Nut, Including Peanut Patents (Class 426/632)
  • Patent number: 10024827
    Abstract: The present application relates to a method for simultaneously detecting four isomers of resveratrol in peanut by using ultra performance liquid chromatography during the operation procedure and accurately controlling the detection conditions. The method of the invention can achieve continuous sample injection, and perform sample analysis in batch. The detection time for each sample is only about 10 min, which greatly improves the detection efficiency. Further, the ultra performance liquid chromatography has high sensitivity and a low detection limit. The method of the invention adopts ethanol extraction under heating in the earlier stage of extraction, and controls the temperature of the extraction, so as to achieve effective extraction of four isomers of resveratrol, time saving, and efficient extraction and separation.
    Type: Grant
    Filed: December 18, 2017
    Date of Patent: July 17, 2018
    Assignee: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
    Inventors: Qiang Wang, Hui Hu, Xiaoyong Xia, Aimin Shi, Hongzhi Liu, Li Liu, Bo Jiao
  • Patent number: 9999242
    Abstract: A method of producing expanded nuts, the method comprising the steps of: (a) immersing a plurality of nut kernels in an aqueous liquid thereby hydrating at least a portion of each kernel; and (b) gun puffing the hydrated kernels causing at least one of expansion and blistering of at least an outer surface of the nut kernels. There is also disclosed a method of method of producing expanded nuts, the method comprising the steps of: (a) immersing a plurality of nut kernels in an aqueous liquid at a pressure of at least 100 MPa thereby hydrating at least a portion of each kernel; and (b) dehydrating the hydrated kernels causing at least one of expansion and blistering of at least an outer surface of the nut kernels.
    Type: Grant
    Filed: December 23, 2013
    Date of Patent: June 19, 2018
    Assignee: Frito-Lay North America, Inc.
    Inventors: Daniel Vera Nunez, Jung Han, Dimitrios Lykomitros, Joanna Campbell, Ray McGarvey, Cynthia M. Stewart
  • Patent number: 9427014
    Abstract: A method for creating hexahedron or cubed nut cluster having a high level of nuts or seeds. The invention is an improved process for manipulating and shaping high content nut and seed food products. In one aspect, the invention manipulates processing conditions to provide a nut slab high nut content nut slab that is conducive to slicing and cutting. In one aspect, the invention manipulates unit operation conditions so as to provide a method of slicing a high content nut slab into longitudinal strips in a continuous operation that minimizes or eliminates jamming at the cutting and/or slabbing conveyors.
    Type: Grant
    Filed: January 4, 2011
    Date of Patent: August 30, 2016
    Assignee: FRITO-LAY NORTH AMERICA, INC.
    Inventors: David Wallice Graham, Carol McCall, Mohan Rao, Scott Sullivan
  • 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: 20150017312
    Abstract: This invention pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health.
    Type: Application
    Filed: March 8, 2013
    Publication date: January 15, 2015
    Inventor: Daniel Tegel
  • Publication number: 20140370180
    Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.
    Type: Application
    Filed: October 4, 2012
    Publication date: December 18, 2014
    Applicant: FMC CORPORATION
    Inventors: Zheng Tan, Maurice Gerard Lynch, Michael Sestrick, Nadia Yaranossian
  • Publication number: 20140295022
    Abstract: My invention, Pralines-In-A-Jar, is a fully-cooked praline candy mixture that is preserved in a jar or plastic bag.
    Type: Application
    Filed: March 27, 2013
    Publication date: October 2, 2014
    Applicant: Martine Gabrielle Giammancheri
    Inventor: SABINA A. MILLER
  • Publication number: 20140287132
    Abstract: Nutritious snack or trail mix compositions, each having a stable moisture content and improved shelf life, and representing a variety of ingredient mixtures and flavors derived from pre-determined blend of meat jerky, raw nuts/sprouted nuts/seeds, and dried fruits is disclosed. Methods of preparing and packaging such nutritious snack or trail mix compositions are also disclosed.
