Starch Base Snack Product Patents (Class 426/808)
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Patent number: 6589328Abstract: The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which may contain an edible plasticizer, a sugar or sugar substitute and possibly also a flavoring agent or taste enhancer. The novel sponges are produced by preparing a gel of a hydrocolloid, and either sealing it in a closed vessel with a liquid of similar composition, pressurizing the vessel and abruptly releasing the pressure, followed by freeze drying, or by incorporating in such a gel a suitable microorganism, such as a yeast and inducing fermentation in the presence of a suitable nutrient medium, so that the carbon dioxide formed results in the expansion and foam formation, which is processed to the final product. The sponges-foams of the invention are such, that the initial network of the gel is maintained.Type: GrantFiled: June 18, 1997Date of Patent: July 8, 2003Assignee: Yissum Research Development Company of The Hebrew University of JerusalemInventor: Amos Nussinovitch
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Patent number: 6572910Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.Type: GrantFiled: May 24, 2001Date of Patent: June 3, 2003Assignee: The Procter & Gamble Co.Inventors: David Arthur Lanner, Yen-Ping Chin Hsieh, Stephen Paul Zimmerman, Lee Michael Teras, Charles Edward Jones, John Russell Herring, Russell William Groves, Mark Joseph Fiteny
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Patent number: 6558730Abstract: Fabricated snacks produced from doughs comprising (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of non-potato-based flour, starch, gum, or mixtures thereof, and (3) water are disclosed. The doughs are cohesive, non-adhesive, and sheetable, and the fabricated snacks produced therefrom have desired expansion, crispness, and mouthmelt.Type: GrantFiled: December 31, 1997Date of Patent: May 6, 2003Assignee: The Procter & Gamble Co.Inventors: Yonas Gisaw, Thomas Northrup Asquith, Oiki Sylvia Lai, Maria Dolores Villagran, Brandi R. Cole
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Patent number: 6534487Abstract: A method of suppressing appetite in a subject in need thereof comprises administering to said subject, in an effective appetite suppressing amount, a food composition that includes a slowly absorbed complex carbohydrate such as uncooked cornstarch. A method of enhancing exercise performance or recovery in a subject in need thereof comprises administering to said subject, in an amount effective to enhance exercise performance or recovery, a food composition that includes a slowly absorbed complex carbohydrate such as uncooked cornstarch.Type: GrantFiled: August 3, 1999Date of Patent: March 18, 2003Assignee: Childrens Hospital Los AngelesInventor: Francine R. Kaufman
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Patent number: 6521281Abstract: Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases sheet strength.Type: GrantFiled: July 26, 2001Date of Patent: February 18, 2003Assignee: The Procter & Gamble Co.Inventors: Maria Dolores Martinez-Serna Villagran, Joan Carol Wooten
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Patent number: 6491959Abstract: Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized corn flour and baker's bran. The pregelatinized waxy starch forms the skin of the bubble. The pregelatinized corn flour aids in production of bubbles during baking and enhances corn flavor in the baked snacks. The baker's bran provides the baked corn-based chip-like snack with a rough appearance characteristic of tortilla chips. The pregelatinized waxy maize starch may be used in an amount of from about 5% by weight to about 25% by weight, the pregelatinized corn flour may be used in an amount of from about 5% by weight to about 20% by weight, and the baker's bran may be used in an amount of from about 0.1% by weight to about 10% by weight each based upon the weight of a corn flour having a degree of gelatinization of less than about 60%.Type: GrantFiled: November 28, 2000Date of Patent: December 10, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Bin-Yea Chiang, Lynn C. Haynes, Ronald J. Russell, Marta H. Gomez, Kim M. Folta, Anita Bryant-Ray, Christina M. Fileti, Julia M. Carey
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Patent number: 6479090Abstract: Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough.Type: GrantFiled: May 28, 1999Date of Patent: November 12, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Julia M. Carey, Mark J. Moisey, Harry Levine, Louise Slade, Theresa E. Dzurenko, Kevin McHugh
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Patent number: 6436459Abstract: Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.Type: GrantFiled: February 5, 2001Date of Patent: August 20, 2002Assignee: The Procter & Gamble Co.Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S Michelle Brower
