With Added Sugar Patents (Class 426/639)
  • Publication number: 20150099711
    Abstract: A method for modifying a quality of a fruit includes cutting a live stem attached to a live fruit at a cut distance from the fruit, producing a cut end of the stem, contacting only the cut end of the stem with a solution comprising at least one mobile and quality-modifying food ingredient while protecting the fruit from contact with the solution, and keeping the cut end of the stem in contact with the solution for an incubation time sufficient to allow absorption and transport of the food ingredient into the fruit, the food ingredient conferring a modified quality upon the fruit. A system for practicing the method and an edible raw plant product produced by the method are also disclosed.
    Type: Application
    Filed: April 7, 2014
    Publication date: April 9, 2015
    Applicant: Nightshade, LLC
    Inventors: Caius D. Rommens, Heather M. Holloway, Roy D. Holloway
  • Publication number: 20140377446
    Abstract: Embodiments of a composition comprising (a) a dispersion 40-99.9% (w/w) plant-derived product and 0-60% (w/w) exogenous disaccharide, and (b) water are disclosed, wherein the composition has a water content?5% (w/w). Suitable plant-derived products include solids from fruits, vegetables, and sap- or nectar-derived products. Solids from fruits and/or vegetables are obtained from a puree, a juice, or a combination thereof. The composition may further include natural color and/or natural flavor obtained from a fruit, a vegetable, or a combination thereof. In some embodiments, the composition further includes ?5% flowability agent. In some embodiments, the composition is a powder comprising a plurality of particles, each particle having a substantially similar chemical composition. Also disclosed are embodiments of products including the disclosed powders, and methods for making the compositions.
    Type: Application
    Filed: January 11, 2013
    Publication date: December 25, 2014
    Applicant: COLUMBIA PHYTO TECHNOLOGY, LLC
    Inventors: Mark Savarese, Kerry Ringer
  • Publication number: 20140314922
    Abstract: Methods as described in the present disclosure generally include cryogenically freezing a fruit product such as sweetened, dried fruit or simulated fruit, and then breaking the frozen fruit product into pieces having an appropriate size distribution. Breaking the fruit product may be accomplished, for example, by passing the frozen fruit product through a mechanical breaking device such as a multi-stage roller mill having cryogenically cooled rollers.
    Type: Application
    Filed: June 26, 2014
    Publication date: October 23, 2014
    Applicant: MEDURI FARMS, INC.
    Inventors: Joseph J. MEDURI, Homer Paul GROB, JR.
  • Patent number: 8852459
    Abstract: A polyphenol increasing agent for plant leaves, a polyphenol and amino acid increasing agent for plant leaves, a resin pellet, a plant leaf storage sheet, and a method for manufacturing a plant leaf storage sheet which can improve the storability of the plant leaves such as leafy vegetables and tea leaves are provided. A polyphenol increasing agent for plant leaves includes proanthocyanidins and trehalose. The polyphenol increasing agent for plant leaves preferably includes proanthocyanidins and trehalose at a weight ratio of 1:15 to 1:60. A plant leaf storage sheet includes the polyphenol increasing agent for plant leaves.
    Type: Grant
    Filed: April 2, 2012
    Date of Patent: October 7, 2014
    Inventor: Minoru Kanno
  • Patent number: 8815324
    Abstract: An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20° to about 40°.
    Type: Grant
    Filed: October 26, 2009
    Date of Patent: August 26, 2014
    Assignee: Tropicana Products, Inc.
    Inventors: Patrick Patterson, Denise Fong
  • Patent number: 8784923
    Abstract: The present invention provides a sugar content-improving material that can prevent oxidative damage of fruits and vegetables after harvesting as well as can improve the sugar content, a method for improving the sugar content of fruits or vegetables, fruits or vegetables having an improved sugar content, a sugar component-adjusting material, a method for adjusting a sugar component of fruits and vegetables, fruits or vegetables having an adjusted sugar component, a taste-adjusting material, a method for adjusting the taste of fruits or vegetables, and fruits or vegetables having adjusted taste. The sugar content-improving material includes a breathable, permeable and flexible sheet containing proanthocyanidin and trehalose. The proanthocyanidin is contained in the sheet in a proportion of 250 to 300 mg/m2. The trehalose is contained in the sheet in a proportion of 5 g/m2.
