sugar content, and dehydrating said pulp slurry. The dehydrated pulp slurry produced by this process is such that, when reconstituted, the color, shape, and texture of the pulp contained therein is substantially the same as it was prior to undergoing the dehydrating step.
    Type: Grant
    Filed: June 22, 2010
    Date of Patent: February 3, 2015
    Assignee: The Coca-Cola Company
    Inventors: James J. Wang, Douglas A. Bippert
  • 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: 8784913
    Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.
    Type: Grant
    Filed: May 25, 2011
    Date of Patent: July 22, 2014
    Assignee: Conopco, Inc.
    Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
  • Patent number: 8765207
    Abstract: A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.
    Type: Grant
    Filed: April 10, 2007
    Date of Patent: July 1, 2014
    Inventors: Paul Coles, Karim Nafisi, Jackie Curtis, Frances Jin
  • Patent number: 8764991
    Abstract: A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.
    Type: Grant
    Filed: October 31, 2012
    Date of Patent: July 1, 2014
    Assignee: CP Kelco ApS
    Inventors: Jens Eskil Trudsoe, Helle Bech Olsen, Mogens Andersen
  • Patent number: 8673382
    Abstract: A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of manufacture and the pulp or solids do not significantly change the smoothness or taste profile of the juice. The homogenized pulp and homogenized finisher-derived solids have an average particle size of less than 1000 microns and 1500 microns, respectively. Optionally, the juice beverage meets the standard of identity of a 100% juice, such as an orange juice.
    Type: Grant
    Filed: November 22, 2010
    Date of Patent: March 18, 2014
    Assignee: Tropicana Products, Inc.
    Inventors: Rachel L. Jordan, Bryan Hitchcock, Jeanette Stephen, Lisa Omueti, Jeffrey D. Mathews
  • Publication number: 20140065264
    Abstract: A nutritional composition is provided herein for optimizing fats, carbohydrates, and protein caloric ratios as it relates to balanced nutrition, general health, and muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise, comprising: a) about 18% to about 23% by weight, e.g. about 19% to about 21%, of whey protein, e.g. whey protein isolate; b) about 65% to about 70% by weight, e.g. about 67% to about 69%, of a “Superfruit and Vegetable Blend”, a concentrated fruit juice and a sweetener, such as honey; and c) about 10% to about 15% by weight, such as about 11% to about 13%, of a vegetable oil, e.g., olive oil, such as extra virgin olive oil, virgin olive oil, cold pressed olive oil.
    Type: Application
    Filed: November 4, 2013
    Publication date: March 6, 2014
    Inventors: Paul Phuong Do, Sherri-Ann Harrison
  • Patent number: 8647689
    Abstract: The current invention relates to a composition of citrus fruit fibers and hydrophobic vitamin. The hydrophobic nutritional supplement is selected from the group consisting of vitamin A, D, E, K, and mixtures thereof. It further relates to a process for preparing liquid compositions comprising said citrus fruit fibers and hydrophobic vitamin. Furthermore it relates to beverages comprising said composition.
    Type: Grant
    Filed: July 3, 2006
    Date of Patent: February 11, 2014
    Assignee: Cargill, Incorporated
    Inventors: Jozef Guido Roza Vanhemelrijck, Catharina Hillagonda McCrae
  • Patent number: 8591982
    Abstract: The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material from primarily parenchymal cell wall structures in an aqueous solution which need not contain an agent to modify the fiber (e.g., a mild alkalizing or alkaline agent and/or solution) using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume. The mass is dried to produce the HRC fiber. The HRC fiber displays a water retention capacity of about 25 to at least about 56 g H2O/g dry HRC and retains moisture under conditions that are ordinarily used to remove moisture from materials. The highly refined fiber product can also provide excellent thickening properties and can be used in a wide variety of materials, including edible materials.
    Type: Grant
    Filed: August 16, 2005
    Date of Patent: November 26, 2013
    Assignee: Fiberstar Bio-Ingredient Technologies, Inc.
    Inventors: Brock Lundberg, Dale C. Lindquist
  • Patent number: 8563070
    Abstract: Disclosed herein is a method of manufacturing citrus snacks. In this method, citrus fruits are sliced in a natural state and dried under reduced pressure so that the citrus fruits may be dried while containing the same nutrients as when fresh, thereby avoiding nutritional damage due to high temperature drying. Further, the citrus fruits containing various nutrients are provided to users in a snack form that allows more convenient ingestion, so that the citrus fruits may be easily ingested by children and the elderly to whom the supply of nutrition is essential.
