Low Calorie, Low Sodium Or Hypoallergic Patents (Class 426/804)
  • Patent number: 8900650
    Abstract: A low-sodium salt composition includes a carrier particle having disposed thereon a plurality of salt crystallites of an average size of less than about 20 microns. The low-sodium salt compositions are useful as salt-alternative products that impart a salty taste with less sodium content than an equivalent volume of sodium chloride by itself.
    Type: Grant
    Filed: April 8, 2013
    Date of Patent: December 2, 2014
    Inventors: Ya-Jane Wang, Sakharam K. Patil
  • Patent number: 8790735
    Abstract: Methods and food product compositions are provided for preferentially reducing absorption of saturated fat whereby the effective caloric content of a fat-containing food product is reduced by about 25% of the effective caloric content contributed by a saturated fat. This food product is prepared with a major portion of the saturated fat present in the food product being complexed with a solubilized alpha and/or beta cyclodextrin. Food products comprising a fat component comprising mixtures of saturated and unsaturated fat fractions are provided wherein the saturated fat fraction is desirably selectively more complexed to reduce its relative metabolic availability.
    Type: Grant
    Filed: December 14, 2006
    Date of Patent: July 29, 2014
    Assignee: General Mills, Inc.
    Inventor: David W. Plank
  • 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: 8728553
    Abstract: A method for maintaining, optimizing, strengthening or promoting cardiovascular health of an individual, wherein an amount of menaquinone has been added to a food product such that the level of menaquinone is 5 to 5000 ?g per 100 g of food product.
    Type: Grant
    Filed: December 11, 2012
    Date of Patent: May 20, 2014
    Assignee: Nattopharma ASA
    Inventors: Paul Thomas Quinlan, Cees Vermeer
  • Patent number: 8609176
    Abstract: A food composition is provided useful for decreasing the amount of sodium while maintaining a high perceived saltiness of the food composition. The food composition comprises a particulate phase and a soluble phase and a selective sodium distribution between the phases whereby the amount of sodium in the particulate phase is at least 4 wt %, more preferably at least 10 wt %, more preferably at least 15 wt % and most preferably at least 20 wt %, and preferably at most 99.99 wt %, more preferably at most 99 wt %, more preferably at most 90 wt %, most preferably at most 70 wt % by weight of the total amount of sodium in the particulate and soluble phase.
    Type: Grant
    Filed: November 29, 2007
    Date of Patent: December 17, 2013
    Assignee: Conopco Inc.
    Inventors: Johanna Louise Busch, Jacoba Anna Maria Keulemans, Gerrit Jan van den Oever, Freek Reckweg
  • Patent number: 8507027
    Abstract: The present invention relates to a method for enhancing salty taste-like taste of food and drink, as well as providing a seasoning composition and a salty taste-like taste enhancer to be provided to the method. The present invention provides a seasoning composition including a 5?-ribonucleotide and a branched-chain amino acid; the seasoning composition and the salty taste-like taste enhancer containing 0.45 to 81 parts by weight of the branched-chain amino acid relative to 100 parts by weight of the 5?-ribonucleotide; and a method for enhancing salty taste-like taste of food and drink containing 2 to 90 parts by weight of the 5?-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid.
    Type: Grant
    Filed: March 26, 2008
    Date of Patent: August 13, 2013
    Assignee: Japan Tobacco Inc.
    Inventors: Junko Tanizawa, Yoshiya Fushimi
  • Patent number: 8420152
    Abstract: Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which are beneficial to the health of humans. The salt substitute also contains minerals, such as potassium or magnesium, which facilitate sodium excretion from the body and thus reduce the harmful effects of sodium accumulated in the body. Further, the salt substitute has a mineral balance created by the plant's innate metabolism and tastes salty enough for use as a substitute for table salt, and contains organic nutrients including amino acids, which are nutritionally beneficial and reduce the bitterness of minerals present in large amounts, thereby providing a good taste.
