Isolated Whole Seed, Bean Or Nut, Or Material Derived Therefrom Patents (Class 426/93)
-
Publication number: 20100189845Abstract: A method for encapsulating flavoring with a prolamin. A prolamin, such as zein, is dissolved in an appropriate solvent. Flavoring is mixed with the prolamin solution. The prolamin and flavoring solution is dried, thereby forming a flavoring encapsulated by a prolamin.Type: ApplicationFiled: January 27, 2009Publication date: July 29, 2010Applicant: FRITO-LAY NORTH AMERICA INC.Inventors: Julie Anne GROVER, Kevin Arthur HEITFELD, James Dean OXLEY, Joseph Thomas PERSYN
-
Publication number: 20100183771Abstract: An almond roasting process avoids a compound coating while being advantageously nutritionally low in calories and excellent in taste. The almonds are sprayed with a liquid starch blend in a drum, then coated with a dry blend of seasonings to adhere the seasonings to the almonds. The seasoning-coated almonds are continuously conveyed through a dry roast oven.Type: ApplicationFiled: April 1, 2009Publication date: July 22, 2010Inventors: Peter H. Mattson, Marianne Paloncy, Gregory Gorang
-
Publication number: 20100183772Abstract: Improved granola and granola products containing chocolate and their methods of preparation are provided. The methods include adding chilled chocolate containing dextrose to granola ingredients prior to the addition of a sugar binder formulated to perform as required at about 29-32° C. (85-90° F.) or colder. The methods include baking granola containing chocolate, cooling and packaging granola products such as breakfast cereals and granola bars. By using chilled chocolate and the sugar binder formulated for this method the problems of chocolate separation, smearing and off-flavors can be avoided in granola products containing chocolate.Type: ApplicationFiled: November 16, 2009Publication date: July 22, 2010Inventors: GREGORY A. CLANTON, Monica DeCastro
-
Patent number: 7754270Abstract: A beverage powder which is able to progressively increase the viscosity of liquids. The beverage powder contains particles of a gelatinised cereal fraction containing ?-glucan. The particles have a particle size of less than about 350 ?m. When dissolved in liquid to provide a beverage having a ?-glucan concentration of about 0.4% to about 1.5% by weight, the beverage powder progressively increases the viscosity of the beverage such that, after about 15 minutes at room temperature, the beverage has a viscosity below about 350 mPa·s but which rapidly develops a final viscosity of above about 1000 mPa·s at body temperature.Type: GrantFiled: May 15, 2006Date of Patent: July 13, 2010Assignee: Nestec S.A.Inventors: Pierre Wuersch, Josef Burri
-
Publication number: 20100166914Abstract: Center-filled confectionery products and methods of making center-filled confectionery products are provided. In an embodiment, the present invention provides a confectionery product comprising a hard confectionery shell surrounding a filling. The confectionery shell comprises a plurality of segments having different colors. The filling is selected from the group consisting of a liquid, a paste, a powder, a hard confectionery and combinations thereof.Type: ApplicationFiled: December 20, 2007Publication date: July 1, 2010Applicant: WM. WRIGLEY JR. COMPANYInventors: Daniel L. Herron, Christina Wowchuk, Kenneth Klacik, Richard W. Deptula
-
Publication number: 20100166921Abstract: A fat continuous coating which is suitable for coating nutrition bars and other products, especially foods products, which include less saturated fat. The coating includes a lipid base having a phytosterol and/or phytostanol structurant, and up to 28 wt % or less saturated fatty acid moieties. The phytosterol or phytostanol serves to provide sufficient structure to the coating to obviate the need for the higher levels of saturated fats which such ingredients tend ordinarily to contain. The coating will advantageously include numerous other ingredients typically found in coatings, such as cocoa, strawberry powder, yoghurt powder, etc. The lipid base will typically comprise from 20-50 wt % of the coating, especially from 25-40 wt %. The lipid base of the coatings will typically include at least 5 wt % phytosterols and/or phytostanols, especially at least 10 wt % phytosterols and/or phytostanols, more preferably at least 15 wt % phytosterols and/or phytostanols.Type: ApplicationFiled: December 29, 2008Publication date: July 1, 2010Applicant: Conopco, Inc., d/b/a UNILEVERInventor: Fernando Qvyjt
