Surface Coated, Fluid Encapsulated, Laminated Solid Composite Of Self Sustaining Dissimilar Edible Material Patents (Class 426/89)
  • Patent number: 10524488
    Abstract: The current invention relates to animal food kibbles having a primarily disc shape and including botanicals such as curcumin. The current invention also relates to methods to reduce oral inflammation in an animal by feeding the animal with the food kibbles. The disc-shaped food kibbles induce a reduction of oral inflammation in the animal compared to control food kibbles having a different shape.
    Type: Grant
    Filed: December 17, 2014
    Date of Patent: January 7, 2020
    Assignee: Colgate-Palmolive Company
    Inventors: Jodi Vondran, Dennis Jewell, Kiran Panickar, Dale S. Scherl
  • Patent number: 10420353
    Abstract: A fat composition comprises: greater than 75% by weight palmitic acid and stearic acids; from 1 to 25% by weight oleic acid; and greater than 20% by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of P2St:PPP triglycerides of greater than 0.5.
    Type: Grant
    Filed: March 2, 2015
    Date of Patent: September 24, 2019
    Assignee: Bunge Loders Croklaan B.V.
    Inventors: Krishnadath Bhaggan, Willem Dekker, Jun Ma, Jeanine Werleman
  • Patent number: 10306903
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Grant
    Filed: October 10, 2014
    Date of Patent: June 4, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
  • Patent number: 10306901
    Abstract: To provide sugar preserved vegetable foods containing sugar alcohol characterized in displaying a quality similar to that of conventional candied foods while being sugar free or with low sugar (reduced sugar). Sugar preserved vegetable foods, immersion syrup used therefor and method for manufacturing said vegetable foods, wherein 50% or more of the saccharides contained in the sugar preserved vegetable foods consists of sugar alcohol, this sugar alcohol comprising 50% to less than 99.5% maltitol, 0.5% to less than 50% sorbitol, and 5% or less of sugar alcohol with a degree of polymerization of 3.
    Type: Grant
    Filed: November 13, 2015
    Date of Patent: June 4, 2019
    Assignee: MITSUBISHI SHOJI FOODTECH CO., LTD.
    Inventors: Fuyuki Shimoda, Yuki Soejima, Megumi Satomi
  • Patent number: 10299496
    Abstract: Methods and compositions for obscuring medicines formed as tablets, capsules, pills, and so forth may be presented in clean packaging, with built-in work space on a substrate, film layer. A flexible paste, gum, putty, or malleable and formable treat material may be folded without touching the actual treat composition on its outermost surface. A medicament set onto a location on a surface of the composition may then be folded inside by folding, molding, or otherwise manipulating the composition, thus forming a sealed morsel, leaving no residue (e.g., powder, scent, taste, etc.) of the medicament on the outer surface of the composition when administered to a pet.
    Type: Grant
    Filed: August 8, 2016
    Date of Patent: May 28, 2019
    Inventor: Mary Elizabeth Goldberg
  • Patent number: 10271561
    Abstract: Disclosed herein are biopolymer-based coatings and products incorporating such coatings. Related methods and use are also provided.
    Type: Grant
    Filed: March 6, 2015
    Date of Patent: April 30, 2019
    Assignee: Tufts University
    Inventors: Fiorenzo Omenetto, David Kaplan, Benedetto Marelli, Mark Brenckle
  • Patent number: 10206420
    Abstract: Methods for preparing alginate-based compositions, as well as related compositions, food products, and articles, are disclosed.
    Type: Grant
    Filed: April 23, 2012
    Date of Patent: February 19, 2019
    Assignee: Gelus LLC
    Inventors: Bryan Auld, Dominick D'Aleo
  • Patent number: 10143216
    Abstract: The present invention relates to a coated confection in which the wear resistance and shape retention property in high temperature of the center thereof are improved by coating a sufficient amount of shellac on a center with a complex shape. More particularly, the present invention relates to a coated confection composed of a center composed of an oil-based confection and shellac coating the center, wherein a coating rate of shellac is 0.1 to 10%.