    Type: Grant
    Filed: April 8, 2011
    Date of Patent: October 22, 2013
    Assignee: O'Jeju Agro Foodtech Holdings, Inc.
    Inventor: Young Beom Choi
  • Publication number: 20130251884
    Abstract: A powder food product comprising one or more fruit components or one or more vegetable components or combination thereof together with an amount of whey protein isolate effective to encapsulate the one or more fruit components or one or more vegetable components or combination thereof.
    Type: Application
    Filed: July 29, 2011
    Publication date: September 26, 2013
    Inventors: Timothy Langrish, Shuosi Wang
  • Publication number: 20130236605
    Abstract: Provided is a tobacco-free oral flavor delivery pouch product that provides and engaging and flavorful experience to a user. The pouch product includes a porous pouch wrapper and an inner filling material. The inner filling material can include a non-tobacco, botanical component, at least one functional ingredient and a solid flavor component dispersed throughout the inner filling material. The pouch product delivers multiple textures to the user's mouth.
    Type: Application
    Filed: April 22, 2013
    Publication date: September 12, 2013
    Applicant: Philip Morris USA Inc.
    Inventors: Danielle R. Crawford, Karen Brooks, Kenneth A. Newman, William R. Sweeney, Fernando L. Chappell, SR.
  • Publication number: 20130232636
    Abstract: The application relates to the field of plant breeding, in particular watermelon breeding. Provided are diploid watermelon plants (and seeds from which these plants can be grown) which produce small, diploid, red watermelon fruits. Also provided are small, diploid watermelon fruits having an average weight of less than 1.8 kg.
    Type: Application
    Filed: November 23, 2011
    Publication date: September 5, 2013
    Applicant: Nunhems B. V.
    Inventors: Erik De Groot, Elena Chiapparino
  • Publication number: 20130232638
    Abstract: The present invention relates to plants and plant parts of a watermelon variety NUN 01006 WMW, seeds from which the plant can be grown and seedless fruit produced on the plant, as well as vegetative reproductions of NUN 01006. Further, the invention relates to natural or induced phenotypic variants of the plant, such as mutants or somaclonal variants.
    Type: Application
    Filed: March 26, 2013
    Publication date: September 5, 2013
    Inventor: Yen Ming Chang
  • Patent number: 8524296
    Abstract: The present invention relates to a method for fermenting natural products with salt and fermented extracts prepared thereby. The method comprises: adding a predetermined amount of salt to at least one of natural products, including medicinal herbs and cereals; naturally fermenting the salted material; and extracting the fermented salted material with a solvent. Accordingly, the method can prevent the growth of various bacteria, including putrefactive bacteria, E. coli and anaerobic bacteria, which are harmful to the human body, in the natural product, and it also can prevent the generation of bed smells in the natural product. The fermented extract prepared by the method has fewer side effects and is safer than fermented extracts prepared by conventional fermentation methods.
    Type: Grant
    Filed: February 27, 2009
    Date of Patent: September 3, 2013
    Assignee: Amorepacific Corporation
    Inventors: Jun Seong Park, Hye Yoon Park, Jin Young Lee, Eun Joo Kim, Il Young Kwak, Kyung Hee Suh, Duck Hee Kim, Han Kon Kim
  • Publication number: 20130131012
    Abstract: A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s?1 at 20° C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.
    Type: Application
    Filed: July 29, 2011
    Publication date: May 23, 2013
    Applicant: Cargill, Incorporated
    Inventors: Todd Walter Gusek, Jacques Andre Christian Mazoyer, David Hiram Reeder, Joel Rene Pierre Wallecan
  • Publication number: 20130122148
    Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.
    Type: Application
    Filed: January 3, 2013
    Publication date: May 16, 2013
    Applicant: NESTEC S.A.
    Inventor: Nestec S.A.
  • Publication number: 20130115330
    Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.
    Type: Application
    Filed: January 3, 2013
    Publication date: May 9, 2013
    Applicant: NESTEC S.A.
    Inventor: NESTEC S.A.
  • Patent number: 8431178
    Abstract: A method for increasing the concentration of solubilized terpene compounds in liquids is disclosed, as well as liquid, beverage or microemulsion compositions containing terpenes and more polar flavor compounds. The compositions include terpene compounds, which are useful flavoring agents, and the disclosed methods and compositions allow a suitable level of terpenes for flavoring purposes while providing haze- and cloud-free final beverages that do not form an undesirable separate oil phase.
