Dried Patents (Class 426/640)
  • Publication number: 20150118386
    Abstract: The objective of the present invention is to provide a strawberry dried product exhibiting high SOD enzyme activities and a preparation method therefor. Specifically, the objective of the present invention is to provide a strawberry dried product that maintains the maximum degree of the original shape, color, smell, and taste of fresh strawberries, that has nutrients such as vitamins, anthocyanin, and multiple amino acids, and exhibits high SOD enzyme activities. The present invention also relates to a drying method that enhances the preserved freshness of fresh strawberries. The method comprises cooling fresh strawberries in an average dropping temperature of 20° C. or more per minute, and sublimating same to obtain a strawberry dried product.
    Type: Application
    Filed: February 25, 2013
    Publication date: April 30, 2015
    Inventors: Yun Li, Kai Sun
  • Patent number: 8980362
    Abstract: The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to compositions comprising dry fruit or vegetable pulp and sugar powder, wherein the size of the sugar powder particles and pulp particles is selected in a way that, e.g., segregation of low density pulp particles is avoided during transportation and storage time.
    Type: Grant
    Filed: March 25, 2011
    Date of Patent: March 17, 2015
    Assignee: Nestec S.A.
    Inventors: Si-Ze Du, Yongcheng Liao, Hua Bai
  • Publication number: 20150067911
    Abstract: A method for breeding tomato plants that produce tomatoes with reduced fruit water content including the steps of crossing at least one Lycopersicon esculentum plant with a Lycopersicon spp. to produce hybrid seed, collecting the first generation of hybrid seeds, growing plants from the first generation of hybrid seeds, pollinating the plants of the most recent hybrid generation, collecting the seeds produced by the most recent hybrid generation, growing plants from the seeds of the most recent hybrid generation, allowing plants to remain on the vine past the point of normal ripening, and screening for reduced fruit water content as indicated by extended preservation of the ripe fruit and wrinkling of the fruit skin.
    Type: Application
    Filed: November 12, 2014
    Publication date: March 5, 2015
    Inventor: Arthur A. SCHAFFER
  • Patent number: 8945657
    Abstract: The present invention relates to a process for making a dehydrated pulp slurry comprising the steps of de-sugaring a pulp slurry, said de-sugaring process producing a pulp slurry with substantially no sugar content, and dehydrating said pulp slurry. The dehydrated pulp slurry produced by this process is such that, when reconstituted, the color, shape, and texture of the pulp contained therein is substantially the same as it was prior to undergoing the dehydrating step.
    Type: Grant
    Filed: June 22, 2010
    Date of Patent: February 3, 2015
    Assignee: The Coca-Cola Company
    Inventors: James J. Wang, Douglas A. Bippert
  • Patent number: 8945661
    Abstract: A snack-making process for manufacturing jujube snacks includes the following steps. Jujube fruit is harvested from a certain elevation above sea level. The fruit is air dried for between 30 and 120 days with substantially daily exposure to sunlight. The fruit is rinsed with water and air dried naturally between 30 and 60 minutes. The seeds are removed from the fruit and sliced into annular slices. The slices are baked for between 240 minutes to 360 minutes at a temperature of between 142 and 194 degrees F. The slices are cooled for between 30 minutes to 60 minutes at a temperature of between 50 and 60 degrees F. The slices are then cooled to below 15 degrees F. while maintaining the water content of the slices to less than 5%. The snack-making process may include the step of introducing a flavoring substance to the slices.
    Type: Grant
    Filed: March 19, 2014
    Date of Patent: February 3, 2015
    Inventor: Sang Gen Lee
  • 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: 20140356517
    Abstract: The invention provides a freeze-dried dulce de leche pieces. The invention further provides a snack food or confection including freeze dried fruit and dulce de leche wherein the dulce de leche is formed into pyramidal pieces, freeze dried to a final moisture content of about two to three percent or less, and admixed with grains, seeds, fiber or fruit powders.
    Type: Application
    Filed: May 2, 2014
    Publication date: December 4, 2014
    Inventors: Claudia URIBE, Steve V. Mendal, Ilanit Blumenfeld
  • Patent number: 8877277
    Abstract: A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure.
    Type: Grant
    Filed: November 29, 2011
    Date of Patent: November 4, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventor: Girish Ganjyal
  • Publication number: 20140308424
    Abstract: Disclosed is dried fruit or vegetable pulp preparation comprising dried fruit or vegetable pulp and at least one density modifying ingredient. The density modifying ingredient may be selected from the group consisting of complex carbohydrates or humectants.