    Type: Grant
    Filed: October 5, 2012
    Date of Patent: December 4, 2018
    Assignee: MEIJI CO., LTD.
    Inventors: Tadashi Matsuura, Maki Hiraoka, Naoko Takai, Hiroyuki Utsunomiya
  • Patent number: 10077419
    Abstract: A method for making an alcohol-containing food product comprises combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination uses extrusion machinery to mass produce spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives.
    Type: Grant
    Filed: February 24, 2016
    Date of Patent: September 18, 2018
    Inventor: Steven J. Hollenkamp
  • Patent number: 9764168
    Abstract: Disclosed are edible formulations, for example, edible films and gummi confectioneries, that mask the taste of semen. The films and confectioneries include a composition that upon activation in the oral cavity provides a lasting taste masking effect that endures for up to 20 minutes. The composition includes a film former or gelling agent, an effective amount of a protein masker, and an effective amount of a bitter masker. The composition may also include a flavoring agent, sweetening agents, and sensates.
    Type: Grant
    Filed: April 25, 2012
    Date of Patent: September 19, 2017
    Assignee: ACME SPECIALTY PRODUCTS, LLC
    Inventors: Robert J. Windschauer, Teresa T. Virgallito
  • Patent number: 9278234
    Abstract: This invention relates to encapsulated flavor and/or fragrance preparations and a method for producing same from a spray solution consisting of an aqueous solution of polymeric carriers and emulsified flavors and/or fragrances. The granules have an adjustable particle size of between 0.2 and 2 mm, present even size distribution and a globular shape and are further characterized by a high concentration and high retention of volatile flavors.
    Type: Grant
    Filed: July 6, 2007
    Date of Patent: March 8, 2016
    Assignee: Symrise AG
    Inventors: Birgit Schleifenbaum, Jens Uhlemann, Reinhard Boeck, Jurgen Hinderer
  • Patent number: 9034404
    Abstract: A bottled drink includes a cap and a bottle where a granular supplement containing multiple constituents in a stable manner is stored in the cap and a solution suitable for dispersing the granules is filled in the bottle. Granules which contains mutually incompatible multiple chemical agents or nutritional constituents and whose surface is coated with polyglyceryl fatty acid ester are stored in the cap of the bottle and the bottle is filled with a solution whose viscosity at a shear deformation speed of 0.01 s?1 is 10 to 300 Pa·s.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: May 19, 2015
    Assignee: FANCL CORPORATION
    Inventors: Kaori Aibe, Masatoshi Honjo, Tatsuo Nakamura, Sachiko Endou
  • Patent number: 9032971
    Abstract: A portioned moist tobacco product with a super-hydrated membrane coating and method of manufacturing is disclosed. The super-hydrated membrane coating is formed by ionic cross-linking using two polymers. The soluble component of the super-hydrated membrane coating dissolves upon placement in the mouth, while the insoluble component maintains the tobacco within the coating for the duration of the use of the product. The moist tobacco product is soft and flexible so as to fit comfortably in an oral cavity when placed therein.
    Type: Grant
    Filed: November 13, 2007
    Date of Patent: May 19, 2015
    Assignee: Philip Morris USA Inc.
    Inventors: Munmaya K. Mishra, William R. Sweeney, Shensheng Liu, Kenneth A. Newman, Steven J. Hovjacky
  • Publication number: 20150132271
    Abstract: Cold and ready to eat beverage cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The beverage cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of servings. Beverage cakes are also created as beverage egg cakes, beverage plus salt source cakes, beverage seafood cakes, beverage meat cakes, beverage bubbles, beverage balls, beverage patties, and beverage sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for elderly people, and for sick people. Cold and ready to eat beverage cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.