    Type: Grant
    Filed: August 18, 2009
    Date of Patent: July 22, 2014
    Inventor: Minoru Kanno
  • 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: 20140170267
    Abstract: The subject of this invention is the baby and infant food comprising whole olive fruit. Olive oil have an important role in Mediterranean diet. Olive oil helps to protect the cardiovascular system, to regulate immune system and to protect from cancer. Olive oil with all these properties is used in homemade and also industrially manufactured baby foods. However the only constituent that is useful for health is not the oil. Whole olives, other than oil is more rich in respect to vitamin, mineral, fiber and phenolic substances and contains pure oil not submitted to any extraction process. In spite of all these mentioned advantages of olives, olive oil traditionally is used in baby foods, but olives, mainly due to their bitterness. In the world requirements are increasing besides to their health effect, to less refined and minimally processed foods. For this purpose baby/infant foods having bitter/debittered olives are developed by solving the mentioned problem.
    Type: Application
    Filed: August 8, 2012
    Publication date: June 19, 2014
    Applicant: TUBITAK
    Inventors: Mehlika Borcakli, Tarik Ozturk, Nabi Uygun, Ender Gozum
  • 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
  • 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: 8691317
    Abstract: A process for preparing a mixture based on buckwheat is described, comprising preparing shelled buckwheat kernels and heating the buckwheat kernels to obtain preroasted buckwheat kernels; adding edible oil to the preroasted buckwheat kernels while continuing the roasting so that the edible oil is added to the preroasted buckwheat kernels in an amount sufficient that the surface of the buckwheat kernels are completely wetted by the edible oil, and continuing the roasting until the buckwheat kernels develop a golden-yellow coloration due to absorption of oil and the roasting; spraying a liquid solution containing salt, sugar or at least one flavoring to the oil and roasted buckwheat kernels so that the oiled and roasted buckwheat kernels are wetted at the surface with the solution containing the salt, sugar or flavoring; and continuing the roasting to evaporate the liquid to obtain the mixture of roasted buckwheat kernels containing salt, sugar or at least one flavoring.
    Type: Grant
    Filed: February 10, 2009
    Date of Patent: April 8, 2014
    Assignee: Gerbruder Neeb GmbH & Co. KG
    Inventor: Barbara Rauth-Lederer
  • Publication number: 20140065264
    Abstract: A nutritional composition is provided herein for optimizing fats, carbohydrates, and protein caloric ratios as it relates to balanced nutrition, general health, and muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise, comprising: a) about 18% to about 23% by weight, e.g. about 19% to about 21%, of whey protein, e.g. whey protein isolate; b) about 65% to about 70% by weight, e.g. about 67% to about 69%, of a “Superfruit and Vegetable Blend”, a concentrated fruit juice and a sweetener, such as honey; and c) about 10% to about 15% by weight, such as about 11% to about 13%, of a vegetable oil, e.g., olive oil, such as extra virgin olive oil, virgin olive oil, cold pressed olive oil.
    Type: Application
    Filed: November 4, 2013
    Publication date: March 6, 2014
    Inventors: Paul Phuong Do, Sherri-Ann Harrison
  • Publication number: 20140017389
    Abstract: The present invention relates to a stable fruit preparation containing between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation and a process for making the stable fruit preparation using a stabiliser system that is a co-dried mixture of between 5% and 30% by weight of non-hydrosoluble cellulose fibre and between 70% and 95% by weight of acacia gum.
    Type: Application
    Filed: September 19, 2013
    Publication date: January 16, 2014
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Olivier Noble, Arnaud Lyothier, Fabienne Deloffre
  • Publication number: 20130209656
    Abstract: Problem: To provide a bitterness-masking agent and method that masks the bitterness of an edible substance containing a pharmaceutical product, food, or drink, whether a fine powder or a whole fruit, safely, cheaply, simply, with anti-bacterial and anti-degenerative properties over the long term even at room temperature and in a hydrated state, without destroying or altering the composition thereof, using an ingredient in use from early times, in order to have the edible substance absorbed by the stomach; and to provide an importation and exportation method for an edible material using same.