-
Publication number: 20100119660Abstract: A chocolate is made by preparing a flavor cell that seals an amount of flavor substance in a shell, melting chocolate material and pouring the melted chocolate material into a mold, immersing the flavor cell into the melting chocolate material, cooling and solidifying the melted chocolate material, and removing the solidified chocolate from the concavity. The chocolate can have different shapes and the flavor substance is well sealed inside the shell.Type: ApplicationFiled: November 11, 2008Publication date: May 13, 2010Inventor: Ming-Che Chang
-
Publication number: 20100112140Abstract: By the method of producing popcorn confectionery a first sugar/glucose substance is produced. This substance is boiled at 170-2100C for approx. 3-10 hours until the substance is dark brown/black and viscous, whereafter it is cooled down. Hereafter a second sugar/glucose substance is produced, which is boiled at 100-1300C for approx. 1-10 hours. The first substance and the second substance are mixed at a weight ratio of 1:2-1:6, whereafter the resulting mixture is boiled and popcorn is added. This mixture can be formed in formed pieces in a machine 1 including a cylindrical, horizontal buffer tank 3, which is surrounded by a chamber 11 filled with oil, and a cylindrical, horizontal main tank 2 surrounded by a chamber 23 filled with oil.Type: ApplicationFiled: July 13, 2007Publication date: May 6, 2010Applicant: Double Pop License ApSInventors: Kim Jacobsen, Karsten Jørgensen
-
Publication number: 20100104698Abstract: Non-allergenic natural nut essential oil are derived from natural nut materials having 100 ppb or less protein such as nut butters by steam distillation or solvent extraction. The essential nut oils are preferably dissolved in a liquid edible carrier for use as nut flavor ingredients for food products. The food products flavored with such low protein essential nut oils are hypo allergenic. Methods of preparing the nut essential oils as well as methods of preparing nut flavored food products are disclosed.Type: ApplicationFiled: December 14, 2007Publication date: April 29, 2010Inventor: Terry T. Kirihara
-
Publication number: 20100092620Abstract: A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micro-grinding the compound coating to the fine particle size. The compound coating can include soluble fiber, insoluble fiber, or combinations thereof, such as polydextrose and short chain fructo-oligosaccharides. The compound coating can be applied to a wide variety of food forms including wafers, cereals, crackers, and other foods. The compound coating can be applied by spraying the coating onto the food form or pumping the coating through depositing spindles and onto the food form.Type: ApplicationFiled: October 13, 2009Publication date: April 15, 2010Inventors: Edith Salinas Bravo, Richard Norris Flaget
-
Publication number: 20100047401Abstract: A method for forming a pet food product includes supplying a basal formula to a feed section of an extruding system, passing the basal formula through the extruding system, supplying a particulate dough to the basal formula downstream of a compression section of the extruding system, mixing the basal formula and the particulate dough to form a pet food product, and forming the pet food product into discreet pieces. The formed pet food product includes an extruded basal portion and a granular portion mixed throughout the extruded basal portion.Type: ApplicationFiled: November 2, 2009Publication date: February 25, 2010Applicant: Nestec Ltd.Inventors: Donald R. Speck, Stephen R. Dahl
-
Publication number: 20100028408Abstract: The invention relates to a method for sterilizing raw, unheated honey, wherein the raw, unheated honey is sterilized by ozonizing it by using an ozone generator. The invention also relates to a honey-based wound care preparation, wherein said preparation comprises raw, unheated ozonized honey that has been ozonized by a method according to the invention. The invention also relates to a wound care treatment product comprising a honey-based preparation, wherein the said wound care treatment product comprises a preparation according to the invention. Finally, the invention relates to a biscuit based on honey and food fibres and/or by-products of food fibres, wherein the biscuit is prepared from ozonized food fibres and/or by-products of food fibres and raw, unheated ozonized honey that has been ozonized by a method according to the invention.Type: ApplicationFiled: October 23, 2007Publication date: February 4, 2010Inventor: Jan Vandeputte
