GENERAL MILLS, INC. Patent applications |
Patent application number | Title | Published |
20160128346 | Food Products with Yogurt Whey - A food product comprising a neutralized yogurt whey. | 05-12-2016 |
20160128344 | Dough Compositions for Extended Shelf Life Baked Articles - Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents. | 05-12-2016 |
20160128342 | Whole Grain Pancakes and Waffles - Whole grain pancake and waffle batters may include whole grain wheat flour and one or more of whole grain brown rice flour and whole grain millet flour. Pancakes and waffles prepared from such batters may be considered as having a high nutritional density as a result of including whole grain flours. | 05-12-2016 |
20160122089 | FOOD PACKAGING HAVING AN INTEGRATED SPOUT - A food package container may have an integrated spout that can be used to dispense the contents of the container into a consumer's mouth. In some examples, the food package container includes an elongated, flexible-wall container body providing a tubular chamber holding a foodstuff. The container has a spout formed by a narrowing of the container body in a region extending upwardly away from the tubular chamber. For example, spout may be bound on one side by the container body and further bound on an opposite side and on a top edge by a seal joining opposed walls of the container body together. To open the spout, a weakened line may extend laterally across the container body adjacent the top edge of the spout and longitudinally across the container body adjacent the side of the spout bound by the seal. | 05-05-2016 |
20160120191 | Ready-To-Bake Gluten-Free Cookie Dough - A composition includes a gluten-free flour mixture constituting from 25% to 30% by weight of the composition, shortening from 10% to 20% by weight of the composition, sucrose from 21% to 35% by weight of the composition and water in less than 12% by weight of the composition. The gluten-free flour mixture includes less than 30% rice flour by weight of the composition, less than 2.5% potato starch by weight of the composition, and tapioca starch, corn starch or combinations of tapioca starch and corn starch. The composition has a water activity of less than 0.82. Methods of manufacturing the composition are also provided. | 05-05-2016 |
20160113296 | Ready-To-Bake Gluten-Free Pie Dough Formulations - A composition includes a gluten free flour mixture constituting from 31% to 50% by weight of the composition, at least one oil constituting from 4.5% to 5.5% by weight of the composition, shortening constituting from 20% to 30% by weight of the composition, fructose constituting from 1% to 4.5% by weight of the composition, water constituting from 20% to 25% by weight of the composition, and sucrose constituting less than 5% by weight of the composition. The composition has a water activity of 0.94 or less and a pH of 7 or less. Methods of manufacturing the composition are also provided. | 04-28-2016 |
20160107794 | DOUGH PRODUCT AND METHOD OF PACKAGING - A canned dough product includes at least one dough product loaded in a lower compartment of a container and at least one additional ingredient provided in an upper compartment, with the upper and lower compartments being spaced by a separator. The dough expands upon proofing in the container, causing the separator to shift and vary the volumes of the compartments. The expanding dough abuts a central region of the separator, causing the separator to flex, engage an inner surface of the container and become fixed in the container, while the lower compartment becomes fluidly sealed from the upper compartment and different pressures are established in the compartments. | 04-21-2016 |
20160106119 | PRODUCT PREPARATION AND COOKING ASSEMBLY - An array of wells formed in a flexible mold is filled to a uniform depth with cheese by positioning an insert, including a funnel array established by a plurality of spaced funnel members, upon the mold such that each funnel member is in alignment with, freely received within, and supported upon a bottom wall of a respective well. Thereafter, cheese is provided on the insert to fill each funnel member. Next, the insert is removed, causing the cheese within the funnel members to partially and uniformly fill the wells. The cheese is then cooked in the mold, with the cheese being retained below open tops of the wells. Grease developed during the cooking process forms a layer upon the cheese within each well and, during a subsequent cooling process, the grease is drawn back into the produced cheese crisps. Finally, the crisps are removed by flexing the mold. | 04-21-2016 |
