Ready To Eat Patents (Class 426/620)
  • Publication number: 20150135348
    Abstract: The invention relates to the wheat cultivar designated WB7390. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB7390. Also provided by the invention are tissue cultures of the wheat cultivar WB7390 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB7390 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: November 8, 2013
    Publication date: May 14, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventors: Zewdie A. Abate, Kim Clifford Shantz
  • Publication number: 20150135349
    Abstract: The invention relates to the wheat cultivar designated WB9576. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9576. Also provided by the invention are tissue cultures of the wheat cultivar WB9576 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9576 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: November 8, 2013
    Publication date: May 14, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Dale R. Clark
  • Publication number: 20150135347
    Abstract: The invention relates to the wheat cultivar designated WB7618. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB7618. Also provided by the invention are tissue cultures of the wheat cultivar WB7618 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB7618 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: November 8, 2013
    Publication date: May 14, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventors: Zewdie A. Abate, Kim Clifford Shantz
  • Publication number: 20150135353
    Abstract: The invention relates to the wheat cultivar designated BZ6W06-451. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ6W06-451. Also provided by the invention are tissue cultures of the wheat cultivar BZ6W06-451 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ6W06-451 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: November 6, 2014
    Publication date: May 14, 2015
    Inventor: Dale R. Clark
  • Publication number: 20150135354
    Abstract: The invention relates to the wheat cultivar designated BZ608-125. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ608-125. Also provided by the invention are tissue cultures of the wheat cultivar BZ608-125 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ608-125 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: November 6, 2014
    Publication date: May 14, 2015
    Inventor: Dale R. Clark
  • Publication number: 20150135355
    Abstract: The invention relates to the wheat cultivar designated BZ908-552. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ908-552. Also provided by the invention are tissue cultures of the wheat cultivar BZ908-552 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ908-552 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: November 6, 2014
    Publication date: May 14, 2015
    Inventor: Dale R. Clark
  • Publication number: 20150135351
    Abstract: The invention relates to the wheat cultivar designated WB4614. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB4614. Also provided by the invention are tissue cultures of the wheat cultivar WB4614 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB4614 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: March 4, 2014
    Publication date: May 14, 2015
    Applicant: Monsanto Technology LLC
    Inventor: Craig Cook
  • Patent number: 8968816
    Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.
    Type: Grant
    Filed: February 14, 2012
    Date of Patent: March 3, 2015
    Assignee: General Mills, Inc.
    Inventors: Barmack Rassi, Steven C Robie, James N Weinstein
  • Publication number: 20150033385
    Abstract: The invention relates to the wheat cultivar designated LA7W08-1099. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar LA7W08-1099. Also provided by the invention are tissue cultures of the wheat cultivar LA7W08-1099 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar LA7W08-1099 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 29, 2015
    Inventor: Benjamin Moreno-Sevilla
  • Publication number: 20150033379
    Abstract: The invention relates to the wheat cultivar designated WB-DeuceCL+. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB-DeuceCL+. Also provided by the invention are tissue cultures of the wheat cultivar WB-DeuceCL+ and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB-DeuceCL+ with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 29, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Sid Perry
  • Publication number: 20150033387
    Abstract: The invention relates to the wheat cultivar designated WB9507. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9507. Also provided by the invention are tissue cultures of the wheat cultivar WB9507 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9507 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 29, 2015
    Inventor: John Davies
  • Publication number: 20150033380
    Abstract: The invention relates to the wheat cultivar designated WB9112. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9112. Also provided by the invention are tissue cultures of the wheat cultivar WB9112 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9112 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 29, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Kim Shantz
  • Publication number: 20150033386
    Abstract: The invention relates to the wheat cultivar designated XY06-852. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar XY06-852. Also provided by the invention are tissue cultures of the wheat cultivar XY06-852 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar XY06-852 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 29, 2015
    Inventor: Benjamin Moreno-Sevilla
  • Publication number: 20150033382
    Abstract: The invention relates to the wheat cultivar designated WB6341. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6341. Also provided by the invention are tissue cultures of the wheat cultivar WB6341 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6341 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 29, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Dale R. Clark
  • Publication number: 20150033383
    Abstract: The invention relates to the wheat cultivar designated WB6121. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6121. Also provided by the invention are tissue cultures of the wheat cultivar WB6121 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6121 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 29, 2015
    Applicant: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Publication number: 20150033384
    Abstract: The invention relates to the wheat cultivar designated WB1977. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB1977. Also provided by the invention are tissue cultures of the wheat cultivar WB1977 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB1977 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 29, 2015
    Inventor: Benjamin Moreno-Sevilla
  • Publication number: 20150033381
    Abstract: The invention relates to the wheat cultivar designated WB9518. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9518. Also provided by the invention are tissue cultures of the wheat cultivar WB9518 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9518 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 25, 2013
    Publication date: January 29, 2015
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Dale R. Clark
  • Publication number: 20140377437
    Abstract: A system and method for printing on a food item is disclosed herein. In one embodiment, a system for printing on a food item can comprise a food item, one or more edible sheets, and an edible adhesive. The edible sheet can be printable with a design. The edible adhesive can attach the edible sheet onto the food item. In another embodiment, a method for printing on a food item can comprise the steps printing a design on a surface of an edible sheet, and connecting the edible sheet to one or more surfaces of a food item using an edible adhesive.