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Patent number: 6432465Abstract: Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased crispness. The organoleptical improvements are obtained by incorporating a modified starch and/or high amylopectin flour or starch into the dough composition.Type: GrantFiled: July 1, 1997Date of Patent: August 13, 2002Assignee: The Procter & Gamble Co.Inventors: Maria Dolores Martines-Serna Villagran, Francisco Valentino Villagran, David Arthur Lanner, Yen-Ping Chin Hsieh
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Publication number: 20020094359Abstract: The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with—healthy eating or enjoying what they eat.Type: ApplicationFiled: April 6, 2001Publication date: July 18, 2002Inventors: Robert Lawrence Prosise, Christopher Randall Beharry, Joseph James Elsen, Ralph Lawrence Helmers, Tamara Jocelyn Kearney, Jeffrey John Kester, Brenda Kay Murphy, Raymond Louis Niehoff, Kathleen Hack Noble, Richard Nicholas Reinhart, Robert Joseph Sarama, Li-Hsin Tsai, Susana Rosa Waimin Siu, Thomas Joseph Wehmeier, Vince York-Leung Wong
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Patent number: 6419972Abstract: There are provided a stick type expanded starch confectionery with a wave-like configuration on its surface and a process for easily manufacturing the same, which uses an extruder method. According to the process, the stick type expanded starch confectionery is obtained by adjusting amounts of water and calcium salt to an amount of starch raw material to prepare a dough, whereby fluidity of thermally treated dough extruded from a double-staged die which belongs to an extruder is controlled.Type: GrantFiled: September 29, 2000Date of Patent: July 16, 2002Assignee: Meiji Seika Kabushiki KaishaInventors: Shuji Akimoto, Hajime Hamada, Iwao Hachiya
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Patent number: 6419973Abstract: French fry strips and a related preparation process are provided, wherein the strips are produced from a corn based dough. The corn based dough comprises a matrix of corn meal and corn flour of different particle or granule sizes, admixed with water and optional flavoring and seasoning constituents to form a relatively thick dough having a texture suitable for extruding and cutting to form elongated strips having a size and shape conforming generally to conventional potato-based French fries. The formed and cut corn dough strips may be parfried in hot oil, and then frozen. The frozen corn strips are subsequently finished prepared for consumption, preferably by finish frying in hot oil. The finish prepared corn strips have a corn snack taste in combination with a texture defined by a crispy exterior surface encasing a moist and mealy interior.Type: GrantFiled: July 28, 2000Date of Patent: July 16, 2002Assignee: J. R. Simplot CompanyInventors: Peter H. Mattson, John K. Fukushima, Bruce T. Pittard, David B. Walker, Antonio Vasquez
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Publication number: 20020090433Abstract: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.Type: ApplicationFiled: January 11, 2002Publication date: July 11, 2002Applicant: The Quaker Oats CompanyInventors: Gurbe Jelle Mesu, Jacobus Boot
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Patent number: 6395323Abstract: Snacks made from dough compositions comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.Type: GrantFiled: February 5, 2001Date of Patent: May 28, 2002Assignee: The Procter & Gamble Co.Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S Michelle Brower
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Publication number: 20020058089Abstract: A ready-to-eat, nutritionally valuable food bar comprising an extruded mixture of (a) agglomerated particles or flakes of at least one cooked-extruded base comprising amylaceous materials and milk solids and (b) a binder comprising sugar, milk solids and a binding agent, wherein the extruded mixture has the shape of a bar. Also, a process for manufacturing a ready-to-eat food bar by preparing a dry mixture of particles or flakes of at least one cooked-extruded base comprising amylaceous materials and milk solids; mixing the dry mixture with a binder comprising sugar, milk solids and a binding agent; and forming the mass obtained into a bar shape.Type: ApplicationFiled: September 21, 2001Publication date: May 16, 2002Inventors: Joseph Burri, Martine Daenzer-Alloncle, Jean-Jacques Desjardins, Sylke Neidlinger
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Publication number: 20020054944Abstract: A process of manufacturing a cooked-extruded-expanded dietetically valuable snack product mainly comprising an amylaceous material and milk solids, and which has a fine, porous, crunchy, smooth and melt-in-the-mouth texture while being rich in protein and calciumType: ApplicationFiled: September 21, 2001Publication date: May 9, 2002Inventors: Sylke Neidlinger, Paul Mikota, Agnes Houlmann