    Type: Application
    Filed: September 9, 2011
    Publication date: August 15, 2013
    Inventor: Yasuyuki Yamada
  • Patent number: 8460740
    Abstract: Methods and apparatus for producing pieces of sweetened, dried fruit. Methods as described in the present disclosure generally include supercooling sweetened, dried fruit having a moisture content between 8% and 18%, and then breaking the supercooled fruit into pieces having an appropriate size distribution. Supercooling the fruit may be accomplished by immersing or otherwise exposing the fruit to a supercooling substance such as liquid nitrogen, liquid oxygen, or solid carbon dioxide. Breaking the fruit may be accomplished, for example, by rapidly vibrating the supercooled fruit on a screen, or by passing the supercooled fruit through a cutting device such as a centrifugal slicer, among others. A system for producing pieces of sweetened, dried fruit may include apparatus for drying the fruit, infusing it with sugar or otherwise sweetening it, immersing or otherwise exposing the fruit to a supercooled substance, and/or breaking the fruit through vibration, cutting, or the like.
    Type: Grant
    Filed: November 10, 2005
    Date of Patent: June 11, 2013
    Assignee: Meduri Farms, Inc.
    Inventor: Joseph J. Meduri
  • Publication number: 20130122148
    Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.
    Type: Application
    Filed: January 3, 2013
    Publication date: May 16, 2013
    Applicant: NESTEC S.A.
    Inventor: Nestec S.A.
  • Patent number: 8440218
    Abstract: The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, or less, of sorbitol per day.
    Type: Grant
    Filed: October 21, 2005
    Date of Patent: May 14, 2013
    Assignee: Land O'Lakes, Inc.
    Inventor: Cindie M. Luhman
  • Publication number: 20130078193
    Abstract: In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged sweetener release rate and that provide a prolonged sweetening sensation to the consumer. The pregelatinized starch comprises particles having a plurality of pores having a specific average pore diameter. The sweetener is disposed in at least one of the pores. At least 50% of the particles has an average particle size of at least 50 microns.
    Type: Application
    Filed: September 21, 2012
    Publication date: March 28, 2013
    Applicant: Nutrinova Nutrition Specialties & Food Ingredients Gmbh
    Inventor: Johann Wonschik
  • Publication number: 20130052314
    Abstract: Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
    Type: Application
    Filed: August 29, 2011
    Publication date: February 28, 2013
    Inventors: Karim Nafisi-Movaghar, Loren L. Druz
  • Publication number: 20130052300
    Abstract: The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.
    Type: Application
    Filed: May 4, 2011
    Publication date: February 28, 2013
    Inventors: Els Ginette Alexander Dendooven, Van Sau Nguyen, Lutgart Van-Nieuwenhuyze, Ronny Leontina Marcel Vercauteren
  • Publication number: 20130004648
    Abstract: A process for preparing a stable and homogenous fruit preparation, includes the steps of: (i) preparing a fruit mixture by mixing fruit pieces, optionally in the presence of a fruit matrix, with sugar in an amount included between 10% and 60% by weight relative to the total weight of the fruit preparation, (ii) treating the fruit mixture obtained in step (i) at a temperature ranging between 40° C. and 90° C., and at a pressure from 50 mbar to 1000 mbar, during 15 to 90 minutes, so as to obtain a concentrated fruit preparation having a Brix degree at 20° C. ranging between 50° and 75°, (iii) optionally submitting the concentrated fruit preparation to a heat treatment, at a temperature ranging between 90° C. and 120° C., (iv) cooling the concentrated fruit preparation obtained in step (ii) or, when step (iii) is performed, cooling the concentrated fruit preparation obtained in step (iii), to storage temperature.
    Type: Application
    Filed: March 12, 2010
    Publication date: January 3, 2013
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Eric Taillan, Jean-Francois Pelletier, Christelle Lacorre, Vanessa Gauthier
  • 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: 20120183670
    Abstract: A cryogenically frozen beaded sorbet product that remains frozen at relatively high temperatures (e.g., about 10° F.) includes fruit solids, added sugars, and added liquid to have a dextrose-equivalence, in certain instances, of about 20.
