Triglyceridic Material Film Former Patents (Class 426/99)
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Patent number: 5043169Abstract: A stabilized dipeptide sweetening composition useful in chewing gum applications provides longer shelf life stability and improved longer lasting sweetness. A dipeptide sweetner such as appartame is encapsulated through an anhydrous process that compresses the crystals with a mixture of inert binder ingredients so as to form a solid tablet or sheet which is then ground into fine granular particles. These particles may then be coated with a hydrophobic material such as a fat or wax and then incorporated into a variety of food applications such as chewing gum. The sweetener composition is thereby protected from adverse environmental conditions such as high temperature, moisture and pH.Type: GrantFiled: May 25, 1990Date of Patent: August 27, 1991Assignee: Warner-Lambert CompanyInventors: Subraman R. Cherukuri, Tommy L. Chau, Gul Mansukhani, Angel M. Orama
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Patent number: 5028442Abstract: A unique coating composition is described for coating a fried bakery product such as a donut to control moisture migration from coated bakery products especially chocolate coated donuts which remain soft in texture and of stable quality over extended periods of time.Type: GrantFiled: October 11, 1989Date of Patent: July 2, 1991Assignee: Kraft General Foods, Inc.Inventors: Valery Zemelman, Charles Mason, Barry N. Frake, Frank P. Shipman
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Patent number: 5019403Abstract: A method for coating substrates, including high moisture substrates and substrates having high moisture at the surface, with emulsions or suspensions of a water-soluble protein material and hydrophobic material. By adjusting the pH of the protein material in the emulsion or suspension to its isoelectric point in situ, that is, when the emulsion or suspension is in contact with the substrate, the protective properties of the resulting film are improved. Substrates coated by the method showed greatly reduced moisture loss. The method provides a way to form stable films on substrates having moist surfaces. The method is particularly useful to protectively coat agricultural products, including edible high moisture products, which are subject to deterioration from moisture loss, respiration or oxidation.Type: GrantFiled: December 13, 1989Date of Patent: May 28, 1991Assignee: The United States of America as represented by the Secretary of AgricultureInventor: John M. Krochta
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Patent number: 5002802Abstract: The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing partially-defatted nuts with an edible oil, preferably containing a flavoring agent and a sweetener. This process makes it possible to produce partially-defatted nuts having both an improved flavor and a low caloric content.Type: GrantFiled: August 31, 1989Date of Patent: March 26, 1991Assignee: Nabisco Brands, Inc.Inventors: Peter Gannis, Howard Wilkins
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Patent number: 4985262Abstract: Aqueous liquid, a farinaceous flour and oil are applied to snack-sized, extruded farinaceous collets having an aqueous moisture content within the range of about 5-15 weight percent. The aqueous liquid, flour and oil can be individually applied to the collets, or applied together as a slurry. The coated collets are baked to reduce the aqueous moisture content of the collets to a shelf-stable moisture content of about 2 weight percent of less. Potato-based collets processed in accordance with the present invention have french-fry color and flavor characteristics, desirable non-uniform shapes, and a crispy/crunchy texture.Type: GrantFiled: May 25, 1988Date of Patent: January 15, 1991Assignee: Frito-Lay, Inc.Inventors: Alexis L. Camire, Ofomata E. Ejike, Kim C. Krumhar, Michael V. Taranto
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Patent number: 4983403Abstract: Granules containing feed additives for ruminants are coated with an enzymatically degradable composition, consisting of: zein in combination with a non-water-soluble polymer and optionally a plasticizing agent, or zein in combination with a hydrophobic substance and optionally a non-water-soluble polymer.Type: GrantFiled: December 13, 1988Date of Patent: January 8, 1991Assignee: Rhone-Poulenc SanteInventors: Pierre Ardaillon, Paul Bourrain
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Patent number: 4981698Abstract: A delivery system for one or more sweeteners offers enhanced up front sweetness intensity in combination with prolonged sweetness duration, and improved protection and stability of the active. The delivery system comprises a first high intensity sweetener encapsulated in a first core coating, and a second outer hydrophilic coating containing up to the solubility limit of the second coating of a second sweetener. The resulting delivery system may be incorporated into a variety of comestible products including chewing gums and other confections, baked goods, oral pharmaceuticals and oral hygiene preparations.Type: GrantFiled: December 18, 1989Date of Patent: January 1, 1991Assignee: Warner-Lambert Co.Inventors: Subraman R. Cherukuri, Tommy K. Chau, Krishna P. Raman, Angel M. Orama
