Isolated Whole Seed, Bean Or Nut, Or Material Derived Therefrom Patents (Class 426/93)
  • Patent number: 11812763
    Abstract: The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle.
    Type: Grant
    Filed: March 1, 2021
    Date of Patent: November 14, 2023
    Assignee: Conopco, Inc.
    Inventors: Beata Bartkowska, Amy Lisa Briggs, Mark Willmott
  • Patent number: 11632977
    Abstract: Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.
    Type: Grant
    Filed: March 25, 2020
    Date of Patent: April 25, 2023
    Assignee: General Mills, Inc.
    Inventors: Christopher J Barrett, Douglas L Goedeken, Daniel R Green, Victor T Huang, Lauren A Jacobson Greevers, Christine M Nowakowski, Scott K Whitman, Danielle M Wojdyla Christensen
  • Patent number: 11612579
    Abstract: A preconcentrate comprising a fatty acid oil mixture that contains EPA and DHA, preferably in the form of ethyl ester or triglyceride, and at least one surfactant. The preconcentrates are capable of forming a self-nanoemulsifying drug delivery system, a self-microemulsifying drug delivery system or a self-emulsifying drug delivery system (SNEDDS, SMEDDS or SEDDS) in an aqueous solution. The application is also directed to a food supplement preconcentrate.
    Type: Grant
    Filed: March 9, 2010
    Date of Patent: March 28, 2023
    Inventors: Svein Olaf Hustvedt, Preben Houlberg Olesen, Gunnar Berge, Jo Erik Johnsrud Klaveness
  • Patent number: 11612181
    Abstract: An apparatus and method for producing flake-like cereal without the use of a flaking mill.
    Type: Grant
    Filed: July 20, 2020
    Date of Patent: March 28, 2023
    Inventors: Norbert Gimmler, Kevin J. Laubenthal
  • Patent number: 11412758
    Abstract: The invention relates to a dipping or enrobing coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 30-75 wt. % of a single fat, preferably 40-65 wt. %, said fat comprising the following fatty acids: 45<=C16:0<=52 wt. %, 4<=C18:0<=8 wt. %, 30<=C18:1<=40 wt. 5<=C18:2<=10 wt. %, and said fat comprising a solid fat profile comprising: 85%?N 0<=95%; 75%<=N 10<=90%; 40%<=N 20<=60%; 18%<=N 25<=35%; 0%<=N 30<=10%; and 0%<N 35 wherein said coating having Casson yield stress of 0.05 to 0.9 Pa and a Casson plastic viscosity of the coating composition is 50 to 250 mPas. The invention also relates to the use of the mentioned fat in dipping or enrobing coating compositions, a method of preparing the coating composition, and products coated with the coating composition.
    Type: Grant
    Filed: November 15, 2016
    Date of Patent: August 16, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Shantha Nalur Chandrasekaran, Maria Fernanda Villacis, Olga Smirnova, Christel Webering
  • Patent number: 11297842
    Abstract: A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocolloid gums and sugar syrups.
    Type: Grant
    Filed: June 5, 2017
    Date of Patent: April 12, 2022
    Inventors: Karine Coue Briant, Omar Crewe, Fidelma Crowe, Frederik Jensen, Sharat Jonnalagadda, Abby S. Kendall, Joseph Lavin, Adam Melonas, Janelle Myers, Tom Nosek, Lena Marisa Sawin, JulLea Stolsky, Vani Vemulapalli
  • Patent number: 11291225
    Abstract: The present invention provides a coating material for fried or deep-fried foods maintaining crisp feel and soft feel of freshly fried or deep-fried foods even a long time after frying or deep-frying or after freezing-thawing as well as a premix comprising the coating material and such fried or deep-fried foods, more specifically, a coating material comprising an oil/fat-processed starch having a swelling degree of 2.5-8.5 ml which has been derived from a swelling-inhibited legume starch, is used for cooking fried or deep-fried foods.
    Type: Grant
    Filed: April 20, 2011
    Date of Patent: April 5, 2022
    Inventors: Yusuke Tsuchiya, Hisayuki Iesato, Toru Nakajima, Norikazu Uchida
  • Patent number: 11051528
    Abstract: In the penetration step, a carbon dioxide fluid is contacted to a sample of coffee green bean inside a chamber at a temperature of 28-50° C. and a pressure of 950-3,500 psi for 3-30 minutes to allow the carbon dioxide fluid to penetrate into the sample of coffee green bean. In a pressure relief step, the pressure in the chamber is reduced to normal pressure in a time period of 2-15 minutes, allowing the carbon dioxide fluid penetrated into the sample of coffee green bean to break down cell wall of the sample of coffee green bean to obtain a sample of coffee green bean with broken cell wall.
