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公开(公告)号：US12075796B2
公开(公告)日：2024-09-03
申请号：US17369019
申请日：2021-07-07
Applicant: Conagra Foods RDM, Inc.
Inventor： Chloe C. Patterson , Meg Harris , Brian M. Degner , Jess C. Sweley , Matthew A. Junge
IPC: A23L19/00 , A21D13/32 , A21D13/38 , A21D15/02 , A23G3/34 , A23G3/42 , A23G3/48 , A23G9/32 , A23G9/34 , A23G9/42 , A23L29/212 , A23L29/238 , A23L29/269 , A23L29/30
CPC classification number: A23G3/42 , A21D13/32 , A21D13/38 , A21D15/02 , A23G3/343 , A23G3/48 , A23G9/322 , A23G9/34 , A23G9/42 , A23L19/03 , A23L19/09 , A23L29/212 , A23L29/238 , A23L29/27 , A23L29/30 , A23V2002/00
Abstract: A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.
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公开(公告)号：US11986006B2
公开(公告)日：2024-05-21
申请号：US18100339
申请日：2023-01-23
Applicant: MARS, INCORPORATED
Inventor： Thomas M. Collins , Rebecca J. Robbins , Randall Powers
CPC classification number: A23L5/43 , A23G3/343 , A23G3/54 , A23G9/322 , C09B61/00 , C09B67/0033 , A23V2002/00
Abstract: Edible colorant compositions containing a monoacylated anthocyanin of Compound I and methods of use are provided. The colorant compositions include at least the monoacylated anthocyanin colorant of Compound I extracted from red cabbage and a metal ion, and have a pH from about 6.0 to about 8.0. The colorant compositions can be derived from a non-artificial product and provide a stable, blue colorant that can be used in food products. Specifically, the monoacylated anthocyanin colorant provides color characteristics similar to those provided by the artificial blue colorant, FD&C Blue No. 1.
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公开(公告)号：US20240156136A1
公开(公告)日：2024-05-16
申请号：US18392755
申请日：2023-12-21
Applicant: FrieslandCampina Nederland B.V.
Inventor： Margarethe Jennie MEIJER , Gunter Alfred SAUER , Elisabeth Wilhelmina Maria DE JONG , Thorsten Andreas BRIEGER
Abstract: The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising 57-70 wt. % fat or oil; 1-6.5 wt. % of an alpha-tending emulsifier, selected from the group consisting of lactic acid esters of mono and/or diglycerides of fatty acids, acetic acid esters of mono and/or diglycerides of fatty acids, propyleneglycol monostearate, and mixtures thereof; 0.2-2.0 wt. % of nonionic mono- and/or diglycerides of fatty acids having an acyl chain of 14-20 carbon atoms; 1.0-5 wt. % proteinaceous emulsifier, 18-35 wt. % carbohydrates and 0.1-4 wt. % moisture, and wherein the weight/weight ratio of the fat or oil to the alpha-tending emulsifier is 10 or higher and lower than 30. The invention further relates to a method for preparing such a powdered whipping agent. The invention also relates to a method for preparing a whipped topping using the powdered whipping agent according to the invention. The invention further relates to the use of a powdered whipping agent according to the invention for the preparation of a whipped food product.
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公开(公告)号：US11839224B2
公开(公告)日：2023-12-12
申请号：US15972632
申请日：2018-05-07
Applicant: PURAC BIOCHEM B.V.
Inventor： Elize Willem Bontenbal
CPC classification number: A23G3/54 , A23G3/343 , A23G3/346 , A23G2200/00 , A23V2002/00 , A23V2200/22 , A23G3/343 , A23G2200/00 , A23G3/346 , A23G2200/00 , A23V2002/00 , A23V2200/22 , A23V2250/60 , A23V2250/02
Abstract: A powder acid-sanding composition for confectionery products having partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a sugar and sweetener. The partially neutralized polycarboxylic acid improves the stability in terms of acid migration into the candy and moisture uptake from the environment. Also, a method for acid-sanding of confectionery products using the powder acid-sanding composition, and the products obtained thereby. The obtained acid-sanded confectionery products have an improved shelf life and an immediately felt sour taste being of a constant strength at bringing it in the mouth and digesting it.
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公开(公告)号：US20230345954A1
公开(公告)日：2023-11-02
申请号：US18008095
申请日：2021-06-04
Applicant: KERRY LUXEMBOURG S.À. R.L.
Inventor： Mahsa NAGHSHINEH , Oleksandr KOZYR , Alice HANBIDGE , Seamus MCLOUGHLIN , Declan GOODE , Liam DOYLE
IPC: A21D13/28 , A23G3/34 , A21D13/062
CPC classification number: A21D13/28 , A23G3/343 , A21D13/062
Abstract: The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention provides a food glaze coating composition that is egg-free, non-dairy, and non-protein (non-allergenic) and ready-to-use for food products such as baking products and having desirable functionalities.