    Type: Grant
    Filed: May 7, 2008
    Date of Patent: April 16, 2013
    Assignee: Phytoco Corporation
    Inventors: Deuk Hoi Kim, Tae Hyun Kim
  • Patent number: 8282978
    Abstract: A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil, and drying the dispersion. Also, the substitute made by the method and a dehydrated refried bean product made using the oil substitute.
    Type: Grant
    Filed: January 28, 2011
    Date of Patent: October 9, 2012
    Assignee: Basic American, Inc.
    Inventors: Peter Dennis Jensen, Henry J. Camin, Paul William Gover, Dennis Salvatore Greco
  • Patent number: 8252315
    Abstract: This invention is directed generally to compositions (including foods, supplements, treats, toys, etc.) for animal (including pet) consumption, and particularly hypoallergenic compositions, and more particularly semi-solid hypoallergenic compositions and hypoallergenic compositions that comprise a hydrolysate. This invention also is directed generally to methods for using such compositions. This invention is further directed generally to processes for making such compositions.
    Type: Grant
    Filed: October 31, 2008
    Date of Patent: August 28, 2012
    Assignee: Hill's Pet Nutrition, Inc.
    Inventors: Mark Dierking, Dennis Edward Jewell, Luis Jose Montelongo, Fernando Qvyjt, Naina Kiran Shah, Timothy Glen Vande Giessen
  • Patent number: 8252314
    Abstract: This invention is directed generally to compositions (including foods, supplements, treats, toys, etc.) for animal (including pet) consumption, and particularly hypoallergenic compositions, and more particularly semi-solid hypoallergenic compositions and hypoallergenic compositions that comprise a hydrolysate. This invention also is directed generally to methods for using such compositions. This invention is further directed generally to processes for making such compositions.
    Type: Grant
    Filed: November 23, 2004
    Date of Patent: August 28, 2012
    Assignee: Hill's Pet Nutrition, Inc.
    Inventors: Mark Dierking, Dennis Jewell, Luis Montelongo, Fernando Qvyjt, Naina Shah, Timothy Vande Giessen
  • Patent number: 8242180
    Abstract: Low sugar solid food product such as a cracker, chip, shelf-stable bread or crouton, that promotes satiety primarily as a result of its high fiber and protein content. The fiber plus protein content, expressed in grams, times n=kcal per portion, where n is from 5 to 10 gives a result from 1 to 3.
    Type: Grant
    Filed: October 20, 2008
    Date of Patent: August 14, 2012
    Assignee: Susan B. Roberts, LLC
    Inventor: Susan B. Roberts
  • Patent number: 8158181
    Abstract: Steviol glycoside isomers are provided having the formula: wherein R1 may be 1-?-D-glucopyranosyl or 2-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, and R2 may be hydrogen, 1-?-D-glucopyranosyl, 2-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, 2,3-bis(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, 2-(1-?-L-rhamnopyranosyl)-1-?-D-glucopyranosyl, 2-(1-?-L-rhamnopyranosyl)-3-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, or 2-(1-?-D-xylopyranosyl)-3-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl. Methods for making steviol glycoside isomers are also disclosed. These compounds may be present in food and beverage products as non-nutritive sweeteners.
    Type: Grant
    Filed: April 22, 2011
    Date of Patent: April 17, 2012
    Assignee: PepsiCo, Inc.