    Type: Grant
    Filed: August 13, 2019
    Date of Patent: July 6, 2021
    Inventor: Yu-Ting Huang
  • Patent number: 10905132
    Abstract: A cold brewing coffee device that produces coffee without any suspended solids in the product. The devices uses a false bottom in the initial tank to hold the coffee beans and water is pumped between the initial tank and a second tank. Using an inverted P trap in the piping allow for reduced suspended solids in the final product. The end product is a high quality cold brewed beverage that is defined by the beverages clarity and lack of visible suspended solids, wherein the resulting product has a distinct look compared to other brewed beverages (i.e. producing a product that is cleaner than competing products without the need for a filter).
    Type: Grant
    Filed: May 7, 2018
    Date of Patent: February 2, 2021
    Inventors: Jaime van Schyndel, Patrick Greer
  • Patent number: 10448655
    Abstract: The invention is a chocolate confectionery preparation method improving with good taste and texture, and chocolate confectionery. The method comprises steps of: molding chocolate balls; forming a first coating layer by coating the chocolate balls with a first coating solution, and sprinkling weak flour on the same; drying the first coating layer; forming a second coating layer by coating the first coating layer with a second coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a third coating layer by coating the second coating layer with a third coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a fourth coating layer by coating the third coating layer with the sugar liquor and sprinkling weak flour on the same; roasting a half-finished product having the fourth coating layer; and sweetening the roasted half-finished product.
    Type: Grant
    Filed: February 17, 2015
    Date of Patent: October 22, 2019
    Assignee: AUREATE CO., LTD.
    Inventor: Ik Gil Cho
  • Patent number: 10105343
    Abstract: The invention relates to a Cannabis-based pharmaceutical composition for the treatment of hypertensive disorders by submucosal delivery comprising a pharmaceutically acceptable base and an effective amount of at least one cannabinoid or endocannabinoid containing extract of a cloned hybrid of the plant Cannabis sativa, subspecies sativa and Cannabis sativa, subspecies indica of the CTSX-ISS lineage; and methods of treatment of primary and secondary hypertension, the secondary hypertension resulting from pheochromocytoma, primary hyperaldosteronism, adrenal hyperplasia, pulmonary hypertension, portal hypertension, folate deficiency hypertension, arterial hypertension or familial hypertension by administration between one and eight times per day.
    Type: Grant
    Filed: April 30, 2010
    Date of Patent: October 23, 2018
    Inventor: Steven Wynn Kubby
  • Patent number: 9955715
    Abstract: A high-volume method of manufacturing a vegetable-based cluster-type snack-food product with a low-sugar binder, carried out in a manufacturing line, includes inputting a supply of a vegetable cluster component to a manufacturing line, inputting a supply of a binder component to the manufacturing line, mixing a quantity of the supply of the binder component together with a quantity of the supply of the vegetable cluster component to produce a mixture, and manipulating the mixture of binder component and vegetable cluster component to produce a plurality of vegetable snack-food product clusters. The vegetable cluster component predominantly includes whole or pieces of savory and/or salty culinary vegetables. The binder component is produced predominantly from soluble fiber. The vegetable snack-food product clusters are bound together by the binder component.
    Type: Grant
    Filed: March 28, 2016
    Date of Patent: May 1, 2018
    Assignee: Biosilo Foods, Inc
    Inventor: Keith Alan Mullin
  • Patent number: 9913489
    Abstract: Low fat peanut butter food slices that are all natural, made from dehydrated peanut powder, and having nothing added thereto but water, or water with honey and or salt dissolved therein. The peanut butter food slices have a viscosity in the range of 800,000 centipoise to 2,000,000 centipoise which is much thicker than regular peanut butter which has a viscosity in the range of 150,000 centipoise to 250,000 centipoise.