    Type: Grant
    Filed: September 10, 2010
    Date of Patent: April 30, 2013
    Assignee: PepsiCo, Inc.
    Inventors: Peter Given, Colin Ringleib
  • Publication number: 20130101701
    Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.
    Type: Application
    Filed: May 25, 2011
    Publication date: April 25, 2013
    Inventors: Mark John Berry, John Casey, Ravine Anthony Gungabissoon, Andrew Paul Ormerod, Sally Pamela Redfern, Jacqueline de Silva, Joy Elizabeth Wilkinson
  • Publication number: 20130064942
    Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.
    Type: Application
    Filed: March 8, 2011
    Publication date: March 14, 2013
    Inventors: Mia Claire Benjamin, Jadwiga Malgorzata Bialek, Daniel Anthony Jarvis, Hendrikus Theodorus W.M. Van Der Hijden
  • Publication number: 20130052314
    Abstract: Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
    Type: Application
    Filed: August 29, 2011
    Publication date: February 28, 2013
    Inventors: Karim Nafisi-Movaghar, Loren L. Druz
  • Patent number: 8383186
    Abstract: A method for treating citrus peel by processing pieces of raw citrus peel through a plurality of progressive, continuous clean steaming and mechanical pressing stages; rupturing at least some of the cells of the pieces of raw citrus peel to release liquid, sugar and oil bound within the pieces of raw citrus peel; and transforming the pieces of raw citrus peel into press cake and pressate. The clean steaming step ay involve using clean steam that is free of chemical water treatment additives.
    Type: Grant
    Filed: August 15, 2011
    Date of Patent: February 26, 2013
    Assignee: Alarma Patents LLC
    Inventor: Edward W. Sample
  • Patent number: 8298599
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Grant
    Filed: January 11, 2010
    Date of Patent: October 30, 2012
    Assignee: PureCircle Sdn Bhd
    Inventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
  • Patent number: 8178149
    Abstract: A method and an apparatus (100, 100?) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.
    Type: Grant
    Filed: March 13, 2009
    Date of Patent: May 15, 2012
    Assignee: Chocotech GmbH
    Inventors: Jens Fleisch, Erhard Hilker, Klaus Markwardt
  • Publication number: 20120088015
    Abstract: Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.
    Type: Application
    Filed: September 30, 2011
    Publication date: April 12, 2012
    Applicant: Tropicana Products, Inc.
    Inventors: Jung H. Han, Sola Lamikanra, Teodoro Rivera, Jun Yang, Thomas A. Trezza
  • Publication number: 20110311708
    Abstract: The present invention relates to a process for making a dehydrated pulp slurry comprising the steps of de-sugaring a pulp slurry, said de-sugaring process producing a pulp slurry with substantially no sugar content, and dehydrating said pulp slurry. The dehydrated pulp slurry produced by this process is such that, when reconstituted, the color, shape, and texture of the pulp contained therein is substantially the same as it was prior to undergoing the dehydrating step.
    Type: Application
    Filed: June 22, 2010
    Publication date: December 22, 2011
    Applicant: THE COCA-COLA COMPANY
    Inventor: James J. Wang
  • Publication number: 20110287161
    Abstract: An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130° C. to 140° C. for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers.
    Type: Application
    Filed: September 1, 2008
    Publication date: November 24, 2011
    Inventors: Frank Weber, Simon Hutschenreuther, Hubert Reinl, Thomas Radler, Martinas Kuslys
  • Patent number: 8034394
    Abstract: A hydroalcoholic fat emulsion having at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is shown. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion has at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which has at least one protein and at least one carbohydrate covalently bonded and the invention further relates to the use of the glycoprotein as an emulsifier in a hydroalcoholic fat emulsion.
    Type: Grant
    Filed: November 30, 2007
    Date of Patent: October 11, 2011
    Inventors: Michael Laurence Murphy, Timothea Miriam Murphy, Lorcan Michael Murphy
  • Patent number: 8017171
    Abstract: A system and method for processing citrus peel treating by injecting steam into citrus peel.
    Type: Grant
    Filed: July 18, 2008
    Date of Patent: September 13, 2011
    Inventor: Edward W. Sample
  • Publication number: 20110020525
    Abstract: There is disclosed a dry blend system comprising citrus pulp fiber; and at least one component selected from the group consisting of hydrocolloids, lipids, carbohydrates, and proteins, wherein the dry blend system is capable of replacing the solids content in a finished food product.
