Yeast Containing Patents (Class 426/62)
  • Patent number: 10258033
    Abstract: The present invention relates to compositions comprising terpenes which are particularly suitable for treating plant infections, to methods of making such compositions, and to methods of using them. The present invention also relates to compositions comprising terpenes and hollow glucan particles or cell wall particles and methods for preparing such compositions; such compositions increase terpene stability and activity and provide a suitable carrier for the terpenes. The invention also relates to methods of using such compositions in the medical, veterinary and agricultural fields. In particular, the terpenes disclosed are thymol, eugenol, geraniol, citral and L-carvone.
    Type: Grant
    Filed: February 25, 2014
    Date of Patent: April 16, 2019
    Assignee: Eden Research PLC
    Inventors: Lanny Franklin, Gary Ostroff
  • Patent number: 10201176
    Abstract: Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to about 5 wt. % in comestibles to effect modification of flavor profiles including perception of oxidized whole grain wheat flavors and the like.
    Type: Grant
    Filed: March 8, 2013
    Date of Patent: February 12, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Orlando Herrera-Gomez, Lisa Ann Dierbach, John B. Topinka, Deborah D. Barber
  • Patent number: 10080373
    Abstract: The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.
    Type: Grant
    Filed: December 12, 2007
    Date of Patent: September 25, 2018
    Assignee: COÖPERATIE AVEBE U.A.
    Inventors: Pieter Lykle Buwalda, Arjen Sein
  • Patent number: 9883691
    Abstract: Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including modified flavor release, relative to an otherwise identical food product or beverage that does not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of these products or food ingredients in these products even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products to effect this modified flavor release, such as about 0.1 to about 2 weight percent, or in specific ratios relative to one or more flavor compounds in the product.
    Type: Grant
    Filed: March 8, 2013
    Date of Patent: February 6, 2018
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Lisa Ann Dierbach, Deborah D. Barber, Hui-Chen Li, John B. Topinka, Bary Lyn Zeller, Ryan Michael High
  • Patent number: 9872880
    Abstract: The present invention provides a natural herbal composition for rapid removal of metabolic toxins in the body, to solve the problems of existing herbal compositions such as slow efficacy for such symptoms as constipation, bad breath, acnes caused by accumulated toxins in the body, side and toxic effects, etc. The natural herbal composition comprises the following ingredients (by mass): mangosteen extract, aloe extract, hot water extract of mixture of dandelion 1-30, Angelica sinensis 1-20, Polygonum multiflorum 1-30, Cinnamomum cassia 3-16, rheum officinale 4-20, Glycyrrhiza uralensis 3-10, Panax notoginseng 3-10, Atractylodes macrocephala 5-15, wherein the mass ratio of mangosteen fruit extract to aloe extract is 3:1-5, and the mass ratio of mangosteen and aloe extracts to the hot water extract is 2:1-5.
    Type: Grant
    Filed: May 13, 2014
    Date of Patent: January 23, 2018
    Assignee: SICHUAN SHANZE BIOTECH CO., LTD.
    Inventors: MingFeng Luo, YuChan Zhong, Hong Zhang, GaiLi Li
  • Patent number: 9872504
    Abstract: The present invention relates to novel broad spectrum strains of baker's yeast, i.e. yeast strains that are effective on both dough known as unsweetened dough and dough known as sweet dough.
    Type: Grant
    Filed: June 20, 2013
    Date of Patent: January 23, 2018
    Assignee: LESAFFRE ET COMPAGNIE
    Inventors: Jean-Charles Bartolucci, Didier Colavizza, Melanie Legros, Georges Pignede
  • Patent number: 9808498
    Abstract: The invention relates to a composition for pharmaceutical or nutritional or cosmetic use, formulated for oral or topical use and possessing antioxidant activity against free radicals, comprising: a) a Vitis vinifera seed, or seed and leaf, extract containing a combination of the flavonoids catechin and quercetin in a molar ratio in a range from 6:1 to 3:1, respectively, or a?) a Vitis vinifera seed, or seed and leaf, extract containing a combination of the flavonoids catechin and quercetin in a molar ratio in a range from 7:1 to 4:1, respectively, or a?) a mixture of Vitis vinifera extracts a) and a?), or a??) a mixture of catechin and quercetin in a molar ratio in a range from 7:1 to 3:1, respectively, together with b) an olive, Olea europaea L, leaf extract having a hydroxytyrosol content in a range from 1% to 30% by weight of the extract, or b?) hydroxytyrosol in an amount equal to that contained in the b) extract.