    Type: Grant
    Filed: August 30, 2016
    Date of Patent: March 13, 2018
    Inventors: Peter Arsenault, Kyle T Arsenault, Matthew L Arsenault
  • Patent number: 9642380
    Abstract: Methods for using water-soluble salts of fatty acids alone, or in chosen combinations with chelating agents, antifreeze compounds, and water for improving the processing of feed materials including whole grains or finely-divided ingredients, which may contain grain, that are mechanically processed, are described. The fatty acid salts may be added to water or to steam prior to application to feed materials, and may be applied directly to the feed materials, or added to grain conditioners known in the art to improve their performance. Treated feed materials have improved lubricity, and thin, strong durable flakes having less bulk density, and durable hard pellets, may be generated with reduced fines. Addition of an anti-freeze material permits the resulting compositions to remain fluid under freezing conditions, while oxidation or spoilage, may be reduced by adding a chelating agent. The solutions are basic and are non-corrosive.
    Type: Grant
    Filed: October 11, 2012
    Date of Patent: May 9, 2017
    Assignee: Uniscope, Inc.
    Inventors: Richard P. Mommer, Jr., Diane K. Walker
  • Patent number: 9339048
    Abstract: A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consistency of the chocolate confectionery is consistent throughout. In one form of the chocolate confectionery, small pearls of flavor are suspended within the chocolate creating a pleasing flavor balance and mouth feel with overall lower sugar content and higher cocoa content.
    Type: Grant
    Filed: March 11, 2013
    Date of Patent: May 17, 2016
    Inventors: Anne-Christine McKibben, Jeffrey L McKibben
  • Patent number: 9307781
    Abstract: A food product and method are provided. The food product includes a pulse having a total water content below that of a fully hydrated pulse and a chewier texture. It is formed from a dry pulse and is hydrated, but only partially, resulting in a total water content in the range of between about 0.25 grams water/gram dry matter and about 0.75 grams water per gram dry matter. The pulse is in an intact form and has not been fully hydrated after harvest.
    Type: Grant
    Filed: May 3, 2013
    Date of Patent: April 12, 2016
    Assignee: Vista Innovation, LLC
    Inventors: Dennis Lonergan, Robert J. Lewis
  • Patent number: 9259030
    Abstract: Multi-shelled capsules are made by co-extruding a first liquid flavorant composition and a first shell-forming polymeric material to form droplets which are hardened to form an inner shell containing a first liquid flavorant composition, and then coated with a second shell-forming polymeric material which is hardened to form an outer shell. The result is a capsule where the inner surface of the outer shell is separate and/or separable from the outer surface of the inner shell to define a space, wherein a second liquid flavorant composition may be located.
    Type: Grant
    Filed: March 25, 2011
    Date of Patent: February 16, 2016
    Inventors: Hongwei Liu, Georgios D. Karles, Shuzhong Zhuang, Jose Nepomuceno
  • Patent number: 9237765
    Abstract: The present invention provides a non-digestible hydroxypropyl starch hydrolysate which can be used as novel water soluble dietary fiber, a method for producing it, as well as food products and beverages containing the non-digestible hydroxypropyl starch hydrolysate. The present invention provides the non-digestible hydroxypropyl starch hydrolysate characterized by having a DE value of less than 20 and a glucose content of less than 3% by mass; food products and beverages containing it; and the method for producing the non-digestible hydroxypropyl starch hydrolysate comprising the steps of: (A) hydrolyzing a hydroxypropyl starch with a degree of substitution of 0.05 to 0.4 with ?-amylase and then with glucoamylase; and (B) removing glucose from the hydrolysate obtained in the step (A).
    Type: Grant
    Filed: July 3, 2008
    Date of Patent: January 19, 2016
    Inventors: Yasuo Katta, Toyohide Nishibata, Makoto Tachibe
  • Publication number: 20150140180
    Abstract: An improved s'more-like food product allows the user to achieve the same taste profile as a conventional s'mores food product while greatly simplifying the preparation of the food product by the user. The improved s'more-like food product is pre-made such that the marshmallow element effectively “overwraps” the chocolate and graham cracker elements. This configuration provides a replica of a plain marshmallow, which is its aesthetic feature. That is, it looks like a traditional plain marshmallow which provides the consumer with some familiarity. However, this configuration is also functional in that it effectively eliminates mess during eating and provides a ready-to-heat product in a pre-made fashion which simplifies preparation of the s'more-like food product by the user. Edible wraps or cups can also be utilized to further enhance the eating experience and other flavors and other color variations for the food product can be provided depending on consumer preference.