    Type: Application
    Filed: November 12, 2013
    Publication date: May 14, 2015
    Inventor: Alice Chang
  • Patent number: 9023408
    Abstract: Correctly formulated enterically coated nutrient pellets are able to significantly to lower the blood sugar level of type two diabetics when administered with a normal meal. The inventive composition is effective at dosage levels of 10 g or less. Effective doses of the composition contribute 42 kcal or fewer to the patient's diet. A preferred form of the composition contains lauric acid coated for release in the distal bowel. When taken with an ordinary meal, the effective dosage does not induce the ileal brake and is more than 50 times (often more than 100 times) as effective on per kilocalorie basis as an ordinary meal at eliciting increases in PYY and GLP-1. Thus, ordinary nutrients—as opposed to drugs—can be used to reduce blood sugar levels when administered at dosage levels that are not significant promoters of weight gain.
    Type: Grant
    Filed: March 3, 2010
    Date of Patent: May 5, 2015
    Assignee: Meyer Nutriceuticals LLC
    Inventor: James H. Meyer
  • Publication number: 20150118365
    Abstract: An alcohol-containing food product made by combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination forms spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives.
    Type: Application
    Filed: October 31, 2013
    Publication date: April 30, 2015
    Inventor: Steven J. Hollenkamp
  • Publication number: 20150104545
    Abstract: The invention relates to a process for preparing a hybrid coacervate capsule by mixing a first polymer with particles to form particle/polymer complexes; interacting a second polymer with the particle/polymer complexes to form a mixture comprising hybrid complex coacervates which contain particulate inclusions; and adding a core material to the mixture so that the hybrid complex coacervates deposit as a coating layer around the core material. The capsules form another embodiment of the invention.
    Type: Application
    Filed: May 23, 2013
    Publication date: April 16, 2015
    Applicant: FIRMENICH SA
    Inventors: Grégory Dardelle, Pascal Beaussoubre, Philipp Erni
  • Patent number: 9005685
    Abstract: A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.
    Type: Grant
    Filed: December 5, 2012
    Date of Patent: April 14, 2015
    Assignee: General Mills, Inc.
    Inventors: Whitni Cotton, Penny Hurlston, Jesse Van Hallowell
  • Patent number: 8993019
    Abstract: The invention relates to the encapsulation of oxidizable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comprise a surface lipid coated with protein. The emulsions of the invention provide an oxidatively stable form of the lipid, which can be added to foods and cosmetics requiring a long shelf-life.
    Type: Grant
    Filed: April 26, 2011
    Date of Patent: March 31, 2015
    Assignee: Massey University
    Inventors: Harjinder Singh, Aiqian Ye, Xiang-Qian Zhu
  • Patent number: 8980348
    Abstract: The present invention relates to a receptacle which comprises a generally elongate tubular body, a plurality of pellets of a predetermined size and shape containing a predetermined measure of active ingredient and filtration means disposed at or adjacent each end of the tubular body to retain the pellets substantially within the body. The receptacle is sized to allow a carrier liquid to be drawn through it. The passage of the carrier liquid through the receptacle causes the pellets to progressively dissolve, thereby releasing the active ingredient into the beverage upon consumption.
    Type: Grant
    Filed: December 17, 2012
    Date of Patent: March 17, 2015
    Assignee: Unistraw Holdings Pte. Ltd.
    Inventor: Peter Baron
  • Patent number: 8980357
    Abstract: A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10° C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient.
    Type: Grant
    Filed: November 21, 2007
    Date of Patent: March 17, 2015
    Assignee: Intercontinental Great Brands LLC
    Inventors: Thomas Philip Imison, Philip James Oxford, Stefano Ceriali, Bary Lyn Zeller
  • Patent number: 8980354
    Abstract: A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention.
    Type: Grant
    Filed: November 20, 2006
    Date of Patent: March 17, 2015
    Assignee: Nestec S.A.