    Inventor: Thomas Lee
  • Patent number: 8017168
    Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as rubisco protein, rubiscolin, rubiscolin derivatives, ACE inhibitory peptide, and combinations thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
    Type: Grant
    Filed: November 2, 2006
    Date of Patent: September 13, 2011
    Assignee: The Coca-Cola Company
    Inventors: Indra Prakash, Grant E. DuBois
  • Patent number: 7964232
    Abstract: Steviol glycoside isomers are provided having the formula: wherein R1 may be hydrogen, 1-?-D-glucopyranosyl, or 2-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, and R2 may be hydrogen, 1-?-D-glucopyranosyl, 2-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, 2,3-bis(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, 2-(1-?-L-rhamnopyranosyl)-1-?-D-glucopyranosyl, 2-(1-?-L-rhamnopyranosyl)-3-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl, or 2-(1-?-D-xylopyranosyl)-3-(1-?-D-glucopyranosyl)-1-?-D-glucopyranosyl. Methods for making steviol glycoside isomers are also disclosed. These compounds may be present in food and beverage products as non-nutritive sweeteners.
    Type: Grant
    Filed: September 17, 2007
    Date of Patent: June 21, 2011
    Assignee: PepsiCo, Inc.
    Inventor: Thomas Lee
  • Patent number: 7879385
    Abstract: A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil, and drying the dispersion. Also, the substitute made by the method and a dehydrated refried bean product made using the oil substitute.
    Type: Grant
    Filed: May 3, 2007
    Date of Patent: February 1, 2011
    Assignee: Basic American, Inc.
    Inventors: Peter Dennis Jensen, Henry J. Camin, Paul William Gover, Dennis Salvatore Greco
  • Patent number: 7851010
    Abstract: The present invention relates to a dietary composition produced by a process involving extruding a protein containing product and water through an extruder (e.g., at about 50-about 450 rpm and at a temperature of about 40° to about 120° C., wherein the residence time of the protein containing product (e.g., whey protein isolate) in the extruder is about 15-about 90 seconds) to produce the dietary composition, wherein the dietary composition contains partially denatured protein containing product or totally denatured protein containing product or mixtures thereof. The present invention also concerns a food product containing at least one food ingredient and a dietary fiber composition.
    Type: Grant
    Filed: July 17, 2006
    Date of Patent: December 14, 2010
    Assignee: The United States of America, as represented by the Secretary of Agriculture
    Inventor: Charles I. Onwulata
  • Patent number: 7763301
    Abstract: Emulsified liquid shortening compositions comprising amorphous insoluble dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-particulation by high shear via homogenization and combined with water and lipid. These ingredients are mixed to form a mixture. The mixture can then be subjected to colloid milling or other equivalent methods of emulsification, for example homogenization and ultrasonification treatment, in the presence of food grade emulsifiers, for example lecithin, and the emulsified mixture can be pasteurized.
    Type: Grant
    Filed: July 22, 2006
    Date of Patent: July 27, 2010
    Assignee: Z Trim Holdings, Inc.
    Inventor: Triveni Shukla
  • Patent number: 7691430
    Abstract: A novel high-protein, reduced carbohydrate food material technology, and high-protein, reduced carbohydrate food products made therefrom, in which the food products meet high organoleptic, stability, and taste/texture standards. This novel material technology possesses numerous controllable functional characteristics, including high to low adhesion, high to low volume expansion, high to low tensile strength, and high to low break elongation, all of which are critical to both processing needs as well as final food product specifications. The material technology allows for the processing of proteinaceous foods on common process equipment, the foods including but not limited to chips, snacks, crackers, wafers, bars, flat breads, cookies, biscuits, breads, bagels, cakes, waffles, pancakes, french fries, pasta, pizza dough, breakfast cereals, muffins, doughnuts, pastries, and meat analogs.
    Type: Grant
    Filed: November 6, 2002
    Date of Patent: April 6, 2010
    Assignee: Medwell Foods, Inc.
    Inventor: Charles H. Marsland
  • Patent number: 7629008
    Abstract: A low-calorie whole grain cereal bars is provided that includes whole grain and binder in amounts effective for providing a cereal bar with at least about 15 weight % or more whole grain, at least about 5 weight % or more protein, about 5 weight % or more fiber, and at least 120 or less calories per 28 gram bar. The cereal bars are low in calories but still provide a good source of whole grain and fiber while maintaining an acceptable taste and organoleptic properties.