20160000101 | Cultured Dairy Products Having Excellent Freeze/Thaw Properties - Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the cultured dairy bar products are also described. | 01-07-2016 |
20150366225 | METHOD OF PRODUCING A FROZEN DOUGH, AND RELATED PRODUCTS - Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product. | 12-24-2015 |
20150366224 | METHOD OF PRODUCING A FROZEN DOUGH, AND RELATED PRODUCTS - Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product. | 12-24-2015 |
20150351413 | Shelf-Stable, Brownie Product - A shelf stable, brownie product. The brownie avoids off tastes and staling, due to reducing the likelihood of recrystallization of sugars and oils, but managing the moisture in the brownie, the fat level, the protein level, and the level and type of sweetener used. | 12-10-2015 |
20150335060 | CONTINUOUS COATING METHOD - Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece to form a coated stream and continuously redirecting a portion of the coated stream back through the enrober along with the stream of uncoated food pieces to apply at least one additional coating to the portion of the coated stream. | 11-26-2015 |
20150335039 | CHEESE COMPOSITIONS AND RELATED METHODS - Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component. | 11-26-2015 |
20150329236 | END LOAD CARTON WITH CLOSURE SYSTEM - An end load carton includes a closure system having a tab constituting part of a control region which is spaced from a free edge of an upper flap of the carton by a support region. The control region also includes a press zone adjacent the tab. After initially opening a top portion of the carton by releasing an adhesive connection between the upper flap and a lower flap, the tab can be positioned in a slot formed in the lower flap to reclose the carton. More specifically, the upper and lower flaps can be selectively interconnected through the closure system by pushing on the press zone to depress the upper and lower flaps in order to open up the slot and align the tab with the slot. To reopen the carton, the support region can be readily grasped and pulled to open carton without fear of tearing the upper flap. | 11-19-2015 |
20150274400 | MICROWAVABLE FOOD PACKAGING, AND RELATED PRODUCTS AND METHODS - A microwavable food package may comprise a container comprising at least one sidewall, a first closed end and a second open end opposite the first closed end, the at least one sidewall and the first closed end together defining an interior volume configured to hold foodstuff. The microwavable food package may further comprise a cover configured to cover the open end. The at least one sidewall may comprise a composite including a microwave regulating material to regulate incident microwave radiation being transmitted through the at least one sidewall into the interior volume. The cover or the closed end of the container may comprise a microwave regulating material to regulate incident microwave radiation being transmitted through an end of the container into the interior volume. | 10-01-2015 |
20150223486 | LOW DENSITY FROSTINGS AND METHODS - The invention relates to low density ready-to-spread frosting compositions and related methods. | 08-13-2015 |
20150216197 | SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM - The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids. | 08-06-2015 |
20150208699 | No Bake Granola Product and Methods of Preparation - The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically, a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks. | 07-30-2015 |
20150147445 | FOOD COMPOSITION AND METHOD - A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, the composition further includes flour which may be present in reduced amounts compared to conventional dough-based food compositions. The composition is formed by mixing the components to form a dough mixture and contacting the dough mixture in a cation bath. | 05-28-2015 |
20150132465 | Method and Apparatus for Making Cereal Flakes - Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit. | 05-14-2015 |
20150044339 | System and Method for Bottom Coating Food Products - A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans a gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the food products and recycling excess coating material. | 02-12-2015 |
20140353336 | DISPENSER - A dispensing package including an extrudable flowable content an enclosed space is defined at least in part by a flexible packaging film sealed at first and second ends and along a longitudinal extent there between. The package includes a nick configured for enabling at least a partial tear through at least a portion of the package's surface. The flowable content of the package can be extruded through at least a portion of the tear. A method of using the dispensing package is also disclosed. | 12-04-2014 |