    Inventors: Ginette A. Harlaux-Pasquier, Francis V. Bertrand, Loic Beucher
  • Publication number: 20150072858
    Abstract: The present disclosure is directed to cellulose ether compositions for film-forming coating applications. A coating composition is provided which contains an aqueous solution of either a very low viscosity cellulose ether or a low-hydroxypropyl cellulose ether, the coating composition having low color. The low viscosity of the cellulose ether component enables the coating composition to contain a high concentration of cellulose ether. Provision of these high concentration cellulose ether coating solutions improves production efficiency by reducing the time required to coat a substrate.
    Type: Application
    Filed: November 13, 2014
    Publication date: March 12, 2015
    Inventors: True L. Rogers, Debora L. Holbrook, Karen A. Coppens, Robert L. Schmitt
  • Publication number: 20150050255
    Abstract: New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.
    Type: Application
    Filed: October 28, 2014
    Publication date: February 19, 2015
    Inventors: BELINDA VALLEJO GALLAND, AARÓN FERNANDO GONZÁLEZ CÓRDOVA, JÓSE CARLOS RODRÍGUEZ FIGUEROA
  • Patent number: 8951584
    Abstract: A fish feed comprises carvacrol and/or salvia extract (provided that where the fish feed comprises carvacrol and not salvia extract the lipid content of the fish feed is at least 15 wt %). The salvia extract may be selected from extract of Salvia officinalis and extract of Salvia lavandulifolia. The carvacrol may be synthetic or may be extracted from Origanum vulgare.
    Type: Grant
    Filed: January 16, 2007
    Date of Patent: February 10, 2015
    Assignee: Trouw International B.V.
    Inventors: Wolfgang Koppe, Alex Obach, Ramon Fontanillas
  • Publication number: 20150030648
    Abstract: A dispersion including a plurality of bodies dispersed in a continuous phase. Each dispersed body including an internal drop formed with an internal phase miscible with the continuous phase, the internal drop (16) receiving an active product. Each dispersed body including, around the internal drop, a membrane formed with an intermediate phase immiscible with the continuous phase and totally surrounding the internal drop. The ratio R1 of the average thickness (e) of the membrane over the average transverse dimension (Dc) of the active volume delimited by the internal drop and the membrane is greater than 0.05, and is advantageously less than 0.5. The ratio R2 of the partition coefficient of the active product between the intermediate phase forming the membrane and the internal phase forming the internal drop over the viscosity of the membrane is less than 1 s?1·Pa?1.
    Type: Application
    Filed: March 8, 2013
    Publication date: January 29, 2015
    Inventors: Jérôme Bibette, Thomas Delmas, Enric Santanach Carreras, Leslie Rolland
  • Patent number: 8940344
    Abstract: Provided are oral products that provide engaging and flavorful experiences to a user. The oral product includes a plurality of capsules, a powdered component, a viscous component and a binder that create a matrix that is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.
    Type: Grant
    Filed: June 6, 2008
    Date of Patent: January 27, 2015
    Assignee: Philip Morris USA Inc.
    Inventors: Danielle R. Crawford, Shalva Gedevanishvili, William R. Sweeney, Chris Irving
  • Publication number: 20150024090
    Abstract: The invention relates to a method for producing a baked article which is assembled in the manner of a sandwich and has two baked product parts which are of substantially plate-like design and have in each case an inner face and an outer face, and a filling layer arranged between the two baked product parts. Furthermore, the invention relates to a baked article, comprising two baked product parts which are of substantially plate-like design and have in each case an inner face and an outer face, and a filling layer arranged between the two baked product parts.
    Type: Application
    Filed: July 22, 2014
    Publication date: January 22, 2015
    Inventors: Anton SCHUBERT, Lena OTTEN, Daniel SPRINZ-VOGT, Juergen FABIAN
  • Publication number: 20150024057
    Abstract: A method and composition are provided for coating a component to achieve colon-targeted delivery. A component is coated with a fructose-based non-digestible carbohydrate such as a inulin, fructo-oligosaccharide or neosugar. The coated component is orally administered to a monogastric animal. The non-digestible coating causes the composition to pass through the stomach and small intestine without being degraded, and delivers the component to the colon where the coating is digested by microbial fermentation and the component is released.
