Triglyceridic Material Film Former Patents (Class 426/99)
  • Patent number: 9993013
    Abstract: The invention relates to an icing composition that consists of: 30-75 wt. % of fine carbohydrate particles containing at least 90 wt. % of crystalline carbohydrate, at least 90 wt. % of said fine carbohydrate particles having diameter of less than 50 ?m; 15-50 wt. % of fat having a melting point of at least 20° C.; 0-30 wt. % water; and 0.1-30 wt. % of other edible ingredients; wherein the fine carbohydrate particles comprise: —50-100 wt. % of mannitol particles containing at least 90 wt. % mannitol; —0-50 wt. % of sugar particles containing at least 90 wt. % of one or more sugars selected from sucrose, glucose, fructose, lactose and maltose. The icing composition enables the preparation of iced bakery products that exhibit high freeze-thaw stability and that can suitably be stored for several days under ambient conditions without becoming stale.
    Type: Grant
    Filed: September 5, 2013
    Date of Patent: June 12, 2018
    Assignee: BAKERY SUPPLIES EUROPE HOLDING B.V.
    Inventors: Michael Kenneth Johnson, Jacob Ailko De Vries, Kai Alexander Heuberger, Pieter Moret
  • Patent number: 9763461
    Abstract: A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described.
    Type: Grant
    Filed: September 29, 2014
    Date of Patent: September 19, 2017
    Assignee: BKON LLC
    Inventors: Dean J. Vastardis, Lou Vastardis
  • Patent number: 9516885
    Abstract: A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when cooked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the cooked food product.
    Type: Grant
    Filed: December 8, 2015
    Date of Patent: December 13, 2016
    Assignee: Board of Trustees of the University of Arkansas
    Inventors: Ya-Jane Wang, Sarah Purcell
  • Patent number: 9332773
    Abstract: Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
    Type: Grant
    Filed: January 13, 2014
    Date of Patent: May 10, 2016
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jaime Davis Flaherty, Yeong-Ching Albert Hong, Tia Michelle Rains, Cecily Elizabeth Brose, Ricardo Villota, Cathy Jean Ludwig, Anilkumar Ganapati Gaonkar, Dennis Ann Kim
  • Patent number: 9295271
    Abstract: An aspect provides a method of preparing a pet food product, including: placing a highly soluble aromatic composition in an upper portion of an appliance; placing a container having a composition comprising a grain based product and a dry pet food palatant in a lower portion of said appliance; mixing heated water with said highly soluble aromatic composition in said upper portion to form a heated aromatic liquid mixture; and catching said heated aromatic liquid mixture in said lower portion. Other embodiments are described.
    Type: Grant
    Filed: October 28, 2011
    Date of Patent: March 29, 2016
    Inventor: Richard J. Rothamel
  • 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
  • Publication number: 20150110927
    Abstract: Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible particle wherein the hydrophobic edible particle has a diameter from 20 nm to 500 microns. The food product having the coating is resistant to becoming soggy.
    Type: Application
    Filed: December 13, 2012
    Publication date: April 23, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Beata Bartkowska, Hangsheng Li, Chunbo Ran, Desheng Xu
  • 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: 8697159
    Abstract: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.
    Type: Grant
    Filed: January 25, 2010
    Date of Patent: April 15, 2014
    Assignee: General Mills, Inc.
    Inventors: Thomas J. Nack, Terry R. Harrington, Victor T. Huang, Anthony J. Larson, Christine Nowakowski, Alan A. Oppenheimer, Noel Pollen, Michael A. Staeger
  • Publication number: 20130302470
    Abstract: The invention relates to a granular fermentation-broth-based feed additive, comprising an L-amino acid selected from the group consisting of L-lysine, L-methionine, L-threonine, L-tryptophan, L-valine or mixtures of these, suitable for the preparation of feeds for animals kept in aquaculture, where the content of the L-amino acid or the mixtures thereof amount to 20% by weight of the total composition of the granular feed additive; where at least 70% by weight of the particles have a particle diameter of from >63 ?m to <300 ?m, where the biomass content amounts to ?5% by weight and where the surface of the particles is fully or partially coated with an edible oil, wherein the L-amino acid is L-lysine, is present as a sulphate salt and the molar ratio of sulphate to L-lysine amounts to at least 0.5.