    Type: Grant
    Filed: November 7, 2005
    Date of Patent: December 8, 2009
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Edward C. Coleman, Abigail H. Schmid, Meagan C. Katz, Sharon Birney
  • Patent number: 7560443
    Abstract: Mixtures of fructose and lactose are useful for reducing caloric intake and glycemic index for individuals who are overweight, glucose-impaired, diabetic, or who just consume too large a fraction of their calories from “added sugars”. The fructose/lactose sweetener is included in the daily diet as a one-for-one replacement for “added sugars” in various edible formulations without sacrificing quality of taste. Sucrose can be used as a replacement for all or part of the fructose in the claimed sweetener to increase sweetness or improve certain functional properties without substantially changing caloric value. The claimed mixtures of fully-caloric sugars work synergistically to reduce available calories and blood sugar concentration. Specifically, fructose interferes strongly with normal small-intestinal absorption of lactose and interferes moderately with sucrose absorption, while lactose interferes with normal small-intestinal absorption of both sucrose and starch.
    Type: Grant
    Filed: June 12, 2003
    Date of Patent: July 14, 2009
    Assignee: Vivalac, Inc. A Maryland Corp.
    Inventors: Lee R Zehner, Warren L. Zehner
  • Patent number: 7241468
    Abstract: Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.
    Type: Grant
    Filed: December 18, 2000
    Date of Patent: July 10, 2007
    Assignee: The Procter & Gamble Company
    Inventors: Russell Bruce Naber, Jeffrey John Kester, Johnson Watson McRorie, Jr., Stacey Lynne Adams, Richard Gerard Schafermeyer
  • Patent number: 7229658
    Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetness improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.
    Type: Grant
    Filed: October 28, 1999
    Date of Patent: June 12, 2007
    Assignee: San-Ei Gen F.F.I., Inc
    Inventors: Maki Inoue, Kazumi Iwai, Naoto Ojima, Takuya Kawai, Mitsumi Kawamoto, Shunsuke Kuribi, Miho Sakaguchi, Chie Sasaki, Kazuhito Shizu, Mariko Shinguryou, Kazutaka Hirao, Miki Fujii, Yoshito Morita, Nobuharu Yasunami, Junko Yoshifuji
  • Patent number: 7166316
    Abstract: The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100% denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt. The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.
    Type: Grant
    Filed: December 19, 2001
    Date of Patent: January 23, 2007
    Assignee: Nandi Proteins Limited
    Inventor: Lydia Johanna Campbell
  • Patent number: 7026007
    Abstract: Method of pork meat products production (cooked—sausages—salamis of comminuted meat) with direct incorporation of olive oil and maximum possible animal fat substitution, which includes the following phases: a. Mixing of lean pork meat with water, salt, polyphosphates, preservatives, vegetable proteins, milk proteins and starch; b. Addition of olive oil and mixing; c. the mixture is encased with simultaneous application of vacuum and is pasteurized; d. cooling of the product. Products based on meat with incorporation of olive oil, which are produced according to this method, have an excellent stability as far as structure is concerned (compactness) and the sensory characteristics of olive oil which these products contain remain unchangeable.
    Type: Grant
    Filed: May 29, 2001
    Date of Patent: April 11, 2006
    Assignee: Creta Farm Anonimos Viomichaniki & Emporiki Etaireia
    Inventor: Emmanouil Domazakis
  • Patent number: 7011857
    Abstract: Compositions and methods of losing weight are described that are suitable for individuals susceptible to gastric hyperacidity or gastroesophageal reflux. The compositions include in part a snack food having two or more rapidly digestible carbohydrates, in which the foodstuff or an aqueous mixture of the foodstuff and water has a pH equal to or greater than about 6, and in which the snack is substantially protein-free. The method of weight loss suitable for an individual with gastric hyperacidity includes substantially limiting the individual's caloric intake to about 1400 calories or less for women and 1800 calories or less for men in which the caloric intake includes one or more substantially protein-free snack foodstuffs having two or more rapidly digestible carbohydrates, in which an aqueous mixture of the foodstuff with water has a pH equal to or greater than about 6 and in which the individual loses weight.
