Dry Flake, Dry Granular, Or Dry Particulate Material Patents (Class 426/96)
  • Patent number: 10667543
    Abstract: The present invention is in the field of frozen compositions. In particular, the invention relates to frozen compositions of the water ice type. The invention provides frozen confections comprising water, a freezing point depressant and defibrillated primary cell wall material comprising microfibrils. The invention also relates to a method for preparing a frozen confection comprising water, a freezing point depressant and defibrillated primary cell wall material comprising microfibrils, wherein the method includes a high shear treatment step.
    Type: Grant
    Filed: December 18, 2015
    Date of Patent: June 2, 2020
    Assignee: Conopco, Inc.
    Inventors: Robert Stanley Farr, Gerrit Jan Willem Goudappel, Henk Husken, Daniel Anthony Jarvis, Anke Kuijk, Sandra Joyce Veen, Krassimir Petkov Velikov, Pieter Broer van der Weg
  • Patent number: 10385171
    Abstract: A powder comprising hydrolyzable resin particle, containing particles which do not pass through a sieve having an opening size of 500 ?m in an amount of 50 mass % or more and having a repose angle of 51° or more. This powder is preferably used as an additive for drilling to enhance the drilling properties of a drilling fluid and improve the retentivity of a fracture extending from a winze.
    Type: Grant
    Filed: August 11, 2015
    Date of Patent: August 20, 2019
    Assignee: TOYO SEIKAN GROUP HOLDINGS, LTD.
    Inventors: Seishi Yoshikawa, Toshiki Yamada, Tsutaki Katayama
  • Patent number: 9808030
    Abstract: A low sodium salt composition and method for manufacture are provided. The composition generally includes salt, such as sodium chloride, and one or more crystallization interrupters. The composition is in the form of amorphous particles, optionally in combination with other ingredients.
    Type: Grant
    Filed: February 10, 2012
    Date of Patent: November 7, 2017
    Assignee: Grain Processing Corporation
    Inventors: Sarjit Johal, Albert J. Pollmeier
  • Patent number: 9706791
    Abstract: The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.
    Type: Grant
    Filed: January 14, 2014
    Date of Patent: July 18, 2017
    Assignee: SYMRISE AG
    Inventors: Karl-Heinz Renz, Birgit Schleifenbaum, Jens Uhlemann, Fouad Saleeb
  • Patent number: 9687010
    Abstract: A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising 0.5 to 12% by weight, based on the total weight of the glassy matrix, of at least one surface active plant extract, and 88 to 99.5% of at least one carbohydrate. The addition of a surface active plant extract to a carbohydrate matrix markedly increases the load of an encapsulate in the encapsulation composition. Such glassy matrices are useful for encapsulation of encapsulates, for example, flavors and medications. A food composition containing the encapsulation composition is also provided.
    Type: Grant
    Filed: March 14, 2013
    Date of Patent: June 27, 2017
    Assignee: McCormick & Company, Incorporated
    Inventors: Dmitriy Zasypkin, Shriram Paranjpe, Michael Reick, Suzanne Johnson
  • Patent number: 9668504
    Abstract: The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate
    Type: Grant
    Filed: October 30, 2014
    Date of Patent: June 6, 2017
    Assignee: DouxMatok Ltd
    Inventor: Avraham Baniel
  • Patent number: 9549568
    Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.
    Type: Grant
    Filed: February 14, 2014
    Date of Patent: January 24, 2017
    Assignee: S & P INGREDIENT DEVELOPMENT, LLC
    Inventors: Dustin Grossbier, Marcello Bermea, Sambasiva Rao Chigurupati
  • Patent number: 9119411
    Abstract: Active encapsulation compositions which are stable in the glassy state at ambient temperatures are prepared by melt extrusion of a ternary carrier blend comprising of 1) a food polymer, 2) a spice or herb, and 3) a low molecular weight sugar or polyol. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavors and medications.
    Type: Grant
    Filed: April 15, 2011
    Date of Patent: September 1, 2015
    Assignee: McCormick & Company, Incorporated
    Inventor: Dmitriy Zasypkin
  • Patent number: 9089153
    Abstract: New coated food products are provided. The products comprise a center food piece such as a nutmeat or cereal piece, and a coating surrounding the center food piece. The coating can be flavored with flavorings such as cheese, chocolate, or fruit. The coating comprises a substantially homogeneous mixture of a fat-based composition and a particulate material, which results in a stable coating that can tolerate higher temperatures when compared to prior art products while also having 50% or less of the fat content of prior art coatings.
    Type: Grant
    Filed: August 20, 2008
    Date of Patent: July 28, 2015
    Assignee: Kerry Group Services International, Ltd.