    Type: Application
    Filed: May 9, 2013
    Publication date: November 14, 2013
    Inventors: Franz Ulrich Becker, Ken O'Halloran, Christoph Kobler, Ansgar Oelmann, Thomas Häussner
  • Patent number: 8512778
    Abstract: High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives comprise protein and/or fiber, at least one hydrocolloid, oil, and water and may optionally comprise minerals and emulsifiers.
    Type: Grant
    Filed: February 17, 2006
    Date of Patent: August 20, 2013
    Assignee: Delavau L.L.C.
    Inventors: Raya Levin, Kevin W. Lang, Gregory B. Murphy, James W. Dibble
  • Publication number: 20130108745
    Abstract: A dietary tablet having a core containing a microencapsulated oil part and an effervescent agent, a coat which isolates the core from the environment and protects the core from oxidation and at least one ingredient giving taste. Suitable oils are preferably chosen from oils rich in polyunsaturated fatty acids, especially omega-3 and omega-6 fatty acids. The tablet is intended to be administered without water and to disintegrate in the oral cavity.
    Type: Application
    Filed: June 29, 2011
    Publication date: May 2, 2013
    Applicant: DELANTE HEALTH AS
    Inventors: Robert Wahren, Bjoern Skjaevestad
  • Publication number: 20130095211
    Abstract: Sensitive substance-in-wax solutions are disclosed that may be used to protect fish oil and other sensitive edible substances. Sensitive substance wax-in-water emulsions also are disclosed that are stable in food products, e.g., aqueous systems such as acidic beverages, and that may be used to protect sensitive edible substances. The Sensitive substance wax-in-water emulsions can be produced by combining the sensitive substance-in-wax solutions with anionic polymer. Food products comprising the sensitive substance-in-wax solutions and/or the sensitive substance wax-in-water emulsions and methods for producing the sensitive substance-in-wax solutions and the sensitive substance wax-in-water emulsions are also disclosed.
    Type: Application
    Filed: October 13, 2011
    Publication date: April 18, 2013
    Applicant: PepsiCo, Inc.
    Inventors: Naijie Zhang, William Mutilangi
  • Publication number: 20130071525
    Abstract: A particulate composition, wherein a hydrophilic substance is polydispersed in a matrix of a fat composition having a solid fat content at 25 C of 58% or more and a solid fat content at 37 C of 90% or less; and a coating fat composition containing 45% by weight or more of a triglyceride comprising at least both a saturated fatty acid having 6 to 12 carbon atoms and a saturated fatty acid having 14 or more carbon atoms as constituent fatty acids, wherein the proportion of the saturated fatty acid having 14 or more carbon atoms in the constituent fatty acids of the whole fat exceeds 50% by weight.
    Type: Application
    Filed: March 29, 2011
    Publication date: March 21, 2013
    Applicant: KANEKA CORPORATION
    Inventors: Kento Kanaya, Masayuki Abe, Akio Sakaki, Masao Sato
  • Patent number: 8361531
    Abstract: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 0.5:1 to 3.0:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.
    Type: Grant
    Filed: July 9, 2008
    Date of Patent: January 29, 2013
    Assignee: Loders Croklaan B.V.
    Inventors: Imro 't Zand, Hendrikus Slager
  • Publication number: 20130012599
    Abstract: A surface treatment for the preparation of gasified consumable materials comprising active ingredients. The surface treatment may comprise a combination of flavors, sweeteners, and active ingredients such as nutritional supplements and/or pharmaceuticals. The invention avoids the degradation of active ingredients during the manufacturing process since the active ingredients are applied to the surface of the composition and not cooked with the gasified consumable material. Methods for making and using the disclosed compositions are also within the scope of the invention.
