Josephine E Lometillo

US Patent:

6534108, Mar 18, 2003

Filed:

Feb 21, 2001

Appl. No.:

09/788640

Inventors:

Antonio Jimenez-Laguna - Lausanne, CH
Josephine Lometillo - Hilliard OH

Assignee:

Nestec S.A. - Vevey

International Classification:

A23G 902

US Classification:

426565, 426101, 426590, 426584

Abstract:

The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.

US Patent:

60046066, Dec 21, 1999

Filed:

Feb 23, 1998

Appl. No.:

9/027575

Inventors:

William French - Dublin OH
Josephine E. Lometillo - Hilliard OH

Assignee:

Nestec S.A. - Vevey

International Classification:

A23G 904
A23P 112

US Classification:

426516

Abstract:

A composite ice confectionery product of the frozen type is prepared by pumping an ice composition into a former structure provided with an extrusion die so that the composition contained within the former passes through the former to the die for extrusion via the die and by pumping a material of texture different from that of the aerated ice confectionery through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the material into the ice confectionery composition stream in the former. The spindle is located and extends along and about an axis of the former within the ice confectionery stream and rotates about the axis and also translates axially in a reciprocating movement so that patterns of the material are formed in the ice confectionery to obtain a composite product having material inclusion zones and inclusion-free zones, and the composite product so-pumped is extruded via the die, to provide a strand which has a cross-section given by the die outlet opening, and then the strand is cut to provide slabs.

US Patent:

62284150, May 8, 2001

Filed:

Mar 18, 1999

Appl. No.:

9/272080

Inventors:

Antonio Jimenez-Laguna - Lausanne, CH
Josephine Lometillo - Hilliard OH

Assignee:

Nestec S.A. - Vevey

International Classification:

A23G 902

US Classification:

426565

Abstract:

The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.

US Patent:

62842943, Sep 4, 2001

Filed:

Nov 22, 1999

Appl. No.:

9/444969

Inventors:

William French - Dublin OH
Josephine E. Lometillo - Hilliard OH

Assignee:

Nestec S.A. - Vevey

International Classification:

A23G 904

US Classification:

426100

Abstract:

A patterned composite food product has an ice confectionery composition component and an edible material component which is different from the ice confectionery composition, the edible material having a pattern form which is an inclusion pattern zone in the ice confectionery composition, and the pattern may have a layer form wherein a plurality of edible material layers are separated one from another and surrounded by the ice confectionery composition. The composite product is prepared by pumping an ice confectionery composition into a former structure provided with an extrusion die for product extrusion from the former structure and by pumping a the edible material component through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the edible material to within the ice confectionery composition pumped through the former structure. The spindle of the assembly is located and extends longitudinally towards the die about an axis of the former structure within the ice confectionery stream, and the assembly rotates about the axis and also translates axially in a reciprocating movement so that patterns of the edible material are formed in the ice confectionery composition to provide a composite product having edible material inclusion zones and inclusion-free zones. The composite product so-pumped is extruded via the die to provide a strand which has a cross-section given by the die outlet opening and then the strand is cut to provide composite product portions.

US Patent:

43943977, Jul 19, 1983

Filed:

Oct 2, 1981

Appl. No.:

6/308071

Inventors:

Josephine E. Lometillo - Sepulveda CA
John M. Wolcott - Burbank CA

Assignee:

Carnation Company - Los Angeles CA

International Classification:

A23L 116

US Classification:

426557

Abstract:

A process for producing instant-cooking pasta products such as noodles, spaghetti, macaroni and the like having a porous, cellular structure which enables the products to be rehydrated for consumption within a short period of time, and which exhibit good integrity, firm texture, and desirable flavor upon rehydration. A blend containing a major proportion by weight of a farinaceous starch-containing ingredient, such as semolina, and lesser amounts of gluten, microcrystalline cellulose and an edible vegetable oil is introduced into an extrusion cooker together with a sufficient amount of water to provide an expandable mixture. The mixture is subjected to severe mechanical working at elevated temperatures and pressure to rapidly cook the mixture, causing gelatinization of the starch and thermosetting of the gluten, and is extruded through a plurality of die orifices into the atmosphere. Upon extrusion, the pasta expands forming a pasta product having a porous cellular structure, which is subsequently dried to a maximum moisture content of about 10%. Due to the porous cellular structure of the product, it is readily rehydrated by contact with hot water for a short period of time.

US Patent:

20150140193, May 21, 2015

Filed:

Dec 17, 2012

Appl. No.:

14/367777

Inventors:

Nilesh Desai - Bakersfield CA, US
Mandeep Rajendra Patel - Bakersfield CA, US
Josephine Enriquez Lometillo - Bakersfield CA, US

Assignee:

NESTEC S.A. - Vevey

International Classification:

A23G 9/34
A23G 9/52
A23G 9/40

US Classification:

426583, 426580, 426588, 426660, 426584

Abstract:

The present invention relates to a shelf-stable composition for the preparation of a frozen confection comprising: (i) a sweetening agent; (ii) a dairy fat; and (iii) one or more polysaccharide having a Dextrose Equivalent (DE) value of maximum 40; with the proviso that the composition does not comprise added emulsifiers or stabilizers. The present invention also relates to a method of preparing a frozen confection by mixing said composition with ice and an edible liquid and blend the mixture.