    Type: Application
    Filed: August 11, 2014
    Publication date: January 22, 2015
    Inventor: Guy W. Miller
  • Publication number: 20150010639
    Abstract: Pharmaceutical or dietary composition containing, as active ingredients, at least one short-chain fatty acid or salt, ester and/or amide thereof, in combination with a complex sugar and/or dietary fibre. The complex sugar and/or dietary fibre is selected from inulin, pectin, dextrin, maltodextrin or derivatives thereof and with one or more pharmacologically acceptable excipients. The composition has (a) a matrix consisting of lipophilic compounds with a melting point lower than 90° C. and optionally amphiphilic compounds in which the active ingredient are at least partially incorporated, (b) an amphiphilic matrix; and (c) an outer hydrophilic matrix in which the lipophilic matrix and the amphiphilic matrix are dispersed.
    Type: Application
    Filed: September 25, 2014
    Publication date: January 8, 2015
    Applicant: COSMO TECHNOLOGIES LTD.
    Inventors: Mauro AJANI, Roberto VILLA, Giuseppe CELASCO, Luigi MORO
  • Publication number: 20150004284
    Abstract: In a pet food for a senior cat, and the like, for which strict adjustment of the content of the mineral component is required, to provide a pet food excellent in terms of palatability at the same time while stabilizing the quality by the strict adjustment of the mineral component. the content ratio of free amino acid present on the surface of pet food pellets is 5.0% or more relative to total free amino acid of the pet food, and a fluctuation range as defined by the maximum to the minimum value of total mineral content among ten lots of product is 1.0% or less.
    Type: Application
    Filed: December 17, 2012
    Publication date: January 1, 2015
    Inventors: Junya Sakoda, Takahiro Usui
  • Patent number: 8920863
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Grant
    Filed: April 1, 2011
    Date of Patent: December 30, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
  • Publication number: 20140356487
    Abstract: The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave oven.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Applicant: NESTEC S.A.
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Patent number: 8900630
    Abstract: Single-core and multi-core microcapsules are provided, having multiple shells, at least one of which is formed of a complex coacervate of two components of shell materials. The complex coacervate may be the same or different for each shell. Also provided are methods for making the microcapsules.
    Type: Grant
    Filed: January 19, 2011
    Date of Patent: December 2, 2014
    Assignee: DSM Nutritional Products
    Inventors: Nianxi Yan, Yulai Jin
  • Publication number: 20140335182
    Abstract: The present invention relates to a process for preparing an aqueous polymer dispersion by free-radical emulsion polymerization of a monomer mixture which comprises N,N-diethylaminoethyl methacrylate, to the polymer dispersion obtainable by this process, and to the use thereof.
    Type: Application
    Filed: July 28, 2014
    Publication date: November 13, 2014
    Inventors: Maximilian Angel, Karl Kolter, Hartwig Voß
  • Patent number: 8883243
    Abstract: A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.
    Type: Grant
    Filed: July 9, 2008
    Date of Patent: November 11, 2014
    Assignee: Roquette Freres
    Inventor: Bernard Boursier
  • Publication number: 20140314914
    Abstract: Press machine for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls in pieces of mozzarella having a substantially two-dimensional geometry, said press station comprising an alveolar plane defining at least one alveolar seat suitable for at least one of said preformed balls of mozzarella and coming from said sorting station, also comprising at least one pressing element that is mobile between a resting position, wherein said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat, and a pressing position, wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella. Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry.
    Type: Application
    Filed: June 2, 2014
    Publication date: October 23, 2014
    Applicant: GRANAROLO S.P.A.