    Type: Application
    Filed: August 3, 2011
    Publication date: January 10, 2013
    Inventors: LYNN HESSON, Bruce Howe, Vincent Duprat
  • Patent number: 8309158
    Abstract: The present invention relates to a solid particle, and to a composition including a plurality of the solid particles, for reducing the sodium chloride content in food products. The solid particle(s) includes: a) a fatty oil, wherein the fatty oil is suitable for consumption; b) a solid core particle selected from potato powder; manioc powder; tapioca; cereal powder; dietary fiber; solid fats; solid waxes; crystalline sugar; and fruit powder; and c) a salt including sodium chloride. The solid core particle is wholly or partly wetted with the fatty oil and the salt adheres to the surface of the solid core particle wetted with fatty oil.
    Type: Grant
    Filed: July 22, 2009
    Date of Patent: November 13, 2012
    Assignee: Symrise AG
    Inventors: Sylvia Barnekow, Rainer Barnekow, Christopher Sabater-Lüntzel
  • Publication number: 20120195932
    Abstract: The present invention provides geodate delivery vehicles and methods of manufacture and administration. A vehicle including a lipid monolayer disposed about a hydrophobic domain is disclosed, that can be part of an emulsion or other mixture, or further disposed in a lipid strata. A vehicle including a lipid strata disposed about a hydrophobic domain is also disclosed. The vehicle can be incorporated into a variety of medicinal, food preparations, and personal care products to deliver or stabilize a cargo moiety. Packaged delivery vehicles for to later addition of cargo moieties are also contemplated.
    Type: Application
    Filed: January 25, 2010
    Publication date: August 2, 2012
    Applicant: BioDelivery Sciences International, Inc.
    Inventors: Raphael J. Mannino, Sara L. Krause-Elsmore, Susan Gould-Fogerite, David Delmarre, Ruying Lu
  • Patent number: 8231923
    Abstract: [PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 ?m or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.
    Type: Grant
    Filed: January 27, 2006
    Date of Patent: July 31, 2012
    Assignee: Fuji Oil Company, Limited
    Inventors: Masako Okochi, Masayuki Matsui, Hideki Komai
  • Patent number: 8227011
    Abstract: Fat compositions that contain a vegetable oil and a plant-derived wax component are described. Food and cosmetic products containing such fat compositions also are described.
    Type: Grant
    Filed: January 2, 2007
    Date of Patent: July 24, 2012
    Assignee: Cargill, Incorporated
    Inventors: Willie H-T Loh, Linsen Liu, Daniel S. Lampert
  • Patent number: 8216621
    Abstract: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.
    Type: Grant
    Filed: June 15, 2011
    Date of Patent: July 10, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Wen-Sherng Cheng, John Westcott Finley, Bruce Campbell, Ariel Cudia
  • Patent number: 8202563
    Abstract: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.
    Type: Grant
    Filed: July 17, 2008
    Date of Patent: June 19, 2012
    Assignee: Clabber Girl Corporation
    Inventors: Gary L. Morris, Patrick A. Jobe, Nita Livvix
  • Patent number: 8192783
    Abstract: A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition also is provided. The confectionery composition can be used to coat a food product, and can be flavored and/or colored. Methods for making a confectionery composition using the fat composition also are provided.
    Type: Grant
    Filed: January 12, 2011
    Date of Patent: June 5, 2012
    Assignee: Archer Daniels Midland Co.
    Inventor: Leanne de Muijnck
  • Publication number: 20120128817
    Abstract: An object of the present invention is to formulate cashew nut shell liquid into a coated formulation which is easy to handle. Another object of the present invention is to prevent irritations caused by the cashew nut shell liquid. Still another object of the present invention is to provide a preparation which is suitable for release of the cashew nut shell liquid in the rumen. To solve the problems, provided is a coated formulation, which is produced by adsorbing cashew nut shell liquid, anacardic acid, or cardanol to an oil adsorbent, granulating the resultant product, and by coating the particle surfaces with a hardened oil or a coating agent.