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Publication number: 20020044996Abstract: An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus features two-part mold cavities in which chip preforms are restrained and transported through hot oil to be cooked. Preferably, the mold cavities are defined between a pair of rotating belts, one lower belt and one upper belt, which together “encase” or “sandwich” and thereby restrain the chips. According to the method, a continuous sheet of dough is toasted and then proofed before being cut into individual chip preforms. The preforms are then placed into the mold cavities and transported through hot oil to be cooked. Vacuum transfer rollers are used to facilitate placement of the chip preforms into the mold cavities and extraction of the cooked chips from the mold cavities.Type: ApplicationFiled: December 3, 2001Publication date: April 18, 2002Applicant: Recot, Inc.Inventors: Todd Charles McNeel, Nelson Shih-Hsun Chen, Lawrence Alan Graham
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Publication number: 20020034574Abstract: appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.Type: ApplicationFiled: April 6, 2001Publication date: March 21, 2002Applicant: The Procter & Gamble CompanyInventors: Robert Lawrence Prosise, Christopher Randall Beharry, Joseph James Elsen, Ralph Lawrence Helmers, Jeffrey John Kester, Raymond Louis Niehoff, Robert Joseph Sarama, Susana Rosa Waimin Siu, Thomas Joseph Wehmeier, Vince Y. Wong
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Publication number: 20020034573Abstract: An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus features two-part mold cavities in which chip preforms are restrained and transported through hot oil to be cooked. Preferably, the mold cavities are defined between a pair of rotating belts, one lower belt and one upper belt, which together “encase” or “sandwich” and thereby restrain the chips. According to the method, a continuous sheet of dough is toasted and then proofed before being cut into individual chip preforms. The preforms are then placed into the mold cavities and transported through hot oil to be cooked. Vacuum transfer rollers are used to facilitate placement of the chip preforms into the mold cavities and extraction of the cooked chips from the mold cavities.Type: ApplicationFiled: December 3, 2001Publication date: March 21, 2002Applicant: Recot, Inc.Inventors: Todd Charles McNeel, Nelson Shih-Hsun Chen, Lawrence Alan Graham
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Publication number: 20020028273Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.Type: ApplicationFiled: May 24, 2001Publication date: March 7, 2002Inventors: Lee Michael Teras, John Russell Herring, Stephen Paul Zimmerman
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Patent number: 6352738Abstract: Nut-based products are prepared by reconsolidating ground nuts of all small particle size by means of one or more consolidating binders, preferably water soluble binders. The particle size is small enough that persons having diverticulosis may eat the nut-based products without causing diverticulitis.Type: GrantFiled: March 15, 2000Date of Patent: March 5, 2002Inventor: Henry A. Carels
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Publication number: 20020025367Abstract: Full-fat, reduced-fat, low-fat, and fat-free snack food products with enhanced flavor. The enhanced flavor is obtained by incorporating flavor enhancers, particulates, Vitamin C, herbs & spices, or mixtures thereof into the dough.Type: ApplicationFiled: April 2, 2001Publication date: February 28, 2002Applicant: The Procter & Gamble Co.Inventors: Deborah Adamo Koehler, Thomas Northrup Asquith, Robert Leslie Swaine, Peter Yen-Chih Lin, James Earl Trout, Yen-Ping Chin Hsieh, Dennis Paul Kirkpatrick
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Publication number: 20020022076Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.Type: ApplicationFiled: May 24, 2001Publication date: February 21, 2002Inventors: David Arthur Lanner, Yen-Ping Chin Hsieh, Stephen Paul Zimmerman, Lee Michael Teras, Charles Edward Jones, John Russell Herring, Russell William Groves, Mark Joseph Fiteny
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Publication number: 20020018837Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.Type: ApplicationFiled: May 24, 2001Publication date: February 14, 2002Inventors: David Arthur Lanner, Yen-Ping Chin Hsieh, Peter Yen-Chih Lin, Stephen Paul Zimmerman, Russell William Groves, Susan Louise Joa, Lee Michael Teras, Charles Michael Garrison, Charles Edward Jones, John Russell Herring
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Publication number: 20020018838Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.Type: ApplicationFiled: May 24, 2001Publication date: February 14, 2002Inventors: Stephen Paul Zimmerman, Amy Kai Woo, Susan Louise Joa
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Publication number: 20020015759Abstract: Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.Type: ApplicationFiled: April 6, 2001Publication date: February 7, 2002Inventors: Robert Lawrence Prosise, Christopher Randall Beharry, Joseph James Elsen, Ralph Lawrence Helmers, Jeffrey John Kester, Raymond Louis Niehoff, Robert Joseph Sarama, Susana Rosa Waimin Siu, Thomas Joseph Wehmeier, Vince York-Leung Wong