    Type: Application
    Filed: June 19, 2013
    Publication date: December 25, 2014
    Inventor: Desilva Daniel Singleton
  • Patent number: 8916224
    Abstract: Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.
    Type: Grant
    Filed: January 3, 2013
    Date of Patent: December 23, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, Marie-Michelle Girard
  • Patent number: 8784927
    Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
    Type: Grant
    Filed: February 20, 2009
    Date of Patent: July 22, 2014
    Assignee: General Mills, Inc.
    Inventors: John H Hellweg, John D McKeehen, Michael Dietsch
  • 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: 8697157
    Abstract: Meal replacement compositions are described herein. The meal replacement compositions are made using all natural ingredients and includes relatively high amounts of fiber and protein and relatively low amounts of fat. In some instances, a single serving of a meal replacement composition includes high amounts of cocoa, an ingredient containing plant polyphenols.
    Type: Grant
    Filed: August 2, 2010
    Date of Patent: April 15, 2014
    Assignee: Ray and Terry's Health Products, Inc.
    Inventors: Terry Grossman, Raymond C. Kurzweil
  • Patent number: 8586120
    Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
    Type: Grant
    Filed: May 13, 2011
    Date of Patent: November 19, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, C. Y. (Eric) Wang, Kenneth Maas, Alexander Gong, Mihaelos Nicholas Mihalos
  • Patent number: 8541044
    Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: September 24, 2013
    Assignee: General Mills, Inc.
    Inventors: Jeremy Linn Johnson, Steven C. Robie, Philip K. Zietlow
  • Publication number: 20130212729
    Abstract: A wheat cultivar, designated BZ6W07-458, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar BZ6W07-458, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar BZ6W07-458 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar BZ6W07-458, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar BZ6W07-458, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar BZ6W07-458 with another wheat cultivar.
    Type: Application
    Filed: August 14, 2012
    Publication date: August 15, 2013
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Dale R. Clark
  • Publication number: 20130212728
    Abstract: A wheat cultivar, designated BZ6W07-427, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar BZ6W07-427, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar BZ6W07-427 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar BZ6W07-427, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar BZ6W07-427, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar BZ6W07-427 with another wheat cultivar.
    Type: Application
    Filed: August 14, 2012
    Publication date: August 15, 2013
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventor: Dale R. Clark
  • Publication number: 20130156893
    Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.
    Type: Application
    Filed: December 27, 2012
    Publication date: June 20, 2013
    Applicant: PEPSICO, INC.
    Inventor: PepsiCo, Inc.
  • 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
  • Patent number: 8414954
    Abstract: The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.
    Type: Grant
    Filed: June 7, 2005
    Date of Patent: April 9, 2013
    Assignee: General Mills, Inc.
    Inventors: Christine Nowakowski, James R. Borek
  • Publication number: 20130045304
    Abstract: The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production of food products.
    Type: Application
    Filed: April 8, 2011
    Publication date: February 21, 2013
    Applicant: DUPONT NUTRITION BIOSCIENCES APS
    Inventor: Jens Frisbaek Sorensen
  • Patent number: 8367142
    Abstract: Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.