20140348993 | YOGURT WHEY AND METHOD - A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described. | 11-27-2014 |
20140348981 | FOOD PRODUCTS WITH YOGURT WHEY - A food product comprising a neutralized yogurt whey. | 11-27-2014 |
20140348979 | SOLUBLE FIBER FROM YOGURT WHEY - A method includes contacting yogurt whey with an enzyme to form a soluble fiber. An oligosaccharide product that includes inactive yogurt cultures is also described. | 11-27-2014 |
20140335235 | PACKAGING MATERIALS, PACKAGES, PACKAGED FOOD PRODUCTS, AND RELATED METHODS - Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven. | 11-13-2014 |
20140308408 | REGRIGERATED CHEMICALLY LEAVENED DOUGH IN PRESSURIZED CONTAINER - Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package. | 10-16-2014 |
20140308399 | BATTER COMPOSITIONS, PACKAGED BATTER PRODUCTS, AND RELATED METHODS - Described are flour-based oil-in-water emulsion compositions, packaged emulsion compositions, and related methods, the emulsions being refrigerator stable in a non-pressurized package and optionally containing ingredients that include glucose oxidase, the package optionally being re-sealable. | 10-16-2014 |
20140242248 | CONTINUOUS CHEESE PRODUCTION PROCESS - Processes and equipment for continuously making a substitute or imitation cheese by feeding a heated first liquid stream including emulsifying salt, water and cheese powder into a cooker which is a twin screw mixer, feeding a heated second liquid stream including oil and casein or a non-dairy protein into the cooker, processing the first liquid stream and the second liquid stream through the cooker to form a cheese composition, and cooling the cheese composition. The cheese composition may be continuously extruded in a desired shape such as sheets or ropes and/or may be continuously cooled and cut into pieces having a reduced size such as a size to approximate shredded cheese. | 08-28-2014 |
20140234491 | BITE SIZED REFRIGERATED YOGURT PRODUCTS - Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described. | 08-21-2014 |
20140205720 | Coated Food Product and Method of Preparation - 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. | 07-24-2014 |
20140202642 | CONTAINER LABEL AND RELATED METHODS - A label for a container may include a planar body comprising a first edge and a second edge, the first and second edges disposed at opposite sides of the body from each other; a cut-out portion of the planar body disposed between the first and second edges; and first and second tear lines extending from the cutout portion to respective first and second termination locations at or proximate to the first and second edges, respectively. The first and second tear lines may diverge at an angle away from each other in a direction from the cut-out portion to the respective first and second termination locations. | 07-24-2014 |
20140154364 | Fruit Paste-Based Food Product Incorporating High Protein Particulates - A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits. | 06-05-2014 |
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 |
20140113047 | Dough Forming and Cutting Apparatus and Method - An apparatus and method is provided for forming and cutting a dough sheet into a plurality of generally spherically shaped, boule-type dough products in a continuous process. The apparatus includes a rotatable drum and a plurality of cutter molds disposed on the rotatable drum for engaging, shaping and severing dough from the sheet as the dough sheet moves along the dough travel path. Each of the cutter molds including a peripheral edge portion, a base portion and a curved, annular side wall defining a concave, generally bowl-shaped internal cavity, with the peripheral edge portion establishing a cutting edge for the cutter mold. | 04-24-2014 |
20140110878 | Dough Cutting and Stamping Apparatus and Method - An apparatus is provided for forming, cutting and stamping a dough sheet into a plurality of uniformly stamped, imprinted dough pieces. The apparatus engages a leading portion of a dough sheet as it travels along a conveyor. The apparatus includes a drum rotatably disposed relative to the conveyor, a plurality of cutter molds disposed on the rotatable drum and a plurality of pattern imprinters formed within internal cavities defined by the plurality of cutter molds. Each of the cutter molds simultaneously cuts a dough piece received in the internal cavity and imprints on the dough piece to form a rounded edge roll. The pattern imprinter preferably has a star configuration for stamping the dough to form Kaiser-type rolls. | 04-24-2014 |
20140106050 | BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PREPARING AND USING SAME - The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods. | 04-17-2014 |
