Baking&Snack - September 2011 - 143

RECENT PATENTS

143

CANOLA PROTEIN ISOLATE

CEREAL PIECE

■ US Design Patent No. D639,526 (June 14, 2011), P. Allen, et al, assigned to General Mills IP Holdings II, LLC, Minneapolis, MN.
RICE BRAN OIL FOOD PRODUCTS

■ US Patent No. 7,959,961(June 14, 2011), X. Liu, et al., assigned to General Mills IP Holdings II, LLC, Minneapolis, MN. Cooked cereal doughs are made with non-hydrogenated rice bran oil and highoryzanol rice bran oil. The cereals contain 0.1 to 10% added rice bran oil, which can be incorporated into the dough and/or applied topically. The rice bran oil provides processing advantages with low or no trans fatty acids yet offers extended shelf stability. The finished cereal products are not only organoleptically desirable but also almost indistinguishable from counterparts containing hydrogenated fats.

■ US Patent No. 7,959,968 (June 14, 2011), M. Schweizer, et al., assigned to Burcon Nutrascience (MB) Corp., Winnipeg, MB. A novel canola protein isolate consists predominantly of 2S canola protein and has improved solubility properties. Heat-treating aqueous supernatant from canola protein micelle creates the canola protein isolate. The precipitation process sediments and removes any 7S protein. Alternatively, the novel canola protein isolate may be derived through a selective membrane procedure in which an aqueous canola protein solution containing 12S, 7S and 2S canola proteins is subjected to the membrane technique to retain the 12S and 7S canola proteins.
FILLED BISCUIT

snacks such as corn chips are made from cooked, tempered, whole-cereal-grain particles that produce pelletized agglomerates. Cooked whole grains such as corn and other non- or low-gluten-containing grains have a tendency to become hard and rubbery during the cooling and tempering process. The whole-grain pellets have a soft, pliable texture that can be shredded into continuous net-like sheets on a mass production basis. The pelletizing may be at pressure ranging from approximately 200 to 600 psig, preferably from about 400 to about 500 psig. Controlling the pelletizing temperature may provide a pellet temperature of about 80 to 120° F, preferably from about 90 to about 110°F, upon exiting the pelletizer.
CALCIUM-ENRICHED FOODS

■ US Design Patent No. D640,037 (June 21, 2011), D.Henningham, et al., assigned to Kellogg Company, Battle Creek, MI.
REDUCED-FAT POTATO CHIPS

LOW-TRANS-FAT COMPOSITIONS

■ US Patent No. 7,959,966 (June 14, 2011), D. Plank, et al., assigned to General Mills, Inc., Minneapolis, MN. Fat-containing compositions feature a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least 25% of the cyclodextrin is bound to the fat. The fat compositions can be substantially more viscous or harder than similar fats that do not contain fatbound cyclodextrins. www.bakingbusiness.com

■ US Patent No. 7,964,231 (June 21, 2011), R. Roskam, et al., assigned to Advanced Food Technologies, Inc., Grand Rapids, MI. A potato substrate with less than 6% moisture content is at least partially coated with a food starch component to yield a potato chip product with reduced fat content. After thermal processing, the partially coated potato substrate contains at least 20% less fat content compared with a similar thermal-processed uncoated potato substrate. The coating composition generally contains one or more modified or unmodified food starch components. It is typically applied to the surface of the potato substrate in the form of a slurry but conceivably may also be in a dry coating form.
WHOLE-GRAIN SHREDDED PRODUCTS

■ US Patent Nos. 7,968,130 and 7,968,131 (June 28, 2011), M. Walter, et al., assigned to Mission Pharmacal Co., Boerne, TX, and Sterling Foods, Ltd., San Antonio, TX. This patent covers formulation and production of an enriched food product such as calcium-enriched chewable foods in which at least one piece provides the DRI of elemental calcium. The enriched food product has a mouthfeel, texture and taste substantially similar to a non-enriched food product. The food product may also provide vitamin D3 in a range of 100 to 2400 IU and optionally may be enrobed with a flavored coating.
FOOD SWEETENER

■ US Patent No. 7,964,233 (June 21, 2011), J. Karwowski, et al., assigned to Kraft Foods Global Brands LLC, Northfield, IL. Shredded whole-grain foods including ready-to-eat cereals and sweet and savory

■ US Patent No. 7,968,138 (June 28, 2011), A. Nerenberg, Whittier, CA. This patent describes a method of forming the food sweetener made from xylitol and D-ribose and a method of forming a food product that includes the sweetener. The food sweetener may be formed to have a fixed shape by heating at an elevated temperature followed by cooling to ambient atmospheric temperature. The food product may be formed by heating or cooling a mixture of ingredients that includes xylitol, D-ribose and at least one other ingredient that does not contain a sweetening agent. September 2011 / BAKING & SNACK

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Baking&Snack - September 2011

Table of Contents for the Digital Edition of Baking&Snack - September 2011