    Type: Application
    Filed: July 22, 2011
    Publication date: October 16, 2014
    Applicant: NESTEC S.A.
    Inventors: Hua Bai, Yong-Cheng Liao, Zhong-wei Sun, Olivier Ballevre, Qingzhu Zhao
  • Publication number: 20140283164
    Abstract: This invention relates to a method for introgressing a form of seedlessness, viz. stenospermocarpy (SSC) from subgenus Euvitis Planch. across a partial sterility barrier and partial pollen incompatibility barrier into subgenus Muscadinia Planch. and the plants produced by the method.
    Type: Application
    Filed: March 12, 2014
    Publication date: September 18, 2014
    Applicant: SCARLET TANAGER LLC
    Inventor: PATTERSON JEFFREY BLOODWORTH
  • Publication number: 20140248404
    Abstract: An apparatus and method for increasing Vitamin D content in dried mushroom powder irradiates the powder with UV light with wavelengths in the range of about 200 to about 800 nanometers. The powder may be conveyed into the light chamber with a vibratory conveyor. The irradiated mushroom powder has an elevated Vitamin D2 level of at least 14,000 IU/gram.
    Type: Application
    Filed: May 9, 2014
    Publication date: September 4, 2014
    Applicant: Oakshire Holdings, Inc.
    Inventors: William F. CHALUPA, Gary M. SHROEDER
  • Patent number: 8821956
    Abstract: The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.
    Type: Grant
    Filed: November 12, 2010
    Date of Patent: September 2, 2014
    Assignee: Cooperatie Avebe U.A.
    Inventors: Marco Luigi Federico Giuseppin, Nelly Hermina van Nieuwenhuijzen, Teartse Tim Lambers, Robin Eric Jacobus Spelbrink
  • Patent number: 8795758
    Abstract: The present invention relates to a process to prepare a dried vegetable product comprising the steps of —subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the vegetable with (in) a hypertonic heat shock solution comprising at least one edible salt, at a temperature of 101 to 112 degrees C.; —coating the hypertonically heat shocked vegetable with a coating mix and —drying the coated hypertonically heat shocked vegetable.
    Type: Grant
    Filed: July 13, 2009
    Date of Patent: August 5, 2014
    Assignee: Conopco, Inc.
    Inventors: El-Sayed Abdel-Fattah, Rudi Günter Mueller, Vicki Clarissa Dey-Weisbecker
  • 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: 8734886
    Abstract: A powdered food composition comprising: (a) 30%-40% powdered dehydrated avocado; (b) 2%-6% powdered dehydrated mango; (c) 2%-6% powdered dehydrated prickly pear (nopal); and (d) 40%-60% oats, the composition having (i) 47%-49% carbohydrate content; (ii) 9%-11% protein content; (iii) 19%-25% monounsaturated vegetal fat (omega ?3 y omega ?6) content; (iv) 6%-9% raw fiber content; and (v) moisture content between 3%-7%, is disclosed. Also disclosed are a weight loss diet and a school meal diet.
    Type: Grant
    Filed: November 28, 2011
    Date of Patent: May 27, 2014
    Assignee: Quinasa, S.A. P.I. de C.V.
    Inventor: Dimas Jimenez Mendoza
  • Patent number: 8715768
    Abstract: A snack-making process for manufacturing jujube snacks includes the following steps. Jujube fruit is harvested from a certain elevation above sea level. The fruit is air dried for between 30 and 120 days with substantially daily exposure to sunlight. The fruit is rinsed with water and air dried naturally between 30 and 60 minutes. The seeds are removed from the fruit and sliced into annular slices. The slices are baked for between 240 minutes to 360 minutes at a temperature of between 142 and 194 degrees F. The slices are cooled for between 30 minutes to 60 minutes at a temperature of between 50 and 60 degrees F. The slices are then cooled to below 15 degrees F. while maintaining the water content of the slices to less than 5%. The snack-making process may include the step of introducing a flavoring substance to the slices.
    Type: Grant
    Filed: June 7, 2012
    Date of Patent: May 6, 2014
    Inventor: Sang Gen Lee
  • Publication number: 20140113031
    Abstract: A nutritional powder composition is disclosed. The nutritional powder composition comprises whey protein isolate, milled chia, hemp protein, wheat grass powder, and goji powder.
    Type: Application
    Filed: October 24, 2012
    Publication date: April 24, 2014
    Inventor: Taylor D. Lee
  • 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
  • Patent number: 8673381
    Abstract: A free flowing vegetable powder comprises an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter; 20-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and 5-75% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.
