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公开(公告)号：US10238136B2
公开(公告)日：2019-03-26
申请号：US14349396
申请日：2011-10-14
Applicant: Douglas Nadeau , David Kappelman , Luis J. Montelongo
Inventor： Douglas Nadeau , David Kappelman , Luis J. Montelongo
IPC: A23K40/00 , A23K50/40 , A23L29/256 , A23K10/20 , A23K20/174 , A23K20/163 , A23L13/40 , A23J3/22
Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.
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Patent Agency Ranking
公开(公告)号：US10080378B2
公开(公告)日：2018-09-25
申请号：US14363805
申请日：2011-12-19
Applicant: David Kappelman , Susy Tejayadi , Valerie Proctor
Inventor： David Kappelman , Susy Tejayadi , Valerie Proctor
CPC classification number: A23K10/20 , A23K10/30 , A23K20/147 , A23K20/24 , A23K20/26 , A23K50/40 , A23K50/42
Abstract: The present disclosure provides highly digestible pet food compositions that, when ingested by an animal, result in reduced stool volume, weight, and odor, and methods of use employing those compositions.
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公开(公告)号：US20140302226A1
公开(公告)日：2014-10-09
申请号：US14362924
申请日：2011-12-15
Applicant: Luis J. Montelongo , David Kappelman
Inventor： Luis J. Montelongo , David Kappelman
CPC classification number: A23K20/163 , A23K10/14 , A23K20/147 , A23K20/158 , A23K20/189 , A23K50/48 , C12Y302/01001
Abstract: Provided are pet food compositions having a soft texture. Also provided are methods for preparing soft textured pet food compositions in which mixtures comprising appropriate amounts of protein, fat, and carbohydrate are contacted with an amylase at a temperature to provide the desired degree of softening of the composition. The pet food compositions exhibit increased penetrating force and are substantially unchanged with respect to digestibility and stool formation as compared to pet food compositions without added amylase.
Abstract translation: 提供具有柔软质地的宠物食品组合物。 还提供了用于制备软质织物宠物食品组合物的方法，其中包含适量的蛋白质，脂肪和碳水化合物的混合物在一定温度下与淀粉酶接触以提供组合物所需的软化程度。 与不添加淀粉酶的宠物食品组合物相比，宠物食品组合物显示增加的穿透力并且相对于消化率和粪便形成基本上没有变化。
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4.发明申请Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking 审中-公开面包产品，改善面包店产品和烘烤成分的方法，以及在烘烤中使用甜菜碱的方法公开(公告)号：US20070292563A1
公开(公告)日：2007-12-20
申请号：US11455077
申请日：2006-06-16
Applicant: David Kappelman , Ariella Gastel , Stuart Andrew Shaw Craig , Susan Kay
Inventor： David Kappelman , Ariella Gastel , Stuart Andrew Shaw Craig , Susan Kay
IPC: A21D8/02
CPC classification number: A21D8/042 , A21D2/16 , A21D2/245 , A23V2002/00 , A23V2250/302 , A23V2250/192 , A23V2250/182
Abstract: The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected among increased softness, reduced staling, increased shelf-life, and combination thereof. The present invention relates also to a process for improving the properties of a bakery product, which process comprises combining flour, water, enzyme and betaine, and optional further ingredients and processing the resulting mixture to provide a bakery product, said betaine and enzyme being provided in an effective amount to improve the properties of said bakery product when baked. Furthermore the present invention relates to a baking ingredient consisting essentially of a combination of enzyme and betaine, and optionally an emulsifier, said enzyme and betaine and possible emulsifier being all provided in effective amounts capable of improving the textural properties of a bakery product when baked.
Abstract translation: 本发明涉及一种有效量的含有甜菜碱和酶的组合的改进的面包店产品，以改善焙烤产品的纹理性质。 改进的性质选自增加的柔软度，降低的陈设，增加的保存期限及其组合。 本发明还涉及一种用于改善面包产品性质的方法，该方法包括将面粉，水，酶和甜菜碱以及任选的其它成分混合并加工得到的混合物以提供面包店产品，所述甜菜碱和酶被提供 有效量，以改善烘烤时所述烘焙产品的性质。 此外，本发明涉及基本上由酶和甜菜碱的组合以及任选的乳化剂，所述酶和甜菜碱以及可能的乳化剂以有效量提供的焙烤成分，其能够在烘焙时改善烘焙产品的织构性质。
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公开(公告)号：US20140370148A1
公开(公告)日：2014-12-18
申请号：US14363805
申请日：2011-12-19
Applicant: David Kappelman , Susy Tejayadi , Valerie Proctor
Inventor： David Kappelman , Susy Tejayadi , Valerie Proctor
IPC: A23K1/18
CPC classification number: A23K1/1853 , A23K10/20 , A23K10/30 , A23K20/147 , A23K20/24 , A23K20/26 , A23K50/40 , A23K50/42
Abstract: The present disclosure provides highly digestible pet food compositions that, when ingested by an animal, result in reduced stool volume, weight, and odor, and methods of use employing those compositions.
Abstract translation: 本公开提供了高度可消化的宠物食品组合物，其在被动物摄入时导致粪便体积，重量和气味减少，以及使用这些组合物的使用方法。
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公开(公告)号：US20140242228A1
公开(公告)日：2014-08-28
申请号：US14349396
申请日：2011-10-14
Applicant: Douglas Nadeau , David Kappelman , Luis J. Montelongo
Inventor： Douglas Nadeau , David Kappelman , Luis J. Montelongo
CPC classification number: A23L29/256 , A23J3/227 , A23K10/20 , A23K20/163 , A23K20/174 , A23K40/00 , A23K50/42 , A23K50/48 , A23L13/422
Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.
Abstract translation: 本公开提供了制备食品的方法，其包括混合干组分组合物，含蛋白质组合物和藻酸盐组合物以提供第一混合物，将第一混合物与凝固组合物混合以实现受控速率的凝胶化反应 ，并加工凝胶化反应的产物以提供食品。 本公开还提供包含根据所公开的方法制备的食品的宠物食品组合物。
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