    Type: Grant
    Filed: May 9, 2006
    Date of Patent: February 5, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, Marie-Michelle Girard
  • Patent number: 8367143
    Abstract: Improved granola and granola products containing chocolate and their methods of preparation are provided. The methods include adding chilled chocolate containing dextrose to granola ingredients prior to the addition of a sugar binder formulated to perform as required at about 29-32° C. (85-90° F.) or colder. The methods include baking granola containing chocolate, cooling and packaging granola products such as breakfast cereals and granola bars. By using chilled chocolate and the sugar binder formulated for this method the problems of chocolate separation, smearing and off-flavors can be avoided in granola products containing chocolate.
    Type: Grant
    Filed: November 16, 2009
    Date of Patent: February 5, 2013
    Assignee: General Mills, Inc.
    Inventors: Gregory A. Clanton, Monica DeCastro
  • Publication number: 20130004615
    Abstract: The present invention relates to a process for the preparation of solid capsules that contain flavours therein, by spray drying of an emulsion of a flavour or fragrance, a natural extract of saponins, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to the solid capsules obtainable by the method and to edible products containing them.
    Type: Application
    Filed: March 9, 2011
    Publication date: January 3, 2013
    Applicant: FIRMENICH SA
    Inventors: Pierre-Etienne Bouquerand, Valeria Hafner, François Meyer, Alan Parker
  • Publication number: 20120328732
    Abstract: The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.
    Type: Application
    Filed: July 18, 2012
    Publication date: December 27, 2012
    Applicant: FIRMENICH SA
    Inventor: Pierre-Etienne Bouquerand
  • Publication number: 20120308487
    Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.
    Type: Application
    Filed: May 31, 2012
    Publication date: December 6, 2012
    Applicant: ICL Performance Products LP
    Inventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
  • Publication number: 20120288588
    Abstract: Nutritional or functional food compositions comprise a combination of brown rice protein isolate, yellow pea protein isolate, and hemp protein isolate. The food compositions are hypoallergenic and highly bioavailable. Methods of making suitable RTD formulations are described.
    Type: Application
    Filed: April 12, 2012
    Publication date: November 15, 2012
    Inventor: Jon Barron
  • Patent number: 8309153
    Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
    Type: Grant
    Filed: May 9, 2011
    Date of Patent: November 13, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, Vani Vemulapalli, C. Y. (Eric) Wang, Kenenth Maas, Alexander Gong, Mihaelos Nicholas Mihalos
  • Patent number: 8257773
    Abstract: A cereal bar comprising identifiable ready-to-eat (RTE) cereal pieces; and a carbohydrate binder combined with the cereal pieces, wherein the carbohydrate binder contains inulin is provided. In one embodiment, the cereal bar comprises added protein. A method of making a cereal bar is also provided.
    Type: Grant
    Filed: April 4, 2011
    Date of Patent: September 4, 2012
    Assignee: General Mills, Inc.
    Inventors: Barrie R. Froseth, Dean F. Funk, Dena K. Strehlow
  • Publication number: 20120202778
    Abstract: The present invention relates to the use of at least one fatty acid of the omega-3 group, selected from among ?-linolenic acid and stearidonic acid, and of at least one polyphenol as an agent for increasing the endogenous synthesis of eicosapentanoic acid and docosahexanoic acid, for preparing a food, health, or pharmaceutical composition to be administered to a human being or to an animal.
    Type: Application
    Filed: July 15, 2010
    Publication date: August 9, 2012
    Inventors: Michel De Lorgeril, Patricia Salen
  • Publication number: 20120183646
    Abstract: The invention pertains to a plant or vegetable pulp composition comprising: a) plant or vegetable pulp comprising 5-30 wt % cell wall materials comprising or consisting of cellulose, hemicellulose, lignin and/or pectin, and/or fragments and/or hydrolysates thereof, wherein said pulp is obtained by disrupting plant or vegetable cell membranes and removing at least part of the intracellular content; b) 45-85 wt % of one or more water-soluble carbohydrate(s) selected from the group consisting of inulin, oligofructose, fructo-oligosaccharide, galacto-oligosaccharide, glucose, maltose, maltodextrins, polydextrose, sucrose, fructose, lactose, isomaltulose and polyols, and/or combinations thereof; and c) 5-25 wt % water, all numbers based on total weight of said composition. The invention also pertains to the method of preparing such a composition, and the use in (human) food applications.