    Type: Grant
    Filed: January 31, 2007
    Date of Patent: March 18, 2014
    Assignee: Pacific Pure-Aid Company
    Inventors: Brenda K. Cremer, Henry K. Leung, Bridget Manis, Kelly S. Miller, Jason T. Niermann, Timothy F. Root, Mark W. Sheppard, Jim Stalder, Jo Ellen Wayne
  • Publication number: 20140047575
    Abstract: A novel garden bean variety, designated PV-803, is disclosed. The invention relates to the seeds of garden bean variety PV-803, to the plants of garden bean line PV-803 and to methods for producing a bean plant by crossing the variety PV-803 with itself or another bean line. The invention further relates to methods for producing a bean plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other garden bean lines derived from the variety PV-803.
    Type: Application
    Filed: August 7, 2012
    Publication date: February 13, 2014
    Applicant: POP VRIEND RESEARCH B.V.
    Inventor: Gerthon van de Bunt
  • Patent number: 8623438
    Abstract: A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fiber is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices.
    Type: Grant
    Filed: November 20, 2008
    Date of Patent: January 7, 2014
    Inventors: Erwin Hermann Schlager Riebl, Marco Antonio Fedelli Garrido
  • Publication number: 20130344228
    Abstract: A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter; 0-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and 5-95% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.
    Type: Application
    Filed: August 30, 2013
    Publication date: December 26, 2013
    Applicant: PACIFIC PURE-AID COMPANY D/B/A QUEST INTERNATIONAL FRUIT AND VEGETABLE PRODUCTS
    Inventors: BRENDA K. CREMER, HENRY K. LEUNG, BRIDGET MANIS, KELLY S. MILLER, JASON T. NIERMANN, TIMOTHY F. ROOT, MARK W. SHEPPARD, JIM STALDER, JO ELLEN WAYNE
  • Publication number: 20130337122
    Abstract: The present invention concerns a new method for dehydrating natural fruit and/or vegetable products in order to modify their textural properties, so as to obtain chewy and non-sticky dices or pieces intended to be used by people having (or suffering from) difficult chewing, for example in sweet food, in dried savoury food, in baby food, hospital food, food for seniors and/or clinical nutrition for people with medical conditions.
    Type: Application
    Filed: March 2, 2012
    Publication date: December 19, 2013
    Inventors: Hugues Falquerho, Cecile Pussat, Eric Vouland
  • Publication number: 20130333075
    Abstract: The present invention is referred to a method of production of plant powder for use in food and plant protection, preferentially obtained from plant crops of the Brassicaceae family (Crucifers). Also, the present invention is referred to a plant powder obtained by the procedure of the invention and the use of the plant-derived powder in food and plant protection as herbicide and insecticide. Moreover, this invention is referred to a foodstuff that incorporates the plant powder of the invention in edible forms either in solids, beverages, food supplements or additives, as well as a plant pest control product (herbicide and insecticide) that incorporates the plant powder of the invention.
    Type: Application
    Filed: November 7, 2011
    Publication date: December 12, 2013
    Inventors: Cristina Garcia Viguera, Diego A. Moreno Fernandez, Micaela Carvajal Alcaraz, Ma Carmen Maritnez Ballesta
  • Publication number: 20130330444
    Abstract: The present invention relates to a formulation of a moldable protein matrix which after drying has a high concentration (from 60% to 90%) of fruits, vegetables, chocolate or cocoa. It also allows for the incorporation of flavors and coloring agents in order to obtain a product that is very similar, both in texture and taste, to fruit, chocolate or cocoa. It may be used, directly or by incorporation, in different kind of food, such as ice creams, pastries and dairy products. The invention refers also to the process for the manufacture of products based on this matrix with a texture and taste similar of the fruit, vegetables and cocoa.
    Type: Application
    Filed: January 10, 2012
    Publication date: December 12, 2013
    Inventors: Claudia Marina Barbosa Senra Lopes, Domingos Paulo Ferreira De Almeida
  • Patent number: 8597714
    Abstract: One aspect of the present invention includes no sugar added dried and dessert fruits that do not contain added sugar, and moreover do not compromise the sweetness, flavor, color and texture properties of the dried and dessert fruits. Yet another aspect of the present invention includes a process for preparing no sugar added dried and dessert fruits that do not compromise the sweetness, flavor, color and texture properties of the dried and dessert fruits.
