Baking & Snack - December 2008 - 105

RECENT PATENTS

111

fabricated from a calcium-fortified cooked
cereal dough or mass containing multiple
calcium sources, at least a portion of which
is supplied by calcium phosphate salts having a median particle size of 2 to 15 µm.
The dough is shaped into pieces and dried
to form the finished food products, preferably puffed RTE cereal pieces.

ULTRAFINE-MILLED WHOLE-GRAIN
WHEAT FLOUR

Ⅵ US Patent No. 7,419,694 (Sept. 2, 2008),
T. Korolchuk, assigned to ConAgra Foods
Food Ingredients Co., Inc., Omaha, NE.

LAYERED CEREAL BAR

Ⅵ US Patent No. 7,431,955 (Oct. 7, 2008),
B. Froseth, et al., assigned to General Mills,
Inc., Minneapolis, MN.
A layered cereal bar with at least two
cereal layers having identifiable ready-toeat (RTE) cereal pieces and at least one

This process produces ultrafine-milled
whole-grain wheat flour that has the full
nutritional value of wheat kernels, while
retaining texture and appearance similar
to refined wheat flour. Products that
can be made from the ultrafine-milled
whole-grain wheat flour include a wide
variety of baked foods. Other grains can
be used as well.

This process produces ultrafine-milled
whole-grain wheat flour that has the full
nutritional value of wheat kernels while
retaining the texture and appearance of
refined wheat flour. The process can also
be used to produce an ultrafine-milled
coarse fraction. The coarse fraction can
fortify refined wheat flour and also be used
in bakery, snack and other food products.
APPARATUS FOR PEELING POTATOES

Ⅵ US Patent No. 7,428,863 (Sept. 30,
2008), J. Wallace, et al., assigned to
Vanmark Corp., Creston, IA.

SOY PROTEIN BLEND

Ⅵ US Patent No. 7,419,695 (Sept. 2, 2008),
S. Taillie, et al., assigned to Solae, LLC, St.
Louis, MO.
This soy protein blend is used in formulating confectionary food bars. In
particular, the soy protein blend has two
types of protein material: a structural
protein material and a binding protein
material. The blend provides a soft, palatable texture to the confectionary food
bars in which it is used.

FOOD-GRADE COLORED FLUIDS

Ⅵ US Design Patent
No. D576,376 (Sept. 9,
2008), R. Burrest Jr., Newport News, VA.

An improved peeling machine for controlling the removal of peel from a food
product uses an abrasive material on parallel longitudinal rollers within the peeling
chamber. The abrasive material is formed
using electrostatic charges to align the
abrasive particles onto an epoxy layer and
adhere this epoxy layer onto the exterior
surface of the roller.

MILLED WHOLE-GRAIN WHEAT FLOUR

CALCIUM-FORTIFIED FOODS

Ⅵ US Patent No. 7,425,344 (Sept. 16,
2008), T. Korolchuk, et al., assigned to
ConAgra Foods Food Ingredient Co.,
Omaha, NE.

Ⅵ US Patent No. 7,431,954 (Oct. 7, 2008),
D. Ballman, et al., assigned to General
Mills Holdings II, LLC, Minneapolis, MN.
Ready-to-eat (RTE) breakfast cereals are

CEREAL PIECE

visible filling layer in between is a noncooked bar having a total nutrient level
equal to or greater than the nutrient level
of a single serving of RTE cereal with milk.
The cereal layer can contain cereal pieces,
high-protein rice pieces and textured vegetable protein in a ratio of 2:1:1. A binder
holds the composition together. The filling
layer is a confectionery center that is high
in milk content but possesses a relatively
low water activity.

Ⅵ US Patent No. 7,431,956 and 7,431,957
(Oct. 7, 2008), R. Baydo, et al., assigned
to Sensient Imaging Technologies, Inc.,
Escondido, CA.
Food-grade colored fluids that include
food-grade dyes and glycol can be applied
directly to the surface of an edible substrate, which is then applied to a food surface. The colored fluids may also include
glycerine and water. The glycol portion
makes up at least 25% by weight of the
colored fluid, and water makes up no more
than 35% by weight.
In a related patent (7,431,957), the colored fluid can also contain at least 25% by
weight of 1,2-propanediol and a surface
tension modifier selected from the group
consisting of sorbitan esters, fatty acids,
polyol esters of fatty acids and lecithin.
December 2008 / BAKING & SNACK

Baking & Snack - December 2008

Table of Contents for the Digital Edition of Baking & Snack - December 2008