    Type: Application
    Filed: July 16, 2010
    Publication date: July 19, 2012
    Inventor: Adrianus Marinus Maria de Laat
  • Publication number: 20120171351
    Abstract: The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.
    Type: Application
    Filed: July 20, 2010
    Publication date: July 5, 2012
    Applicant: SOLAE, LLC
    Inventor: Santiago Solorio
  • Patent number: 8147821
    Abstract: The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds.
    Type: Grant
    Filed: February 21, 2003
    Date of Patent: April 3, 2012
    Assignee: Grain Processing Corporation
    Inventor: Serge Johal
  • Patent number: 8119179
    Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.
    Type: Grant
    Filed: January 20, 2011
    Date of Patent: February 21, 2012
    Assignee: The Quaker Oats Company
    Inventors: Marcus Parsons, Karen M. Lewis
  • Patent number: 8114462
    Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
    Type: Grant
    Filed: February 19, 2009
    Date of Patent: February 14, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: John H Hellweg, John D McKeehen, Michael Dietsch
  • Patent number: 8110231
    Abstract: A method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.
    Type: Grant
    Filed: April 10, 2006
    Date of Patent: February 7, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Edward C. Coleman, Sharon R. Birney, Robert E. Altomare
  • Patent number: 8097290
    Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
    Type: Grant
    Filed: February 20, 2009
    Date of Patent: January 17, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: John H Hellweg, John D McKeehen, Michael Dietsch
  • Patent number: 8080273
    Abstract: A method and formulation are disclosed for using a mixture of inulin and surfactant to overcome adhesive and viscoelastic problems associated with using tortilla sheeters for processing rice-based dough to make rice crisps. The inulin decreases viscoelasticity whereas the surfactant decreases adhesiveness. The additive decouples the relationship between water content and the adhesiveness and viscoelasticity of the dough, allowing water content to be used to control other product variables such as product moisture content and oil take-up.
    Type: Grant
    Filed: October 17, 2007
    Date of Patent: December 20, 2011
    Assignee: Frito-Lay North America, Inc.
    Inventors: Dimitris Lykomitros, Dianne Renee Ripberger
  • Patent number: 8071145
    Abstract: The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glycemic response sweetener coating over the formed cereal component, the sweetener coating comprising: a first sticky layer comprising at least about 30% fructose (of the total sweetener coating); a second less sticky layer having a DE value of about 60 or less and comprising up to about 17% fructose and at least about 1% non-fructose carbohydrates (of the total sweetener coating); and third layer comprising crystalline fructose. The present invention also provides a process for forming the sweetener coating over the formed cereal component comprising the following steps: (a) providing a formed cereal component having thereon a first sticky layer comprising fructose; (b) forming over the first sticky layer a less stick second layer comprising non-fructose carbohydrates and optionally fructose; and (c) applying crystalline fructose over the second layer.
    Type: Grant
    Filed: September 7, 2007
    Date of Patent: December 6, 2011
    Assignee: Abbott Laboratories
    Inventors: Normanella T. DeWille, Judith R Atkinson, Neile K. Edens, Terrence B. Mazer, Kelley J. Lowe, Douglas J. Wearly, Allison Ogilvie
  • Publication number: 20110281007
    Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.
    Type: Application
    Filed: October 8, 2009
    Publication date: November 17, 2011
    Applicant: THE QUAKER OATS COMPANY
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Patent number: 8053010
    Abstract: Bran treatment methods are described, comprising acidifying bran with a acid to pH's ranging from 4-6 forming acidified bran and thereafter treating with low levels of ozone to oxidize native bitter constituent, ferulic acid, preferably to vanillin to provide better flavored bran. The treated bran is useful as an ingredient for use in products such as flour based food products such as flours, pastas, dry mixes, refrigerated uncooked doughs, pet foods, ready-to-eat cereals, breads, tortilla, and grain based snacks.
    Type: Grant
    Filed: December 4, 2001
    Date of Patent: November 8, 2011
    Assignee: General Mills, Inc.
    Inventors: Adelmo Monsalve-Gonzalez, Aruna Prakash