    Type: Grant
    Filed: March 14, 2014
    Date of Patent: November 7, 2017
    Assignee: Giuliani S.p.A.
    Inventors: Giammaria Giuliani, Anna Benedusi, Barbara Marzani, Antonio Mascolo, Antonio Limitone, Sergio Baroni
  • Patent number: 9785985
    Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically receiving user status information regarding a particular individual living being including living being identification associated with the particular individual living being to at least in part electronically generate, based at least in part upon the user status information, one or more selection menus electronically identifying at least in part one or more candidate ingestible products, the electronically generated one or more selection menus to be electronically outputted to provide, via electronically enabled input in response thereto, selection opportunity of the one or more candidate ingestible products subject to ingestion by the particular individual living being prior to selection of at least one candidate ingestible product as at least one selected ingestible products via the electronically enabled input in response to the electronically outputted one or more selection menus.
    Type: Grant
    Filed: October 31, 2011
    Date of Patent: October 10, 2017
    Assignee: Elwha LLC
    Inventors: Paul Holman, Royce A. Levien, Mark A. Malamud, Neal Stephenson, Christopher Charles Young
  • Patent number: 9687449
    Abstract: A delivery vehicle for bioactive agents and live probiotic microbes to aquatic animals protects the bioactive compounds and microbes from digestion and destruction in the animal stomach. It provides for controlled release of bioactive agents and live probiotic microbes to aquatic animals in the form of dry or wet beadlets with essential nutrients and attractants bound with soluble starch and cross-linked alginate. The bioactive agents and live probiotic microbes can be bound with emulsified high-amylose starch and embedded in the beadlets in the form of microparticles.
    Type: Grant
    Filed: November 6, 2003
    Date of Patent: June 27, 2017
    Assignee: Advanced Bionutrition Corp.
    Inventor: Moti Harel
  • Patent number: 9642384
    Abstract: A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container.
    Type: Grant
    Filed: March 13, 2014
    Date of Patent: May 9, 2017
    Assignee: ALTRIA CLIENT SERVICES LLC
    Inventors: Christian Schuh, Jason Flora, Gerd Kobal, Georgios D. Karles
  • Patent number: 9603371
    Abstract: Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.
    Type: Grant
    Filed: March 11, 2013
    Date of Patent: March 28, 2017
    Assignee: General Mills, Inc.
    Inventor: David J. Domingues
  • Patent number: 9346960
    Abstract: A composition for coating a cellulosic packaging material that includes water, starch at a concentration of about 10% to about 17% by weight, gelatin at a concentration of about 10% to about 12% by weight, glycerol at a concentration of about 5% to about 11% by weight, one or more protein ingredients at a concentration of about 5% to about 10% by weight, and one or more porophors at a concentration of about 3% to about 5.5% by weight. The present invention also relates to a method of preparing the composition for coating cellulosic packaging material.
    Type: Grant
    Filed: December 18, 2012
    Date of Patent: May 24, 2016
    Assignee: ZACHODNIOPOMORSKI UNIWERSYTET TECHNOLOGICZNY W SZCZECINIE
    Inventors: Artur Bartkowiak, Jerzy Balejko, Slawomir Lisiecki, Maria Chojnacka
  • Patent number: 9167834
    Abstract: Compositions of ruminant feed and feed components are disclosed, as well as methods for preparing oil seeds for ruminant feed. Oil seeds may be subjected to heat and an aqueous alkaline solution until the seed coat is broken, exhibiting splits, cracks, wrinkles, and deformations. Preferably, the heat is applied until the mix of seeds and alkaline solution reach between about 160-220° F. Preferably, the heat and alkaline solution treatment is maintained for between 20 and 100 minutes, in order to thoroughly “cook” the seeds, as exhibited by swelling, splitting, cracking, wrinkling and/or deforming of the seed coat. Then, the hot, wet, treated seeds may be subjected to, for example, a screw extruder or other process for mashing, macerating, or otherwise forming the treated seeds into a damp noodle or other pasty, mashed, and/or mealy material.