    Type: Application
    Filed: March 24, 2014
    Publication date: September 25, 2014
    Applicant: I Make Snacks, LLC
    Inventors: Christian J. Watson, Bradley S. Long, Heather M. Long
  • Patent number: 8790736
    Abstract: The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.
    Type: Grant
    Filed: October 1, 2012
    Date of Patent: July 29, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: R. Todd Smith, Alex Tipton
  • Publication number: 20140186491
    Abstract: A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance is reduced in confectionery compositions when combined with at least one fat and a taste masking effective amount of one or more forms of a vitamin E compound.
    Type: Application
    Filed: June 26, 2012
    Publication date: July 3, 2014
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Michelle Firrell, Sarah Marshall, Steffi Lundy, Clive RT Norton
  • Publication number: 20140178527
    Abstract: Provided herein are nutrient-dense multiplex comestibles as well as methods of their use and processes to produce such multiplex comestibles.
    Type: Application
    Filed: December 21, 2012
    Publication date: June 26, 2014
    Applicant: LUBY'S FUDDRUCKERS RESTAURANTS, LLC
    Inventors: Daniel Phalen, Jamille Bond
  • Publication number: 20140141149
    Abstract: The composition and process of a set of food products whereas each individual food product is composed from ingredients within a specific food group, which are measured and processed to a full day's supply according to USDA Dietary Guidelines, sold individually or in a box of seven for the week.
    Type: Application
    Filed: November 19, 2012
    Publication date: May 22, 2014
    Inventor: Scott Joseph
  • Publication number: 20140141130
    Abstract: The composition and process of a set of food products whereas each individual food product is composed from ingredients within a specific food group, which are measured and processed to a full day's supply according to USDA Dietary Guidelines, sold individually or in a box of seven for the week.
    Type: Application
    Filed: August 19, 2013
    Publication date: May 22, 2014
    Inventor: Scott Joseph
  • Patent number: 8715767
    Abstract: The Present Invention is an uncoated reduced fat, high fiber, high protein, and low calorie roasted snack peanut. The uncoated snack peanuts are manufactured using a physical process comprising expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The peanuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The peanuts are then dried and roasted using state-of-the-art technology. Prior art processes that expel the oil from nuts and reconstitute them produce nuts that easily break and flake. Most of these nuts have an undesirable taste. By contrast, the uncoated, defatted peanuts of the Present Invention have hardness, texture, taste, aroma, and a physical appearance closely approximating that of natural nuts. The shelf life is improved relative to the prior art processes.
    Type: Grant
    Filed: July 12, 2013
    Date of Patent: May 6, 2014
    Assignee: APPTEC, Inc.
    Inventors: Vilambi N R K Reddy, Anil Torgalkar, Lionel Xavier
  • Publication number: 20140093635
    Abstract: The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.
    Type: Application
    Filed: October 1, 2012
    Publication date: April 3, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: R. Todd Smith, Alex Tipton
  • Publication number: 20140093637
    Abstract: Cold and ready to eat nut cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of nuts are able to be included in consumer's diets.
    Type: Application
    Filed: June 27, 2013
    Publication date: April 3, 2014
    Inventor: Alice Chang
  • Patent number: 8597713
    Abstract: A peanut food product with reduced levels of allergenic protein Ala h1 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions for a period of time, typically something like 48 hours, roasting the peanuts, and then performing an assay for Ala h1 to verify that a reduced level has been achieved.
    Type: Grant
    Filed: July 18, 2011
    Date of Patent: December 3, 2013
    Inventor: Mansour Samadpour
  • Publication number: 20130316043
    Abstract: A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product.