20140106031 | LOW-FAT BATTER-LIKE COMPOSITIONS AND METHODS OF PREPARING AND USING SAME - The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent. | 04-17-2014 |
20140106018 | MOLD SET, COMPRESSIVE DEVICE AND DUMPLING FORMING MACHINE - The present utility model provides a mold set used for dumpling or dumpling-like food product formation comprising a pair of jaws, the closure of which is configured to clamp a dough pad over a filling thereby forming a raw product of the dumpling or dumpling-like food product, wherein the jaws in a closed condition can be driven to simulate the human action of compressing a filling pocket of the dumpling or dumpling-like food product. | 04-17-2014 |
20140079849 | Packaging Including Pouch for Container - A pouch, designed to be attached, either directly or indirectly, to a container, is provided with two end portions, each of which is formed with an elongated slit. When the pouch is directly attached atop a container, the end portions are pulled over the lid and catch a rim portion of the container. When the pouch is placed upon a lid covered container, the end portions of the pouch can catch or engage the lid. In accordance with an aspect of the invention, a pair of spaced slits extends from each elongated slit, thereby creating a tab or flap in each end portion. The flap is configured to either directly catch a rim of the container or be tucked under the lid, i.e., between the lid and the container, to attach the pouch to the lid and, indirectly, the container. | 03-20-2014 |
20140037810 | Blunt Edge Dough Cutter - A dough cutting apparatus is suitable for cutting a sheet of dough. The dough cutting apparatus includes a structure defining a blunt dough engaging portion. The present invention can be embodied in a number of different ways, including a wheel cutter, a rotary drum cutter, a reciprocating head cutter, or another cutter. | 02-06-2014 |
20140037793 | SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM - The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids. | 02-06-2014 |
20130337145 | SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM - The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids. | 12-19-2013 |
20130316063 | NO BAKE GRANOLA AND METHODS OF PREPARATION - The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks. | 11-28-2013 |
20130302478 | PACKAGED FOOD PRODUCTS AND RELATED METHODS - In accordance with an exemplary embodiment of the present teachings, a food product may comprise an elongated, flexible-wall tube package. The food product may further comprise a first viscous foodstuff disposed within the tube; and a second viscous foodstuff disposed within the tube, the second viscous foodstuff differing from the first viscous foodstuff. The first and second viscous foodstuffs may be disposed within the tube in two layers in direct contact with each other. | 11-14-2013 |
20130251849 | CHEMICALLY LEAVENED DOUGH COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATURE INACTIVE YEAST - Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products. | 09-26-2013 |
20130224353 | Apparatus and Methods for Fabricating Food Items - Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages and co-extruding a second hot plastic food mass through a feed stem received in each of the multiple passages and through nozzles. Each nozzle includes a first portion in communication with the feed stem but not the passage and a second portion in communication with the passage but not the feed stem. The nozzles are rotatable in gearing relation with the drive gear of a servomotor. The co-extruded ropes are conveyed at a linear speed rate less than or equal to the discharge speed from the nozzles, cooled, and cut into individual pieces in the form of peelably separable strands. | 08-29-2013 |
20130129874 | PACKAGE WITH CLOSURE, APERTURE, AND INSERT - Described are packages useful for food and non-food items, wherein the packages include a closure, an aperture located on the closure, and an insert that covers the aperture; the package can optionally be pressurized and certain embodiments can be designed to contain a dough product for refrigerated storage. | 05-23-2013 |
20130108737 | ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES | 05-02-2013 |
