# US 9,435,784 B2 · Methods for detecting film formation potential in food products > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 9,435,784 B2 - Document ID: US9435784B2 - Status: Granted - Kind: B2 - Application number: 14/145,541 - Filed: 2013-12-31 - Published: 2014-08-28 - Granted: 2016-09-06 - Earliest claimed: 2013-02-28 - Assignees: Nestec S.A. - Applicants: Nestec S.A. - Inventors: Leigh Anne Higgins; Vivek Gnanasekharan - Web page: https://patentgrep.com/patent/US9435784B2 ## CPC - G01N 33/10: Starch-containing substances, e.g. dough - G01N: INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES (measuring or testing apparatus or processes other than immunoassay, involving enzymes or microorganisms C12M, C12Q) ## Abstract The present disclosure provides methods for determining the film forming potential of food products. In a general embodiment, a method for determining the film forming potential of a food product is provided and includes providing a temperature-control device having a processor and a computer readable medium storing instructions which, when executed, cause the processor to cycle an interior temperature of the temperature-control device between different temperatures in a predetermined amount of time. The methods further include placing a packaged food product in the temperature-control device, and causing the processor to execute the stored instructions. ## Claims ### Claim 1 A method for testing at least one food product for film formation potential, the method comprising: providing a temperature-control device comprising a processor and a computer readable medium storing instructions which, when executed, cause the processor to cycle an interior temperature of the temperature-control device between at least three temperatures in a predetermined amount of time; placing a packaged food product in the temperature-control device; and causing the processor to execute the stored instructions, determining an amount of film formed on a surface selected from the group consisting of the food product, an interior lid on the packaged food product, an interior of the packaging, and combinations thereof; and wherein the stored instructions, when executed, cause the processor to cycle the interior temperature of the temperature-control device at least once. ### Claim 2 (depends on 1) The method according to claim 1 further comprising programming the computer readable medium to contain the stored instructions. ### Claim 3 (depends on 1) The method according to claim 1 wherein the stored instructions, when executed, cause the processor to cycle the interior temperature of the temperature-control device more than once. ### Claim 4 (depends on 1) The method according to claim 1 further comprising shearing the packaged food product before packaging. ### Claim 5 (depends on 1) The method according to claim 1 wherein a second cycle by the processor cycles the interior temperature of the temperature-control device between three temperatures, wherein at least one of the three temperatures of the second cycle is different from each of the at least three temperatures. ### Claim 6 (depends on 1) The method according to claim 1 wherein a subsequent cycle by the processor cycles the interior temperature of the temperature-control device between three temperatures, wherein at least one of the three temperatures of the subsequent cycle is different from each of the at least three temperatures of a previous cycle. ### Claim 7 (depends on 1) The method according to claim 1 wherein the temperature-control device is an incubator. ### Claim 8 (depends on 1) The method according to claim 1 wherein the packaged food product comprises starch. ### Claim 9 (depends on 1) The method according to claim 1 wherein the packaged food product is a food product selected from the group consisting of pudding, baby food, soup, and combinations thereof. ### Claim 10 (depends on 1) The method according to claim 1 wherein the predetermined amount of time ranges from about 6 hours to about 18 hours. ### Claim 11 (depends on 1) The method according to claim 1 wherein a first and a third temperature are the same temperature. ### Claim 12 (depends on 1) The method according to claim 1 wherein the packaged food product comprises starch, and a second packaged food product has an amount of starch that is different from an amount of starch in the packaged food product. ### Claim 13 (depends on 1) The method according to claim 1 wherein the packaged food product comprises starch, and the second packaged food product has a type of starch that is different from the starch in the packaged food product. ### Claim 14 (depends on 1) The method according to claim 1 wherein the packaged food product comprises starch, and more than one subsequent packaged food product, wherein each subsequent packaged food product has an amount of starch that is different from an amount of starch in the packaged food product, and any other subsequent packaged food product. ### Claim 15 (depends on 1) The method according to claim 1 wherein the packaged food product comprises starch, and more than one subsequent packaged food product, wherein each subsequent packaged food product has a type of starch that is different from the starch in the packaged food product, and any other subsequent packaged food product. ### Claim 16 (depends on 1) The method according to claim 1 wherein the method is simulating warehouse storage conditions of a food product. ### Claim 17 (depends on 1) The method according to claim 1 further comprising programming the computer readable medium to contain the stored instructions. ### Claim 18 (depends on 1) The method according to claim 1 wherein a subsequent amount of time is different from a previous amount of time. ### Claim 19 (depends on 1) The method according to claim 1 further comprising holding the interior temperature of the temperature-control device at any one of the at least three temperatures for a predetermined amount of time. ### Claim 20 (depends on 1) The method according to claim 1 further comprising removing the packaged food product from the temperature-control device after the cycling.