-
Publication number: 20100028496Abstract: The present invention relates to a composition for reducing the sodium chloride content in food products, to processes for the preparation thereof and to uses.Type: ApplicationFiled: July 22, 2009Publication date: February 4, 2010Applicant: SYMRISE GmbH & Co. KGInventors: Sylvia Barnekow, Rainer Barnekow, Christopher Sabater-Lüntzel
-
Patent number: 7651721Abstract: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.Type: GrantFiled: August 2, 2006Date of Patent: January 26, 2010Assignee: Nestec S.A.Inventors: Stephen Thomas Beckett, Daniel Hugelshofer, Junkuan Wang, Erich Josef Windhab
-
Patent number: 7648722Abstract: A ready-to-eat cereal that is capable of changing color upon immersion into an aqueous medium such as milk. The cereal base has a non-dispersible first color. The cereal base has a coating comprising cornstarch, powdered sugar, and optionally food coloring. The coating is of a second color different from the first color and is in a quantity sufficient to obscure the first color. Preferably, glycerine is used to adhere the coating to the cereal base. Two methods of making the ready-to-eat cereal of the invention are also provided.Type: GrantFiled: November 15, 2005Date of Patent: January 19, 2010Assignee: The Quaker Oats CompanyInventors: Joseph R. Farinella, Justin A. French
-
Publication number: 20100004170Abstract: The invention relates to an agent with increased thermal stability comprising a core and a coating layer characterized in that the core comprises at least one biologically active protein and that the coating layer comprises a micronized product from leguminous plants, a method for the production of this agent as well as the use of a micronized product from leguminous plants to increase the thermal stability of biologically active proteins in methods for the production of a granulated product as well as in methods for the production of animal feed, food and pharmaceuticals.Type: ApplicationFiled: November 2, 2007Publication date: January 7, 2010Applicant: AB Enzymes GmbHInventors: Bruno Winter, Stephen Cole
-
Publication number: 20090324780Abstract: Food products are provided comprising a base food material having one or a plurality of surface pockets and two closed ends comprising the base food material, wherein each of the surface pockets are connected by one or more longitudinal extent of the base food material, along a longitudinal aspect of the food product, that comprises a side of each of the surface pockets and the surface pockets are not connected in a lateral aspect of the food product. In certain aspects, at least one surface pocket contains a filling food material, and at least a portion of the filling food material is not encompassed by the base food material. Further, methods are provided for preparing the food products of the invention. Such food products can be utilized, for example, to provide palatable delivery systems for nutritional, functional, or pharmaceutical ingredients.Type: ApplicationFiled: June 27, 2008Publication date: December 31, 2009Applicant: MARS, INCORPORATEDInventors: Peter Sebastian Slusarczyk, Tracey Dianne Ziener, Yijun Wang, Francis S. Shields
-
Publication number: 20090317521Abstract: The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way that they appear to be similar to the particles contained in said food or beverage compositions as used without additional flavouring. These and further objects have been realized by the present invention by providing flavour encapsulate particles comprising a core particle coated with an inner coating layer comprising one or more flavourings contained in a carrier matrix and an outer coating layer comprising a substantial amount of an extract a plant material. Said outer coating contains substantial amounts of colouring substances naturally present in the plant material.Type: ApplicationFiled: December 14, 2007Publication date: December 24, 2009Inventors: Fabio Campanile, Frans Witteveen, Carol Vrolijken
-
Publication number: 20090317520Abstract: A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer.Type: ApplicationFiled: June 18, 2008Publication date: December 24, 2009Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Dimitris LYKOMITROS, David Wallice GRAHAM, Brian Peter JACOBY