    Type: Grant
    Filed: March 17, 2006
    Date of Patent: December 3, 2013
    Assignee: Graceland Fruit, Inc.
    Inventors: Nirmal K. Sinha, Meena Sinha
  • Patent number: 8563070
    Abstract: Disclosed herein is a method of manufacturing citrus snacks. In this method, citrus fruits are sliced in a natural state and dried under reduced pressure so that the citrus fruits may be dried while containing the same nutrients as when fresh, thereby avoiding nutritional damage due to high temperature drying. Further, the citrus fruits containing various nutrients are provided to users in a snack form that allows more convenient ingestion, so that the citrus fruits may be easily ingested by children and the elderly to whom the supply of nutrition is essential.
    Type: Grant
    Filed: April 8, 2011
    Date of Patent: October 22, 2013
    Assignee: O'Jeju Agro Foodtech Holdings, Inc.
    Inventor: Young Beom Choi
  • Publication number: 20130269060
    Abstract: The present invention discloses Hemipteran insect inhibitory proteins, methods of using such proteins, nucleotide sequences encoding such proteins, methods of detecting and isolating such proteins, and their use in agricultural systems.
    Type: Application
    Filed: April 5, 2013
    Publication date: October 10, 2013
    Applicant: MONSANTO TECHNOLOGY LLC
    Inventors: James A. Baum, Artem G. Evdokimov, Farhad Moshiri, Timothy J. Rydel, Eric J. Sturman, Moritz von Rechenberg, Halong Vu, Andrew M. Wollacott, Meiying Zheng
  • Patent number: 8551554
    Abstract: The present invention relates to a method of making a powder from apple peel by providing an apple peel, subjecting the apple peel to a phytochemical preservation treatment, drying the treated apple peel, and grinding the dried, treated apple peel to a powder. A powder from apple peel having a phenolic content and a flavonoid content similar to fresh apple peel on a fresh weight basis, where the powder has a water activity of less than 0.30 is also disclosed. The present invention also relates to a method of treating cancer in a patient by administering a powder from apple peel to a patient under conditions effective to treat cancer. Also disclosed is a method of inhibiting proliferation of cancer cells by contacting cancer cells with a powder from apple peel under conditions effective to inhibit proliferation of the cancer cells.
    Type: Grant
    Filed: December 20, 2004
    Date of Patent: October 8, 2013
    Assignee: Cornell Research Foundation, Inc.
    Inventor: Rui Hai Liu
  • Publication number: 20130260013
    Abstract: Comestible products and methods of making the same are provided. In one aspect, a comestible product includes a composition comprising at least two of a dried protein, a dried vegetable, a dried fruit, a dried broth, a carbohydrate, and a flavoring. In another aspect, a comestible product includes a composition comprising, as a percentage by weight, between about 60% and about 98% of a dried product, between about 2% and about 40% of a flavoring, and the composition, as a percentage by weight, does not exceed 100%.
    Type: Application
    Filed: March 13, 2013
    Publication date: October 3, 2013
    Inventor: John David Crooch
  • Patent number: 8545919
    Abstract: A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter; 0-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and 5-95% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.
    Type: Grant
    Filed: January 31, 2008
    Date of Patent: October 1, 2013
    Assignee: Pacific Pure Aid Company
    Inventors: Brenda K. Cremer, Henry K. Leung, Bridget Manis, Kelly S. Miller, Jason T. Niermann, Timothy F. Root, Mark W. Sheppard, Jim Stalder, Jo Ellen Wayne
  • Publication number: 20130251884
    Abstract: A powder food product comprising one or more fruit components or one or more vegetable components or combination thereof together with an amount of whey protein isolate effective to encapsulate the one or more fruit components or one or more vegetable components or combination thereof.
    Type: Application
    Filed: July 29, 2011
    Publication date: September 26, 2013
    Inventors: Timothy Langrish, Shuosi Wang
  • Publication number: 20130196024
    Abstract: Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria.
    Type: Application
    Filed: March 12, 2013
    Publication date: August 1, 2013
    Applicant: WISCONSIN ALUMNI RESEARCH FOUNDATION
    Inventor: WISCONSIN ALUMNI RESEARCH FOUNDATION
  • Publication number: 20130171324
    Abstract: The present invention defines an apparatus and a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is substantially free of any additives such as frying oil, preservatives, added sugar and artificial sweeteners. The process is a vacuum drying process and utilizes a drying apparatus in the form of an autoclave which contains within it a stacked platen heat exchanger wherein trays of the fruit to be dried are placed between heated platens in the heat exchanger. The platens are heated using hot water or a hot water/steam mixture and the drying is done in the autoclave under pressure.