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Publication number: 20020015765Abstract: The present invention relates to a method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C.Type: ApplicationFiled: August 13, 2001Publication date: February 7, 2002Inventor: Rei-Young Amos Wu
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Publication number: 20020015760Abstract: Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with—healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.Type: ApplicationFiled: April 6, 2001Publication date: February 7, 2002Applicant: The Procter & Gamble CompanyInventors: Robert Lawrence Prosise, Christopher Randall Beharry, Joseph James Elsen, Ralph Lawrence Helmers, Jeffrey John Kester, Raymond Louis Niehoff, Robert Joseph Sarama, Susana Rosa Waimin Siu, Thomas Joseph Wehmeier, Vince York-Leung Wong
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Publication number: 20020012733Abstract: Beta-glucan soluble fiber and non-digestible fats are administered orally to reduce blood cholesterol levels and to control postprandial blood glucose and insulin levels. The beta-glucan soluble fiber and non-digestible fat may be administered as separate compounds, as a mixture, or combined with other materials and administered in the form of an appealing food.Type: ApplicationFiled: April 6, 2001Publication date: January 31, 2002Applicant: The Procter & Gamble CompanyInventors: Jeffrey John Kester, Robert Lawrence Prosise, Kevin Patrick Christmas, Joseph James Elsen, Ralph Lawrence Helmers, Thomas Joseph Wehmeier
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Publication number: 20020012722Abstract: The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with—healthy eating or enjoying what they eat.Type: ApplicationFiled: April 6, 2001Publication date: January 31, 2002Inventors: Robert Lawrence Prosise, Christopher Randall Beharry, Joseph James Elsen, Ralph Lawrence Helmers, Tamara Jocelyn Kearney, Jeffrey John Kester, Brenda Kay Murphy, Raymond Louis Niehoff, Kathleen Hack Noble, Richard Nicholas Reinhart, Robert Joseph Sarama, Charles Henry Taylor, Li-Hsin Tsai, Susana Rosa Waimin Siu, Thomas Joseph Wehmeier, Vince York-Leung Wong
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Patent number: 6339076Abstract: A therapeutic food composition for treatment of diabetic patients to diminish fluctuations in blood sugar levels and prevent hypoglycemic episodes, comprising per unit about 20-50 grams of nutrients including slowly absorbed or digested complex carbohydrate, preferably uncooked cornstarch; more rapidly absorbed complex carbohydrate; protein; fat; and at least one sweetening agent, but less than about 3 grams of any simple sugar other than fructose. Fructose may be present in the composition in quantities greater than 3 grams per unit. Diabetic patients may be treated to diminish blood sugar fluctuations and prevent hypoglycemia via the administration of the novel food composition as an evening or pre-bedtime snack-or during the daytime hours to patients receiving insulin therapy or engaging in activities that might provoke hypoglycemia.Type: GrantFiled: August 4, 1998Date of Patent: January 15, 2002Assignee: Childrens Hospital Los AngelesInventor: Francine Kaufman
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Patent number: 6312750Abstract: Cooked-extruded-expanded sweet snack having a porous texture, a low specific weight and a biscuit and caramel flavor. The snack includes non-fat milk solids, an oil or fat, hydrolyzed amylaceous material having a DE of from 5 to 45, and optionally, non hydrolyzed amylaceous material, a sugar or a phosphate. The snack has a diameter of 10 to 20 mm, a length of 30 to 100 mm, or both, and can be coated with a chocolate or sugar coatings.Type: GrantFiled: November 3, 1999Date of Patent: November 6, 2001Assignee: Nestec S.A.Inventors: Sabine Bonnasse-Gahot, Adrienne S. Jones-Wiltshire, Werner Pfaller, Francois Diaz, Pierre Felix Fourre
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Publication number: 20010031294Abstract: The present invention concerns a savory snack product with two layers of a whipped and baked savory sponge and a filling in-between, with the sponge having an aw value of between about 0.6 and 0.85, a pH value of between about 3.5 and 5.5 and an overrun of between about 30 and 170%, and the filling being a water-in-oil emulsion that has an aw value of between about 0.6 and 0.85, a pH of between about 3.5 and 5.5 and an overrun of below about 150%.Type: ApplicationFiled: April 6, 2001Publication date: October 18, 2001Inventors: Jochen Lingk, Klaus Schneider
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Publication number: 20010024674Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness and increased mouthmelt. The low-fat snacks are made from dough compositions comprising starch-based materials, water and a unique emulsifier-lipid composition. Use of the emulsifier-lipid composition system in the dough provides textural and flavor advantages in the finished snack, and improved theological properties in the dough used to make the fabricated snacks. The emulsifier composition comprises a specific blend of a mono-diglyceride component or distilled monoglyceride, a polyglycerol ester component and a fat component.Type: ApplicationFiled: February 5, 2001Publication date: September 27, 2001Inventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S. Michelle Brower