-
Publication number: 20090304867Abstract: The invention relates to a fruit containing chocolate or the like, containing at least one sweetening agent, less than 3 wt % and advantageously less than 1 wt % of dried non fatty cocoa, between 24 and 50 wt % of fatty material, and between 1 and 20 wt % of fruit powder, the fruit powder having a D90 lower than 500 ?m and a water content lower than 5 wt %. The invention further relates to a method for producing said chocolate and to the use thereof in food products.Type: ApplicationFiled: November 15, 2007Publication date: December 10, 2009Inventors: Jean-Luc Rabault, Flavien Lambert, Eric Dugre
-
Publication number: 20090285943Abstract: 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: May 26, 2009Publication date: November 19, 2009Applicant: The Quacker Oats CompanyInventors: Gurbe Jelle MESU, Jacobus Boot
-
Patent number: 7618666Abstract: An edible candy confection and a method of making the confection is disclosed. The method includes the steps of freezing fresh fruit, coating the frozen fruit with sugar solids sufficient to reach a critical mass, keeping the fruit frozen during the coating process, depositing a wafer, placing the coated fruit on the wafer, and sealing the coated fruit and wafer in a confection layer such as chocolate. The wafer may be formed from chocolate or yogurt. Optimally, the critical mass if the coated frozen fruit is at least 67 Brix with water activity of at least 0.60.Type: GrantFiled: April 11, 2007Date of Patent: November 17, 2009Inventor: E. Donald Morando
-
Publication number: 20090274791Abstract: Disclosed are food articles comprising delivery devices. Methods of preparing such food articles are also disclosed.Type: ApplicationFiled: June 23, 2006Publication date: November 5, 2009Inventors: Pete H. Mattson, Richard A. Gorski, Brenda Y. Fong, Laura M. Tringale, Deepa Mathew, Peter C. Dea, Sharon Ann Spurvey, Suzette Rejeanne Robert, Micheele M. Boyden
-
Publication number: 20090258109Abstract: A novel process of hard coating, for creating a hard, crunchy coating on the surface of a product in less than two hours, includes a plurality of cycles each including: applying a coating syrup containing at least one polyol obtained by hydrogenation of disaccharides, and the coating syrup having 60%-90% solids content by weight and preferably 70%-85% by weight; drying by using air with a temperature of 40° C.-70° C., for a time of at least 1 minute and of not more than 5 minutes; the number of cycles being such that a degree of enlargement of greater than 25%, preferentially greater than 30% and more preferentially greater than 32% is obtained. One variant of the process according to the invention consists in adding, after applying the syrup, an amount of polyol powder of very high purity. The invention is also directed towards the coated products obtained by using the process.Type: ApplicationFiled: April 10, 2009Publication date: October 15, 2009Applicant: ROQUETTE FRERESInventors: Dominique ORTIZ DE ZARATE, Guillaume RIBADEAU-DUMAS
-
Publication number: 20090246326Abstract: A coffee pill and method are provided. The coffee pill includes coffee encapsulated to prevent contact of the coffee product with the pallet during the initial stage of consumption by oral ingestion. Upon reaching the digestive tract, the encapsulant dissolves permitting the coffee product to be released from the pill.Type: ApplicationFiled: March 20, 2009Publication date: October 1, 2009Applicant: Empty Nest Ideas, LLCInventors: Cynthia CARY, Saundra KEELING
-
Publication number: 20090214709Abstract: The present invention concerns a non dairy food composition based on an oil-in-water emulsion containing sugar and carbohydrates characterized in that its water activity is of between 0.5 and 0.75 and its dry matter content is of between 80 and 95% by weight based on the total weight of the food composition, in that it contains non-gelatinized starch whose particles size is below 10 ?m, in that the composition is free from fat separation and in that the composition is stable at a temperature of between 1 and 15° C. for at least 6 weeks. It also concerns its process of preparation.Type: ApplicationFiled: November 2, 2006Publication date: August 27, 2009Inventors: Heiko Fuhrmeister, Wouter Berendsen, Sergej Nikitin, Horst Muller