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Patent number: 4978537Abstract: Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by meltspinning techniques and comprise an active agent and a wall material.Type: GrantFiled: April 19, 1989Date of Patent: December 18, 1990Assignee: Wm. Wrigley Jr. CompanyInventor: Joo H. Song
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Patent number: 4960600Abstract: The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.Type: GrantFiled: December 21, 1988Date of Patent: October 2, 1990Assignee: The Procter & Gamble Co.Inventors: Jeffrey J. Kester, Christian A. Bernhardt, Joseph J. Elsen, James A. Letton, Mary M. Fox
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Patent number: 4954353Abstract: Chewing gum compositions resistant to moisture pickup and hardening and having a moisture content less than about 1.0% and preferably less than about 0.3% by weight of the final composition, including a hard or a soft gum base, flavoring agent, sweetening agent, and a hydrophobic softening agent. The present composition may be formed without cooling and does not require conditioning prior to wrapping. Prior to wrapping the gum pieces may be coated with a sweetening agent in the known manner at ambient temperatures and up to 80% relative humidity.Type: GrantFiled: December 29, 1988Date of Patent: September 4, 1990Assignee: Warner-Lambert CompanyInventors: Subraman R. Cherukuri, Gul Mansukhani, Tommy L. Chau
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Patent number: 4929456Abstract: A process for preparing a melting tolerant portion controlled sauce and seasoning particulate by combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising non-solid ingredients such as cream, margarine, cheese, etc. and mixing the combination to form a sauce mixture, followed by heating the sauce mixture to temperatures effective to pasteurize the sauce mixture then depositing individual sauce particulates onto a freezer belt with a drop forming unit drops and freezing same to temperatures ranging from -5.degree. F. to -15.degree. F. following by removing the frozen discrete sauce particulates from the freezer belt for packaging with frozen melts and/or vegetables.Type: GrantFiled: August 25, 1988Date of Patent: May 29, 1990Assignee: Kraft General Foods, Inc.Inventors: Celso O. Bejarano-Wallens, Julie E. Gage, Donald Hodapp
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Patent number: 4904485Abstract: A fat composition suitable for use in bakery or in confectionery, comprising(a) an aqueous phase containing a disrupted yeast cells suspension or a wheat flour suspension treated with either a disrupted yeast cells suspension or a mixture of a disrupted yeast cells suspension and an yeast(b) a fat component and(c) an emulsifier,a bakery or confectionary product produced by using the fat composition and processes for preparing them. The composition can be prepared in large quantities and has a good preservation stability, and thereby becomes more excellent for producing in industrial scale the bakery and confectionary product, which has a good color and nature of crust, grain of crum, aroma and taste, and in accordance with the process, it can prepare the product easily and simply.Type: GrantFiled: October 1, 1987Date of Patent: February 27, 1990Assignee: Kanegafuchi Kagaku Kogyo Kabushiki KaishaInventors: Tamotsu Hirakawa, Kozo Oya, Minoru Ueda, Hiroaki Yamauchi
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Patent number: 4889729Abstract: A confection having at least one wafer sheet, a coating which melts at or below body temperature on an outer side of the wafer sheet; and an edible coating member applied to the surface of the coating and held by the coating to the wafer sheet. The holding member being of a size large enough to be held by a fingertip but smaller than the wafer sheet and being made of a substance which does not melt at or below body temperature.Type: GrantFiled: July 6, 1987Date of Patent: December 26, 1989Inventor: Rene F. Aujourd'hui
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Patent number: 4888186Abstract: A method for applying flavoring to food such as popcorn. A fat-flavor system is prepared by dry-blending solid particles of fat with a flavoring. The fat has a melting point of no less than about 95.degree. F. so that the fat-flavor system comprises free-flowing particles at room temperature. The fat-flavor system is sprinkled onto hot, popped corn wherein the fat melts and the flavoring is adhered to the popcorn producing a flavored popcorn having an even flavor distribution and without a waxy-mouth feel.Type: GrantFiled: April 5, 1988Date of Patent: December 19, 1989Assignee: Brady Enterprises Inc.Inventors: Judith Cooley, Diane Douglas