    Type: Grant
    Filed: March 13, 2002
    Date of Patent: March 14, 2006
    Assignee: Massachusetts Institute of Technology
    Inventors: Judith J. Wurtman, Richard J. Wurtman
  • Patent number: 7008660
    Abstract: Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging between 1 and 5%, those percentages being expressed by weight relative to the total weight of the commercial product, and method for making said frozen dessert with very high protein and very low calorie content.
    Type: Grant
    Filed: February 27, 2001
    Date of Patent: March 7, 2006
    Assignee: Ceprodi—Compagnie Europeennee De Produits Dietetiques
    Inventor: Réginald Allouche
  • Patent number: 6821545
    Abstract: The present invention is a composition of matter comprising an edible, wholly or partially nondigestible low calorie fat material having a non-Newtonian pseudoplastic rheology at body temperature. In particular, at 100° F. (37.8° C.) the fat material has: (a) a viscosity of at least about 2.5 poise at a shear rate of 800 seconds−1, a viscosity of at least about 4.0 poise at a shear rate of 100 seconds−1, and a viscosity of at least about 15.0 poise at a shear rate of 10 seconds−1; (b) a yield point of at least about 2,500 dynes/cm2; (c) a thixotropic area of at least about 0.20×106 dynes/cm2-sec.; and (d) a liquid/solid stability of at least about 50%. The composition is useful as a substitute for triglyceride fats in low calorie fat-containing food products, and as a method for reducing serum cholesterol.
    Type: Grant
    Filed: February 9, 1988
    Date of Patent: November 23, 2004
    Assignee: Procter & Gamble
    Inventors: Christian Albert Bernhardt, Harry Madison Taylor
  • Patent number: 6821534
    Abstract: A composition comprising partially hydrolyzed proteins for use as a hypoallergenic pet food, and a process for producing it.
    Type: Grant
    Filed: June 4, 2002
    Date of Patent: November 23, 2004
    Assignee: Nestec S.A.
    Inventors: Lawrence McDaniel, III, Dorothy P. Laflamme, Steven S. Hannah, Robert M. Stuckey
  • Patent number: 6797299
    Abstract: A method for desalting nutritional supplements with animal protein, and a method for regenerating the ion exchange resin used in the desalting process are provided. The desalting method includes: (1) setting up a first, and a second columns containing strongly acidic cation exchange resin, and strongly basic anion exchange resin respectively; (2) passing the nutritional supplement, predetermined temperature and volume, through the first column to exchange sodium ions in the supplement for the cations, and thruogh the second column to exchange the anions; and (3) concentrating the nutritional supplement.
    Type: Grant
    Filed: February 5, 2002
    Date of Patent: September 28, 2004
    Assignee: Great Wall Enterprise Co., Ltd.
    Inventors: Che-Lang Chang, Shyh-Dan Lin, Whae-Ling Chuang, Chien-Hong Chen
  • Patent number: 6783792
    Abstract: A composition comprising partially hydrolyzed proteins for use as a hypoallergenic pet food, and a process for producing it.
    Type: Grant
    Filed: June 4, 2002
    Date of Patent: August 31, 2004
    Assignee: Nestec S.A.
    Inventors: Lawrence McDaniel, III, Dorothy P. Laflamme, Steven S. Hannah, Robert M. Stuckey
  • Patent number: 6777020
    Abstract: Disclosed are a potato flakes and the method for making the same. The potato flakes can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks.
    Type: Grant
    Filed: July 17, 2001
    Date of Patent: August 17, 2004
    Assignee: The Procter & Gamble Co.