    Type: Application
    Filed: December 14, 2012
    Publication date: July 4, 2013
    Applicant: Chiquita Brands International Inc.
    Inventor: Chiquita Brands International Inc.
  • Publication number: 20130171325
    Abstract: The present invention defines an apparatus and a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is substantially free of any additives such as frying oil, preservatives, added sugar and artificial sweeteners. The process is a vacuum drying process and utilizes a drying apparatus in the form of an autoclave which contains within it a stacked platen heat exchanger wherein trays of the fruit to be dried are placed between heated platens in the heat exchanger. The platens are heated using hot water or a hot water/steam mixture and the drying is done in the autoclave under pressure.
    Type: Application
    Filed: December 14, 2012
    Publication date: July 4, 2013
    Applicant: Chiquita Brands International Inc.
    Inventor: Chiquita Brands International Inc.
  • Patent number: 8460731
    Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.
    Type: Grant
    Filed: May 2, 2008
    Date of Patent: June 11, 2013
    Inventor: Jack G. Mazin
  • Publication number: 20130129860
    Abstract: Nutritional compositions and methods for making and using said nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition that has fruit flakes that include docosahexaenoic acid. The docosahexaenoic acid can be incorporated directly in the fruit flakes.
    Type: Application
    Filed: November 5, 2010
    Publication date: May 23, 2013
    Applicant: NESTEC S.A.
    Inventor: Gabriela Chavez
  • Publication number: 20130122151
    Abstract: In some embodiments, the invention provides processes for making a spray-dried whole botanical food powder from a whole botanical food. The processes comprise combining 0-95% of a juice component and 5-100% of at least one non-juice component of a whole botanical food to create a whole botanical food slurry, the at least one non-juice component comprising 0-100% intact botanical food, 0-100% skin, 0-100% pomace, and 0-100% seed or seed fiber, wherein the juice and non-juice components total 100%; adding water to the whole botanical food slurry to produce a mixture with a solids content of about 1-50%; heating the mixture to reduce viscosity and improve flow properties; shearing the mixture to create a uniform slurry; and spray drying the uniform slurry to form a spray-dried whole botanical food product. Also provided are powderized compositions made, for example, using the disclosed processes.
    Type: Application
    Filed: May 30, 2012
    Publication date: May 16, 2013
    Applicant: DECAS BOTANICAL SYNERGIES, LLC
    Inventors: Reza Ghaedian, Rahul M. Shinde, Nilesh Karava
  • Patent number: 8431173
    Abstract: Disclosed are: dry tomatoes having excellent texture, flavor, and appearance, as well as being readily producible; and processed tomatoes suitable as a raw material for producing such dry tomatoes.
    Type: Grant
    Filed: February 19, 2009
    Date of Patent: April 30, 2013
    Assignee: Kagome Co., Ltd.
    Inventors: Masataka Someya, Takahiro Kawana, Katsutoshi Hosoi
  • 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: 8399040
    Abstract: A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the like. The product can replace shortenings and fats and oils, and can be used in these dairy products. A highly refined cellulosic materials (e.g., cellulose, modified celluloses, derivatized celluloses, hemicellulose, lignin, etc.) product can be prepared by generally moderate treatment and still provide properties that are equivalent to or improved upon the properties of the best highly refined cellulose products produced from more intense and environmentally unfriendly processes. Fruit or vegetable cells with an exclusively parenchymal cell wall structure can be treated with a generally mild process to form highly absorbent microfibers.
    Type: Grant
    Filed: June 2, 2011
    Date of Patent: March 19, 2013
    Assignee: Fiberstar Bio-Ingredient Technologies, Inc.
    Inventors: Brock Lundberg, Amanda Huppert
  • Patent number: 8389036
    Abstract: A process for processing a powdered or granular product, in particular in the form of a food-stuff, especially a product for infusion such as coffee, tea, cocoa, chocolate, preparation for broth and others, involves adding a liquid to a predetermined portion of the product and applying energy to the predetermined portion of product. Moreover, a layer (12) of material is made to adhere to a corresponding face (13) of a pre-determined portion of the product.
    Type: Grant
    Filed: January 10, 2007
    Date of Patent: March 5, 2013
    Inventor: Erminio Diolaiti
  • 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: 20130040022
    Abstract: The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Also a method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition.