-
Publication number: 20090208609Abstract: A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhesion and texture whereby a softer product is produced which does not yield a hard, glassy texture.Type: ApplicationFiled: February 19, 2008Publication date: August 20, 2009Inventors: GENEVIEVE BARNARD LAWSON, Dimitris Lykomitros, Richard Todd Smith
-
Publication number: 20090191313Abstract: A method for making a coated food product having a heat susceptible coating is disclosed. In one aspect, the invention is directed towards a nut having a proteinaceous or fruit-based coating with no visible scorching in the outer, visible coating layer. In one aspect, the food center is par-coated with or without a heat susceptible coating, pre-roasted, finished coated with or without a heat susceptible coating, and cooked. In another aspect, the food center is first coated with a heat susceptible coating, then coated with a non-heat susceptible coating and cooked. In yet another aspect, the food center is coated with a heat susceptible coating and then cooked in a two-stage process whereby the first stage is at a hotter temperature than the second stage.Type: ApplicationFiled: January 29, 2008Publication date: July 30, 2009Inventors: Dimitrius Lykomitros, Kevin O'Sullivar, V.N. Mohan Rao, Barbara Vazquez Del Mercado
-
Publication number: 20090175985Abstract: The invention relates to the use of silicon in food.Type: ApplicationFiled: July 27, 2006Publication date: July 9, 2009Inventor: Leigh Trevor Canham
-
Publication number: 20090155424Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.Type: ApplicationFiled: February 20, 2009Publication date: June 18, 2009Applicant: GENERAL MILLS, INC.Inventors: John H. Hellweg, John D. McKeehen, Michael Dietsch
-
Publication number: 20090155425Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.Type: ApplicationFiled: February 20, 2009Publication date: June 18, 2009Applicant: GENERAL MILLS, INC.Inventors: John H. Hellweg, John D. McKeehen, Michael Dietsch
-
Publication number: 20090117233Abstract: A salsa comprising: corn; black beans; olive oil; cilantro; garlic and lime juice.Type: ApplicationFiled: November 3, 2008Publication date: May 7, 2009Inventor: Kathleen Sussman
-
Publication number: 20090110773Abstract: A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.Type: ApplicationFiled: October 22, 2008Publication date: April 30, 2009Inventor: Basant K. Dwivedi
-
Publication number: 20090068317Abstract: A clear description of the Invention would be that it is a ready to eat, blend of edible food products to be dispensed on Ice Cream. This Invention solves the present problem in the retail consumer market for a packaged, non-frozen mixture of edible toppings which the retail costumer may purchase to self-flavor Ice Cream. Products presently available to the independent consumer are mostly syrups and chocolate coatings, none having the diverse assortment of ingredients and flavors which this invention will make available. The best mode of this invention would include the mixing, by machine or manually, with or without stirring, of food products, either whole or ground, to be packaged in a container or flexible wrapper having diverse utility. The result of this Invention would be a product readily available to the consumer who wishes self-flavor their Ice Cream.Type: ApplicationFiled: September 12, 2007Publication date: March 12, 2009Inventors: Margaret Sue Mah, Karen Sue West
-
Publication number: 20090068318Abstract: The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, a) less than 30 wt. % of saturated fatty acids, b) between 20 and 100 wt. % of a triglyceride composition c) between 0 and 80 wt % of a filler material d) less than 15 wt. % of water wherein the triglyceride composition contains with respect to the weight of the triglyceride composition e) less than 45 wt. % of saturated fatty acids, f) less than 10 wt. % of trans unsaturated fatty acids g) at least 8 wt. % of SUS triglycerides, wherein S is a C16-18 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, h) less than 15 wt. % of S3, i) at least 90 wt. % of C8-18 fatty acids, j) at least 75 wt. % of C18 fatty acids including saturated and unsaturated fatty acids, k) has an SFC at 20° C. of between 5 and 50%.Type: ApplicationFiled: November 21, 2006Publication date: March 12, 2009Applicant: FUJI OIL COMPANY, LIMITEDInventors: Bernard Cleenewerck, Toshio Ushioda