    Type: Application
    Filed: July 23, 2010
    Publication date: May 24, 2012
    Applicant: IDEMITSU KOSAN CO., LTD.
    Inventors: Masami Mochizuki, Kyo Nagashima
  • Publication number: 20120114805
    Abstract: The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels.
    Type: Application
    Filed: November 10, 2010
    Publication date: May 10, 2012
    Applicant: Frito-Lay North America, Inc.
    Inventors: Gary Ehrhardt, Jason Thomas Niermann, V.N. Mohan Rao, Yi Zhu
  • Publication number: 20120107386
    Abstract: A composition comprising a nutrient encapsulated in a coating and a condiment is disclosed. A method of manufacturing the composition is also disclosed.
    Type: Application
    Filed: May 14, 2010
    Publication date: May 3, 2012
    Applicant: VITAMINSPICE LLC
    Inventor: Edward Bukstel
  • Publication number: 20120093974
    Abstract: A ruminant feed composition, having a granulated core having at least one active substance and at least one layer of a coating material surrounding the core, the coating material comprising one or more linear, saturated aliphatic monocarboxylic acids in an amount of at least 60 wt % of the total weight of the coating material.
    Type: Application
    Filed: October 18, 2011
    Publication date: April 19, 2012
    Applicant: H.J. BAKER & BRO., INC.
    Inventors: Danny R. Wright, Richard J. Valagene
  • Patent number: 8142831
    Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.
    Type: Grant
    Filed: September 27, 2010
    Date of Patent: March 27, 2012
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Bernhard H. Van Lengerich, Goeran Walther, Benjamin Van Auken
  • Publication number: 20120034337
    Abstract: The invention relates to oil-comprising protein particles, oil-free protein particles, and a method for preparation thereof. The invention is also concerned with the use of such protein particles for increasing the protein content of a food product, for replacing fat in a food product, and for controlled release of protein in the gastrointestinal tract.
    Type: Application
    Filed: December 29, 2009
    Publication date: February 9, 2012
    Applicant: FRIESLAND BRANDS B.V.
    Inventors: Paul Venema, Leonard Martin Cornelia Sagis, Tieneke Willemijn Booij, Rindert Jakob De Vries, Erik Van Der Linden
  • Patent number: 8052991
    Abstract: There is provided a method of preparing an unsaturated fatty acid dry concentrate, wherein a substance comprising at least one unsaturated fatty acid is applied on a biologically inert matrix having a large surface area and is subsequently dried, as well as a composition comprising at least one unsaturated fatty acid and foods, beverages, drugs comprising this composition.
    Type: Grant
    Filed: June 19, 2001
    Date of Patent: November 8, 2011
    Assignee: VIS-Vitalis Linzenz-Und Handels GmbH
    Inventors: Norbert Fuchs, Peter Kössler
  • Patent number: 8043640
    Abstract: A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.
    Type: Grant
    Filed: February 17, 2009
    Date of Patent: October 25, 2011
    Inventors: Jeffrey Hutchinson, Kevin Rogers
  • Publication number: 20110244083
    Abstract: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.
    Type: Application
    Filed: June 15, 2011
    Publication date: October 6, 2011
    Inventors: Wen-Sherng Chen, John Westcott Finley, Bruce Campbell, Ariel Cudia
  • Publication number: 20110183046
    Abstract: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.
    Type: Application
    Filed: January 25, 2010
    Publication date: July 28, 2011
    Inventors: Thomas J. Nack, Terry R. Harrington, Victor T. Huang, Anthony J. Larson, Christine Nowakowski, Alan A. Oppenheimer, Noel Pollen, Michael A. Staeger
  • Patent number: 7981453
    Abstract: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.