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Patent Agency Ranking
公开(公告)号：US20230329277A1
公开(公告)日：2023-10-19
申请号：US18333988
申请日：2023-06-13
Applicant: Katherine Dejarnette Babin
Inventor： Katherine Dejarnette Babin
CPC classification number: A23G3/0097 , A23G3/007 , A23G3/343 , A23G3/54
Abstract: A confection having a specialized sensory effect includes a sugar base a sensory additive and/or a patterned surface that exhibits an anaglyph image; a stereoscopic image; steganography; lenticular printing; a mirrored finish; a cryptogram; a hologram; or any combination of the images. The sensory additive is a physiochromic agent; a glitter; a candy dust; a sensate agent; or any combination of the additives. These confections add an element of surprise and create a lasting impression on a consumer.
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公开(公告)号：US11773270B2
公开(公告)日：2023-10-03
申请号：US16921182
申请日：2020-07-06
Applicant: MERCK PATENT GMBH
Inventor： Gerhard Pfaff , Stephanie Andes , Klaus Ambrosius , Ralf Petry , Michael Roesler , Sabine Schoen
IPC: C09C3/06 , A23G3/54 , C09D5/36 , C09C1/00 , A61Q19/00 , A61K8/02 , A23G3/34 , C08K9/02 , C09D11/037 , A61Q3/02 , A61Q19/10 , A23L5/47
CPC classification number: C09C3/06 , A23G3/343 , A23G3/54 , A23L5/47 , A61K8/0258 , A61K8/0266 , A61Q3/02 , A61Q19/00 , A61Q19/10 , C08K9/02 , C09C1/0015 , C09C1/0018 , C09C1/0024 , C09C1/0039 , C09C1/0051 , C09C1/0063 , C09C1/0066 , C09D5/36 , C09D11/037 , A61K2800/412 , A61K2800/43 , A61K2800/436 , C01P2004/51 , C01P2004/61 , C01P2006/62 , C01P2006/63 , C01P2006/64 , C01P2006/65 , C09C2200/102 , C09C2200/1025 , C09C2200/1033 , C09C2200/24 , C09C2200/301 , C09C2200/302 , C09C2200/303 , C09C2200/304 , C09C2200/306 , A23G3/343 , A23G3/36 , A23G3/362
Abstract: The present invention relates to effect pigments which are based on flake-form substrates having a circular form factor of 1.2-2 and are coated with at least one high-refractive-index layer, and to the use thereof, inter alia in paints, coatings, printing inks, plastics and in cosmetic formulations.
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公开(公告)号：US11730176B2
公开(公告)日：2023-08-22
申请号：US17574900
申请日：2022-01-13
Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
Inventor： Madian Othman Abu-Hardan , Gijsbert Adriaan Bonarius , Patrick Clement , Sophie Marion , Benedict Timothy Clark , Stuart David Hamer Jones
CPC classification number: A23G3/343 , A21D13/02 , A23G3/34 , A23G3/48 , A23L7/115 , A23L7/198 , A23L7/1975 , A23P20/105 , A23P20/20 , A23G2200/14 , A23V2002/00 , A23V2200/132 , A23V2250/5106 , A23V2002/00 , A23V2200/254 , A23V2250/5106 , A23G3/343 , A23G2200/14
Abstract: There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90,3 less than or equal to 350 microns, and D50,3 less than or equal to 50 microns, and optionally D10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.
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公开(公告)号：US20190230974A1
公开(公告)日：2019-08-01
申请号：US16265349
申请日：2019-02-01
Applicant: Kellogg Company
Inventor： Alicia Antonio Perdon , Zarini Muhammad-Tahir , Eric Homan , Joseph George
CPC classification number: A23P20/18 , A23G3/343 , A23L7/122 , A23V2002/00 , A23G2220/02
Abstract: A system and method for applying a reduced sugar coating to a food product is provided using a natural whitening system. The methods include preparing a foam and then maintaining that foam through a spray nozzle to coat a food product with a spray-applied foam that mimics the appearance of a high sucrose frosting or icing.
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公开(公告)号：US20190200634A1
公开(公告)日：2019-07-04
申请号：US16323223
申请日：2017-08-03
Applicant: CSM Bakery Solutions Europe Holding B.V.
Inventor： William Michael HESLER , Orelia Elizabeth DANN , Andrew Richard HART
CPC classification number: A23D7/0053 , A21D13/28 , A21D13/30 , A21D13/38 , A21D13/40 , A23C13/12 , A23G3/343 , A23G3/346 , A23G3/42 , A23G3/52 , A23G3/54 , A23G2200/06 , A23V2002/00 , A23V2250/5112 , A23V2250/5118
Abstract: The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.
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