    Type: Application
    Filed: November 18, 2014
    Publication date: May 21, 2015
    Inventor: Gary Kraeger
  • Publication number: 20150132444
    Abstract: A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color.
    Type: Application
    Filed: June 5, 2013
    Publication date: May 14, 2015
    Inventors: Jan Karwowski, Barbara E. Baumann, Supapong Siris, Vani Vemulapalli
  • Publication number: 20150132438
    Abstract: Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable 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 serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable 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 old people, and for sick people. Cold and ready to eat vegetable 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
  • Publication number: 20150118364
    Abstract: Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.
    Type: Application
    Filed: May 11, 2012
    Publication date: April 30, 2015
    Applicant: NISSHIN FOODS INC.
    Inventors: Youichirou Miya, Hitomi Yamaguchi, Fusaki Kajio
  • Publication number: 20150104546
    Abstract: Soluble coffee preparations proposed are in the form of powders wherein the individual coffee particles have a complete or at least partial coating which dissolves in water in retarded fashion and which comprises not less than 50 wt % of the coffee powder.
    Type: Application
    Filed: October 9, 2014
    Publication date: April 16, 2015
    Inventors: Thomas Mintus, Michael Hahn
  • Publication number: 20150099040
    Abstract: A topping for snack food products comprising large food flakes pre-coated with an adhesive and a method for applying the pre-coated food flakes to a food substrate to produce a topped snack food product. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. The food flakes may be pieces of vegetables, fruits, meats, cheeses, grains, herbs or spices that complement the food substrate. The pre-coated food flakes are heated to partially liquefy the adhesive coating and then are applied to the food substrates. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.
    Type: Application
    Filed: October 9, 2013
    Publication date: April 9, 2015
    Applicant: Frito-Lay North America, Inc.
    Inventor: Hanny Kanafani
  • Patent number: 8999412
    Abstract: Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit Methods of preparing and using the coated dried fruit are also described. The dried fruit pieces of the present invention are less sticky and are readily separated from one another using ordinary gravity feed handling conditions.
    Type: Grant
    Filed: March 24, 2010
    Date of Patent: April 7, 2015
    Assignee: General Mills, Inc.
    Inventors: Dean W. Creighton, Bryan Worwa
  • Publication number: 20150093476
    Abstract: A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers.
    Type: Application
    Filed: March 25, 2013
    Publication date: April 2, 2015
    Inventor: Veerle De Bondt
  • Patent number: 8993020
    Abstract: The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same.
    Type: Grant
    Filed: March 23, 2011
    Date of Patent: March 31, 2015
    Assignee: Cadbury UK Limited
    Inventors: Shama Karu Vaman, Sarah Jayne Prestwood Pearson, Clive Richard Thomas Norton, Carole Jean Elleman
  • Patent number: 8991301
    Abstract: A device for steeping barley having a container for containing the barley to be steeped. The container has a floor and the floor has passageways for flowing at least one of steeping water and gases through the passageways. The device further includes a water line system under the floor directly connected to the passageways.
    Type: Grant
    Filed: March 1, 2005
    Date of Patent: March 31, 2015
    Assignee: Buehler AG
    Inventors: Bernardus Van Dieren, Gerardus Toonen
  • Publication number: 20150086678
    Abstract: A caramel treats structure contains a body on which sticky ingredient is poured and crisp ingredient and crushed nuts are sprayed; wherein the sticky ingredient sticks the crisp ingredient and the crushed nuts on the body. Accordingly, the caramel treats structure contains the body with the sticky ingredient, the sticky ingredient, and the crushed nuts, thereby having various flavors.
    Type: Application
    Filed: September 23, 2013
    Publication date: March 26, 2015
    Inventor: Chin-Shih Chen
  • Publication number: 20150050390
    Abstract: The present invention is related to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%. It was found that softer milk fractions are effective in inhibiting or reducing migration bloom that occurs in filled chocolates or pralines.
    Type: Application
    Filed: March 15, 2013
    Publication date: February 19, 2015
    Inventors: Fransiscus Johannes Gerardus Boerboom, Sabine Fischer
  • Publication number: 20150017286
    Abstract: The invention relates to shelf-stable cereal pieces which contain alphalinolenic acid, and to food compositions that comprise such cereal pieces.