    Inventors: Maria Dolores Martinez-Serna Villagran, Eileen Marie Boyle, Jianjun Li, Marko Stojanovic, David Kee Yang, Donald Ray Patton, Helena Aino Soini
  • Patent number: 6777397
    Abstract: Mixtures of fructose and lactose are useful for reducing caloric intake and glycemic index for individuals who are overweight, glucose-impaired, diabetic, or who just consume too large a fraction of their calories from “added sugars”. The fructose/lactose sweetener is included in the daily diet as a one-for-one replacement for “added sugars” in various edible formulations without sacrificing quality of taste. Sucrose can be used as a replacement for all or part of the fructose in the claimed sweetener to increase sweetness or improve certain functional properties without substantially changing caloric value. The claimed mixtures of fully-caloric sugars work synergistically to reduce available calories and blood sugar concentration. Specifically, fructose interferes strongly with normal small-intestinal absorption of lactose and interferes moderately with sucrose absorption, while lactose interferes with normal small-intestinal absorption of both sucrose and starch.
    Type: Grant
    Filed: September 3, 2002
    Date of Patent: August 17, 2004
    Assignee: Vivalac, Inc.
    Inventors: Lee R Zehner, Warren L. Zehner
  • Patent number: 6749884
    Abstract: The present invention provides meat products comprising fat contents less than halves of those of conventional meat products and soy protein, and, possessing plasma-cholesterol-suppressing property. Due to reduced fat contents and addition of soy protein with the plasma-cholesterol-suppressing property, the meat products of the invention can improve plasma lipids without reducing favorable texture and taste of the meat products.
    Type: Grant
    Filed: March 9, 1998
    Date of Patent: June 15, 2004
    Assignee: Nippon Meat Packers, Inc.
    Inventors: Fumiki Morimatsu, Shinichiro Katsuda, Mikako Sato, Masayo Nakagami
  • Patent number: 6740350
    Abstract: Chewy confectionery compositions made from fats, optional proteins, carbohydrates comprising reducing sugars and non-reducing sugars having a ratio of from about 1:0.2 to about 1:1, and one or more dietary fibers. The ingredients are present in the compositions in specific amounts and ratios so that the fiber can be easily incorporated into the confectionery compositions without adversely affecting the stability, feel, and taste of the compositions. Preferably, the composition is a “fiber chew” in the form of a palatable, good tasting, bite-sized confectionery containing the dietary fiber.
    Type: Grant
    Filed: March 12, 2002
    Date of Patent: May 25, 2004
    Assignee: Bristol-Myers Squibb Company
    Inventor: Eric John Pfeiffer
  • Patent number: 6713466
    Abstract: A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol, stanol and a carboxylic acid in the presence of an effective amount of a catalyst selected from the group consisting of calcium oxide, calcium hydroxide, a calcium salt of a carboxylic acid, magnesium hydroxide and combinations thereof described herein below.
    Type: Grant
    Filed: April 19, 2002
    Date of Patent: March 30, 2004
    Assignee: Cognis Corporation
    Inventors: Norman Milstein, Manfred Biermann, Peter Leidl, Rainer von Kries
  • Patent number: 6689405
    Abstract: A composition suitable for use as a fat-like substitute in low-calorie, aqueous-based foodstuffs comprising dry, water-dispersible particles, said particles consisting of an agglomerate of microreticulated or microfibrillated microcrystalline cellulose in a predominant amount by weight, and a hydrocolloid selected from a carboxymethylcellulose and xanthan gum in an amount sufficient to provide effective coverage of the cellulose.
    Type: Grant
    Filed: January 27, 1995
    Date of Patent: February 10, 2004
    Assignee: FMC Corporation
    Inventors: Domingo C. Tuason, Jr., Thomas A. Ruszkay, Sydney Heese
  • Patent number: 6630586
    Abstract: The subject matter of the invention is branched maltodextrins, characterised by the fact that they present between 22% and 35%, preferably between 27 and 34%, glucosidic linkages 1→6, a content of reducing sugars lower than 20%, a polymolecularity index lower than 5 and a number average molecular weight Mn at most equal to 4500 g/mole, and the method of obtaining these branched maltodextrins.