    Type: Application
    Filed: July 21, 2011
    Publication date: July 19, 2012
    Inventor: Stan Jones
  • Patent number: 8178146
    Abstract: The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks without preservatives and at least about three months with preservatives. The process involves holding the produce in an aqueous immersion solution that includes a cellular stabilizing agent for a time sufficient to convert the produce into a heat durable piece and thermally processing the heat durable produce in the immersion solution. The use of additional ingredients as components of the immersion solution such as sweeteners, acids, salt, and preservatives are optional.
    Type: Grant
    Filed: May 6, 2004
    Date of Patent: May 15, 2012
    Assignee: Graceland Fruit, Inc.
    Inventors: Nirmal K. Sinha, Meena Sinha
  • Publication number: 20110200722
    Abstract: A liquid composition obtained by natural fermentation of a composition comprising the following (A), (B), (C) and (D) so that the mass ratio of (A)/(B)/(C)/(D) is 100/250-300/10-20/200-250: (A) a mixture of water and calcined shell powder, (B) a non-spore bearing plant, (C) a spore bearing plant, and (D) salt.
    Type: Application
    Filed: February 18, 2010
    Publication date: August 18, 2011
    Inventor: Seiei Kohara
  • Patent number: 7998514
    Abstract: A device to mix and extrude various ingredients including pastas, pastries, baked goods, hors d'oeuvres, and cookies. The. device includes novel measuring, mixing and extrusion arrangements including: an automatic measuring cup; a way to continuously mix and extrude ingredients without intervening cleanings; a mixing and extrusion feed for handling different consistencies of ingredients; an integrated automatic cutter; motor cooling and extruded ingredient drying; as well as various safety devices.
    Type: Grant
    Filed: December 20, 2006
    Date of Patent: August 16, 2011
    Assignee: Ronco Holding, Inc.
    Inventors: Alan L. Backus, Ronald M. Popeil
  • Publication number: 20110183031
    Abstract: A range of infant food products comprises a plurality of products wherein each product in the range has less than about 10% total energy of the product provided by added sugar. The resulting range of infant food products has the advantage that each food product in the range has a natural taste which results from the components in the product rather than a sweet taste provided by added sugar.
    Type: Application
    Filed: September 5, 2008
    Publication date: July 28, 2011
    Inventor: Silja Ursel
  • Publication number: 20110165312
    Abstract: The present invention provides a sugar content-improving material that can prevent oxidative damage of fruits and vegetables after harvesting as well as can improve the sugar content, a method for improving the sugar content of fruits or vegetables, fruits or vegetables having an improved sugar content, a sugar component-adjusting material, a method for adjusting a sugar component of fruits and vegetables, fruits or vegetables having an adjusted sugar component, a taste-adjusting material, a method for adjusting the taste of fruits or vegetables, and fruits or vegetables having adjusted taste. The sugar content-improving material includes a breathable, permeable and flexible sheet containing proanthocyanidin and trehalose. The proanthocyanidin is contained in the sheet in a proportion of 250 to 300 mg/m2. The trehalose is contained in the sheet in a proportion of 5 g/m2.
    Type: Application
    Filed: August 18, 2009
    Publication date: July 7, 2011
    Inventor: Minoru Kanno
  • Publication number: 20110159157
    Abstract: Vegetable or fruit pulp is produced by treating pieces of fruit or vegetable so as to obtain a purée; keeping the purée under agitation conditions at a temperature ranging from room temperature to 60° C. for 5-40 minutes, at a pH from 2.6 to 2.9; filling the purée into a flexible bag formed of a sheet material comprising three layers of food-grade plastic film and one layer of aluminium foil sandwiched between the layers of plastic film, creating a vacuum inside said flexible bag at a vacuum value of not less than 0.2 bar, then immediately sealing the bag and submitting it to heat treatment. The heat treatment step includes a first sub-step of 15-25 minutes duration to rapidly bring the package up to a temperature of 105° C., a second sub-step of 5-15 minutes duration to hold the package at that temperature, and a third sub-step of 5-15 minutes duration to rapidly cool the package down to a temperature of 4° C.
