Baking & Snack - November 2009 - 86

RECENT PATENTS
POTATO FLAKES IN SNACKS

◾ US Patent No. 7,553,508 (June
30, 2009), A. Wainwright, et al.,
assigned to Cooperative Verkoop-en
Productievereniging van Aardappelmeel
en Derivaten AVEBE B.A., Veendam,
The Netherlands.
Snack foods are prepared at least in
part from potato flakes and/or potato
granules derived from potatoes in which
the starch has a higher than normal
amylopectin content, for example, waxy
potatoes. The snack foods have improved
texture and appearance.
HIGH-PROTEIN SNACK

◾ US Patent No. 7,556,836 (July 7, 2009),
I. Mueller, et al., assigned to Solae, LLC,
St. Louis, MO.

methods of preparing the protein concentrates as well as starch, oil and fiber from
quinoa grain. The QPC is useful as a food
ingredient and in other applications.
CRACKER

◾ US Design Patent
No. D596,826 (July 28,
2009), D597,276 (Aug.
4, 2009), W. Hosier,
assigned to Mars, Inc.,
McLean, VA.
SNACK FOOD WITH LARGE BITS

◾ US Patent No. 7,569,242 (Aug. 4, 2009),
K. Barber, et al., assigned to Frito-Lay
North America, Inc., Plano, TX.
Large seasoning bits and a dry adhe-

Center BV, The Netherlands; Novozymes
A/S, Bagsværd, Denmark; Novozymes
North America, Inc., Franklinton, NC.
This dough-making process incorporates mold control and extended
shelf life methods. The surface of the
dough products is treated with at least
one preservative and at least one pHadjusting agent prior to, or during, baking. Improved pan oil compositions are
also prepared that include at least one
preservative in an amount effective to
inhibit mold growth on the surface of
the bread prepared from the dough and
at least one pH-adjusting agent in an
amount effective to improve the activity
of the preservative or inhibit microbial
growth on the surface of the product.
GRAIN-BASED SNACKS

These snack products provide a high
concentration of protein, particularly soy
protein, while maintaining an acceptable
taste and texture. Additionally, there is a
significant microbial growth inhibition in
the high-protein snack products because
of the snack's low water activity. The
high-protein snacks have a textured soy
protein component and a fruit or savory
flavor and a semi-chewy or crisp texture.
PRETZEL CHIP

◾ US Design Patent
No. D596,376
(July 21, 2009),
C. Lehtinen,
assigned
to Roskam
Baking Co., Grand
Rapids, MI.
QUINOA PROTEIN CONCENTRATE

◾ US Patent No. 7,563,473 (July 21,
2009), L. Scanlin, et al., assigned to
Colorado State University Research
Foundation, Ft. Collins, CO.
This new source of high-quality plant
protein, termed, "quinoa protein concentrate (QPC)," contains at least 50%
by weight food- and/or pharmaceuticalgrade protein. The patent also covers

sive are applied to cooked chips. The
topped, cooked chips are then heated so
that the dry adhesive undergoes a glass
transition and flows down around the
bit to the food substrate contact point.
The chip is then subjected to process
conditions such as cooling. The adhesive hardens, and a bond forms between
the chip and the seasoning bits.
SIMULATED NUTS

◾ US Patent No. 7,572,476 (Aug. 11,
2009), A. Akashe, et al., assigned to Kraft
Foods Global Brands LLC, Northfield, IL.
This process for making simulated nuts
includes a premix of soybean particles,
a nut flavoring and a binder including a
saccharide in a wet flowable form. During
mixing, the surfaces of the soybean particles are coated with the binder. The mix is
then formed into self-supporting shapes
similar to nuts. The resulting simulated
nut products are healthier because of the
substantial soy content used instead of
real nutmeat, while replicating authentic
nut flavors, crunch, appearance and texture. The simulated nuts also can be made
at less cost than obtaining real nuts.
ESL DOUGH PRODUCT

◾ US Patent No. 7,575,769 (Aug. 18,
2009), P. de Levita, et al., assigned
to Innovative Cereal System LLC,
Wilsonville, OR; Bakery Technology

◾ US Design Patent Nos. D598,627
through
D598,633 (Aug.
25, 2009), M.
Damron, et
al., assigned to
General Mills,
Inc., Minneapolis, MN.
GRAIN-BASED SNACKS

◾ US Design Patent
Nos. D598,634 and
D598,635 (Aug. 25,
2009), J. Geoffrion, et
al., assigned to General
Mills IP Holdings, LLC,
Minneapolis, MN.
SNACK FOOD PRODUCT

◾ US Design Patent No.
D599,077 (Sept. 1, 2009),
A. Garcia, et al., assigned
to Sabritas, S. de R.L. de
C.V., Colonia Bosques de
Las Lomas, Mexico.
SANDWICH COOKIE

◾ US Patent No.
7,582,321 (Sept. 1, 2009), M. Mihalos, et
al., assigned to Kraft Food Holdings, Inc.,
Northfield, IL.
A sandwich cookie having dissimilarlysized base cakes is continuously produced
by applying a layer of filler creme to a
lower base cake and applying an upper
base cake to the lower base cake so that
the outer periphery of the upper base
cake surrounds the layer of filler creme.
The equipment for the production of
November 2009 / BAKING & SNACK

Baking & Snack - November 2009

Table of Contents for the Digital Edition of Baking & Snack - November 2009