    Type: Grant
    Filed: December 29, 2004
    Date of Patent: July 19, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Wen-Sherng Chen, John Westcott Finley, Bruce Campbell, Ariel Cudia
  • Patent number: 7972646
    Abstract: 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: Grant
    Filed: September 17, 2008
    Date of Patent: July 5, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Anilkumar Ganapati Gaonkar, Cathy Jean Ludwig
  • Publication number: 20110150953
    Abstract: A vesicle is produced by: a step of producing a W/O emulsion from an aqueous solution containing a substance to be entrapped in a vesicle in a dissolved or suspended state and an organic solvent phase containing a lipid having emulsification capacity, which can constitute the vesicle; a step of producing a W/O/W emulsion from the W/O emulsion and an external water phase solution of a water-soluble emulsifier, which does not destroy a vesicle lipid membrane; and a step of removing the organic solvent phase from the W/O/W emulsion, so as to form a vesicle. This method simultaneously achieves a high entrapment yield of an active ingredient and the control of a particle diameter.
    Type: Application
    Filed: May 21, 2009
    Publication date: June 23, 2011
    Applicant: UNIVERSITY OF TSUKUBA
    Inventors: Sosaku Ichikawa, Takashi Kuroiwa
  • Patent number: 7959961
    Abstract: Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing or fortified with rice bran oil supplied at least in part by non-hydrogenated rice bran oil especially high oryzanol rice bran oil. The cereals contain about 0.1 to 10% added rice bran oil. The rice bran oil ingredient can be incorporated into the dough and/or topically applied. The rice bran oil provides the processing advantages of oil addition during processing with low or now transfatty acids but with extended shelf stability. The finished fortified cereal products are not only organoleptically desirable but almost indistinguishable from their counterparts containing hydrogenated fats.
    Type: Grant
    Filed: February 3, 2006
    Date of Patent: June 14, 2011
    Assignee: General Mills IP Holdings II, LLC
    Inventors: Xia Liu, Monica Decastro
  • Patent number: 7923047
    Abstract: A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.
    Type: Grant
    Filed: February 20, 2007
    Date of Patent: April 12, 2011
    Assignee: ConAgra Foods RDM, Inc.
    Inventors: Michael Jensen, Gordon Smith, Shawn Fear, Lance Schilmoeller, Clinton Johnson
  • Patent number: 7906162
    Abstract: Temperature-sensitive inclusions are adhered to edible lightweight cores using an ambient temperature process.
    Type: Grant
    Filed: October 21, 2003
    Date of Patent: March 15, 2011
    Assignee: Mars Incorporated
    Inventor: Keith Woelfel
  • Publication number: 20110059207
    Abstract: Dispersions of particulates of botanicals in a continuous phase of fat and food products comprising the same are disclosed.
    Type: Application
    Filed: November 11, 2010
    Publication date: March 10, 2011
    Inventors: Kathy Riker Niness, Mark Thomas Izzo
  • Publication number: 20100323068
    Abstract: The present invention relates to powders, preferably milk-based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising said powders and to a method of preparing a cold instant drinks.
    Type: Application
    Filed: April 21, 2008
    Publication date: December 23, 2010
    Applicant: NESTEC S.A.
    Inventors: Philippe Gonus, Marcel Rosse
  • Publication number: 20100303966
    Abstract: A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein component at from 50% to 95% of the coating and a binder component at from 5% to 50% of the pet coating.
    Type: Application
    Filed: May 28, 2009
    Publication date: December 2, 2010
    Inventors: Gregory Dean Sunvold, Patrick Joseph Corrigan
  • Publication number: 20100303968
    Abstract: A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein component at from 50% to 95% of the coating and a binder component at from 5% to 50% of the pet coating.
    Type: Application
    Filed: May 20, 2010
    Publication date: December 2, 2010
    Inventors: Gregory Dean Sunvold, Patrick Joseph Corrigan
  • Publication number: 20100272852
    Abstract: A ruminant feed composition, having a granulated core having at least one active substance and at least one layer of a coating material surrounding the core, the coating material comprising a vegetable oil and a modifying agent. Modifying agents include stearic acid, oleic acid, lecithin, and palm oil. Also disclosed are methods for making a ruminant feed composition.