    Inventors: James C. Cross, Federico T. Corcoro, Jr., Anke E. Golde, Sengngeune Katthaname
  • Publication number: 20150147367
    Abstract: Nanoencapsulation of hydrophobic compounds using native casein micelles by means of PH changes and ultrasonication.
    Type: Application
    Filed: September 23, 2014
    Publication date: May 28, 2015
    Applicant: Tarbiat Modaress University
    Inventors: Soleiman Abbasi, Soheila Ghasemi
  • Publication number: 20150140172
    Abstract: The present teachings provide an improved layered granule comprising a sandwich structure of a first and second moisture barrier layer encompassing a moisture hydrating layer. The sandwich granules can be used in a variety of contexts, including animal feed. Methods of making and using are also provided.
    Type: Application
    Filed: June 14, 2013
    Publication date: May 21, 2015
    Applicant: Danisco US Inc.
    Inventor: Douglas A. Dale
  • 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
  • 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: 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: 8999425
    Abstract: A low sodium salt substitute composition is disclosed that includes (i) from about 3.0% by weight to about 9.0% by weight of sodium acid sulfate; (ii) from about 2% by weight to about 8% by weight of one or more umami ingredients; (iii) from about 12.0% by weight to about 19.0% by weight of sodium chloride; and (iv) from about 0% by weight to about 95% by weight of a filler, the composition delivering less than 140 mg of sodium while providing an appealing taste to users and complying with the current Food and Drug Administration definition of low sodium.
    Type: Grant
    Filed: June 26, 2013
    Date of Patent: April 7, 2015
    Assignee: JCR Technologies LLC
    Inventor: Richard S. Meyer
  • 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
  • Publication number: 20150064313
    Abstract: A method of making an encapsulated flavour, comprising the steps of (i) emulsifying the flavour; (ii) spraying the emulsifier flavour on to a dry blend of hydrocolloid and unhydrolysed pea protein under conditions of high shear; and (iii) continuing the shearing until the resulting particles have reached the desired size. The flavour is free of gelatin and may be used in consumable products in which the presence of gelatin is undesirable.
    Type: Application
    Filed: April 19, 2013
    Publication date: March 5, 2015
    Inventor: Frans Witteveen
  • 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
  • Patent number: 8940393
    Abstract: Disclosed is a powder composition of mannitol crystals, produced by: (i) the crystallization of mannitol in a solvent; followed by (ii) a step of separating the crystals from the resulting crystal suspension; (iii) a step of drying the crystals; and (iv) a selection step, the composition having a particle size distribution, as determined by laser particle sizing, of 72 to 99.9 vol % of particles having a particle size greater than 75 ?m, of 0.1 to 60 vol % of particles larger than 250 ?m, and a mean diameter of between 100 and 300 ?m. Also described is a method for producing such a composition by a step of crystallizing a mannitol syrup followed by drying the mannitol crystals, a step of selecting particles, and a step of collecting a fraction of the powder composition including 72 to 99.9% of particles having a particle size greater than 75 ?m.
    Type: Grant
    Filed: September 1, 2010
    Date of Patent: January 27, 2015
    Assignee: Roquette Freres
    Inventors: Baptiste Boit, Philippe Lefevre, Jose Lis
  • Publication number: 20150024091
    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: Application
    Filed: October 10, 2014
    Publication date: January 22, 2015
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. Levine, Carolyn J. Trinka
  • Publication number: 20150024092
    Abstract: Described are coated food products having a sweet coating, such as a (e.g., sucrose, fructose, or the like) coating, the coating containing core-shell sweetener particles that include a sweetener layer at an exterior; also described are related methods of preparing the coated food product and the core-shell sweetener particles.
    Type: Application
    Filed: July 17, 2013
    Publication date: January 22, 2015
    Inventors: Dena K. Strehlow, Patrick C. Dreese, Stefan Bucher, Fern A. Panda
  • Publication number: 20150024081
    Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.
    Type: Application
    Filed: April 25, 2014
    Publication date: January 22, 2015
    Applicant: Novozymes A/S
    Inventors: Erik Marcussen, Flemming Borup, Ole Simonsen, Erik Kjaer Markussen
  • Publication number: 20150017223
    Abstract: Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.
    Type: Application
    Filed: September 29, 2014
    Publication date: January 15, 2015
    Applicant: FRUITSYMBIOSE INC.
    Inventor: Genevieve Girard
  • Publication number: 20150004102
    Abstract: The present invention relates to nanoparticles for encapsulating compounds, the preparation and uses thereof, said nanoparticles being based on a vegetable hydrophobic protein, particularly zein, and a water miscible non-volatile organic solvent, particularly propylene glycol. Said nanoparticles can encapsulate or incorporate a product of interest for use in the agricultural, cosmetic, food or pharmaceutical fields.