    Type: Application
    Filed: March 5, 2013
    Publication date: January 15, 2015
    Inventors: Karin Ural, John McKeehen, Emilien Esteve
  • Publication number: 20150010641
    Abstract: The invention relates to micro-, submicro- or nano-structures comprising amaranth protein, optionally combined with at least one other biopolymer, which structures are suitable for use as an encapsulation matrix. In particular, the invention relates to micro-, submicro- or nano-structures comprising amaranth protein and a polysaccharide. The invention also relates to the production method thereof, said method comprising an electrospinning, electrospraying or blow spinning step. The encapsulated product is characterised in that it comprises an encapsulation matrix formed by micro-, submicro- or nano-structures of the invention and at least one functional ingredient. The invention further relates to the method for obtaining same.
    Type: Application
    Filed: October 17, 2012
    Publication date: January 8, 2015
    Inventors: Amparo Lopez Rubio, Jose Maria Lagaron Cabello, Marysol Aceituno Medina, Sandra Mendoza Diaz
  • Publication number: 20150004285
    Abstract: The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of or being substantially free of reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of months the products during processing and storage.
    Type: Application
    Filed: January 3, 2013
    Publication date: January 1, 2015
    Inventors: Marie-Louise Mateus, Tesfalidet Haile, Pierre Fourre
  • Patent number: 8919569
    Abstract: Methods and apparatus for separating and removing aflatoxin-contaminated corn from batches of corn by a floating process, thus producing a distinguishable floating mat of contaminated corn and a separate submerged bed of uncontaminated and less contaminated corn. The methods of this disclosure include removing the floating contaminated corn mat by a vacuum mechanism or by liquid flow. The methods reduce the aflatoxin level in the submerged corn bed as much as 80% from the initial aflatoxin level, while removing no more than 15% from the batch of corn.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: December 30, 2014
    Assignee: Cargill, Incorporated
    Inventors: Nicholas Wayne Bethke, Chad Allen Conard, Lawrence E. Fosdick, Eugene Joseph Fox, Donald Grunig, Steven W. Kirkvold, Abhay R. Ladhe, Jacob A. Leland, Joseph Michael Lewis, Eugene Max Peters, Jr., Anthony John Schanilec, Riley Neil Smith, Eric Sumner, Ping Yang, Jill Louise Zullo
  • Publication number: 20140363539
    Abstract: The present invention is directed to a fiber enriched filling composition for a chocolate product. The chocolate product includes (a) a steviol glucoside and/or steviol glycoside, (b) fat, (c) fibers, and (d) a polyol. Further, the present invention is directed to a chocolate product comprising such filling composition.
    Type: Application
    Filed: December 3, 2012
    Publication date: December 11, 2014
    Inventor: Felix Verdegem
  • Publication number: 20140356485
    Abstract: The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Patent number: 8883235
    Abstract: An ingredient delivery system for popcorn kernels is described. The ingredient delivery system can include multiple layers. The synergy formed from the multiple layers of the ingredient delivery system results in a popped popcorn with minimal flaking and blow-off. Thus, a greater ingredient impact is imparted to the consumer. Also, the layer combination minimizes any hindrance of the natural popping action of the kernels. Thus, consumers have a greater pop volume for consumption.
    Type: Grant
    Filed: February 23, 2011
    Date of Patent: November 11, 2014
    Assignee: ConAgra Foods RDM, Inc.
    Inventors: Michael Laurence Jensen, James Wesley Belleson, Tyler S. Wright
  • Publication number: 20140322391
    Abstract: The present invention is directed to a chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non-tropicalised chocolate core.
    Type: Application
    Filed: December 5, 2012
    Publication date: October 30, 2014
    Inventors: Tim Oliver Althaus, Stefan Palzer, Gerhard Niederreiter, Helen Chisholm, Nicolas Bovet
  • Publication number: 20140308403
    Abstract: The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant powder is 5 to 20 ?m. In the white chocolate-impregnated food, the white chocolate that contains the plant powder is impregnated into inside of the porous food.
    Type: Application
    Filed: December 26, 2012
    Publication date: October 16, 2014
    Applicant: MEIJI CO., LTD.