    Type: Application
    Filed: December 11, 2008
    Publication date: January 27, 2011
    Inventors: Catharina Hillagonda Homsma, Jennifer Kenney, Brian Surratt, Jozef Guido Roza Vanhemelrijck, Patrick Veillard, Joël Rene Pierre Wallecan
  • Patent number: 7829600
    Abstract: The present invention relates to a starch emulsifier product prepared by sufficiently solubilizing a starch and subsequently sufficiently derivatizing the sufficiently solubilized starch product, in one embodiment by reacting the sufficiently solubilized starch with an alkenyl succinic anhydride. Such starch emulsifier products are useful as emulsifying and/or encapsulating agents, particularly in systems where high load and retention of the active ingredient, low surface oil exposure, and excellent oxidation resistance is desired.
    Type: Grant
    Filed: January 14, 2010
    Date of Patent: November 9, 2010
    Assignee: Brunob II B.V.
    Inventors: Ralph Trksak, Afaf Makarious
  • Patent number: 7815961
    Abstract: The invention relates to a process for concentrating vegetable juice or fruit juice, wherein a permeate stream and a retentate stream are formed by subjecting the juice to an ultrafiltration step and subjecting the permeate stream to evaporative concentration. Further, the invention relates to the use of the thus obtainable concentrated juice for preparing a vegetable or fruit juice by diluting the concentrate with water.
    Type: Grant
    Filed: June 11, 2004
    Date of Patent: October 19, 2010
    Assignee: Friesland Brands B.V.
    Inventors: Gerrit Marten Westhoff, Tjeerd Jongsma, Piet Haasen, Mathijs Hendrikus J. Martens
  • Publication number: 20100196552
    Abstract: A reduced-step method of producing puffed fruit pieces is provided. The invention is a two-part drying process, where the fruit is oven baked and then popped. The crispy fruit pieces can be flavored using flavorings. From the novel infusion-free and reduced step process the fruit pieces contain nutrients of their fresh fruit essence, making them a healthful and desirable snack. The method includes drying fruit pieces in a wind oven until a specified moisture-content of the fruit pieces are reached, then storing the fruit pieces in a refrigerated environment. The chilled fruit pieces are flavored, and then dehydrated in a low-pressure dehydration chamber until the fruit pieces change from a first state to a second state, and immediately packaged in a nitrogen-filled hermetically sealed package.
    Type: Application
    Filed: August 20, 2009
    Publication date: August 5, 2010
    Inventor: Beau Giannini
  • Publication number: 20100136168
    Abstract: Compositions of supplemented fruit and/or vegetable products as well as methods for making the same are provided. Certain embodiments include supplements of macronutrients and/or micronutrients. Also provided are processes of manufacture and business methods relating to the compositions disclosed.
    Type: Application
    Filed: December 3, 2008
    Publication date: June 3, 2010
    Inventors: Blair C. McHaney, Kevin P. Johnson
  • Publication number: 20100034952
    Abstract: The present invention relates to novel plants, in particular to melon plants capable of producing fruits with a new pleasant taste and to seeds thereof. The present invention further relates to fruits of melon plants of the present invention, wherein such fruits have organic acid content, low pH and high sugar contents. The present invention further relates to methods of making and using plants and fruits disclosed herein.
    Type: Application
    Filed: August 28, 2009
    Publication date: February 11, 2010
    Inventors: Jose Ignacio Alvarez Casanueva, Bruno Foncelle, Jean Louis Marie Edouard Nicolet, Johannes Elizabert Van Doorn, Marc Oliver Seros
  • Patent number: 7629010
    Abstract: Citrus fiber is recovered from citrus vesicles to obtain a food additive for beverages, baked goods, meat or meat emulsions, confectionary, jams and jellies, dairy products, dressings, energy bars, and the like. Citrus vesicles optionally are washed with water, and water washed vesicles are recovered. The vesicles are contacted with an organic solvent to obtain organic solvent washed vesicles. The organic solvent washed vesicles are desolventized and dried citrus fiber is recovered.