-
Publication number: 20090068315Abstract: The present invention relates to composite nutritional products that have been reinforced with one or more pro-oxidative minerals selected from the group consisting of iron and copper, and that contain an appreciable amount of unsaturated fatty acids. More particularly, the invention provides a composite nutritional product comprising: •10-80 wt. % of a cereal-based cover containing at least 20 mg per kg of cover of pro-oxidative mineral selected from the group consisting of iron, copper and combinations thereof; and •20-90 wt. % of a lipids-based filling containing at least 5% of unsaturated fatty acids by weight of the filling. The composite nutritional products of the present invention exhibit good oxidation stability.Type: ApplicationFiled: May 10, 2006Publication date: March 12, 2009Inventors: Danielle Christa Hundscheid, Rafi Nachum, David Pupko, Eelke Gerben ter Schure, Ronit Haya Sklar
-
Publication number: 20090011093Abstract: An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.Type: ApplicationFiled: September 17, 2008Publication date: January 8, 2009Inventors: Anilkumar Ganapati Gaonkar, Catthy Jean Ludwig
-
Publication number: 20090004333Abstract: A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.Type: ApplicationFiled: June 27, 2007Publication date: January 1, 2009Applicant: Bunge Oils, Inc.Inventors: Dilip K. Nakhasi, Roger L. Daniels, Danielle N. Corbin
-
Publication number: 20080317908Abstract: The invention relates to a combination of at least one three-dimensional food product and a tray member for displaying the food product thereon. The tray member includes a support base and at least one first retaining member. The food product includes at least a bottom surface arranged so as to rest on the support base and at least one second retaining member. The first and second retaining members are complementarily shaped and arranged to adjust in engagement together so as to be capable to resist disengagement at least in a direction substantially parallel to the support base.Type: ApplicationFiled: June 17, 2008Publication date: December 25, 2008Applicant: Nestec S.A.Inventor: Stephane Hentzel
-
Publication number: 20080317907Abstract: A cooked snack food or cooked edible core material, such as roasted nuts, or baked snack chips, while still hot from the cooking step, is tumbled and sprayed with an aqueous solution of a water-soluble, film-forming coating component, such as a maltodextrin. The tumbling and spraying is performed immediately after cooking so that latent heat from the cooked edible core material, reduces the moisture content of the applied aqueous solution to form a dry, thin film coating of the coating component on the edible core material. The need for a separate, subsequent drying step or forced air drying equipment to reduce the moisture content is eliminated by evaporative cooling of the hot cooked snacks and flashing of the applied aqueous coating solution. The dry, coated cooked snack may be cooled to obtain a snack food having a thin, uniform coating which enhances appearance, texture, taste and shelf life.Type: ApplicationFiled: June 19, 2007Publication date: December 25, 2008Inventors: Jennifer Kay Thomas, Robert Sauer, Melody Yuen, Justin Kukura, Steve Weiner, Francois Errandonea, Burnitta B. Johnson, Patricia Ann Mozeke
-
Publication number: 20080305215Abstract: A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center high in milk content, but with a relatively low water activity. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described.Type: ApplicationFiled: August 18, 2008Publication date: December 11, 2008Applicant: General Mills, Inc.Inventors: Barrie F. Froseth, Dean F. Funk, Dena K. Strehlow
-
Publication number: 20080299259Abstract: The inventive food product comprises a support consisting of a comestible material and comestible individually apparent added ingredients and is characterised in that a fixing product is applied in the form of a film to at least one surface of said product in such a way that it makes it possible to fix the added ingredients, thereby ensuring the adhesion of the assembly, said fixing product is transparent and comestible and the support is at least partially visible.Type: ApplicationFiled: January 23, 2006Publication date: December 4, 2008Applicant: Mosaico SPRLInventor: Jean Neve De Mevergnies
-