    Type: Application
    Filed: February 12, 2013
    Publication date: January 1, 2015
    Applicant: BIONANOPLUS, S.L.
    Inventors: Hesham H.A. Salman, Izaskun Goñi Azcárate, Irene Esparza Catalán
  • Publication number: 20150004286
    Abstract: This disclosure describes a process for producing an instantized amino acid product and compositions including such instantized amino acid products. Generally, the process includes obtaining a particulate amino acid, coating the amino acid particles with an aqueous solution of a food grade gum, adhering two or more gum-coated amino acid particles to another to form an agglomerate of amino acid particles, drying the agglomerate, coating the agglomerate with an aqueous solution of a food grade surfactant, and drying the surfactant-coated agglomerate. In another aspect the process generally includes obtaining amino acid particles, coating the amino acid particles with an aqueous solution of a food grade surfactant, and drying the surfactant-coated amino acid particles. This disclosure also describes amino acid particles and agglomerates of amino acid particles.
    Type: Application
    Filed: January 18, 2013
    Publication date: January 1, 2015
    Inventor: Suvash Kafley
  • 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
  • Patent number: 8920829
    Abstract: A nutrient or medicinal composition for administration to ruminants, which includes a core of one or more biologically active substances coated with a film of polyurethane, overcoated with an “intermediate” wax is disclosed. This polyurethane/wax coating is resistant to rumen conditions, but will release the biologically active substance(s) in the abomasum and subsequent digestive tract of the ruminant animal.
    Type: Grant
    Filed: March 24, 2010
    Date of Patent: December 30, 2014
    Assignee: Agrium Advanced Technologies (U.S.) Inc.
    Inventor: Garrard L. Hargrove
  • Publication number: 20140370090
    Abstract: Tablets and other objects are film coated by including in the tablet a film-forming polymer that is activated upon contact with an activating amount of liquid. The film-forming polymer, e.g., a cellulosic ether, is homogeneously mixed with the other ingredients of the tablet, shaped into any desirable form, loaded into a conventional coating apparatus, and sprayed or foamed with an activating amount of fluid, e.g., water, alcohol, etc., and dried. This coating process eliminates potential problems such as spray nozzle clogging, inappropriate coating fluid viscosity, and the inability to properly atomize the coating fluid. This coating process does not impart any appreciable weight or thickness gain to the tablet.
    Type: Application
    Filed: April 16, 2014
    Publication date: December 18, 2014
    Inventors: Paul J. Sheskey, Colin M. Keary
  • Patent number: 8911806
    Abstract: The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate.
    Type: Grant
    Filed: May 16, 2006
    Date of Patent: December 16, 2014
    Assignee: Douxmatok Ltd
    Inventor: Avraham Baniel
  • Publication number: 20140356486
    Abstract: The present invention relates to a method for making rice capable of being frozen and then defrosted by conventional means rather than microwaved to defrost. The product includes cooked sushi rice kernels that have been coated with trehalose such that the total sugars consist of between 9% and about 60% trehalose.
    Type: Application
    Filed: December 27, 2012
    Publication date: December 4, 2014
    Applicant: RICEWRAP FOODS CORPORATION
    Inventors: Richard Hamilton Cronk, Kyle Hamilton Cronk
  • Publication number: 20140342052
    Abstract: A sweetener particle includes a solid core, a first solid layer on the solid core, and a second solid layer on the first solid layer, the second solid layer defining an outermost surface of the particle. The solid core includes a first edible carbohydrate, the first solid layer includes a non-carbohydrate sweetener and optionally a second edible carbohydrate, and the second solid layer includes a sweet carbohydrate but no non-carbohydrate sweetener. The particles may be made by a) applying to a particulate core material including a first edible carbohydrate a solution of a non-carbohydrate sweetener and optionally a second edible carbohydrate in a solvent, and removing the solvent to form a first solid layer on the core material; and b) applying to the product of a) a solution of a sweet carbohydrate in a solvent and removing the solvent to form a second solid layer on the first solid layer.
    Type: Application
    Filed: November 27, 2012
    Publication date: November 20, 2014
    Applicant: Tate & Lyle Ingredients Americas LLC
    Inventors: Warren L. Nehmer, Christopher Robert King, Thomas Kennedy Hutton
  • Publication number: 20140342053
    Abstract: The present invention provides for a stabilized oxygen-sensitive flavoring agent particle for admixing to a food product comprising a core composition granule containing at least one oxygen-sensitive flavoring agent and at least one water soluble absorbent; an inner coating layer whose aqueous solution of 0.1% has a surface tension lower than 60 mN/m measured at 25° C.; and an first outer coating layer comprising a polymer having an oxygen transmission rate of less than 1000 cc/m2/24 hr measured at 23° C. and 0% RH, and a water vapor transmission rate of less than 400 g/m2/day.
