Patent application number | Description | Published |
20100021607 | FRUIT PRODUCTS CONTAINING OMEGA-3 FATTY ACIDS - A fruit product containing a readily oxidizable polyunsaturated fatty acid, such as omega-3 fatty acids, may be prepared by cooking a fruit base composition to obtain a cooked fruit base composition, cooling the cooked fruit base composition, admixing the fruit base composition with an oil which contains at least one readily oxidizable polyunsaturated fatty acid. Additionally, an acidic antioxidant for preventing oxidation of the at least one polyunsaturated fatty acid; and at least one polyol for providing mobility for the acidic antioxidant is admixed with the cooked fruit base composition to obtain an at least substantially homogeneous mixture, which may be formed into pieces. | 01-28-2010 |
20100310728 | ENCAPSULATED OMEGA-3 FATTY ACIDS FOR BAKED GOODS PRODUCTION - Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated product. | 12-09-2010 |
20110020520 | Encapsulation of readily oxidizable components - 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. The plasticizer, such as glycerol, provides mobility for the acidic antioxidant within the matrix material of the pellets for reaction with any ambient oxygen and malodorous amines. | 01-27-2011 |
20130108737 | ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES | 05-02-2013 |
20130243925 | Cereal-Based Product with Improved Eating Quality Fortified with Dietary Fiber and/or Calcium - Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components. | 09-19-2013 |
20140147501 | METHOD FOR THE EMBEDDING AND ENCAPSULATION OF COMPONENTS - Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant. A release-rate controlling component is incorporated into the matrix to control the rate of release of the encapsulant from the particles. The additional component may be a hydrophobic component or a high water binding capacity component for extending the release time. The plasticizable matrix material, such as starch, is admixed with at least one plasticizer, such as water, and at least one release-rate controlling component under low shear mixing conditions to plasticize the plasticizable material without substantially destroying the at least one plasticizable material and to obtain a substantially homogeneous plasticized mass. The plasticizer content is substantially reduced and the temperature of the plasticized mass are substantially reduced prior to admixing the plasticized mass with the encapsulant to avoid substantial destruction of the encapsulant and to obtain a formable, extrudable mixture. The mixture is extruded through a die without substantial or essentially no expansion and cut into discrete, relatively dense particles. Release properties may also be controlled by precoating the encapsulant and/or coating the extrudate particles with a film-forming component. | 05-29-2014 |
20140370572 | MEANS AND METHODS OF INCREASING VIABILITY OF ROD-SHAPED BACTERIA - This invention relates to use of peptone for controlling the volume and/or the length-to-diameter ratio of cells in culture, wherein said cells are cells of rod-shaped probiotic bacteria or rod-shaped fermentation bacteria. | 12-18-2014 |
20150044334 | SYSTEM AND METHOD FOR PRODUCING AN EXTRUDED PROTEIN PRODUCT - The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed. | 02-12-2015 |