    Inventor: Fabrizio Spadon
  • Publication number: 20140315719
    Abstract: Tablets are prepared with friability reducing agents to yield tablets that are more resistant to breakage or crumbling, but with satisfactory hardness. The friability reducing agents include low molecular weight polyethylene glycol as well as similar agents exhibiting at least three percent (3%) hydroxide moieties and a water solubility of at least eighty percent (80%) (w/w %) in room temperature water. The tablets may comprise an active agent and excipient of almost any type, and about 0.1-about 0.5% by weight friability reducing agent. They exhibit a hardness of at least eighty percent (80%) of the same tablet prepared without the friability reducing agent.
    Type: Application
    Filed: April 22, 2013
    Publication date: October 23, 2014
    Applicant: TOWER LABORATORIES, LTD.
    Inventors: ALLEN RAU, Donald STADOLIK, Melvin CORCINO, Freddy ACOSTA
  • Publication number: 20140308400
    Abstract: The present invention relates to a food product coated on a surface with a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms to that aromatic ring, and ions of a transition metal. Embodiments of the invention further relate to a method for coloring a surface of a food product when heated for example in a microwave oven, and a composition comprising the compound and the transition metal ions.
    Type: Application
    Filed: August 17, 2012
    Publication date: October 16, 2014
    Applicant: NESTEC S.A.
    Inventors: Karlheinz Bortlik, Martin Michel, Sandrine Cavin
  • Patent number: 8859024
    Abstract: A container has first and second sections with an opening into hollow interiors. They mate together to form a sealed enclosure, and to form a ridge having a cross-sectionally curved outer surface. An appendage is connected to the ridge including an aperture for receiving a hook. A coating of edible material is on the outer surface of at least a portion of at least one of the first and second sections. An external flange extends around the periphery of the opening of the first section, an internal flange extends around the periphery of the opening of the second section, wherein the internal flange is sized to contact and fit inside the external flange during mating. An aperture passes through the internal flange, wherein mating the first and second sections causes the external flange to cover and seal the internal flange aperture.
    Type: Grant
    Filed: May 6, 2010
    Date of Patent: October 14, 2014
    Assignee: Candy Treasure, LLC
    Inventor: Kevin M. Gass
  • Publication number: 20140302203
    Abstract: The invention provides, in one aspect, a method of making a confectionery packet or sachet formed with an edible film and enclosing a center composition. The packet or sachet can be designed to be placed in the mouth, where the film dissolves and the center composition is released. In preferred embodiments, the center composition comprises a sugar alcohol, such as xylitol, that creates a cooling sensation. Many other flavors and/or colors or sensates can also be used in the center composition, and some embodiments include breath-freshening, anti-bacterial, nutriceutical, or pharmaceutical compositions in the center composition. The invention also comprises the edible packets or sachets, especially those composed of film with a desired retained water level suitable for producing a self-sealing film and/or an edible film packet that is stable at room temperature for at least six to twelve months.
    Type: Application
    Filed: June 18, 2014
    Publication date: October 9, 2014
    Inventors: Thomas J. CARROLL, Steven Kumiega, Brian J. Paul, Robert J. Huzinec, Philip C. Ward, Mary Ellen Kline
  • Publication number: 20140302202
    Abstract: The invention relates to relatively light and thermally stable granulated, fermentation-broth-based animal feed additives having a high content of L-lysine and to low-loss methods for their production from broths obtained by fermentation.
    Type: Application
    Filed: June 18, 2014
    Publication date: October 9, 2014
    Applicant: EVONIK DEGUSSA GMBH
    Inventors: Hermann LOTTER, Ulrich BECKER, Frank DÜBNER, Friederike KAEPPKE, Joachim POHLISCH, Ralf KELLE, Cory M. SANDER
  • Publication number: 20140288495
    Abstract: Timed release capsules administered in beverage preparations may be used for delayed release of flavor or color enhancements, and pharmaceuticals. A composite timed release capsule includes: a first layer, including a first material; a second layer, including a second material, such that the second material further includes inner bodies; and an inner layer, which includes a third material. A composite straw includes: a standard straw; a snap-off cap; an upper stop; a lower stop; timed release capsules, retained in position between the snap-off cap and the upper stop; composite timed release capsules, retained in position between the upper stop and the lower stop. A user can remove the snap-off cap to pour the timed release capsules into a drinking container, insert the composite straw into the drinking container, where the composite timed release capsules dissolve, and embedded inner bodies fall into the beverage.