    Type: Application
    Filed: December 19, 2012
    Publication date: November 20, 2014
    Applicant: SPAI Group Ltd.
    Inventor: Adel Penhasi
  • 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: 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
  • Patent number: 8845775
    Abstract: This invention relates to a coating composition for a fertilizer comprising at least 50 wt % of a cross-linked lipid; and less than 0.20 wt %, relative to the total weight of the lipid, of a catalyst for cross-linking an unsaturated lipid. The cross-linked lipid has a viscosity at 20 degree Celsius (° C.) in the range of 110 and 800 mPa·s.
    Type: Grant
    Filed: September 28, 2010
    Date of Patent: September 30, 2014
    Assignee: Stamicarbon B.V.
    Inventor: Stefan Hendrikus Schaafsma
  • Publication number: 20140287090
    Abstract: A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend of a portion which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25?C to 250° C., a method of making it and use thereof.
    Type: Application
    Filed: June 3, 2014
    Publication date: September 25, 2014
    Applicant: Cargill, Incorporated
    Inventors: Michel AUBANEL, Catharina Hillagonda Homsma, Claude ROBERT, Sarah VEELAERT, Joël René Pierre WALLECAN
  • Publication number: 20140272011
    Abstract: A dense solid particulate encapsulation compositions comprising above 40% and up to 100% spices, herbs, fruit and vegetable powders in the encapsulating matrix are disclosed. The encapsulation of encapsulants including flavors, fragrances, medications, nutritional supplements, and vitamins, all in the range from 0.1% to 20% by weight of the encapsulation composition is described. Also disclosed is the process of making of the encapsulation compositions. The target applications of the encapsulated compositions are also described.
    Type: Application
    Filed: March 18, 2014
    Publication date: September 18, 2014
    Applicant: MCCORMICK & COMPANY, INCORPORATED
    Inventors: Dmitriy ZASYPKIN, Shriram PARANJPE, Michael REICK, Suzanne JOHNSON
  • Publication number: 20140248400
    Abstract: Edible capsules include a core surrounded by an encapsulating skin The core is liquid at 25° C. and includes an aqueous mixture of one or more carrageenans, one or more flavorants, and one or more food oils that in total constitute at least 0.5 wt % and at most 30 wt % of the core. The encapsulating skin includes an alginate crosslinked with one or more polyvalent cations, wherein the capsules are nonspherical and seamless.
    Type: Application
    Filed: May 11, 2012
    Publication date: September 4, 2014
    Applicants: FMC CORPORATION, FMC (SHANGHAI) COMMERCIAL ENTERPRISE
    Inventors: Khamfa Phonchareon, Maurice Gerard Lynch
  • Publication number: 20140242214
    Abstract: Delayed release in chewing gum of a sweetener, is provided by encapsulating the sweetener in specific amounts of a poly(vinyl acetate), a filler, and a fatty acid salt. When incorporated into a chewing gum, the sweetener encapsulated in poly(vinyl acetate), filler, and fatty acid salt provides a more delayed release of a sweet flavor than a sweetener encapsulated in poly(vinyl acetate) alone.
    Type: Application
    Filed: October 9, 2012
    Publication date: August 28, 2014
    Applicant: Intercontinental Great Brands LLC
    Inventors: Navroz Boghani, Petros Gebreselassie, Theodore James Anastasiou, Kiran Vyakaranam, Junjie Guan, Tana Hintz
  • Publication number: 20140212548
    Abstract: The present invention relates to the field of beverage supplements. Provided by aspects of the invention are compositions for and methods of enhancing the flavor of a beverage by suspending fruit particles in the beverage just prior to consumption. Suspended fruit particles enhance the consumer's drinking experience by refreshing the flavor of the beverage with each sip. Fruit particles can be distributed in a beverage at different levels by altering the physical properties and composition of the fruit pieces. In one embodiment, the fruit pieces can be dehydrated to different levels. Alternatively, or in addition, embodiments of the present invention provide dehydrated fruit matter, which can be coated or processed with edible material to provide fruit particles of different weights such that the particles suspend at different levels when added to a beverage. As the consumer drinks the beverage, a relatively even distribution of beverage bits will be consumed.