    Type: Application
    Filed: April 20, 2010
    Publication date: October 28, 2010
    Applicant: H.J. BAKER & BRO., INC.
    Inventors: Danny R. Wright, Richard J. Valagene
  • Publication number: 20100233320
    Abstract: Kibble-type animal feeds and pet foods including a vegetable protein-based core matrix and a coating of a fat and at least one additive are described. The coating may include a probiotic enriched coating. Methods of forming the kibble-type animal feeds and pet foods are also described. Probiotic coating for a kibble showing acceptable stability and bioactivity are disclosed and methods for assessing the bioactivity of a probiotic in a food composition are also described.
    Type: Application
    Filed: September 9, 2009
    Publication date: September 16, 2010
    Inventors: Gregory Dean Sunvold, John Leslie Brent, JR., Patrick Joseph Corrigan, Michael Griffin Hayek
  • Patent number: 7727566
    Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.
    Type: Grant
    Filed: July 8, 2003
    Date of Patent: June 1, 2010
    Assignee: Mars, Incorporated
    Inventors: Edward L. Rapp, Jamie Troy, Jeannette Dido, Douglas Mann, Thomas Collins, Kevin Rabinovitch, Ralph Lee, Neil Willcocks, Robert Boushell, Ralph Jerome, Tiago O. Rodrigues, John M. Kaiser, Ivonne E. Nill
  • Patent number: 7687092
    Abstract: The present invention relates to encapsulated lactic acid, where lactic acid is in a solid, pure, crystalline form. The encapsulation of food acids is common practice. Many companies produce encapsulated citric, tartaric and sorbic acids or GDL. However, lactic acid, a major food acid for its flavour and conservation effect, is not available in a pure solid crystalline encapsulated form. As no substrate is needed for said coated solid lactic acid particles, the lactic acid content of said particles may be very high and the activity of the lactic acid is not impaired by the substrate. Furthermore, the encapsulated solid lactic acid particles according to the invention are easy to handle and are less expensive than encapsulated liquid lactic acid.
    Type: Grant
    Filed: August 1, 2003
    Date of Patent: March 30, 2010
    Assignee: Purac Biochem B.V.
    Inventors: Damien Michel André Camelot, Elize Willem Bontenbal
  • Patent number: 7682640
    Abstract: A process for producing a baked bread crumbs product includes the first step of baking bread crumbs with added sugar, mixing vegetable fat with the bread crumbs-sugar baked mixture to form an intermediate product, and then roasting the intermediate product. A baked bread crumbs product includes a mixture of bread crumbs and sugar baked together forming a baked mixture, and a mixture of vegetable fat and the baked mixture forming an intermediate product, the intermediate product being roasted and having a reddish-brown coloration characteristic of frying.
    Type: Grant
    Filed: January 13, 2005
    Date of Patent: March 23, 2010
    Inventor: Dirk Meininghaus
  • Patent number: 7547458
    Abstract: Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides, wherein the compositions are preferably low in triglycerides of transunsaturated fatty acids, for use as for example a creamer and/or whitener. The invention also relates to a process for preparing such particulates and food products containing such creamer.
    Type: Grant
    Filed: October 29, 2003
    Date of Patent: June 16, 2009
    Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.
    Inventors: Eckhard Flöter, Gabriel J. Lansbergen, Rainer Weisbecker
  • Publication number: 20090092704
    Abstract: A ruminant feed composition, having a granulated core having at least one active substance and at least one layer of a coating material surrounding the core.
    Type: Application
    Filed: September 29, 2008
    Publication date: April 9, 2009
    Applicant: H.J. BAKER & BRO., INC.
    Inventors: Stephen F. Gately, Danny R. Wright, Richard J. Valagene