The Nutrasweet Company

John Labatt Limited

John Labatt Limited/john Labatt Limitee

Other

John Labatt Limited/john Labbat Limitee

Norman S Singer

Joseph Latella

Shoji Yamamoto

Hsien-Hsin Chang

Pamela S Tang

John M Dunn

Joseph S Podolski

Reed N Wilcox

Suseelan Pookote

Leora C Hatchwell

Bryan Jon Weber

James F Wooten

Gale Anderson

Jon Speckman

David W Murray

Brian D Ladbrooke

Gary R Quick

Barbara J Booth

Arlette G Shazer

Yamamoto Shoji

John Michael Dunn

Chitin is extracted from the shells of exoskeletal animals such as crab, shrimp, crayfish, and lobster, by a primarily physical process comprising the step of cutting the shells in a wet state to approximately uniform particles. The resultant mass is then diluted and mixed to form a pumpable slurry. The slurry is separated to remove most unwanted materials, after which the particle size of the concentrated chitinous residue is further reduced. The once-washed, finely-cut chitinous slurry is again separated, resulting in a chitin end product.

Method of extracting chitin from the shells of exoskeletal animals

The present invention provides improvements in supercritical fluid extraction of particulate egg substrates by forming the substrate into porous solid particles characterized by a number weighted mean particle size ranging from about 0.5 millimeters to about 3 millimeters and by a tapped bulk density of from about 0.2 to about 0.5 grams per milliliter prior to subjecting the substrate to extraction under supercritical conditions.

Accelerated supercritical fluid extraction process

A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of starch materials selected from the group consisting of taro, Saponaria vaccaria, Amaranthus retroflexus, Maranta arundinacea, Wheat B and buckwheat, which particles have a substantially spheroidal shape and a particle size distribution effective to impart the substantially smooth organoleptic character of an oil-and-water emulsion.

Carbohydrate cream substitute

Methods are provided for the delivery of fat soluble flavor compounds into nonfat and low-fat food products in which fat components have been replaced by non-lipid fat substitutes. A flavor delivery system comprising fat globules into which elevated levels of fat soluble flavor compounds have been loaded is incorporated into nonfat and low-fat food products in order that fat soluble flavor compounds are released in a more natural and familiar sequence.

Flavor delivery system for fat free foods

The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.

Reduced fat food product

A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of carbohydrate materials which particles have a substantially spheroidal shape and a specific particle size distribution effective to impart the substantially smooth organoleptic character of an oil-and-water emulsion.

The present invention provides a viscous salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a viscous salad dressing.

Viscous salad dressing

The present invention relates to a method for the removal of lipids and cholesterol from protein materials comprising the steps of (a) treating the protein with an extraction mixture comprising a lower alcohol, water and an acid, in concentrations selected to extract cholesterol and lipids from the protein, and (b) removing the extraction mixture from the protein.

Method for extraction of lipids and cholesterol

The present invention provides a salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a salad dressing.

Reduced fat salad dressing

The present invention provides sour cream formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in sour cream.

Reduced fat sour cream

The present invention provides yogurt formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in yogurt.

Reduced fat yogurt

Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of, e.g., denatured whey protein particles or particles having a core of casein surrounded by a shell of denatured egg white protein. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams. The egg white protein/casein particles can be used also in sauces, dips, spreads, icing and cream pie fillings.

Cream substitute ingredient and food products

The present invention provides proteinaceous, water-dispersible macrocolloids which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character. The macrocolloids may be produced from a variety of substantially soluble undenatured protein starting materials by controlled heat denaturation under high shear conditions.

Fat emulating protein products and process

A fat substitute is disclosed which comprises water-dispersable macro-colloid particles having a substantially spheroidal shape and a particle size distribution effective to impart substantially smooth organoleptic character of an oil-and-water emulsion. The particles are composed of carbohydrate material.

Growing community of inventors

Highland Park, IL, United States of America

Norman S Singer