    Inventors: Aki Saijo, Terutaro Shimamura, Hiromitsu Iwanami
  • Publication number: 20140302200
    Abstract: A packaged food product comprising a package housing and a nutritional composition having reduced stickiness on its surface, comprising a plurality of solid particles on at least one surface of the nutritional composition and a carbohydrate, wherein the solid particles have a diameter between about 1 mm and about 10 mm, and wherein the at least one surface of the nutritional composition is an external surface.
    Type: Application
    Filed: April 19, 2012
    Publication date: October 9, 2014
    Applicant: NESTEC S.A.
    Inventors: Marie-Louise Mateus, Yves Michael Tthonney
  • Publication number: 20140295033
    Abstract: Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food.
    Type: Application
    Filed: November 20, 2012
    Publication date: October 2, 2014
    Applicant: SAN LUCIO S.R.L.
    Inventor: Francesca Sangiacomo
  • Publication number: 20140287101
    Abstract: Disclosed are nonlimiting embodiments comprising a novel process for forming and shaping crunchy granola food products. The process comprises using rotary molding processes to form and shape a granola mass into a variety of desired shapes. The granola mass is able to be rotary molded as a result of use of a unique binder composition that comprises at least one pre-gelatinized starch in the binder composition. The pre-gelatinized starch enables the binder viscosity to increase and increases the tackiness of the granola mass such that it can be formed by a rotary molder and such that it releases from the mold as a unitary piece of shaped and formed granola food product.
    Type: Application
    Filed: March 17, 2014
    Publication date: September 25, 2014
    Applicant: Kellogg Company
    Inventors: Tamara A. Reichkitzer, Donald Barnes, Thomas Z. Treece, Eric C. Suloff, Constance Jo Enevold
  • Publication number: 20140272009
    Abstract: A chewy granola product and a method of cold form sheeting such chewy granola product from a combination of dry granola, binder, and a carbonated candy.
    Type: Application
    Filed: March 14, 2013
    Publication date: September 18, 2014
    Applicant: PepsiCo, Inc.
    Inventors: Danielle Barbaro, John Behrens, Yang Kou
  • Publication number: 20140272007
    Abstract: A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventors: Hanny KANAFANI, Bernadette J. Domingo, Jack William Maegli, Destanie Amber Schneider
  • 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: 20140234491
    Abstract: Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described.
    Type: Application
    Filed: May 1, 2014
    Publication date: August 21, 2014
    Applicant: General Mills, Inc.
    Inventors: Lisa K. Pannell, Logan M. Merkwae
  • Publication number: 20140212453
    Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.
    Type: Application
    Filed: November 26, 2013
    Publication date: July 31, 2014
    Inventor: Alice Chang
  • Publication number: 20140199441
    Abstract: A coffee powder includes a plurality of particles which are obtained by grinding coffee beans from a coffee grinder and each particle of the coffee powder is coated by a coating layer. The coating layer is made by food-grad powder which is ground at low speed by a U-shaped grinder. The coating layer keeps air from the particles of the coffee powder so as to keep the freshness of the coffee powder.
    Type: Application
    Filed: February 8, 2013
    Publication date: July 17, 2014
    Inventor: Tzeng-Shyang Liu
  • Publication number: 20140193546
    Abstract: A chocolate confection has a coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a second sugar to water ratio. The first sugar to water ratio is less than half water by weight and the second sugar to water ratio is more than half water by weight. There is at least one edible dye marking adapted for application to the finish sugar coating.
    Type: Application
    Filed: January 8, 2014
    Publication date: July 10, 2014
    Inventor: Alexander Vigneri
  • Publication number: 20140193544
    Abstract: A biscuit structure contains a body formed in a circular column shape or a flatly elongated block shape, and a mixing ingredient of the body includes corns, rice, brown rice, egg yolk powders, sugars, salts, palm oil, soy flour (mixed from soybeans, wheat, salts and sugars), and maltodextrin. The body is molded and baked, and then a sticky ingredient is applied on the body, thereafter a crushed nut ingredient is sprayed on the sticky ingredient of the body. The sticky ingredient is chocolate sauce or maltose syrup, and the crushed nut ingredient is crushed almonds or crushed peanuts. Thereby, the body of the biscuit structure is crispy and has a rich flavor after eating the sticky ingredient and the crushed nut ingredient.
    Type: Application
    Filed: December 4, 2013
    Publication date: July 10, 2014
    Inventor: Chin-Chih Chen