    Type: Grant
    Filed: December 3, 1999
    Date of Patent: October 7, 2003
    Assignee: Roquette Freres
    Inventors: Catherine Fouache, Pierrick Duflot, Philippe Looten
  • Patent number: 6569473
    Abstract: There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130° C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.
    Type: Grant
    Filed: May 24, 2001
    Date of Patent: May 27, 2003
    Assignee: Fuji Oil Company, Limited
    Inventors: Hirokazu Maeda, Hitoshi Furuta, Chiemi Takei, Toshiaki Saito, Hiroyuki Mori, Kazunobu Tsumura
  • Patent number: 6569483
    Abstract: Food composition in the form of a flour comprising at least 50% of protein, less than 15% of carbohydrates and 35 to 50% of plant fibers; preferably the carbohydrate content is less than 10%, advantageously less than 5%; this composition may be used as a substitute for wheat flour in the preparation of foods such as pasta, bread, bread sticks, bakery products and pastries and constitutes the basis of a method for improving the appearance of a person by achieving a loss of weight which is beneficial from the aesthetic point of view.
    Type: Grant
    Filed: October 18, 2001
    Date of Patent: May 27, 2003
    Inventor: Mathias C. Zohoungbogbo
  • Patent number: 6548103
    Abstract: A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The “protein containing oil suspension” comprises high amounts of protein and fiber. The “sugar containing oil suspension” comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.
    Type: Grant
    Filed: March 20, 2001
    Date of Patent: April 15, 2003
    Assignee: The Procter & Gamble Co.
    Inventors: Vincent York-Leung Wong, Richard Joseph Sackenheim, Susana R. Waimin Siu
  • Patent number: 6544573
    Abstract: An oil-in-water emulsion containing a gum system having a solids level of 22% or less, which provides a clear to translucent appearance and includes carrageenan, xanthan gum and propylene glycol alginate.
    Type: Grant
    Filed: August 16, 2000
    Date of Patent: April 8, 2003
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: Lamuel P. Pajela, Christopher Wilson, Thomas John Wajda, Jr.
  • Patent number: 6541061
    Abstract: By this invention, low calorie fat compositions comprising the use of acylated glycerides are provided. Of particular interest is the use of triglyceride compositions having a at least one acylated fatty acid. Preferably, the acylated fatty acid has a melting temperature above 40° C. The acylated glyceride compositions find use as low calorie fat ingredients in food compositions. The low calorie fat compositions of the present invention demonstrate a caloric value of less than 6.5 kcal/g. Such low calorie fat compositions find use in the preparation of food compositions wherein at least a portion of the fat ingredients have been replaced with a acylated glyceride compositions of the present invention.
    Type: Grant
    Filed: April 4, 2001
    Date of Patent: April 1, 2003
    Assignee: Monsanto Technology LLC
    Inventors: Damodara Gopal, John Finley
  • Patent number: 6531171
    Abstract: The present invention is directed to food or nutritional products containing betaine. Also disclosed are methods for lowering the activity of water (A&ohgr;) and retarding microbial spoilage in an intermediate food or nutritional product, comprising including betaine and a humectant in said food or nutritional product.
    Type: Grant
    Filed: July 3, 2001
    Date of Patent: March 11, 2003
    Assignee: Nutricia USA, Inc.
    Inventors: Andree Armand, Denise W. Lam, Steve Rittmanic, Samina Vanwinkle
  • Patent number: 6524639
    Abstract: The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.
    Type: Grant
    Filed: June 27, 2002
    Date of Patent: February 25, 2003
    Inventors: Saul Rogols, Denise M. Sirovatka, Robert G. Widmaier
  • Patent number: 6521274
    Abstract: Provided is a preparative royal jelly with low caloric value, which contains a raw royal jelly, erythritol and oligosaccharide derived from soybean, and is in the form of a paste.