    Type: Application
    Filed: March 15, 2013
    Publication date: November 28, 2013
    Inventor: Siddhartha PURKAYASTHA
  • Publication number: 20130302503
    Abstract: The Present Invention is an uncoated reduced fat, high fiber, high protein, and low calorie roasted snack peanut. The uncoated snack peanuts are manufactured using a physical process comprising expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The peanuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The peanuts are then dried and roasted using state-of-the-art technology. Prior art processes that expel the oil from nuts and reconstitute them produce nuts that easily break and flake. Most of these nuts have an undesirable taste. By contrast, the uncoated, defatted peanuts of the Present Invention have hardness, texture, taste, aroma, and a physical appearance closely approximating that of natural nuts. The shelf life is improved relative to the prior art processes.
    Type: Application
    Filed: July 12, 2013
    Publication date: November 14, 2013
    Inventors: Vilambi NRK Reddy, Anil Torgalkar, Lionel Xavier
  • Publication number: 20130261183
    Abstract: Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that have beneficial effects within specific ranges are provided. Dietary plans, and formulations comprising dietary products that comprise optimized levels of nutrients derived from phytochemicals, antioxidants, vitamins, minerals, lipids, proteins, carbohydrates, probiotics, prebiotics, microorganisms and fiber. Diet plans and modular nutritional packages comprising food and drink items tailored according to consumer patterns typed by diet, age, size, gender, medical conditions, family history, climate and the like are provided.
    Type: Application
    Filed: October 14, 2011
    Publication date: October 3, 2013
    Inventor: Urvashi Bhagat
  • Publication number: 20130251885
    Abstract: The Present Invention is a reduced fat, high fiber, high protein, and low calorie roasted snack nut. The nuts are manufactured using a physical process comprising expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. Prior art processes that expel the oil from nuts and reconstitute them produce nuts that easily break and flake. Most of these nuts have an undesirable taste. By contrast, the nuts of the Present Invention have hardness, texture, taste, aroma, and a physical appearance closely approximating that of natural nuts. The shelf life is improved relative to the prior art processes.
    Type: Application
    Filed: May 22, 2013
    Publication date: September 26, 2013
    Applicant: APPTEC, INC.
    Inventors: Vilambi NRK Reddy, Anil Torgalkar, Lionel Xavier
  • Publication number: 20130236626
    Abstract: A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.
    Type: Application
    Filed: November 30, 2011
    Publication date: September 12, 2013
    Applicant: CARGILL, INCORPORATED
    Inventors: Ann Waylan Brackenridge, Thomas Richard Katen, Joseph L. Klemaszewski, Donald Andrew Moss
  • Publication number: 20130202745
    Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
    Type: Application
    Filed: March 15, 2013
    Publication date: August 8, 2013
    Inventors: Gary Francis Smith, Olaf C. Kortum, Yinqing Ma, Amanda Jane Criezis, Kelly K. Harman, Edward Charles Coleman, Juan R. Peebles
  • Publication number: 20130142935
    Abstract: Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The pizza crusts comprise a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The pizza crusts resemble traditional pizza crusts in both appearance and taste.
    Type: Application
    Filed: December 2, 2012
    Publication date: June 6, 2013
    Inventor: MOHAMED ELHOSINY ALY
  • Patent number: 8445054
    Abstract: The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits significantly lower process times and higher yields than the prior art processes. The process comprises expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. The yield of snack nuts produced by this process is generally greater than eighty percent.
    Type: Grant
    Filed: December 7, 2011
    Date of Patent: May 21, 2013
    Assignee: APPTEC, Inc.
    Inventors: Vilambi N R K Reddy, Anil Torgalkar, Lionel Xavier
  • Patent number: 8435579
    Abstract: Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
    Type: Grant
    Filed: June 14, 2010
    Date of Patent: May 7, 2013
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Douglas A. Smyth, Heather Michelle Johnson, Emily Jane Rudolph, Jan Karwowski, Chen Y. Wang, Jaime C. Ho
  • Publication number: 20130090391
    Abstract: Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.
    Type: Application
    Filed: October 4, 2012
    Publication date: April 11, 2013
    Applicant: FMC Corporation
    Inventor: FMC Corporation
  • Publication number: 20130084364
    Abstract: A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels of lactose in moisture phase than previously found possible and still retain low crystal sizes in a finished product to maintain a smooth and creamy texture.