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Patent number: 6294208Abstract: Dual-stage seasoned snack chips are prepared by providing a base snack chip, applying an oleaginous coating to the base chip and then adhering a dry seasoning material to the oleaginous coating. The oleaginous coating serves as a binder and adhesive for the dry seasoning material, as well as a source of flavor and other hedonistic properties such as “mouthfeel.” The oil content of the base chip is pre-selected. The presence of two types of seasoning materials on a base chip having a pre-selected oil content results in a snack chip that provides intense flavor characteristics, excellent seasoning adhesion and a total oil content within a desirable range.Type: GrantFiled: February 25, 2000Date of Patent: September 25, 2001Assignee: Recot, Inc.Inventor: Donald Vaughn Neel
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Patent number: 6287622Abstract: Dough compositions comprising flanules used to make fabricated products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases the sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases the sheet strength.Type: GrantFiled: October 19, 1998Date of Patent: September 11, 2001Assignee: The Procter & Gamble Co.Inventors: Maria Dolores Martinez-Serna Villagran, Joan Carol Wooten
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Patent number: 6277423Abstract: Disclosed is a fried snack, a fried snack dough, and a process for preparing the same. The snack is prepared from a dough comprising starch-based flour, pregelled modified starch, and added water. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.Type: GrantFiled: August 21, 2000Date of Patent: August 21, 2001Assignee: The Procter & Gamble Co.Inventors: Mario Escobar Orosa, David Arthur Lanner, Yen-Ping Chin Hsieh, David Shang-Jie Chang
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Patent number: 6277421Abstract: A nixtamalized farinaceous component having pronounced masa flavor alone or together with other food components wherein the nixtamalized farinaceous component is produced by heating a superficially dry composition comprising farinaceous component, alkaline compound in a concentration of at least 0.2 parts by weight per 100 parts by weight farinaceous component (d.s.b.) and water in a closed system to develop a pronounced masa flavor without pasting the starch component of the farinaceous component while maintaining the water content of the composition in the closed system at 2% to 20% by weight of the composition.Type: GrantFiled: June 24, 1996Date of Patent: August 21, 2001Assignee: Bunge Lauhoff Grain CompanyInventor: Roger M. Burge
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Patent number: 6248375Abstract: The present invention is directed to solid matrix nutritionals designed for the person with diabetes. The carbohydrate system of this invention utilizes a source of fructose in combination with at least one nonabsorbent carbohydrate to achieve the same effect of prior art complex multi-component carbohydrate systems. This carbohydrate system has the added benefits of tasting good and can be incorporated into solid matrix nutritionals. The solid matrix nutritionals may also include a source of dietary fiber and a source of indigestible oligosaccharides. The solid matrix nutritionals may be administered to a diabetic in the form of cereal, bread, cookies, muffins, bagels, biscuits, crackers and bars. Particularly, the present invention is directed to a nutritional bar designed for the person with diabetes which incorporates the carbohydrate system.Type: GrantFiled: March 14, 2000Date of Patent: June 19, 2001Assignee: Abbott LaboratoriesInventors: Stephanie M. Gilles, Bryan W. Wolf, Bradley A. Zinker, Keith A. Garleb, Joseph E. Walton, Sue E. Nicholson
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Patent number: 6235333Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough including hydrolyzed starch. The dough is sheeted, cut and fried to produce a snack product.Type: GrantFiled: February 4, 2000Date of Patent: May 22, 2001Assignee: The Procter & Gamble Co.Inventors: Maria Dolores Martines-Serna Villagran, David John Beverly, Leonard Williamson
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Patent number: 6228414Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride or mono-diglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.Type: GrantFiled: October 19, 1998Date of Patent: May 8, 2001Assignee: The Procter & Gamble CompanyInventors: Maria Dolores Martinez-Serna Villagran, Stephen Paul Zimmerman, Jada Dawn Reed, Paul Seiden, S Michelle Brower
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Patent number: 6207207Abstract: A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even after prolonged storage. Also disclosed is a method for preparing such coated confectionery.Type: GrantFiled: May 1, 1998Date of Patent: March 27, 2001Assignee: Mars, IncorporatedInventors: Marla D. Belzowski, David W. Bauman, Keith Schafer, Jennifer L. Reff, Carolyn Peucker