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Patent number: 4885175Abstract: A process is disclosed for making chewing gum with a wax-coated delayed release ingredient. According to the method, a quantity of a powdered ingredient, such as a high-potency sweetener, is heated and mixed with a quantity of molten wax, such as a polyethylene wax. Preferably, the quantity of wax is limited so as to produce a damp mix which is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then cooled in order to solidify. The cooled mix is then treated, e.g. by grinding and/or screening, to produce the desired particle size range in the coated ingredient particles.Type: GrantFiled: December 23, 1987Date of Patent: December 5, 1989Assignee: Wm. Wrigley Jr. CompanyInventor: Steven E. Zibell
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Patent number: 4871558Abstract: The invention relates to an oil or fat coated substance comprising a core material coated with a mixture comprising a solid fat and an edible wax.Type: GrantFiled: May 9, 1988Date of Patent: October 3, 1989Assignee: Ajinomoto Co., Inc.Inventors: Toru Tackikawa, Yoshihiko Fuseya
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Patent number: 4863745Abstract: The present invention is a method for producing a chewing gum with a delayed release high-potency sweetener as well as the chewing gum so produced. The delayed release high-potency sweetener is obtained by mixing a quantity of previously coated high-potency sweetener particles with a limited quantity of a solution of zein. Preferably, the zein is dissolved in water with a pH between about 11.5 and about 12.1. The quantity of the zein solution being added is limited to thereby produce a damp mix which is characterized as being dust free, non-flowing, and crumbly. The damp mix is dried and then particle sized to thereby produce twice-coated particles of the high-potency sweetener within a predetermined particle size range. When incorporated into the chewing gum, these particles are adapted to enhance the shelf-stability of the sweetener and/or produce a delayed release when the gum is chewed.Type: GrantFiled: December 18, 1987Date of Patent: September 5, 1989Assignee: Wm. Wrigley Jr. CompanyInventor: Steven E. Zibell
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Patent number: 4857340Abstract: A composition of an aroma-producing material enrobed in a fusible encapsulating agent preferably a lipid and in conductive heat transfer relationship with a microwave susceptible material, when combined with a microwaveable comestible or package will provide an aroma when the comestible or package is prepared by subjecting said comestible or package and said composition to microwawve energy.Type: GrantFiled: March 9, 1988Date of Patent: August 15, 1989Assignee: General Foods CorporationInventors: Thomas H. Parliment, Joseph J. Cipriano, Richard Scarpellino
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Patent number: 4842881Abstract: Seasoning composition is produced with a method, which comprises coating fine particles of water-soluble 5'-ribonucleotides having a total water content not exceeding about 14 weight % and a particle diameter not exceeding about 250 .mu.m with an oil/fat and/or a wax melting at a between about 55.degree. C. to about 90.degree. C. The thus obtained seasoning composition is applicable with advantage to foods which are subjected to heating beyond the melting point of the coating material for giving taste of the 5'-ribonucleotides because of good protection from degradation due to phosphatase.Type: GrantFiled: November 21, 1988Date of Patent: June 27, 1989Assignee: Takeda Chemical Industries, Ltd.Inventors: Toshihiko Kanemaru, Hiroshi Kasai, Takeshi Toyota
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Patent number: 4839184Abstract: A stable delivery system comprising a dipeptide or amino acid sweetener or flavor or mixture thereof encapsulated in a mixture of fat and high melting point (106.degree.) polyethylene wax.Type: GrantFiled: December 31, 1987Date of Patent: June 13, 1989Assignee: Warner-Lambert CompanyInventors: Subraman R. Cherukuri, Gul Mansukhani, Kapakkamannil C. Jacob
