Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
Hiro

14218results about "Dough treatment" patented technology

Soybean Plant And Seed Corresponding To Transgenic Event MON87701 And Methods For Detection Thereof

The present invention provides a transgenic soybean event MON87701, and cells, seeds, and plants comprising DNA diagnostic for the soybean event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said soybean event in a biological sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said soybean event in a biological sample, and methods for detecting the presence of said soybean event nucleotide sequences in a biological sample. The invention further provides methods of growing the seeds of such soybean event into soybean plants, and methods of breeding to produce soybean plants comprising DNA diagnostic for the soybean event.
Owner:MONSANTO TECH LLC

Combination rawhide and formulated food pet chew

InactiveUS6277420B1Limited toughnessChew life increaseProtein composition from fishMeat/fish preservationWater activityCapillary action
A highly palatable and long lasting dog chew for pets has been developed by combining a formulation and processing sequence which results in a highly palatable meat based filling being incorporated into the center of a preformed rawhide stick or rawhide roll. Such outside rawhide fraction is extremely tough and chewy which results in a dog chew which takes a long period of time for the dog to consume. The inside meat filling is highly palatable which results in the animal maintaining interest in the treat until nearly the entire chew has been consumed. The interior meat filling is preserved by reduced water activity to below 0.85 as a result of incorporating of salt, sugars and natural humectants. Said filling is formulated and processed in such a manner that the water phase is bound within the filling and does not pass by capillary action to the outside rawhide fraction. This results in the outer rawhide shell maintaining a tough and chewable texture until such point as the dog is offered the finished chew.
Owner:ANDERSEN DAVID B +1

Food Compositions of Microalgal Biomass

The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and / or microalgal oil in combination with one or more other edible ingredients, and methods of making such compositions by combining algal biomass or algal oil with other edible ingredients. In preferred embodiments, the microalgal components are derived from microalgal cultures grown and propagated heterotrophically in which the algal cells comprise at least 10% algal oil by dry weight.
Owner:TERRAVIA HLDG INC

Low-density tobacco filler and a method of making low-density tobacco filler and smoking articles therefrom

A low-density filler material for cigarettes from either a low-density tobacco composition or an extruded grain or starch composition. The low-density tobacco composition and a method of making the low-density tobacco composition by extruding a mixture of tobacco and flour or tobacco and starch under conditions whereby the solvent in the extruded mixture flashes into vapor upon release from the extrusion head. The low-density tobacco composition is formed without the aid of an added binder. The low-density flour or starch material and a method of making it by extruding flour or starch with a filler material such as calcium carbonate under conditions whereby the solvent in the extruded mixture flashes into vapor upon extrusion through the orifice die. The extruded composition can then be cut and used in place of cut tobacco filler.
Owner:R J REYNOLDS TOBACCO COMPANY

Method for producing fat and/or solids from cocoa beans

The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and / or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.
Owner:MARS INC +1

Wheat and casein dog chew with modifiable texture

A completely digestible highly nutritious dog chew formulated primarily of wheat flour, casein and starch carbohydrate, the texture of hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.
Owner:T F H PUBLICATIONS

Reduced digestible carbohydrate food having reduced blood glucose response

Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.
Owner:TECHCOM GRP LLC

High Protein and High Fiber Algal Food Materials

The disclosed inventions include microalgal biomass high in protein and fiber, wherein the biomass has been manufactured through heterotrophic fermentation. The materials provided herein are useful for the manufacture of meat substitutes and meat enhancers, as well as other food products that benefit from the addition of digestible protein and dietary fiber. Structural properties of foods are enhanced through the use of such materials, including texture and water retention properties. High in protein and fiber food materials of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose.
Owner:TERRAVIA HLDG INC

Reduced Fat Foods Containing High-Lipid Microalgae with Improved Sensory Properties

InactiveUS20100297331A1Reduce heat loadSimilar and identical organoleptic propertySpread compositionsDough treatmentLipid formationAlgae
Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties.
Owner:TERRAVIA HLDG INC

Preparation and stabilization of food-grade marine oils

InactiveUS20030161918A1Increases rancimat stabilityIncreased rancimat stabilityMilk preparationDough treatmentFood gradeSilicon dioxide
The present invention relates to stabilizing marine oil by treatment with silica in the presence or absence of carbon and vacuum steam deodorization at a temperature between about 140° C. and about 210° C. in the presence of 0.1-0.4% deodorized rosemary or sage extract. If desired 0.01-0.03% ascorbyl palmitate and 0.05-0.2% mixed tocopherol can be added. A method of using such oil in food applications is provided. A method of identifying the sensory quality of unknown marine oils is also provided.
Owner:DSM NUTRITIONAL PROD

Method and apparatus for a UV light disinfection system

An ultraviolet (UV) light disinfection method and apparatus is provided that disinfects produce products such as fruits and vegetables by direct exposure to ultraviolet light. The disinfecting UV light eliminates pathogens, such as molds and bacteria from the surfaces that it illuminates. The produce product is disinfected over its entire surface. The produce product can be rotated on a conveyor, to illuminate all of the exterior surface of the produce product with a disinfecting UV light source. To better respond to produce products of varying height and size, the UV light disinfection apparatus can include an automatic actuator. The automatic actuator maintains the UV light source at a preselected level of separation between the produce product and the UV light source. The automatic actuator is responsive to a height sensor that detects the top height of the produce product.
Owner:E W BRANDT & SONS