20120297794 | MODULAR COOLED PRODUCT MERCHANDIZING UNITS, KITS, AND METHODS OF MANUFACTURE - Kits for constructing a modular merchandizing unit include panels, frame members, joint pieces, and a cooling device. The frame members have a lengthwise shape defining outer and inner panel mounting assemblies and a joint capture region. The mounting assemblies include opposing legs extending from a base web to define a panel engagement region. The joint pieces each include a block core and orthogonally arranged plug assemblies projecting from faces of the core. The plug assemblies mate with the joint capture region. Construction of a unit from the kit includes the frame members retaining selected panels as paired inner and outer panels within corresponding engagement regions. The joint pieces interconnect the frame members and paired panels to form a cabinet. The cooling device is mounted the cabinet. A door assembly can also be mounted to the cabinet. Optionally, foam insulation is dispensed between the paired panels. | 11-29-2012 |
20120269931 | Cooking of Salt Free or Reduced Salt Breakfast Cereals - Disclosed are R-T-E cereal compositions especially in the form of flakes of reduced salt content which nonetheless provide enhanced cooked cereal flavor and which are characterized by a pH ranging from about 3.5-5.7 and a conductivity ranging from about 0.1-2.8 mS/cm. Also disclosed are methods for the preparation of such R-T-E cereals. The present methods comprise cooking a cereal to form a cooked cereal dough in the presence of added edible acid and a water soluble salts to provide a cooked cereal dough or mass. The combination of ingredients and cooking conditions provides cooked cereal dough and R-T-E cereals prepared therefrom which provide finished breakfast cereal product having improved appearance, flavor and texture as well as in improvements in cooking times. | 10-25-2012 |
20120183673 | No Evaporation Process to Produce Gum Based Fruit Snacks - The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92° Brix; and without intervening drying, forming the hot slurry into sized and-shaped individual pieces. | 07-19-2012 |
20120128799 | Soft Dried Marshmallow and Method of Preparation - Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal. | 05-24-2012 |
20110271691 | PORTABLE COOLED MERCHANDIZING UNIT - A portable cooled merchandizing unit including a product container assembly and a thermoelectric assembly. The product container assembly includes an exterior frame and an interior container forming a floor and side panels defining an interior region. Openings to the interior region are defined opposite the floor. Airflow paths are defined at an exterior of the panels and are fluidly connected to the interior region via the opening. The thermoelectric assembly includes a thermoelectric device connected to a heat sink that is fluidly connected to the airflow path away from the opening. A fan is positioned to circulate air from the thermoelectric device and into the interior region via the airflow paths. | 11-10-2011 |
20110183045 | CEREAL BARS CONTAINING INULIN AND THEIR METHODS OF MANUFACTURE - A cereal bar comprising identifiable ready-to-eat (RTE) cereal pieces; and a carbohydrate binder combined with the cereal pieces, wherein the carbohydrate binder contains inulin is provided. In one embodiment, the cereal bar comprises added protein. A method of making a cereal bar is also provided. | 07-28-2011 |
20110174423 | THERMOFORMED CONTAINER ASSEMBLY FOR FOOD PRODUCTS - An assembly for forming a container that contains food product and including a thermoformed sleeve and a base. The sleeve includes a frustoconical side wall, an upper lip, and a lower lip. The side wall defines an inner surface, an outer surface, and a plurality of circumferentially-spaced handling features including an outer surface indentation and a corresponding inner surface protrusion. The upper lip projects generally radially inwardly from an upper end of the sleeve and the lower lip projects generally radially outwardly from the lower end. The base is formed apart from the sleeve, and is assembleable to the lower end for closing off the lower opening. In some embodiments, each of the plurality of handling features are wedge-shaped. In yet other embodiments, the base is a thermoformed part, and is ultrasonically welded to the lower lip. | 07-21-2011 |
20110123682 | Microwave Batter Product - Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a modified low oxygen atmosphere in the headspace above the batter, and a peelably removable, low gas permeability sealing membrane. The articles provide high preparation abuse tolerance notwithstanding the low, controlled portion quantities (100 calorie) of batter. | 05-26-2011 |
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 |