    Type: Grant
    Filed: April 4, 2000
    Date of Patent: February 18, 2003
    Assignee: Cera Rica Noda Co., Ltd.
    Inventors: Ying Ying Xu, Masayuki Nomura
  • Patent number: 6495185
    Abstract: The invention relates to the use of flavonoids as flavoring substances and/or as salt substitutes. A mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition. The flavonoid preparation may be used as a general flavouring substance and as a salt substitute in home cooking as well as in food industry.
    Type: Grant
    Filed: June 16, 1999
    Date of Patent: December 17, 2002
    Assignee: SLK Foundation
    Inventor: Lasse Juhani Kurppa
  • Patent number: 6485775
    Abstract: A starchy food-based fat mimetic suitable for use in smooth-textured products, and methods of making the fat mimetic are disclosed. In one method, potato granules are comminuted to fine particles so that at least 90% by weight of the fine potato particles have a particle size of less than about 50 microns. The potato granules can be comminuted by dispersing the potato granules in an aqueous liquid to form a slurry and homogenizing the slurry. The homogenized slurry can be used as a fat mimetic, or it can be dried to form a potato powder which can be added to food products as a fat mimetic. Also, mimetics made by the same process from other starch foods such as fresh potatoes, potato flakes, corn, wheat, rice or beans.
    Type: Grant
    Filed: October 15, 1999
    Date of Patent: November 26, 2002
    Assignee: Basic American, Inc.
    Inventors: Henry J. Camin, Lawrence G. Johnson, Rick C. Norton, Joel R. Tinsley, Richard A. Williams
  • Patent number: 6472002
    Abstract: A diet food formula for overweight people and diabetics, comprising of agar, carrageenans, alginate, chlorella, spirulina, and water. The diet food formula comprises of all natural materials. The diet food formula cannot be metabolized by the human body after ingestion and will supply the human body with proper nutrients that it requires.
    Type: Grant
    Filed: December 4, 2000
    Date of Patent: October 29, 2002
    Inventors: Xue Wu Liu, Tian Xiao Liu, Xuewen Liu, Rui Li
  • Patent number: 6455095
    Abstract: A dietary supplement for legume protein containing galactosidase, methionine, medium chain fatty acids or their derivatives, and optionally thermogenic additives, antioxidants, vitamins and spices. Improved legume protein is also provided, wherein the dietary supplement is already admixed with the legume protein. It may be formulated as a dried powder that can easily be reconstituted as refried beans, protein shakes, soups and the like. Alternatively, ready-to-eat foods may be prepared as described. A method of reducing body weight is also provided, the method being consuming at least a single serving of legume protein per day, wherein said legume protein is as described above. Methods of weight control, include avoiding the consumption of foods with a high glycemic index and consuming foods with a low glycemic index and also avoiding the consumption of foods that stimulate the appetite and consuming foods that satiate the appetite.
    Type: Grant
    Filed: May 30, 2001
    Date of Patent: September 24, 2002
    Assignee: ThermoBean L.P.
    Inventors: Leonard J. Wong, Thomas S. Parker
  • Patent number: 6447824
    Abstract: A substitute for edible oil and fat, which contains fine particles having an average particle size of 250 microns or less and a surface hydrophobic degree of 35 g or less as the oil absorption measured by the oil absorption assay method of JIS K6223, as well as a food containing the substitute for edible oil and fat. The substitute for edible oil and fat renders possible achievement of low oil content and low calorie of food mainly including bakery products.
    Type: Grant
    Filed: November 30, 2000
    Date of Patent: September 10, 2002
    Assignee: Ajinomoto Co., Inc.
    Inventors: Akihiro Watanabe, Chie Sasaki, Masahiko Nonaka, Hideshi Matoba