    Type: Application
    Filed: August 29, 2008
    Publication date: June 30, 2011
    Applicant: ALTRECONSERVE SRL
    Inventors: Alberto De Rocco, Michele Calzavara
  • Patent number: 7919135
    Abstract: The invention provides, in one aspect, a method of producing a cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed. Preferred sugar-free, low calorie, and calorie-free products and cocoa beverages are also disclosed.
    Type: Grant
    Filed: March 13, 2007
    Date of Patent: April 5, 2011
    Assignee: The Hershey Company
    Inventors: Malathy Nair, Tim J. Kohr, Krista L. Cessna, Sharon Cin, William Jeffrey Hurst, Ashley L. Boldt, Gregory T. Zerphy, Brian S. Baker, B. Douglas Brown
  • Publication number: 20110020510
    Abstract: The invention relates to an aqueous dispersion of fructan-containing particles, wherein the D50 of the fructan-containing particles lies between 2 ?m and 50 ?m and the solids content of the aqueous dispersion as a whole lies between 61 wt. % and 80 wt. %. The invention further relates to a process for the preparation of an aqueous dispersion of fructan-containing particles, comprising: a) the step of bringing fructan and water together to form a mixture; b) optionally a hydrolysis step, wherein a portion of the fructans in the mixture is hydrolysed, such that at the end of this step b) between 5 wt. % and 25 wt.
    Type: Application
    Filed: April 21, 2009
    Publication date: January 27, 2011
    Inventors: Kim Martha Jozefa Frooninckx, Francois Alice Alphonso Heroufosse
  • Patent number: 7781008
    Abstract: Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.
    Type: Grant
    Filed: August 7, 2006
    Date of Patent: August 24, 2010
    Assignees: Kellogg Company, Graceland Fruit, Inc.
    Inventors: Nirmal K. Sinha, Meena Sinha, Michael N. Bauman, Chris Willoughby
  • Patent number: 7767242
    Abstract: Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to 84.
    Type: Grant
    Filed: August 7, 2006
    Date of Patent: August 3, 2010
    Assignee: Kellogg Company
    Inventors: Michael N. Bauman, Chris Willoughby, Nirmal K. Sinha, Meena Sinha
  • Publication number: 20100151082
    Abstract: A method for preparing a frozen dessert includes the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, the additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing the frozen composition with added liquid and/or powder in a texturizing device with grinding elements and optionally aeration elements; and (c) texturing the frozen composition with added liquid and/or powder in the texturing device.
    Type: Application
    Filed: March 27, 2008
    Publication date: June 17, 2010
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Jean-Luc Rabault, Jean-Marc Philippe, Benedicte Flat
  • Publication number: 20100119683
    Abstract: The process of this invention involves one or more of at least one or more KEY ingredients, which can be almost any human consumable food stuff, such as whole fruit; soda pop of any flavor; milk and milk replacements with/without a flavorant added; tubers, roots and squash family products; and other edibles such as coconut milk, coconut meat which is diced as needed, cooked if not edible raw, mixed with a freeze inhibitor as may be needed, and a stabilizer as may be needed. The mix is then frozen and masticated to yield a soft serve dessert product. The product can then be served for immediate consumption, or frozen again, hard, for serving later in time as an ice cream replacement.
    Type: Application
    Filed: November 7, 2008
    Publication date: May 13, 2010
    Inventor: David Feldpausch
  • Patent number: 7709043
    Abstract: Provided is a method of preparing processed root vegetables or fruit vegetables including: a) heat-treating vegetables selected from the group consisting of root vegetables and fruit vegetables; b) immersing the heat-treated vegetables in a sugar solution; c) preparing a paste of the heat-treated vegetables that are immersed in the sugar solution; d) shaping the paste into the original shape of the vegetables; e) spreading or coating a material having a similar color to the peel color of the original vegetables onto the surface of the shaped paste; and f) drying the spread or coated shaped paste.