    Type: Grant
    Filed: January 31, 2007
    Date of Patent: October 27, 2015
    Inventor: Gary L. Rohwer
  • Patent number: 9139810
    Abstract: An object of the present invention is to provide a microorganism at the elemental composition level, and to provide a technique for providing such a microorganism. The present inventor has succeeded in causing a microorganism to efficiently contain a non-essential element by decreasing the content of an essential nutrient source for the microorganism, a C source, an N source, a P source, or an S source, and by adding an X compound containing the non-essential element as a constitutive element in a manner to make up for the decreased amount, and then culturing the microorganism.
    Type: Grant
    Filed: September 5, 2011
    Date of Patent: September 22, 2015
    Assignee: PARA MICROBIOS LABORATORIES
    Inventor: Yoshitake Tanaka
  • Patent number: 9115379
    Abstract: The present invention describes a process comprising a) subjecting a microorganism to autolysis under conditions at which a substantial part of the RNA remains in a form degradable into 5?-ribonucleotides; b) subjecting the autolysate to solid/liquid separation and recovering the RNA-containing cell wall fraction; and c) converting the RNA in the recovered RNA-containing cell wall fraction into 5?-ribonucleotides, whereby the solid/liquid separation in step b) is done at a pH of lower than 5.1. Said process is simple and allows for the production of a very pure composition of 5?-ribonucleotides. It also allows for the production of a very clear yeast extract.
    Type: Grant
    Filed: February 15, 2012
    Date of Patent: August 25, 2015
    Assignee: DSM IP ASSETS B.V.
    Inventor: Bertus Noordam
  • Patent number: 9034403
    Abstract: A yeast extract containing a peptide, such as ?-Glu-X and ?-Glu-X-Gly, wherein X can represent an amino acid or an amino acid derivative other than Cys and derivatives thereof, is prepared by culturing a yeast in a medium containing a peptide such as ?-Glu-X, ?-Glu-X-Gly and X-Gly, and preparing a yeast extract from the obtained cells.
    Type: Grant
    Filed: August 24, 2012
    Date of Patent: May 19, 2015
    Assignee: AJINOMOTO CO., INC.
    Inventors: Hiroaki Nishiuchi, Wataru Hoshino, Junko Yamazaki, Toshimi Mizukoshi, Vsevolod Aleksandovich Serebryanyy, Olga Aleksandrovna Sofyanovich, Dmitriy Aleksandrovich Cheshev, V. Elena Matrosova
  • Publication number: 20150132438
    Abstract: Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for old people, and for sick people. Cold and ready to eat vegetable cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.
    Type: Application
    Filed: November 12, 2013
    Publication date: May 14, 2015
    Inventor: Alice Chang
  • Publication number: 20150125568
    Abstract: Disclosed is a composition consisting of beta-glucan (1,3), (1,4) ?-D Glucan), plant sterols and a hydrocolloid. A natural way to help lower blood serum cholesterol levels to a consumer and or patient with the effective amount of disclosed composition. For use in foods, beverages, dietary supplement products and medical foods.
    Type: Application
    Filed: October 15, 2013
    Publication date: May 7, 2015
    Inventor: Matthew James
  • Patent number: 9005683
    Abstract: Provided is a method for producing a yeast containing glutamic acid at a high concentration. In the method for culturing a yeast, a yeast in a stationary growth phase is subjected to liquid culture under the conditions that the pH of a liquid medium is 7.5 or higher and lower than 11. After the pH of the liquid medium for the yeast in a stationary growth phase is adjusted to 7.5 or higher and lower than 11, the yeast is further cultured, whereby a yeast with a high glutamic acid content can be produced. In the invention, as the yeast, Saccharomyces cerevisiae or Candida utilis can be used. Therefore, by using the yeast with a high glutamic acid content obtained by the above-said method and the extract obtained by extraction from the yeast, a seasoning composition and a food or drink with a high glutamic acid content can be provided.