    Type: Grant
    Filed: July 12, 2005
    Date of Patent: December 8, 2009
    Assignee: Cargill, Incorporated
    Inventors: Jose Carlos F. Passarelli, Todd Matthiesen, Joost Vanhemelrijck, Todd Gusek, David Reeder
  • Publication number: 20090258111
    Abstract: A composition having improved bioavailability, of cryptoxanthin derived from a natural product, particularly that derived from Citrus unshiu Marc known to be rich in cryptoxanthin, and a method for economically and conveniently producing the same are provided. As a cryptoxanthin highly bioavailable oral administration composition, which is a composition comprising natural product-derived cryptoxanthin, wherein the amount of dietary fibers contained in said composition is 400 times by weight or less based on cryptoxanthin, this composition is a composition wherein the bioavailability of cryptoxanthin is improved 2 times or more in comparison with the case of directly ingesting a natural product containing said cryptoxanthin.
    Type: Application
    Filed: July 26, 2007
    Publication date: October 15, 2009
    Inventors: Katsuhiko Takayanagi, Katsuyuki Mukai
  • Patent number: 7563471
    Abstract: Disclosed is an improved poultry breeder feed diet composition and uses incorporating the feed diet composition. The breeder feed diet compositions include byproduct or waste material from citrus juice extraction. The citrus peel byproduct compositions improve poultry breeder characteristics and economics.
    Type: Grant
    Filed: February 23, 2004
    Date of Patent: July 21, 2009
    Assignee: Tropicana Products, Inc.
    Inventors: James H. Keithly, Thomas Taggart
  • Publication number: 20090148586
    Abstract: Described is a mixture comprising or consisting of intact, separated citrus juice sacs with aroma addition, wherein these citrus juice sacs have based on their total weight an aroma content of 50 ppm (0.005% by weight) or more.
    Type: Application
    Filed: December 2, 2008
    Publication date: June 11, 2009
    Applicant: SYMRISE GmbH & Co. KG
    Inventors: Sven Siegel, Gerhard Krammer, Heinz-Jurgen Bertram, Angela Barnard
  • Publication number: 20090130291
    Abstract: Particles of untreated citrus byproduct consisting of dried citrus peels and pulp can be used to absorb certain useful liquid animal feed additives up to 125% of the dried peel's weight, thereby acting as an effective and efficient absorbent carrier. Stated another way, a citrus peel/liquid animal feed mix may be produced which contains up to 55% by weight liquid animal feeds, with only a 45% by weight, citrus peel carrier. The resulting mixtures are an effective and easy handling means to introduce desired commercial animal feed additives into animal feeds with a carrier that has good palatability to livestock and poultry. These mixtures are dry and free flowing.
    Type: Application
    Filed: June 27, 2008
    Publication date: May 21, 2009
    Inventors: Stephen F. Driggers, David L. Wilson, Catherine A. Wilson
  • Patent number: 7531201
    Abstract: Orange juice products and their method of production are varied in their naturally occurring combination of sinking solids and serum. Included is separating sinking solids from serum in order to prepare the orange juice products. Included are orange juice products which mimic not from concentrate (NFC) blends of freshly extracted and stored orange juices from different cultivars by adding separated sinking solids from one of the cultivars and reducing the amount of whole juice from that cultivar which is incorporated into the NFC blend.
    Type: Grant
    Filed: December 27, 2002
    Date of Patent: May 12, 2009
    Assignee: Tropicana Products, Inc.
    Inventors: Stephen A. Letourneau, Richard N. McArdle
  • Patent number: 7485332
    Abstract: Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein in order to provide an enhanced peel citrus juice, which can be blended with other juices.
    Type: Grant
    Filed: June 29, 2005
    Date of Patent: February 3, 2009
    Assignee: Tropicana Products, Inc.
    Inventors: Osvaldo A. Chu, Yongsoo Chung, Thomas Sanders
  • Publication number: 20090022877
    Abstract: A system and method for processing citrus peel treating by injecting steam into citrus peel.
    Type: Application
    Filed: July 18, 2008
    Publication date: January 22, 2009
    Inventor: Edward W. Sample
  • Publication number: 20080254196
    Abstract: A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.
    Type: Application
    Filed: April 10, 2007
    Publication date: October 16, 2008
    Applicant: Del Monte Foods
    Inventors: Paul Coles, Karim Nafisi, Jackie Curtis, Frances Jin
  • Patent number: RE41537
    Abstract: Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein resin in order to provide an enhanced peel citrus juice, which can be blended with other juices.
    Type: Grant
    Filed: March 2, 2009
    Date of Patent: August 17, 2010
    Assignee: Tropicana Products, Inc.
    Inventors: Osvaldo A. Chu, Yongsoo Chung, Thomas Sanders, D. Scott Lineback