    Type: Grant
    Filed: July 17, 2006
    Date of Patent: May 4, 2010
    Assignee: CJ Cheiljedang Corporation
    Inventors: Myong Gon Dong, Hee Soon Cheon, Jun Bong Choi
  • Publication number: 20100062139
    Abstract: An object of the present invention is to provide a dried vegetable comprising saccharide, which shows preferable rehydrating property and good shape, color, and relish when rehydrating it and can be used as a material of instant foods and side dishes, a process for producing the dried vegetable, and uses thereof. The above object is attained by providing a dried vegetable comprising saccharide, which is obtained by permeating a saccharide(s) into a vegetable and drying with hot air, and said dried vegetable comprising saccharide shows following physical properties of (1) and (2): (1) The dry weight of residue which is obtained by extracting said dried vegetable comprising saccharide with 60% ethanol aqueous solution accounts for 15% or higher but lower than 35% to the weight of said dried vegetable comprising saccharide; and (2) The specific gravity of said dried vegetable comprising saccharide is increased by 0.
    Type: Application
    Filed: November 20, 2007
    Publication date: March 11, 2010
    Inventors: Naohiko Katagiri, Noriyuki Saito, Takanao Sogawa, Toshio Miyake
  • Patent number: 7674490
    Abstract: A composition for human or animal consumption for supplying folate which includes a natural isomer of reduced folate, such as (6S)-tetrahydrofolic acid. 5-methyl-(6S)-tetrahydrofolic acid, 5-formyl-(6S)-tetrahydrofolic acid, 10-formyl-(6R)-tetrahydrofolic acid, 5,10-methylene-(6R)-tetrahydrofolic acid, 5,10-methenyl-(6R)-tetrahydrofolic acid, 5-formimino-(6S)-tetrahydrofolic acid, and their polyglutamyl derivatives is disclosed. Such compositions include multivitamin preparations (with or without minerals and other nutrients); breakfast foods such as prepared cereals, toaster pastries and breakfast bars; infant formulas; dietary supplements and complete diet and weight-loss formulas and bars; animal feed (for example pet foods) and animal feed supplements (such as for poultry feed). The amount of the natural isomer of a reduced folate in a composition for human consumption can range between about 5% and about 200% of the daily requirement for folic acid per serving or dose.
    Type: Grant
    Filed: February 3, 2007
    Date of Patent: March 9, 2010
    Assignee: South Alabama Medical Science Foundation
    Inventors: Steven W. Bailey, June E. Ayling
  • Publication number: 20100055263
    Abstract: A dehydrated slice of a vegetable or a fruit is provided, which is adapted to be rehydrated by a rehydration process, having a circumference which is substantially the same as the circumference of the respective slice of the raw vegetable, and having a thickness which is reduced about 20 to 90% in comparison to the thickness of the respective slice of the raw vegetable or fruit. The dehydrated slice has a planar surface. Furthermore, a method is provided to produce said dehydrated slices. Said dehydrated slices are adapted to be rehydrated by a rehydration process herein provided, whereby performance of said process leads to a rehydrated slice with a thickness of the respective raw vegetable or fruit.
    Type: Application
    Filed: July 12, 2006
    Publication date: March 4, 2010
    Applicant: NESTEC S.A.
    Inventors: Ulrich Erle, Roland Lermer
  • Patent number: 7666652
    Abstract: The invention relates to new asparaginases having improved properties, preferably improved thermotolerance, such as improved activity at high temperatures and/or improved thermostability. The invention also relates to DNA sequences encoding such improved asparaginases, their production in a recombinant host cell, as well as methods of using the asparaginases, in particular for reduction of acrylamide in foods. The invention furthermore relates to methods of generating and preparing asparaginase variants having improved properties.
    Type: Grant
    Filed: March 7, 2008
    Date of Patent: February 23, 2010
    Assignee: Novozymes A/S
    Inventors: Tomoko Matsui, Esben Peter Friis, Akihiko Yamagishi
  • Publication number: 20100004185
    Abstract: An extract derived from sugar cane having GI or burn rate reducing characteristics wherein the extract comprises a mixture of one or more polyphenols, one or more carbohydrates, one or more minerals and one or more organic acids.
    Type: Application
    Filed: September 19, 2007
    Publication date: January 7, 2010
    Inventors: David Kannar, Barry James Kitchen
  • Patent number: 7625592
    Abstract: A process for drying tomatoes which produces higher yielding dried tomatoes having improved color and flavor without the use of preservatives and sulfur dioxide is provided. Generally, the process includes chilling or freezing tomatoes, infusing the tomatoes with an infusion solution, and then drying the tomatoes. The tomatoes may be cut into two or more pieces, bruised or abraised before infusion.