    Type: Grant
    Filed: October 30, 2009
    Date of Patent: April 14, 2015
    Assignee: Asahi Group Holdings, Ltd.
    Inventors: Ichiro Shibuya, Hiroaki Okano, Yoshitomo Kanaoka, Nobuchika Takesue
  • Patent number: 8956676
    Abstract: The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.
    Type: Grant
    Filed: January 22, 2009
    Date of Patent: February 17, 2015
    Assignee: Hamlet Protein A/S
    Inventors: Ole Kaae Hansen, Tommas Neve
  • Publication number: 20150030726
    Abstract: An additive for selenium-containing forage, primarily comprising plants or plant parts, such as cereal, corn, grass, or alfalfa, including at least one salt detoxifying inorganic trichothecene and/or zearalenone, with an alkali or earth alkali metal sulfite and perhaps a selenium containing salt being included as the inorganic salt detoxifying trichothecene and/or zearalenone.
    Type: Application
    Filed: December 10, 2012
    Publication date: January 29, 2015
    Applicant: Erber Aktiengesellscaft
    Inventors: Eva-Maria Binder, Dian Alexandra Schatzmayr, Heidi Elisabeth Schwartz
  • Publication number: 20150024057
    Abstract: A method and composition are provided for coating a component to achieve colon-targeted delivery. A component is coated with a fructose-based non-digestible carbohydrate such as a inulin, fructo-oligosaccharide or neosugar. The coated component is orally administered to a monogastric animal. The non-digestible coating causes the composition to pass through the stomach and small intestine without being degraded, and delivers the component to the colon where the coating is digested by microbial fermentation and the component is released.
    Type: Application
    Filed: August 11, 2014
    Publication date: January 22, 2015
    Inventor: Guy W. Miller
  • Publication number: 20140356337
    Abstract: The present invention relates to a composition comprising a substrate capable of being evenly coated with a microbial biomass, wherein said biomass represents from 10% to 30% by dry matter of the total dry matter of the coated substrate. It also relates to a method for preparing said composition and to a starter fermentation activator and to a probiotic comprising said composition.
    Type: Application
    Filed: December 10, 2012
    Publication date: December 4, 2014
    Inventors: Pascal Lejeune, Jean-Bernard Souici
  • Patent number: 8889617
    Abstract: Provided is a liquid food composition capable of semi-solidifying in the stomach, which is a one-pack type product containing a water-soluble dietary fiber preliminarily added thereto and in the form of a liquid that can be easily taken, and stably sustains the liquid nature thereof during distribution and storage. The liquid food composition, which is capable of semi-solidifying in an acidic region, comprises a water-soluble dietary fiber (a), a specific metal compound (b), a protein (c) and an emulsifier (d), and the particle size distribution of particles contained in said liquid food composition shows two or more peaks in a neutral region.
    Type: Grant
    Filed: December 17, 2010
    Date of Patent: November 18, 2014
    Assignee: Kaneka Corporation
    Inventors: Hiroaki Inoue, Yui Kawashima, Kazuya Hamada, Shinichi Yokota, Hiromi Maeda, Tatsumasa Mae, Jun Tomono
  • Patent number: 8883137
    Abstract: A nutritional composition comprising by weight: between 0.05 and 30% selenium-enriched yeast; between 1 and 90% yeast beta-glucan; between 0.5 and 60% Vitamin C; and between 0.5 and 40% Vitamin E. The composition features anti-oxidative, anti-aging, cancer-preventing, and immune-stimulating properties.
    Type: Grant
    Filed: November 4, 2008
    Date of Patent: November 11, 2014
    Assignee: Angel Yeast Co., Ltd.
    Inventors: Xuefeng Yu, Zhihong Li, Minghua Yu, Juan Yao, Yan Zhang, Yamin Zhu
  • Patent number: 8877269
    Abstract: Provided is a soybean oligosaccharide product containing acidic soluble saccharides of soybean and probiotics, which at least include fructose, glucose, sucrose, raffinose, and stachyose, with a percentage of the combined weight of raffinose and stachyose being at least 46%, a weight percentage of fructose being not greater than 8.5%, and a weight percentage of glucose being not greater than 1.0%, based on the total weight of fructose, glucose, sucrose, raffinose, and stachyose. The soybean oligosaccharide product is prepared by extracting a soybean raw material with water under a pH of 3-6 and at a temperature of 50-70° C. to obtain an extract containing acidic soluble saccharides of soybean, and inoculating and fermenting the extract with probiotics that are able to decompose monosaccharides and disaccharides, but substantially not able to decompose trisaccharides or tetrasaccharides.