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Patent number: 4828857Abstract: A method of preparing a delivery system wherein in the core material is a sweetener, flavoring or the like and is protected by a matrix coating which process comprises:(A) forming an agglomerate of the core material in a hydrophobic matrix coating comprising the steps of melting the hydrophobic coating and dispersing the core material uniformly therein; feeding the dispersion into a heat controlled high pressure spray nozzle; atomizing the dispersion under controlled pressure to maintain the particle size between about 200 to about 30 mesh; collecting the congealed, dry spherical-like particles; and(B) coating the agglomerated particles by conducting the particles through a stream of air passing through a zone of atomized droplets of a second hydrophobic material.Type: GrantFiled: October 22, 1987Date of Patent: May 9, 1989Assignee: Warner-Lambert CompanyInventors: Shri C. Sharma, Robert K. Yang, James J. Shaw
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Patent number: 4816265Abstract: A chewing gum composition having prolonged sweetness duration through the incorporation of a delivery system comprising a high intensity sweetener encapsulated in a low molecular weight polyvinyl acetate material and an emulsifier.Type: GrantFiled: December 23, 1986Date of Patent: March 28, 1989Assignee: Warner-Lambert CompanyInventors: Subraman R. Cherukuri, Gul Mansukhani
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Patent number: 4806370Abstract: Seasoning composition is produced with a method, which comprises coating fine particles of sparingly water-soluble 5'-ribonucleotides having a total water content of 12 to 20 weight % and a particle diameter not exceeding about 150 .mu.m with an oil/fat and/or a wax melting at a between about 55.degree. C. to about 90.degree. C. The thus obtained seasoning composition causes very little cracks or gaps on the surface of coated particles even after storage for a long time. Accordingly this composition is applicable with advantage to foods because of good protection from degradation of 5'-ribonucleotides due to phosphatase.Type: GrantFiled: October 2, 1987Date of Patent: February 21, 1989Assignee: Takeda Chemical Industries, Ltd.Inventors: Takeshi Toyota, Toshihiko Kanemaru, Hiroshi Kasai
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Patent number: 4804548Abstract: The present inventive compositions concern a stable delivery system capable of effecting a controlled release of core material comprising:(A) at least one natural or artificial core material selected from the group consisting of amino acid based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihyrochalcone compounds, drugs, medicaments, flavoring agents and mixtures thereof; and(B) a hydrophobic matrix consisting essentially of(i) lecithin; and(ii) an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) fatty acids having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes and (d) mixtures thereof; and(iii) at least one glyceride.Type: GrantFiled: October 22, 1987Date of Patent: February 14, 1989Assignee: Warner-Lambert CompanyInventors: Shri C. Sharma, Robert K. Yang, James J. Shaw
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Patent number: 4792456Abstract: A process for accelerating the proofing of chemically leavened dough when the ambient temperature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.Type: GrantFiled: October 24, 1986Date of Patent: December 20, 1988Assignee: Anheuser-Busch Companies, Inc.Inventors: Edward Katz, Douglas A. Edmonson
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Patent number: 4781930Abstract: A fish product comprising a fillet of fish coated with an edible oil sufficiently to provide surface penetration to the extent to prevent excretion of the juices and exclusion of air and further coated with an adhering layer of crumbs such as bread or cracker crumbs. The thus treated fillet can be cooked immediately for consumption or deep frozen for future use.Type: GrantFiled: May 30, 1986Date of Patent: November 1, 1988Assignee: Fraser Fish Ltd.Inventors: Alfred T. Fraser, Paul J. Fraser
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Patent number: 4772477Abstract: The present invention provides an acidulant and a method of acidulating moist meat and meat emulsions at meat processing temperatures in the range of about 32.degree. F. to 135.degree. F. The method comprises mixing a coated acidulant into the meat or meat emulsion, the acidulant having a coating effectively encapsulating the acidulant. The coating comprises a mixture of about 50-70 wt. % of a water-soluble glyceride and about 30-50 wt. % of a hydrogenated vegetable oil.Type: GrantFiled: October 17, 1986Date of Patent: September 20, 1988Assignee: Balchem CorporationInventors: Herbert D. Weiss, Robert G. Reynolds
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Patent number: 4765996Abstract: Polished rice or barley enriched with nutrients, wherein the nutrients are fixed in and on the grain by coating an oil/fat and/or a wax on the grains, coating the same with a hydrophilic emulsifier and further coating them with a starch-based coating agent. The enriched polished rice or barley has essential nutrients in good balance and quality-wise advantageous characteristics.Type: GrantFiled: January 13, 1987Date of Patent: August 23, 1988Assignee: Takeda Chemical Industries, Ltd.Inventors: Masaru Misaki, Hisashi Murata, Hideo Yamamoto, Yasuhiko Watanabe