20100115969 | PORTABLE THERMOELECTRIC COOLING/HEATING UNIT AND RELATED MERCHANDIZING SYSTEM - A portable cooling/heating unit for cooling/heating a product container. The unit includes a thermoelectric assembly, a housing, a front side fan, and a rear side fan. The thermoelectric assembly includes a thermoelectric device, a first heat sink, and a second heat sink. The housing maintains the first heat sink and front fan within a front side channel, and the second heat sink and rear fan within a rear side channel. The housing further forms a condensation passageway segment that facilitates fluid connection between the channels. During use, the unit is removably assembled to the container such that openings of the front side channel are fluidly within the container's interior region. Accumulated condensation is directed to the rear side channel and evaporated. | 05-13-2010 |
20100095687 | PORTABLE COOLED MERCHANDIZING UNIT - A portable cooled merchandising unit including a product container assembly and a thermoelectric assembly. The product container assembly includes an exterior frame and an interior container forming a floor and side panels defining an interior region. Openings to the interior region are defined opposite the floor. Airflow paths are defined at an exterior of the panels and are fluidly connected to the interior region via the opening. The thermoelectric assembly includes a thermoelectric device connected to a heat sink that is fluidly connected to the airflow path away from the opening. A fan is positioned to circulate air from the thermoelectric device and into the interior region via the airflow paths. | 04-22-2010 |
20090155425 | Methods for Preparing Oat Bran Enriched in Beta-Glucan and Oat Products Prepared Therefrom - Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals. | 06-18-2009 |
20090155424 | Methods for Preparing Oat Bran Enriched in Beta-Glucan and Oat Products Prepared Therefrom - Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals. | 06-18-2009 |
20090148576 | Methods for Preparing Oat Bran Enriched in Beta-Glucan and Oat Products Prepared Therefrom - Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals. | 06-11-2009 |
20090064687 | PORTABLE COOLED MERCHANDIZING UNIT - A portable cooled merchandising unit including a product container assembly and a thermoelectric assembly. The product container assembly includes an exterior frame and an interior container forming a floor and side panels defining an interior region. Openings to the interior region are defined opposite the floor. Airflow paths are defined at an exterior of the panels and are fluidly connected to the interior region via the opening. The thermoelectric assembly includes a thermoelectric device connected to a heat sink that is fluidly connected to the airflow path away from the opening. A fan is positioned to circulate air from the thermoelectric device and into the interior region via the airflow paths. | 03-12-2009 |
20080305234 | AERATED CONFECTIONARY FOAM MARBIT FLAKE - A mass-produced flake comprised of an aerated confectionary foam. The marbit flake is mass-produced from a rope of confectionary foam and subjected to processing steps resulting in the marbit flake having a thickness of less than 0.125 inch and/or a length: thickness aspect ratio in the range of 32:5-48:5. | 12-11-2008 |
20080305215 | LAYERED CEREAL BARS CONTAINING INULIN AND THEIR METHODS OF MANUFACTURE - A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center high in milk content, but with a relatively low water activity. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described. The steps include mixing a binder with a cereal composition having identifiable cereal pieces to form an amorphous mass, compressing the amorphous mass into a first layer and a second layer, applying a filling layer on the first layer, combining the first layer and filling layer with the second layer, and pressing the first layer, filling layer and second layer together to form pressed layers, wherein the pressed layers are cut into individual cereal bars having identifiable cereal pieces. In another embodiment, an apparatus for manufacturing a layered cereal bar is described. The apparatus includes beltless compressing rollers that operate in series to combine a mixture comprising the cereal composition and binder. | 12-11-2008 |
20080305210 | Cultures Encapsulated With Compound Fat Breakfast Cereals Coated With Compound Fat and Methods of Preparation - Food products are provided comprising a food base and the compound fat encapsulated pro-biotic as a coating or portion or phase of the food product. The food base can include the compound fat encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to compound fat encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification | 12-11-2008 |
20080199571 | No Evaporation Process to Produce Gum Based Fruit Snacks - The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92° Brix; and without intervening drying, forming the hot slurry into sized and shaped individual pieces. | 08-21-2008 |