    Type: Application
    Filed: September 30, 2011
    Publication date: April 4, 2013
    Inventors: Gary Francis Smith, Andrew Thomas Mackey, Amanda Jane Criezis
  • Publication number: 20130078361
    Abstract: The Present Invention is a reduced fat, high fiber, high protein, and low calorie roasted snack nut. The nuts are manufactured using a physical process comprising expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. Prior art processes that expel the oil from nuts and reconstitute them produce nuts that easily break and flake. Most of these nuts have an undesirable taste. By contrast, the nuts of the Present Invention have hardness, texture, taste, aroma, and a physical appearance closely approximating that of natural nuts. The shelf life is improved relative to the prior art processes.
    Type: Application
    Filed: August 18, 2012
    Publication date: March 28, 2013
    Applicant: APPTEC, Inc.
    Inventors: Vilambi N. Reddy, Anil Torgalkar, Lionel Xavier
  • Publication number: 20130078348
    Abstract: The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits significantly lower process times and higher yields than the prior art processes. The process comprises expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. The yield of snack nuts produced by this process is generally greater than eighty percent.
    Type: Application
    Filed: December 7, 2011
    Publication date: March 28, 2013
    Applicant: APPTEC, INC.
    Inventors: Vilambi N. Reddy, Anil Torgalkar, Lionel Xavier
  • Publication number: 20120237608
    Abstract: The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2? that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.
    Type: Application
    Filed: December 24, 2010
    Publication date: September 20, 2012
    Inventor: Vladimir Borisovich POLTORATSKY
  • Patent number: 8216623
    Abstract: The present invention discloses formulations and methods for making an infused nut snack. Ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions. The infused nuts are oil or dry roasted and then minimally topically flavored.
    Type: Grant
    Filed: April 7, 2009
    Date of Patent: July 10, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ashish Anand, Barbara Vazquez del Mercado, Mehrnaz Vafaie
  • Patent number: 8211485
    Abstract: The present invention relates to the use of a solution containing at least one endopeptidase to substantially reduce or completely eliminate allergenic proteins contained in the peanut (Arachis hypogea). In particular, the direct application of a solution containing at least one endopeptidase to either raw, blanched, or roasted peanuts or peanut products or derivates, has been shown to substantially reduce or completely eliminate the activity of allergenic proteins. The treated peanuts showed no degradation in quality or sensory acceptability, and have the flavor and aroma of natural whole peanuts. Hypoallergenic or non-allergenic peanuts produced in accordance with the present invention may be used as ingredients in various food products and other edible materials.
    Type: Grant
    Filed: June 6, 2007
    Date of Patent: July 3, 2012
    Assignee: North Carolina A&T State University
    Inventors: Mohamed Ahmedna, Jianmei Yu, Ipek Goktepe
  • Publication number: 20120129953
    Abstract: A sensate composition comprises a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or of their salts, and the tingling component being formed of an ingredient selected from the group consisting of Jambu oleoresin, spilanthol, any extract containing either or both, and their mixtures. The sensate composition allows the preparation of consumer products having improved salivating properties.
    Type: Application
    Filed: January 31, 2012
    Publication date: May 24, 2012
    Applicant: FIRMENICH SA
    Inventors: Anh Le, Catherine Maurel
  • Publication number: 20120093977
    Abstract: The present invention concerns food products comprising zeolite, in particular clinoptilolite and optionally in combination with other inorganic components able to reduce absorption of the ethanol ingested via the consumption of alcoholic drinks. A further subject-matter of the invention is a clinoptilolite having characteristic purity and granulometry.
    Type: Application
    Filed: May 12, 2010
    Publication date: April 19, 2012
    Inventors: Dario Brunello, Luca Tombolan, Alessandro Farinato
  • Patent number: 8119181
    Abstract: A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.