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Patent number: 4753807Abstract: The invention relates to oil or fat coated 5'-ribonucleotides and a method of making the same.Type: GrantFiled: February 25, 1987Date of Patent: June 28, 1988Assignee: Ajinomoto Co., Inc.Inventors: Yoshihiko Fuseya, Toru Tachikawa
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Patent number: 4752485Abstract: The present inventive compositions concern a stable delivery system capable of effecting a controlled release of core material comprising:(A) at least one natural or artificial core material selected from the group consisting of amino acid based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihyrochalcone compounds, drugs, medicaments, flavoring agents and mixtures thereof; and(B) a hydrophobic matrix consisting essentially of(i) lecithin; and(ii) an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) fatty acids having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes and (d) mixtures thereof; and(iii) at least one glyceride.Type: GrantFiled: October 5, 1984Date of Patent: June 21, 1988Assignee: Warner-Lambert CompanyInventors: Shri C. Sharma, Robert K. Yang, James J. Shaw
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Patent number: 4749577Abstract: A process for the production of an olaquindox-containing non-dusting livestock feedstuff mix, comprising(a) mixing 75 to 98.5% by weight of an inorganic carrier material acceptable for livestock nutrition and having a maximum of the particle size distribution between 0.1 and 1.0 mm(b) with 0.5-5% by weight of a non-toxic oil and/or an emulsifier acceptable for livestock nutrition, and(c) to the mixture adding 1-20% by weight of olaquindox.Type: GrantFiled: June 17, 1986Date of Patent: June 7, 1988Assignee: Bayer AktiengesellschaftInventors: Herbert Voege, Hans-Ulrich Sieveking
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Patent number: 4740376Abstract: The present invention is method and composition for protecting a flavoring ingredient and providing controlled release therefor, especially in a chewing gum composition, which includes a high molecular weight polyvinyl acetate blended with a hydrophobic plasticizer which forms a film with the high molecular weight polyvinyl acetate in the absence of an added solvent therefor. The flavoring, is blended into the encapsulating composition as, for example, by melt blend which can then be cooled to a solid and ground into particulate.Type: GrantFiled: June 29, 1987Date of Patent: April 26, 1988Assignee: Warner-Lambert CompanyInventor: Robert K. Yang
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Patent number: 4722845Abstract: A stable cinnamon-flavored chewing gum composition comprising a gum base, cinnamon flavor and a sweetener delivery system comprising a dipeptide or amino acid sweetener encapsulated in a mixture of fat and high melting point (106.degree.) polyethylene wax.Type: GrantFiled: December 23, 1986Date of Patent: February 2, 1988Assignee: Warner-Lambert CompanyInventors: Subraman R. Cherukuri, Gul Mansukhani, Kapakkamannil C. Jacob
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Patent number: 4711784Abstract: The present invention is method and composition for protecting an active ingredient and providing controlled release therefor, especially in a chewing gum composition, which includes a high molecular weight polyvinyl acetate blended with a hydrophobic plasticizer which forms a film with the high molecular weight polyvinyl acetate in the absence of an added solvent therefor. The active ingredient, such as the artificial sweetener aspartame, is blended into the encapsulating composition as, for example, by melt blend which can then be cooled to a solid and ground into particulate. The encapsulated active ingredient can then be used in a composition for ingestion by a human in the form of, for example, a chewing gum with extended shelf life and highly controlled release of the active ingredient.Type: GrantFiled: January 7, 1986Date of Patent: December 8, 1987Assignee: Warner-Lambert CompanyInventor: Robert K. Yang
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Patent number: 4710391Abstract: A process is disclosed wherein a flavoring agent used to flavor fried foods products is encapsulated so that the flavoring agent may be easily removed from oil used to fry the food products. In the preferred embodiment of the invention, the encapsulated material is further coated with a flavor modifying agent and a high melting point fat which helps to protect the encapsulant from water and from physical damage prior to and during frying, and to modify the flavor of the oleoresin capsicum flavoring agent used.Type: GrantFiled: June 11, 1985Date of Patent: December 1, 1987Assignee: Conagra, Inc.Inventors: Jeffrey F. Kirn, James M. Connaughton, Jr.