Lipid-Rich Microalgal Flour Food Compositions

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
Owner:CORBION BIOTECH INC

Microbial decontamination of food

PCT No. PCT / GB98 / 02840 Sec. 371 Date Jul. 14, 1999 Sec. 102(e) Date Jul. 14, 1999 PCT Filed Sep. 18, 1998 PCT Pub. No. WO99 / 13741 PCT Pub. Date Mar. 25, 1999Food is rendered sterile by UV irradiation, preferably with UV at 265+ / -15 nm. A sterilization unit may include UV sources (90, 100, 110, 120) and a heat source, which may be a broad band UV source, a source of IR or microwave radiation. A combined microwave / UV unit can be used to defrost frozen food and simultaneously sterilize it or maintain sterility. Heating prior to UV irradiation can enhance the sterilization, as can rapid cooling after irradiation. Irradiation can also be enhanced by displacing the food during irradiation e.g. by supporting it on a rotatable support (135) and / or by displacing it relative to the support surface.
Owner:NEWMAN PAUL BERNARD

Method for extracting juice from plant material containing terpene glycosides and compositions containing the same

Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant material in acidified water to obtain a puree, the puree comprising a juice extract and a plant solids residue, separating the juice extract from the plant solids residue, mixing enzymes with the juice extract, and separating the juice extract to obtain a sweet juice.
Owner:THE PROCTER & GAMBLE COMPANY

Method of packaging refrigerated meal in a package containing an anti-fog agent

A packaged meal is provided in the form of a kit arrangement which is formulated and prepared for storage under refrigerated, non-frozen conditions for extended time periods within retail store showcase coolers. The kit includes a compartmentalized, hermetically sealed package, with a refrigerated baked flour-containing component or dough component within an overpouch which is sealed or unsealed and positioned within one of the compartments and being specially formulated to maintain its freshness and retarding staling during extended refrigerated storage within the hermetically sealed package. At least the compartment within which baked component is sealed has an anti-fogging agent component which further assists in maintaining freshness and retarding staling under even refrigerated, non-frozen conditions.
Owner:KRAFT FOODS GRP BRANDS LLC

Beverage formation apparatus and method using vibratory energy

Apparatus and method for forming beverages using a beverage cartridge and sonic energy. A cartridge may include a sonic receiver, such as a feature that extends into an interior space of the cartridge and is arranged to receive a sonic emitter that introduces sonic energy into the interior space. The sonic receiver may be excited by sonic energy, which causes the sonic receiver to itself introduce sonic energy into the cartridge.
Owner:KEURIG GREEN MOUNTAIN INC

High-Potency Sweetener Composition With Preservative and Compositions Sweetened Therewith

ActiveUS20080108710A1Improve flavor profileImproving temporal profile profileBiocideDough treatmentPreservativeSweetness
The present invention relates generally to sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different sweetener compositions comprising at least one non-caloric or low-caloric natural and / or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one preservative. The present invention also relates to sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and / or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and / or a more sugar-like flavor profile.
Owner:THE COCA-COLA CO

Treatment of meat products

Described is a method of sanitizing meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2-4 peroxycarboxylic acid and a C.sub.8-12 peroxycarboxylic acid.
Owner:ECOLAB USA INC

Non-maltogenic exoamylases and their use in retarding retrogradation of starch

InactiveUS6667065B1Highly effective in retarding or reducing detrimental retrogradationImprove propertiesDough treatmentHydrolasesAmylosucrase activitySide chain
The present invention relates to a process for making a bread product. The process includes the addition of a non-maltogenic exoamylase that hydrolyses starch to a starch medium, and the application of heat to the starch medium. The non-maltogenic exomylase cleaves one or more linear malto-oligosaccharides, predominantly consisting of from four to eight D-glucopyranosyl units, from non-reducing ends of amylopectin side chains. The non-maltogenic exoamylase has an endoamylase activity of less than 0.5 endoamylase units (EAU) per unit of exoamylase activity.
Owner:DUPONT NUTRITION BIOSCIENCES APS

Cocoa components, edible products having enriched polyphenol content, methods of making same and medical uses

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.
Owner:MARS INC

Elemental nutritional products

InactiveUS6077558ALittle to no observable browning effectSugar food ingredientsDough treatmentACETYLATED MONOGLYCERIDEHypoallergenic infant formula
An emulsifying system for elemental diet compositions is provided that comprises a protein source that may be a extensively hydrolyzed protein, free amino acids, short-chain peptides, or a mixture thereof; a lipid source; a carbohydrate source; and an emulsifying system comprising an ocentyl succinic anhydride modified starch and an acetylated monoglyceride emulsifier. The composition may be prepared as a powder or liquid nutritional composition for formulas prepared for infant, pediatric and adult populations in need of an elemental diet. The invention provides a commercially acceptable product in terms of desired stability and physical characteristics and is particularly useful for hypoallergenic infant formula preparations.
Owner:NESTEC SA

Gluten-free Foods Containing Microalgae

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods.
Owner:CORBION BIOTECH INC

Healthier Baked Goods Containing Microalgae

Provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type. Methods of formulating and manufacturing these foods to deliver reduced fat, reduced cholesterol, and increased fiber content are disclosed herein. Various embodiments include elimination or reduction of eggs, butter, animal fat, and saturated oils in favor of healthy oil-containing microalgae biomass and oils, including the manufacture of foods with lower calories than preexisting products of the same type. Methods of producing raw materials for the manufacture of novel processed baked foods and intermediates such as cake and bead mixes are also provided.
Owner:TERRAVIA HLDG INC
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products