    Type: Application
    Filed: August 13, 2012
    Publication date: July 31, 2014
    Inventors: Locke White II, David M. Brown
  • Patent number: 8790693
    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: Grant
    Filed: August 1, 2008
    Date of Patent: July 29, 2014
    Assignee: BASF SE
    Inventors: Maximilian Angel, Karl Kolter, Hartwig Voβ
  • Publication number: 20140161938
    Abstract: A food-grade blue encapsulate is disclosed, which comprises gelled proteins associated with metal ions and a colorant component. The colorant component comprises anthocyanins, anthocyanidins, or mixtures thereof. A process for producing the encapsulate is also disclosed.
    Type: Application
    Filed: July 13, 2012
    Publication date: June 12, 2014
    Applicant: NESTEC S.A.
    Inventors: Ana Luiza Braga, Eric Kolodziejczyk, Elodie Sousan, Christophe Joseph Etienne Schmitt
  • Publication number: 20140154365
    Abstract: A method for producing a non-fried, and non-parfried dusted vegetable product that is therefore essentially devoid of any added fat constituting a “no fat” food label claim product with increased crispness that includes the following steps: providing a whole vegetable; cutting the whole vegetable into a plurality of vegetable substrates; contacting the plurality of vegetable substrates with water or a water-containing solution to form enriched vegetable substrates; dusting the water enriched vegetable substrates with a dry crispness enhancing composition configured to be dusted onto the surface of the water enriched vegetable substrates to form dusted vegetable substrates where the dry crispness enhancing composition includes an adhesion component and a texture enhancing component, pre-baking the dusted vegetable substrates in an oven to gelatinize the adhesion component onto the substrate surface while simultaneously cementing the particulates of the texture enhancing component within the adhesion component,
    Type: Application
    Filed: December 2, 2013
    Publication date: June 5, 2014
    Inventors: John F. Stevens, Cheree L.B. Stevens, Naomi Muhlberg
  • Publication number: 20140154364
    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: Application
    Filed: December 5, 2012
    Publication date: June 5, 2014
    Applicant: General Mills, Inc.
    Inventors: Whitni Cotton, Penny Hurlston, Jesse Van Hallowell
  • Publication number: 20140141124
    Abstract: A controlled release form of a non-protein nitrogenous feedstock for animals is provided. In certain embodiments, the non-protein nitrogenous feedstock is urea, the animals are ruminants, and the release of the nitrogen is pH-dependent. Processes and methods for manufacturing and administering a non-protein nitrogenous feedstock for animals, as described herein, are also provided.
    Type: Application
    Filed: November 16, 2012
    Publication date: May 22, 2014
    Applicant: Elwha LLC.
    Inventors: Jeffrey John Hagen, Eric C. Leuthardt, Lowell L. Wood, JR.
  • Publication number: 20140127360
    Abstract: A method of forming flavour particles comprising spraying an emulsion of a flavour material in an aqueous coating material with a core material in a heated environment at a drying temperature, the core material being a finely-divided native starch having a gelatinisation temperature higher than that of the drying temperature. The process allows much quicker and more efficient processing.
    Type: Application
    Filed: April 27, 2012
    Publication date: May 8, 2014
    Applicant: GIVAUDAN S.A.
    Inventor: Frans Witteveen
  • Publication number: 20140127361
    Abstract: The present invention relates to an extruded delivery system. It also relates to a process for preparing such a extruded delivery system.
    Type: Application
    Filed: June 15, 2012
    Publication date: May 8, 2014
    Applicant: FIRMENICH SA
    Inventors: Christorpher M. Gregson, Matthew P. Sillick
  • Publication number: 20140093620
    Abstract: Cold and ready to eat cereal cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of cereals are able to be included in consumer's diets.
    Type: Application
    Filed: June 27, 2013
    Publication date: April 3, 2014
    Inventor: Alice Chang
  • Publication number: 20140086986
    Abstract: The present invention is concerned with Capsicum plants producing greater than about 0.4% zeaxanthin, by weight in the dried, ripe fruit pod flesh, which plants have been developed from commercially grown Capsicum cultivars by plant breeding techniques. Zeaxanthin is the dominant carotenoid in the dried ripe fruit pod flesh, when measured in non-esterified forms. Alternatively, these plants may be characterized as exhibiting a high pigmentation measured as an ASTA value and further characterized by the predominant presence of zeaxanthin. The zeaxanthin derived from these Capsicum plants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.
    Type: Application
    Filed: October 14, 2013
    Publication date: March 27, 2014
    Applicant: KALAMAZOO HOLDINGS, INC.
    Inventors: Paul H. TODD, JR., Carrie Young, Anthony Van Den Hombergh, Donald Berdahl