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Patent number: 4704288Abstract: This invention encompasses a heat stabilized composition of aspartame, its salts or metal complexes and a partially hydrogenated vegetable oil melting at about 120.degree. F. or above. This composition is particularly useful in baking applications for aspartame.Type: GrantFiled: December 19, 1986Date of Patent: November 3, 1987Inventors: Josef H. Tsau, James G. Young
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Patent number: 4692340Abstract: A procedure for the production of granulated food, applicable especially to the production of granulated baby and infant food, such as infant food most analogously resembling mother's milk is disclosed. The process provides a new composition of matter consisting of a stable, well dosable, granulated food product, of defined formula, which after reconstitution does not cream up, and which, in the case of the closest approach to the composition of mother's milk, will inhibit intestinal putrefaction. In the process, selected pulverized components are fed into a fluidized bed granulator and remaining fluidized components are sprayed simultaneously, successively or in mixtures, at a product temperature of 30.degree. to 80.degree. C. whereby granulates are obtained. The granulates are dried in the fluidized bed and cooled with air.Type: GrantFiled: October 4, 1985Date of Patent: September 8, 1987Assignee: Institut fur Getreideverarbeitung im VEB Kombinat Nahrungsmittel und KaffeeInventors: Friedrich-Karl Grutte, Heinrich Petzold, Ulrich Walter, Gunhild Bogs, Joachim Domeratzky, Helmut Gartner, Jurgen Schulze, Hans-Joachim Zunft, Otto Pulz, Christa Luft, Walheide Muller, Petra Wolk, Hannelore Dahlke, Margret Volkmer
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Patent number: 4687669Abstract: Polished rice or barley enriched with nutrients, said nutrients being fixed in and on the grain by coating an oil/fat and a wax which do not melt at ordinary temperature but melt on heating. Said enriched polished rice or barley has essential nutrients in good balance and the nutrients can be retained on the grains when washing them before cooking.Type: GrantFiled: January 6, 1984Date of Patent: August 18, 1987Assignee: Takeda Chemical Industries, Ltd.Inventors: Shintaro Moritaka, deceased, Yasuhiko Watanabe, Motoyuki Nishimura
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Patent number: 4686106Abstract: The invention relates to a dry mix comprising coarse, sanding sugar particles having an emulsifier uniformly spread across the sugar surfaces. The dry mix also contains a food acid and dry pectin ground to a particle size less than 200 mesh. The dry pectin mix is utilized to manufacture jam or jelly preparations.Type: GrantFiled: June 16, 1986Date of Patent: August 11, 1987Assignee: General Foods CorporationInventors: Robert M. Ehrlich, Raymond E. Cox
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Patent number: 4640837Abstract: A coating composition for imparting a crisp, golden-brown surface to foodstuffs cooked in a microwave comprising a bread crumb/oil blend in amounts up to 66% by weight of the composition, maltodextrin, soy protein concentrate and pre-gelatinized starch. The bread crumbs and oil are first baked at 260.degree. F. for 15 minutes, followed by the addition of the maltodextrin, soy protein concentrate, and pre-gelatinized starch. The combination is then mixed until a uniform blend is achieved.Type: GrantFiled: October 15, 1985Date of Patent: February 3, 1987Assignee: General Foods CorporationInventors: Edward C. Coleman, Jeffrey D. Wagner, Donna J. Ballard, Catharine E. Stone, Nancy A. Swallow, Nancy L. Carey
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Patent number: 4634593Abstract: A composition and method for providing slowed-down or controlled release of sweetener for confections including an agglomeration of sweetener and an insoluble fat material.Type: GrantFiled: July 31, 1985Date of Patent: January 6, 1987Assignee: Nabisco Brands, Inc.Inventors: John J. Stroz, Wayne J. Puglia
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Patent number: 4578274Abstract: A process for preparing granular food products which essentially comprises the steps of admixing solid fat having a melting point from 30 to 130.degree. C. and at least one food material powder to provide a mixture, heating the mixture to prepare an intermediate paste product, flaking the paste product, adding additives to the paste product, heating the resulting product under agitation to prepare a granular food product and cooling the granular product to obtain a final granular food product.Type: GrantFiled: April 4, 1984Date of Patent: March 25, 1986Assignee: House Food Industrial Co., Ltd.Inventors: Ko Sugisawa, Masaru Shibuki, Imayoshi Imada, Jun Katada, Yozo Yamamoto, Setsuo Nakajima, Toshio Kishi, Shozo Sugano