    Type: Application
    Filed: October 4, 2011
    Publication date: February 14, 2013
    Inventor: AHMAD AMIRI
  • Publication number: 20130029010
    Abstract: This invention relates to a process for manufacture of a dry enzyme containing mixer granulation granule comprising the step of adding a particulate component to the mixer granulation process, wherein the particulate component constitutes less than 75 parts of the finished granule and the particles of the particulate component have an mean size of more than 40 ?m in its longest dimension. Also claimed is granules of the process, granules containing more than two particles of the particulate component and composition and methods of using the granules.
    Type: Application
    Filed: September 26, 2012
    Publication date: January 31, 2013
    Applicant: NOVOZYMES A/S
    Inventor: NOVOZYMES A/S
  • Patent number: 8323720
    Abstract: The disclosure provides a process for producing a ready-to-eat (RTE) fruit food product, comprising: obtaining a quantity of granulated fruit meal; and forming the fruit meal into a predetermined shaped product, comprising: applying a heat sufficient to cause the fruit meal to become tacky; and applying a compressive force to the tacky fruit meal to form the predetermined shape. In one embodiment, the process can use a mold to form the predetermined shape. Importantly, the fruit food product can be formed into a stable predetermined shaped product independent of baking the product. The heat sufficient to cause the fruit meal to be come tacky generally causes the fruit meal to be between 80° F. (27° C.) to 200° F. (93° C.). For example, the compressive force can between 1 pound force (0.4 kilograms) to 16 pounds force (7.3 kilograms) for an exemplary 2 inch (5 cm) cookie/biscuit.
    Type: Grant
    Filed: February 26, 2009
    Date of Patent: December 4, 2012
    Inventor: J. Kirk Jordan
  • Publication number: 20120263861
    Abstract: A powdered food composition comprising: (a) 30%-40% powdered dehydrated avocado; (b) 2%-6% powdered dehydrated mango; (c) 2%-6% powdered dehydrated prickly pear (nopal); and (d) 40%-60% oats, the composition having (i) 47%-49% carbohydrate content; (ii) 9%-11% protein content; (iii) 19%-25% monounsaturated vegetal fat (omega-3 y omega-6) content; (iv) 6%-9% raw fiber content; and (v) moisture content between 3%-7%, is disclosed. Also disclosed are a weight loss diet and a school meal diet.
    Type: Application
    Filed: November 28, 2011
    Publication date: October 18, 2012
    Applicant: QUINASA, S. A. P. I. DE C. V.
    Inventor: Dimas JIMENEZ MENDOZA
  • Publication number: 20120237638
    Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.
    Type: Application
    Filed: March 21, 2012
    Publication date: September 20, 2012
    Inventor: Jack Mazin
  • Publication number: 20120213909
    Abstract: A canola germplasm confers on a canola seed the traits of high protein content and low fiber content, wherein the canola plant produces a seed having, on average, at least 68% oleic acid (C18:1) and less than 3% linolenic acid (C18:3). The canola seed traits may also include at least 45% crude protein and not more than 18% acid detergent fiber content on an oil-free, dry matter basis. Certain embodiments further comprise one or more traits selected from the group consisting of reduced polyphenolic content and increased phosphorous content. In particular embodiments, the invention concerns canola plants comprising such germplasm and plant commodity products (e.g., seeds) produced therefrom. Canola plants comprising a germplasm of the invention may exhibit favorable seed composition characteristics that make them particularly valuable as a source for canola meal.
    Type: Application
    Filed: February 21, 2012
    Publication date: August 23, 2012
    Applicants: Dow AgroSciences LLC, AGRIGENETICS, INC.
    Inventors: Thomas J. Kubik, Gregory R. Gingera, Van L. Ripley, Michelle E. Beaith, Thomas G. Patterson
  • Publication number: 20120174266
    Abstract: According to the invention, there are provided novel canola cultivars, seeds of canola cultivars, to the plants, or plant parts, of novel canola cultivars and to methods for producing a canola plants produced by crossing the novel canola cultivars with themselves or another canola cultivar, and the creation of variants by mutagenesis or transformation of the canola cultivars. The novel canola cultivar(s) include canola plants having a desired trait that includes an oleic acid value of about 70% and a yield greater than about 2100 kg/ha, and oils canola seeds having an oleic acid content of greater than about 70% and an ?-linolenic acid value of less than about 3%.
    Type: Application
    Filed: November 23, 2011
    Publication date: July 5, 2012
    Applicant: AGRIGENETICS, INC.
    Inventors: Thomas J. Kubik, Van L. Ripley, Michelle E. Beaith