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Patent number: 6177116Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough, including hydrolyzed starch, from which snack chips can be prepared.Type: GrantFiled: February 4, 2000Date of Patent: January 23, 2001Assignee: The Procter & Gamble Co.Inventors: Maria Dolores Martines-Serna Villagran, David John Beverly, Leonard Williamson
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Patent number: 6153242Abstract: A method for preparing a snack food comprises the steps of subjecting dough for snack foods to a puffing treatment through hot-air drying and then incorporating, into the puffed snack dough, oils and fats having a saturated fatty acid content of not more than 40% and an unsaturated fatty acid content of not less than 50%, as an oil and fat component. The method permits the preparation of a snack food that makes it possible to provide the smooth and easy melting ability of the oil and fat component in the mouth, which has light taste and texture and leaves a pleasant aftertaste.Type: GrantFiled: January 11, 1999Date of Patent: November 28, 2000Assignee: House Foods CorporationInventors: Hiroyuki Miyamoto, Kazuyo Kobayashi
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Patent number: 6149959Abstract: A process for preparing potato products, such as potato chips, cottage fries, and French fries is provided. The process includes the steps of: placing raw potato slices on a moving conveyor belt; dockering the potato slices by moving the slices under a rotating dockering brush having flexible bristles; and then cooking the dockered potato slices. The finished products are characterized by fewer pillows and blisters, lower moisture contents, and reduced cooking times.Type: GrantFiled: November 20, 1998Date of Patent: November 21, 2000Assignee: Miles Willard Technologies, L.L.P.Inventors: Kyle E. Dayley, LaRue Bunker
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Patent number: 6136359Abstract: Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.Type: GrantFiled: November 24, 1999Date of Patent: October 24, 2000Assignee: The Procter & Gamble CompanyInventors: Mario Escobar Orosa, David Arthur Lanner, Yen-Ping Chin Hsieh, David Shang-Jie Chang
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Patent number: 6117466Abstract: Using a dough prepared by using a material containing at least 50% by weight ratio as dried of a preliminarily gelatinized starch material, a sheet in a predetermined configuration wherein grooves which reach the edge of the sheet are formed on at least one side of the sheet, is formed. The thus obtained sheet having the grooves on at least its one side, is placed on a steel band or a mesh band so that the grooves are located downward, and baked by an oven, to obtain fabricated chips. The fabricated chips contain a low oil and fat content since baked by an oven, and have no defects in the appearance such as partially raised portions and random blisters since they have the grooves which reach the edge on at least one side.Type: GrantFiled: January 14, 1999Date of Patent: September 12, 2000Assignee: Morinaga & Co., Ltd.Inventors: Koichi Moriki, Kumiko Tanaka, Shoichi Moriya
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Patent number: 6080419Abstract: The present invention provides a method to prevent, inhibit, or reduce dental calculus deposits or formation on the teeth of a dental calculus forming animal comprising exposing the teeth to a food product comprising an acidulent amount of phosphoric acid, wherein said food product further comprises an amount of a polycarboxylic acid sequestering agent effective to prevent, inhibit, or reduce dental calculus deposits or formation. The present invention further provides the food products and the method of preparing the food products of said method.Type: GrantFiled: May 22, 1998Date of Patent: June 27, 2000Assignee: Advanced Research and Technology Institute, Inc.Inventor: George K. Stookey
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Patent number: 6054166Abstract: Method of manufacturing a snack, in which a starchy-food based mixture is extrusion-cooked, the extrusion being carried out in ambient atmosphere through a slot-shaped orifice, so as to obtain an expanded strip, the thickness of the strip is reduced by laminating and the strip is cut into pieces of various shapes.Type: GrantFiled: September 4, 1996Date of Patent: April 25, 2000Assignee: Nestec S.A.Inventor: Pierre Dupart
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Patent number: 6033707Abstract: A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (4) shortening or oil, (5) leavening, and (6) an emulsifier. The emulsifier keeps the integrity of the starch structure or dough rheology through the extrusion process.Type: GrantFiled: November 5, 1997Date of Patent: March 7, 2000Inventors: David Arthur Lanner, David Shang-Jie Chang, Yen-Ping Chin Hsieh