Baking & Snack - July 2008 - 153

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RECENT PATENTS

PREVENTING ACRYLAMIDE FORMATION

Ⅵ US Patent No. 7,335,386 (Feb. 26, 2008),
D. Plank, et al., assigned to General Mills,
Inc., Minneapolis, MN.
A process to treat food products and
intermediates to prevent acrylamide
formation may be used in home-use
settings as well as commercial applications. The treatment uses at least one of
alpha-cyclodextrin, beta-cyclodextrin,
gamma-cyclodextrin or combinations and
modified derivatives thereof along with
a suitable carrier such as in an aerosol,
liquefied mister.
SOYBEAN AND POTATO FLAKE PRODUCT

Ⅵ US Patent No. 7,335,390 (Feb. 26, 2008),
I Tanaka, et al., assigned to MicroSoy
Corp., Jefferson, IA.
A mixture of full-fat, enzyme-active,
dehulled soybean flakes and potato flakes
as are used to make a mashed potato
product enriched with soy protein and
soy oil. The mixture has excellent nutritional, taste and texture properties. The
patent also covers the process for producing the finished product.
VITAMIN D2 YEAST PREPARATION

Ⅵ World Intellectual Property
Organization (WIPO) WO 2008049232
20080502; US Patent No. 20,080,138,469,
(June 12, 2008), R. Degre, et al., assigned to
Lallemand USA, Inc., Montreal Canada.
The application claims priority to US
provisional application entitled "Novel
Vitamin D2 Yeast Preparation, A Method
For Producing The Same, And Use Thereof " having Serial No 60/854,795 filed on
Oct. 27, 2006.
The invention relates to novel yeast that
is enriched for vitamin D. The yeast retains
its gassing power after UV irradiation and
can be used to produce breads and other
baked products with significant levels of
vitamin D, in particular vitamin D2. The
patent also describes a method of producing the D2-enriched yeast as well methods
of using the yeast.

Minneapolis, MN.
Described are dough compositions and
methods, where the dough is prepared
using a portion of dough, metabolically
active yeast and developed dough
matrix combined with non-metabolized
yeast. The dough has useful properties
such as yeast-leavened freezer-tooven capabilities, without the need for
chemical leavening agents or modified
atmosphere packaging.

ANIMAL DESIGN

Ⅵ US Design Patent
No. D563,626 (Mar.
11, 2008), J. Edwards
et al., assigned to
Kellogg Company,
Battle Creek, MI.
BREAD MAKING METHOD

Ⅵ US Patent No. 7,341,755 (Mar. 11,
2008), S. Hosoya, et al., assigned to
Yamazaki Seipan Kabushiki Kaisha, Tokyo,
Japan.
The patent refers to a method for preparing a bread dough that contains potassium
bromate as an aqueous solution, in combination with ferrous sulfate and ascorbic acid
in the step of forming a sponge such that
the solubility of the incorporated potassium
bromate is increased in the bread dough to
facilitate chemical decomposition of bromate so the resulting baked breads are free
from residual bromate or have a reduced
content of residual bromate.
ANIMAL DESIGNS

Ⅵ US Design Patent
Nos. D564,176
(Elephant); D564,177
(Lion); D564,178
(Monkey), (Mar. 18,
2008), J. Edwards et
al., assigned to Kellogg
Company, Battle
Creek, MI.
FOOD ADDITIVE

DOUGH COMPOSITION

Ⅵ US Patent No. 7,341,753 (Mar. 11,
2008), D. Domingues, et al., assigned
to General Mills Marketing, Inc.,

BAKING & SNACK / July 2008

Ⅵ US Patent No. 7,344,741 (Mar. 18,
2008), J. Bergsma, et al., assigned to
Cooperatie Avebe U.A., Veendam,
The Netherlands.

A food additive, in particular for food
products having a reduced-fat content, is
suitable for use as a whitener and/or a fat/
protein substitute, depending on the manner in which the method is carried out.
FROZEN LAYERED PASTA PRODUCT

Ⅵ US Patent No. 7,344,743 (Mar. 18,
2008), S. Panaioli, et al., assigned to
Unilever Bestfoods, North America,
Division of Conopco, Inc., Englewood
Cliffs, NJ.
The layered
pasta product is
part of a frozen
convenience meal
that is conveniently
reheated from frozen form for consumption.
LOW LINOLEIC ACID-CONTAINING
PEANUT BUTTER

Ⅵ US Patent No. 7,344,747 (Mar. 18,
2008), D. Perlman, assigned to GFA
Brands, Inc., Cresskill, NJ.
A low-linoleic acid-containing peanut
butter, in which omega-3 fatty acids are
stabilized against oxidation, has triglycerides containing omega-3 fatty acids
and other fatty acids that are stabilized
against oxidation in the absence of encapsulation. The fatty acid portion of the
oil includes less than 10% linoleic acid,
at least 75% monounsaturated plus saturated fatty acids and at least 3% omega-3
fatty acids. The food also contains comminuted peanuts, for example, peanut
butter, in which case the food is also
stabilized against photo-oxidation and
the fatty acid portion of the oil contains
less than 15% linoleic acid and at least
1% omega-3 fatty acids. The patent also
describes methods of protecting the food
from oxidation and photodegradation.
CYCLODEXTRIN PARTICLE

Ⅵ US Patent No. 7,348,035 (Mar. 25,
2008), B. Schleifenbaum, et al., assigned to
Symrise GmbH & Co. KG, Holzminden,
Germany.
Flavor and/or fragrance containing cyclodextrin particles contains cellulose ether
with a particle size in the range of from 50
to 1000 µ.
Baking & Snack - July 2008

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