Patent number: 7445804Abstract: An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base preferably comprising a high-intensity sweetener and a humectant), and (b) an outer coating at least partially encapsulating the center core, the outer coating comprising chocolate. In a preferred embodiment the chocolate comprises not more than 10 percent by weight of cocoa butter and at least 20 percent by weight of vegetable oil, and with the chocolate coating preferably having a softening point of at least about 100° F. In a preferred embodiment, the article further comprises (c) an elongate stirring member having a distal end portion, with the distal end portion connected to the outer coating.Type: GrantFiled: March 14, 2003Date of Patent: November 4, 2008Assignee: North Carolina State UniversityInventors: Brian Lloyd, Pablo Coronel, Mandy Flint
-
Publication number: 20080268105Abstract: A method and process is disclosed for making stuffed marshmallows. Candy bars, or pieces thereof, are physically pressed into a marshmallow mixture a sufficient depth before the mixture becomes solid by using fingers or a similarly shaped utensil. Sufficient space between each piece of candy bar is required to make sure there is ample room to cut the marshmallow mixture when the mixture becomes solid. The sufficient depth and spacing of the candy bars ensures that each individual piece of stuffed marshmallow will have a piece of candy bar embedded therein, preventing leakage of the candy bar upon heating or roasting the stuffed marshmallow.Type: ApplicationFiled: April 24, 2007Publication date: October 30, 2008Inventor: Angela Seitz
-
Patent number: 7431955Abstract: A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center that is high in milk content, but possesses a relatively low water activity. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described.Type: GrantFiled: December 12, 2002Date of Patent: October 7, 2008Assignee: General Mills, Inc.Inventors: Barrie R. Froseth, Dean F. Funk, Dena K. Strehlow
-
Patent number: 7416752Abstract: A method is provided for fortifying a seed, grain, nut, bean, or the like with an essential fatty acid such as docosahexaenoic acid or eicosapentaenoic acid. Using the method, it is possible to produce seeds that can be used as a dietary source of that essential fatty acid. A seed that has been soaked in an aqueous mixture containing an essential fatty acid so as to become fortified with the fatty acid, and a food product formed using the seed are also provided.Type: GrantFiled: August 11, 2004Date of Patent: August 26, 2008Assignee: Sharp Ingrained Functional Foods, Inc.Inventors: Bruce J. Holub, Arun Nagpurkar
-
Publication number: 20080193608Abstract: Unique adherent coated roasted and unroasted bean, pea and nut substrates carrying finely divided ingredients, the adherent coating including an alginate salt, a source of calcium ions and carrageenan, and the method of making such unique coated beans, peas and nuts.Type: ApplicationFiled: February 13, 2007Publication date: August 14, 2008Applicant: Griffith Laboratories International, Inc.Inventor: Joseph A. Formanek
-
Publication number: 20080187612Abstract: There is provided drug delivery systems for bioactive substances. In particular, there is provided a chocolate product containing bioactive compounds as well as desirable flavours and deliverability.Type: ApplicationFiled: June 2, 2006Publication date: August 7, 2008Inventors: David Kannar, Barry James Kitchen, Simon John Armstrong
-
Publication number: 20080187629Abstract: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.Type: ApplicationFiled: August 2, 2006Publication date: August 7, 2008Inventors: Stephen Thomas Beckett, Daniel Hugelshofer, Junkuan Wang, Erich Josef Windhab
-
Publication number: 20080175956Abstract: There is disclosed a method for preparing whole grain pasta products with improved (lighter) color or traditional pasta color by utilizing a reducing agent in the milling step or pasta manufacturing step from ‘dry’-milled whole durum wheat. Also provided is a whole grain pasta product with pale, amber yellow, or golden color. In addition, there is provided a method to control the texture of pasta without the use of eggs by including propylene glycol alginate (PGA), or one or more pharmaceutically acceptable salts thereof, instead.Type: ApplicationFiled: January 23, 2007Publication date: July 24, 2008Inventor: Dhyaneshwar Bhujanga Rao Chawan