    Type: Grant
    Filed: August 28, 2012
    Date of Patent: November 4, 2014
    Assignee: Food Industry Research and Development Institute
    Inventors: Yu-Hui Liu, Chien-Ti Chang, Ming-Yu Hung, Shiao-Cheng Chuang, Su-Er Liou, Fu-Ning Chien, Hsiang-Ling Lai, Yi-Hong Chen, Chu-Chin Chen
  • Publication number: 20140322386
    Abstract: A method and additive for making beer includes the use of an additive tablet of yeast and sugar, as well as other additives, that is inserted into bottles of beer prior to capping. After the bottles are capped, these additive tablets promote secondary fermentation and carbonation of the beer within the bottles to form carbon dioxide and ethyl alcohol.
    Type: Application
    Filed: April 24, 2013
    Publication date: October 30, 2014
    Inventors: James C. Farley, Vaughn K. Stewart, Deborah A Loch
  • Publication number: 20140287094
    Abstract: Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the intake of sugar, which may cause diseases such as diabetes or obesity. The dough composition for sugarless bread includes (A) 0.1 to 1.1 parts by weight of an improver, (B) 15 to 50 parts by weight of a grain mixture, and (C) 1.0 to 2.5 parts by weight of yeast, based on 100 parts by weight of flour of the dough composition. The present invention can provide sugarless bread with low sugar content by suppressing sugar from being generated during the baking process. Since the sugarless bread according to the present invention lowers the intake of sugar, which may cause diseases such as diabetes or obesity.
    Type: Application
    Filed: March 6, 2014
    Publication date: September 25, 2014
    Applicant: Paris Croissant Co., Ltd.
    Inventors: Chung Kil Park, Cheon Yong Lee, Shin Hak Oh, Jong Hyuk Lee, Byeong Cheol Kim
  • Publication number: 20140234488
    Abstract: A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.
    Type: Application
    Filed: November 26, 2013
    Publication date: August 21, 2014
    Inventor: Alice Chang
  • Publication number: 20140234489
    Abstract: The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey.
    Type: Application
    Filed: December 27, 2013
    Publication date: August 21, 2014
    Inventors: Thomas Brown, Mark Allgeier
  • Publication number: 20140227386
    Abstract: The present invention concerns a palatability-enhancing composition for pet food, wherein said composition comprises about 1 to 70% by weight of free amino acids, as well as uses thereof, especially for producing pet foods having enhanced palatability. Cat food is more specifically concerned by the present invention.
    Type: Application
    Filed: July 6, 2012
    Publication date: August 14, 2014
    Applicant: SPECIALITES PET FOOD
    Inventors: Cécile Niceron, Anne Levesque, Françoise Michel-Salaun
  • Publication number: 20140227397
    Abstract: A method for hydrating yeast comprises several steps. A package comprising a thermochromic ink and an indicator is provided. A liquid is provided. The temperature of the liquid is measured by placing the package in contact with the liquid. The liquid is heated or cooled until the thermochromic ink indicates the liquid is within the predetermined temperature range. The liquid and yeast are combined. The package comprises a pouch, a thermochromic ink, and an indicator. The pouch is formed from one or more films sealed together to create an internal space. The thermochromic ink and indicator are arranged relative to each other to indicate when the liquid is within a predetermined temperature range. The thermochromic ink changes color when the liquid is within the predetermined temperature range.
    Type: Application
    Filed: February 7, 2014
    Publication date: August 14, 2014
    Applicant: ACH Food Companies, Inc.