    Type: Grant
    Filed: March 27, 2007
    Date of Patent: February 21, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ashish Anand, Robin S. Hargrove, Dimitris Lykomitros, V. N. Mohan Rao
  • 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
  • Publication number: 20110256277
    Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
    Type: Application
    Filed: June 28, 2011
    Publication date: October 20, 2011
    Applicant: FRITO-LAY TRADING COMPANY, GMBH
    Inventors: John Richard BOWS, Colin Jeffrey BURNHAM, David Lester HICKIE, Greg Paul HILLIARD, Michelle Louise LOCK, Brian Richard NEWBERRY, Rocco Dominic PAPALIA, Joanna Louise PEART
  • Publication number: 20110183062
    Abstract: A range of shelf stable baby food products wherein the content of undesirable ingredients is controlled according to a stage of infant development. Methods for assessing the safety of a baby food product ingredient are also provided.
    Type: Application
    Filed: September 5, 2008
    Publication date: July 28, 2011
    Inventors: Silja Ursel, Martinas Kuslys
  • Patent number: 7976879
    Abstract: A product and method for administering daily micronutrient requirements (DMRs) comprising vitamins, minerals and essential fatty acids targeted to reduce appetite and/or the risks associated with aging and associated cognitive impairment. The DMRs are administered to individuals via food products. In an embodiment of the present invention, the DMRs are offered in the form of a health bar, smoothie, or drink. The DMRs may be incorporated into other forms without departing from the scope of the present invention. By way of illustration and not as a limitation, the constituents may be incorporated into a fruit or yogurt “smoothie,” a frozen desert such as an ice cream or sorbet, and a beverage.
    Type: Grant
    Filed: July 23, 2009
    Date of Patent: July 12, 2011
    Inventor: Michael F. Roizen
  • Publication number: 20110151063
    Abstract: An ingestible stopping device that prevents liquid contained in a container from passing through an opening of a lid joined to the container. The ingestible stopping device includes an opening covering portion sized to cover the opening of the lid and an extension portion sized to extend through the opening of the lid into an interior of the container. The opening covering portion prevents liquid from passing through the opening of the lid when the extension portion is inserted through the opening of the lid. The ingestible stopping device is made of an edible material such as chocolate and may be flavored. The ingestible stopping device may be coated with a second edible material having a higher melting point than the edible material.
    Type: Application
    Filed: December 17, 2010
    Publication date: June 23, 2011
    Inventor: Joan MURRAY
  • Patent number: 7887863
    Abstract: A method for creating hexahedron or cubed nut cluster having a high level of nuts or seeds. The invention is an improved process for manipulating and shaping high content nut and seed food products. In one aspect, the invention manipulates processing conditions to provide a nut slab high nut content nut slab that is conducive to slicing and cutting. In one aspect, the invention manipulates unit operation conditions so as to provide a method of slicing a high content nut slab into longitudinal strips in a continuous operation that minimizes or eliminates jamming at the cutting and/or stabbing conveyors.
    Type: Grant
    Filed: October 27, 2006
    Date of Patent: February 15, 2011
    Assignee: Frito-Lay North America, Inc.
    Inventors: David Wallice Graham, Carol McCall, Mohan Rao, Scott Sullivan
  • Patent number: 7849788
    Abstract: A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus (10) includes opposed banks of infrared heaters (38, 40), with plural water application stations (48, 50, 52) along the length of the heater banks (38, 40).
    Type: Grant
    Filed: April 19, 2007
    Date of Patent: December 14, 2010
    Inventor: Virgil Macaluso
  • Publication number: 20100203222
    Abstract: A processing process and a processing equipment for the extrusion of oilseeds during the process of pretreating oilseeds for solvent extraction of oil to produce oils. The process and a processing equipment provides a reasonable parameters for the processing process for the extrusion of oilseeds, and the reasonable structure and parameters of the processing equipment for the extrusion of oilseeds which has a whole of cylinder-conical-cylinder combinational screws having a relatively small length-diameter ratio and a relatively large compression ratio, so that the extruded oilseed materials have a residual oil <1.0% and the extraction capability is increased by 60%-130% compared to prior art equipments. The processes and equipments for oilseeds cracking, softening, flaking and cooking used in the traditional process of pretreating oilseeds for solvent extraction of oil can be eliminated.