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Patent number: 4569847Abstract: The present invention resides in a hard, glossy, confection-like coating which has the flavor and texture of a hard cheese, but which is capable of being stored under ambient conditions, the coating comprising: a flavoring amount, preferably about 30-37%, cheese powder; a hard butter in sufficient amount, preferably about 35-40%, to form a continuous matrix, the hard butter having a Wiley Melting Point in the range of about 84.degree.-120.degree. F., and an approximate solid-fat index of more than about 40 at 80.degree. F. and less than about 35 at 92.degree. F.; and about 0.4-0.8% lecithin; the remainder being essentially cheese related filler; said coating having a moisture content of less than about 31/2%.Type: GrantFiled: March 22, 1984Date of Patent: February 11, 1986Assignee: SCM CorporationInventor: Todd A. Andrews
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Patent number: 4568551Abstract: A process for the preparation of dehydrated base products for thickened soups and sauces which disperse readily in hot water and form thick, creamy, lump-free products. The product is prepared by combining a starchy material with an edible fat into a homogeneous mixture. Water is added to the mixture which may also contain milk proteins. The mixture is then subjected to heat treatment, cooled and grated. Optionally the homogeneous mixture is heated under elevated pressure.Type: GrantFiled: November 21, 1983Date of Patent: February 4, 1986Assignee: CPC International Inc.Inventors: Gila Seewi, Gerhard Schneider, Dieter Maier, Hans Bohrmann, Guenther Mueller
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Patent number: 4567047Abstract: A cheese flavored confectionery composition containing dry powdered cheese, a bland particulate fill, a hard butter, an emulsifier and stearine. The composition is refined and conched and suitable for application to various substrates.Type: GrantFiled: April 6, 1984Date of Patent: January 28, 1986Inventor: SCM Corporation
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Patent number: 4544569Abstract: A stearoyl lactylate salt composition and method of production thereof wherein the composition has improved handling and storage characteristics. The lactylate salt is thermally mixed with from about 2% to about 30% (by weight) of hydrogenated stearin which has from about 50% to 100% (by weight of fatty acid) C.sup.18 fatty acid and an iodine value of less than 7.Type: GrantFiled: September 29, 1982Date of Patent: October 1, 1985Assignee: Top-Scor Products, Inc.Inventor: Curtis J. Forsythe
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Patent number: 4511584Abstract: A particulate food acidulant composed of lactic acid plated onto a calcium lactate carrier, and a lipid coating encapsulating the carrier and acid.Type: GrantFiled: May 31, 1983Date of Patent: April 16, 1985Assignee: SCM CorporationInventors: Phillip J. Percel, Douglas W. Perkins
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Patent number: 4465694Abstract: A dipeptide sweetening composition, comprising:(a) from 20 to 60% by wt. of solid fat,(b) from 10 to 30% by wt. of emulsifier,(c) from 10 to 30% by wt. of polysaccharide and(d) not more than 30% by wt. dipeptide sweetener,all of said percents being based on the weight of the composition, is stable against heat or enzymes and useful for processed and fermentation foods.Type: GrantFiled: December 7, 1981Date of Patent: August 14, 1984Assignee: Ajinomoto Company, IncorporatedInventor: Yuzo Okada
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Patent number: 4410551Abstract: An intermediate moisture pet food is described which forms a gravy-like mixture upon the addition of a warm aqueous liquid. The pet food comprises a particulate mass of a proteinaceous - farinaceous mixture having a moisture content of between about 15-55% by weight which is coated with particles of a fat encapsulated gravy forming material. The fat encapsulated particles of gravy forming materials are resistant to moisture activation during storage but activate to produce a gravy-like mixture upon the addition of a warm aqueous liquid to the pet food.Type: GrantFiled: December 17, 1982Date of Patent: October 18, 1983Assignee: Ralston Purina CompanyInventor: Daniel K. Comer
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Patent number: 4384004Abstract: The present invention comprises the encapsulation of the artificial sweetener L-aspartyl-L-phenylalanine methyl ester (APM) within a coating material including cellulose ethers, cellulose esters, certain vinyl polymers, gelatin and zein, in a ratio of coating material to APM to 1:1 or less. Shelf stability of products containing the encapsulated APM is nearly doubled. The presently stabilized APM is particularly suited for incorporation into chewing gum formulations.Type: GrantFiled: June 2, 1981Date of Patent: May 17, 1983Assignee: Warner-Lambert CompanyInventors: Theresa Cea, Joseph D. Posta, Michael Glass