    Inventors: Paul Friedman, Robert Larkin, Kelsey Kirchhoff, Keith Roger Dierberg
  • Patent number: 8802408
    Abstract: The present invention relates to a process for preparing a nutritional, therapeutic or organoleptic product by growing non-recombinant yeast under aerobic conditions, in a medium that includes crude glycerol, as one possible carbon source to produce a yeast product. The yeast product can be processed to obtain such nutritional, therapeutic or organoleptic products as yeast paste, yeast metabolites, carbohydrates, proteins, functional proteins, nucleotides, yeast autolysates, yeast extract, yeast cell walls, beta-glucans, mannans or a product derived from a mineralized yeast product.
    Type: Grant
    Filed: January 16, 2009
    Date of Patent: August 12, 2014
    Assignee: Bio Processing Australia Pty Ltd.
    Inventors: Robin Fieldhouse, Donald Finlay MacLennan, David Graham MacLennan, Mary Elizabeth MacLennan
  • Patent number: 8795753
    Abstract: A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.
    Type: Grant
    Filed: January 14, 2010
    Date of Patent: August 5, 2014
    Assignee: Rich Products Corporation
    Inventors: Praveen Upreti, Rohit Jalali, Melissa D. Haller
  • Publication number: 20140212453
    Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.
    Type: Application
    Filed: November 26, 2013
    Publication date: July 31, 2014
    Inventor: Alice Chang
  • Publication number: 20140205716
    Abstract: A method of introducing yeast into a fruit juice such as grape must to be fermented is disclosed. The method comprises feeding dry yeast into a flowing stream of the fruit juice and delivering the flowing stream of fruit juice with the yeast in it to a mixer (10). The fruit juice and yeast emerging from the mixer is fed into a fermentation tank. The yeast can include nutrients selected from inactivated yeasts, yeast autolysates, yeast cell hulls, yeast extracts, amino acids, peptides, proteins, sterols, ergosterol, thiamin, biotin, pantothenic acid, niacin, riboflavin, pyridoxine, minerals and inorganic nitrogen in the form of ammonium salts.
    Type: Application
    Filed: October 5, 2012
    Publication date: July 24, 2014
    Inventors: Alan Cameron MacDonald, Patrice Pellerin, Celine Sparrow
  • Publication number: 20140154357
    Abstract: Emulsifier compositions comprising an emulsifier and lecithin are disclosed. The emulsifier compositions may be in a dry form and may be used to disperse compounds in water.
    Type: Application
    Filed: June 29, 2012
    Publication date: June 5, 2014
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Michael Price, Bruce Sebree
  • Publication number: 20140154356
    Abstract: Pet food palatability enhancers based on organic acids and showing antimicrobial efficacy are described.
    Type: Application
    Filed: December 5, 2013
    Publication date: June 5, 2014
    Applicant: Kemin Industries, Inc.
    Inventors: Merdith Burke, Lynn Nelles
  • Publication number: 20140113026
    Abstract: Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices.
    Type: Application
    Filed: July 12, 2011
    Publication date: April 24, 2014
    Applicant: BONGRAIN S.A.
    Inventor: Viktor Kleinmann
  • Patent number: 8697170
    Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.
    Type: Grant
    Filed: July 29, 2009
    Date of Patent: April 15, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Pieter Lykle Buwalda, Vincentius Henrichus Johannes Melenhorst, José Mastenbroek
  • Publication number: 20140099404
    Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: June 11, 2013
    Publication date: April 10, 2014
    Inventors: Christopher T. Dohl, Jennifer Gaul, Gregory Stempien, Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi
  • Patent number: 8685682
    Abstract: An engineered strain of the oleaginous yeast Yarrowia lipolytica capable of producing greater than 5.6% docosahexaenoic acid acid (DHA, an w-3 polyunsaturated fatty acid) in the total oil fraction is described. This strain comprises various chimeric genes expressing heterologous desaturases, elongases and acyltransferases and optionally comprises various native desaturase and acyltransferase knockouts to enable synthesis and high accumulation of DHA. Production host cells are claimed, as are methods for producing DHA within said host cells.
    Type: Grant
    Filed: May 14, 2009
    Date of Patent: April 1, 2014
    Assignee: E I du Pont de Nemours and Company
    Inventors: Howard Glenn Damude, Peter John Gillies, Daniel Joseph Macool, Stephen K Picataggio, James John Ragghianti, John E Seip, Zhixiong Xue, Narendra S Yadav, Hongxiang Zhang, Quinn Qun Zhu
  • Patent number: 8679401
    Abstract: A method and apparatus comprising microwave radiation pulses to reduce a microorganism population in an object.