    Type: Grant
    Filed: May 24, 2006
    Date of Patent: December 1, 2009
    Assignee: Graceland Fruit, Inc.
    Inventors: Nirmal K. Sinha, Meena Sinha
  • Patent number: 7625591
    Abstract: A method for producing amorphous insoluble cellulosic fiber gel, preferably in the form of a dietary fiber gel, and an aqueous product comprising soluble cellulose for use as an adhesive component from the fiber-containing by-products from a variety of grain manufacturing processes is described. The treatment of the fiber residue in the presence of alkali and mechanical shear produces a slurry containing amorphous insoluble cellulosic fiber. The slurry can be further processed to improve color attributes. The amorphous insoluble cellulosic fiber can be separated from the slurry to produce a dietary fiber gel. Water and solute are separated from a liquid component of the slurry. The solute can be yielded as an aqueous product that contains soluble cellulose and can be used as an adhesive component. The recovered water can be recycled within the method so as to reduce waste disposal.
    Type: Grant
    Filed: August 24, 2007
    Date of Patent: December 1, 2009
    Assignee: Z Trim Holdings, Inc.
    Inventor: Triveni P. Shukla
  • Patent number: 7592030
    Abstract: A food product or composition has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of forming a cream when combined with the almonds and/or cashews, from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0005% by weight of salt. The composition is made by grinding from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, and adding from about 27% to about 65% by weight of a liquefying agent to form a cream. To this cream is added from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0006% by weight of salt, to form a mixture, which may then be frozen.
    Type: Grant
    Filed: March 3, 2005
    Date of Patent: September 22, 2009
    Assignee: Green Rabbit, LLC
    Inventor: Rose Anne Jarrett
  • Patent number: 7566467
    Abstract: Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf stable and provide high levels of fiber. Methods of preparing dried inulin infused vegetable products are described comprising the steps of providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food piece; and drying the inulin infused food piece to a finish water activity ranging from about 0.4 to 0.55.
    Type: Grant
    Filed: April 25, 2006
    Date of Patent: July 28, 2009
    Assignee: General Mills, Inc.
    Inventors: Barrie R. Froseth, Sean W. Creedon
  • Publication number: 20090162504
    Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.
    Type: Application
    Filed: December 21, 2007
    Publication date: June 25, 2009
    Inventors: ASHISH ANAND, VARADHARAJAN RADHAMANI BASKER, PHILLIP FRAZIER, RICHARD LAI, VAMSHIDHAR PUPPALA, WILLIAM CARTWRIGHT WELLER
  • Publication number: 20090162528
    Abstract: A fruit sugar product and a method of making it by first preparing a real fruit and preferably an organic fruit for dehydration. The fruit is then dehydrated by use of either an oven or an electric food dehydrator. The dehydrated fruit is then ground together with sugar to obtain a natural fruit sugar product.
    Type: Application
    Filed: December 24, 2007
    Publication date: June 25, 2009
    Inventor: Sara Mayer
  • Patent number: 7455870
    Abstract: A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.
    Type: Grant
    Filed: February 26, 2003
    Date of Patent: November 25, 2008
    Assignee: The J.M. Smucker Company
    Inventors: Jonathan D. Rock, John P. Hansen
  • Publication number: 20080254196
    Abstract: A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.
    Type: Application
    Filed: April 10, 2007
    Publication date: October 16, 2008
    Applicant: Del Monte Foods
    Inventors: Paul Coles, Karim Nafisi, Jackie Curtis, Frances Jin
  • Publication number: 20080248183
    Abstract: A method of producing a sugar free chocolate composition comprising the steps of: thoroughly mixing at least the following ingredients: 1 to 60% by weight agave syrup; and 25 to 99% by weight cacao liquor; so as to produce an aqueous solution; conching the aqueous solution; evaporating water from the aqueous solution utilizing an additional water removal means during the conching step to provide a conched chocolate; tempering the conched chocolate to provide a chocolate product; and forming the chocolate product.
    Type: Application
    Filed: April 5, 2007
    Publication date: October 9, 2008
    Inventor: Robert Brown