    Type: Application
    Filed: February 5, 2010
    Publication date: August 12, 2010
    Inventor: Shen Dechao
  • Publication number: 20100104706
    Abstract: Techniques for electrostatically de-worming agricultural products. The techniques may include inducing an electrical charge in a shelled agricultural product. The induced charge, for example, a positive charge, may selectively favor lighter or less dense contaminants associated with the agricultural product such as worm material. As such, the agricultural product with worm material contaminant may be exposed to an oppositely charged mechanism such as a rotatable negatively charged electrode. Thus, the lighter positively charged worm material may be effectively removed from the agricultural product by temporarily binding to the oppositely charged mechanism.
    Type: Application
    Filed: October 27, 2008
    Publication date: April 29, 2010
    Inventor: Billy R. Paddie
  • Patent number: 7695750
    Abstract: The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and reducing the pressure inside the vessel by removing air. This also causes air to be removed from inside the nuts. The air pressure in the vessel is then normalized, causing the air removed from the nuts to be replaced with water from the vessel. The nuts are then promptly transferred from the vessel and exposed to forces that cause the water inside the nuts to rapidly expand, creating internal pressure that forces the shells to split open along the longitudinal suture of the nut.
    Type: Grant
    Filed: September 21, 2007
    Date of Patent: April 13, 2010
    Inventors: Ahmad Foroutanaliabad, Anahita Foroutanaliabad
  • Publication number: 20100068334
    Abstract: Medicinal food and beverage compositions and related methods for managing acne in humans are disclosed. A medicinal food composition comprises a mixture of vitamins, minerals, proteins, fats, and pharmacologically active ingredients formulated to manage acne in humans. The mixture can be between about 35-75% by weight of the medicinal food composition. Further, in the mixture, carbohydrates can be about 5-25% by weight of the food composition, fats can be about 8-20% by weight of the food composition, and pharmacologically active ingredients can be about 0.005-25% by weight of the food composition. The medicinal food and beverage compositions may be in the form of nutritional bars, snack cakes, chips, shakes, beverage mixes or beverages.
    Type: Application
    Filed: September 12, 2008
    Publication date: March 18, 2010
    Inventor: Damon Randolph Race
  • Publication number: 20090304865
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Application
    Filed: October 4, 2006
    Publication date: December 10, 2009
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Publication number: 20090297687
    Abstract: The invention relates to a food formulation characterized in that it comprises a mixture of effective amounts of at least 1 ingredient from each of the 4 groups formed by nuts, cocoa, vegetable oils rich in unsaponifiable lipids and flours rich in soluble fiber, in which said mixture provides minimum effective amounts of at least the following bioactive compounds: soluble fiber, unsaponifiable lipids and unsaturated fatty acids, the combination of which produces a positive effect in the prevention of vascular diseases in mammals, including man. The invention also relates to the possible use of said formulation for the preparation of food and/or dietary products which provide beneficial effects in the prevention of cardiovascular diseases in mammals, including humans, without involving any weight gain.
    Type: Application
    Filed: November 30, 2006
    Publication date: December 3, 2009
    Inventors: Bartolome Ramirez Marco, Maria Neus Angles Llaurado, Jordi Reguant Miranda, Rosa Sola Alberich, Gemma Godas Bonfill
  • Patent number: 7625583
    Abstract: A source of dietary lipids containing anti-microbial fatty acids is added to a food composition intended for improving or maintaining the skin health and/or coat quality in a pet by preventing or regulating the growth of skin pathogens and of microflora responsible for the generation of body surface and coat odors.
    Type: Grant
    Filed: October 10, 2008
    Date of Patent: December 1, 2009
    Assignee: Nestec S.A.
    Inventors: Francois Couzy, Boissin-Delaporte Catherine