    Type: Grant
    Filed: July 15, 2010
    Date of Patent: March 25, 2014
    Assignee: Microzap, Inc.
    Inventors: Willis Don Stull, Jr., Andreas Alfred Neuber, Michel Todd Brashears, Mindy Malynn Brashears, Christine Alvarado, J Chance Brooks, David E. Sharbutt
  • Patent number: 8673377
    Abstract: The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).
    Type: Grant
    Filed: January 28, 2009
    Date of Patent: March 18, 2014
    Assignee: Lallemand, Inc.
    Inventors: Johannes Van Eijk, Clifford Caron, J. Kevin Kraus
  • Publication number: 20140065259
    Abstract: Nutritional compositions with targeted sodium levels for young children (e.g., ages 1-4 years) are provided. In a general embodiment, the present disclosure provides nutritional compositions having a targeted level of sodium, made from wholesome foods that provide macronutrients and micronutrients needed in a child's daily diet and are developmentally appropriate for this age group. The sodium levels of the nutritional compositions may be less than or equal to about 200 mg per 100 g nutritional composition. Methods of making nutritional compositions with targeted sodium levels while also achieving acceptable product flavors at both pilot and factory levels are also provided. The batching methods may include adding a slurry of ice, cold water and KCl to a batched product after an initial cooling step and before packaging.
    Type: Application
    Filed: March 26, 2012
    Publication date: March 6, 2014
    Applicant: NESTEC S.A.
    Inventors: Elizabeth Ann-Clubbs Koenig, Jill Dean Wegner, Karen Wink Barnes
  • Publication number: 20140037793
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Application
    Filed: August 1, 2013
    Publication date: February 6, 2014
    Applicant: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Publication number: 20140030376
    Abstract: A gluten free, ready-to-eat food product is provided comprising millet and a flavoring. In some embodiments, the gluten-free food product may also be dairy-free and/or allergen free. In further embodiments, the food products may further comprise one or more vitamins or cofactors therefore, minerals, non-allergenic proteins or amino acids, probiotics, botanicals or combinations of these and be utilized in methods of providing adequate nutrition to individuals diagnosed with an allergy or intolerance. Methods of making the food products, and packaged food products are also provided.
    Type: Application
    Filed: December 8, 2011
    Publication date: January 30, 2014
    Inventor: Michele Zebert Caws
  • Publication number: 20140017355
    Abstract: The present invention aims to supply yeasts suitable for breadmaking using a large amount of yeast, as well as compositions that can give a bakery product containing said yeasts. The present invention also relates to a method of preparing a bakery product and a method of selecting yeast strains giving yeasts suitable for breadmaking using a large amount of yeast.
    Type: Application
    Filed: September 16, 2013
    Publication date: January 16, 2014
    Applicant: LESAFFRE ET COMPAGNIE
    Inventors: Pascal Lejeune, Jean-Charles Bartolucci
  • Publication number: 20140010919
    Abstract: The present invention relates to Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids. The strains of the present invention are obtained by means of a process of hybridization or of mutation of the industrial S. cerevisiae strain deposited on Jul. 8, 2010 with the CNCM [French National Collection of Microorganism Cultures] under number 1-4341, or from an industrial strain related thereto via the Ty profile thereof and/or via quantitative trait locus mapping (QTL mapping).
    Type: Application
    Filed: August 13, 2013
    Publication date: January 9, 2014
    Applicant: LESAFFRE ET COMPAGNIE
    Inventors: Jean-Marc Ladriere, Jean-Charles Bartolucci, Fabienne Sucher, Benoit Thomas
  • Publication number: 20130344197
    Abstract: The present invention relates to novel broad spectrum strains of baker's yeast, i.e. yeast strains that are effective on both dough known as unsweetened dough and dough known as sweet dough.
    Type: Application
    Filed: June 20, 2013
    Publication date: December 26, 2013
    Inventors: Jean-Charles Bartolucci, Didier Colavizza, Melanie Legros, Georges Pignede