    Type: Application
    Filed: June 4, 2014
    Publication date: September 25, 2014
    Inventor: Alejandro I. Olmos
  • Publication number: 20140271782
    Abstract: A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen, The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Applicant: DERMAZONE SOLUTIONS, INC.
    Inventor: Michael W. Fountain
  • Patent number: 8834905
    Abstract: A wound dressing composition comprising a non-viable cell lysate or releasate derived from a hepatocyte cell or an inflammatory cell such as a macrophage. Also provided are wound dressings comprising such compositions, methods of making such compositions, and the use of such compositions for the treatment of wounds.
    Type: Grant
    Filed: November 2, 2007
    Date of Patent: September 16, 2014
    Assignee: Systagenix Wound Management (US), Inc.
    Inventors: Rachael Louise Clark, Breda Mary Cullen, Lindsay Matheson
  • Publication number: 20140255555
    Abstract: An automatic process includes dissolving a sticky coating layer, pouring the sticky coating layer onto a main material, bonding a covering layer onto the sticky coating layer to form a semi-product of a solid food, cooling the semi-product to cool the sticky coating layer, and vibrating the semi-product to drop an overlapping part of the covering layer so as to form a solid food which includes the main material, the sticky coating layer and the covering layer. Thus, the solid food is made in an automated manner to save the working time, to reduce the cost of production, and to increase the working efficiency. In addition, the solid food is made automatically so that the product of the solid food satisfies the standardized requirement, thereby enhancing the quality of production.
    Type: Application
    Filed: March 8, 2013
    Publication date: September 11, 2014
    Inventor: Chin-Shih Chen
  • Publication number: 20140255554
    Abstract: The invention provides food compositions having a chewy texture and methods for making the chewy food compositions. In one aspect, the food composition includes a moisture content and an Aw sufficient to provide the food composition with a chewy texture. In one aspect, an outer shell having a chewy texture encloses a soft meaty inner filling. The shell can have a moisture content ranging from about 15% to about 24% and an Aw ranging from about 0.7 to about 0.84.
    Type: Application
    Filed: August 29, 2012
    Publication date: September 11, 2014
    Inventors: Fanny Bigeard, Patrick Pibarot, Pierre Reynes, Robert Tellier
  • Patent number: 8828464
    Abstract: A whitened exine shell having a degree of whiteness (L*) of greater than 65 measured under D 65 illumination. The shell can be used as a delivery vehicle for an active substance, or as an antioxidant. It can be used in a method of surgery, therapy or diagnosis. The invention provides a formulation containing the whitened exine shell together with an active substance; and a method for preparing the shell by isolating an exine shell from a naturally occurring spore under treatment conditions which do not include aceto lysis, and treating the isolated shell or a precursor thereof with a bleaching composition.
    Type: Grant
    Filed: July 9, 2009
    Date of Patent: September 9, 2014
    Assignee: University of Hull
    Inventors: Stephen Atkin, Stephen Beckett, Grahame Mackenzie
  • Publication number: 20140248398
    Abstract: A food product having a substrate impregnated with a stabiliser composition and coated with an aqueous coating composition can be reheated using a microwave oven with good results.
    Type: Application
    Filed: April 9, 2014
    Publication date: September 4, 2014
    Applicant: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20140242212
    Abstract: Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.
    Type: Application
    Filed: September 16, 2013
    Publication date: August 28, 2014
    Applicant: New World Pharmaceuticals, LLC
    Inventors: Frederick A. SEXTON, Sitaraman Krishnan, Venkat Kalyan Vendra